Welcome to

The Curious Senior Website

  • Home
  • Senior Minimalism
  • Book Club+
    • Aging & Lifestyle
    • Books about People
    • Health and Wellness
    • History
    • Michele’s Books
    • Movies & TV Shows
    • Technology and Futuristic
    • Podcasts
  • Recipes
    • Appetizers & Breads
    • Brunch & Lunch
    • Condiments, Dressings, Sauces & Seasonings
      • Condiments
      • Dressings (Mostly for Salads)
      • Sauces
      • Seasonings
    • Cottage Cooking
    • Desserts
    • Main Dishes
      • Beef
      • Chicken & Turkey
      • Fish and Seafood
      • Lamb
      • Pork
    • Mocktails
    • Paella and Risotto
    • Side Dishes and Salads
    • Soups
    • Thanksgiving Menu
    • Vegetarian, Pescatarian and Vegan Dishes
  • About Us

Vegetarian Chili, can be topped with cornbread

By Deborah

Check out my cornbread recipe to put on top of this chili for the complete package!

Print
No ratings yet

VEGETARIAN CHILI WITH CORNBREAD TOPPING

I like this chili on its own, paired with sausages if you have carnivores.
Servings 0

Ingredients

  • 2 tablespoons olive oil or spray
  • 2 medium onions finely chopped
  • 2 cloves garlic minced
  • 3 cups red bell peppers about 2 large peppers, finely diced
  • 2 teaspoons hot red pepper flakes
  • 1 teaspoon ground coriander
  • 1 tablespoon ground cumin
  • 1 cardamom pod lightly crushed
  • 1 ½ cups red lentils
  • 3 cups chopped tomatoes peeled if fresh
  • 3 ½ cups cooked kidney beans
  • ¼ cup ketchup homemade, if you can or salsa (make sure there’s no vinegar or sugar if bought)
  • ¼ cup tomato paste
  • 1 tablespoon unsweetened cocoa powder
  • 2 cups kale (optional) chopped

Instructions

  • PREPARATION
  • To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
  • Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa, kale (optional) and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes (or cook in slow cooker).
  • Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
Previous Post
10% Happier
Next Post
Corn Bread or Muffins
  • Home
  • Senior Minimalism
  • Book Club+
    • Aging & Lifestyle
    • Books about People
    • Health and Wellness
    • History
    • Michele’s Books
    • Movies & TV Shows
    • Technology and Futuristic
    • Podcasts
  • Recipes
    • Appetizers & Breads
    • Brunch & Lunch
    • Condiments, Dressings, Sauces & Seasonings
      • Condiments
      • Dressings (Mostly for Salads)
      • Sauces
      • Seasonings
    • Cottage Cooking
    • Desserts
    • Main Dishes
      • Beef
      • Chicken & Turkey
      • Fish and Seafood
      • Lamb
      • Pork
    • Mocktails
    • Paella and Risotto
    • Side Dishes and Salads
    • Soups
    • Thanksgiving Menu
    • Vegetarian, Pescatarian and Vegan Dishes
  • About Us
© 2025
Design by SPYR