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Vegetarian Chili


For the Chili:

1 small diced yellow onion
2 seeded and small diced red bell peppers
2 seeded and small diced jalapeños
4 finely minced cloves of garlic
1 tablespoon of olive oil
1 peeled and large diced butternut squash
2 sliced zucchini
2 cups of dry lentils
2 cans of garbanzo beans, drained
2 cans of Heinen’s 3 Bean Blend, drained
three 28 ounce cans of diced tomatoes
1 tablespoon of dry oregano
2 tablespoons of chili powder
1 tablespoon of cumin
3 cups of vegetable stock
½ cup of tomato paste
Kosher salt and cracked pepper to taste

For Toppings:

lime wedges
sour cream
fresh cilantro leaves
shredded Chihuahua cheese
shredded cheddar cheese
diced avocado
sliced green onions
sliced swiss chard or greens


  1. In a large pot on high heat brown the onion, peppers and garlic in olive oil.
  2. Once brown add in the squash, zucchini, lentils, beans, tomatoes, oregano, chili powder, cumin and vegetable stock and simmer on low heat for 45 minutes or until the lentils and butternut squash are tender.
  3. Thicken the soup with tomato paste, adjust the seasonings with salt and pepper and serve alongside suggested toppings.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe

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