Vegetarian Chili Recipe

Gabe and I are by no means vegetarians, but with the rise in meat prices, we are looking for ways to cut back on dinners with meat. I brought in the help of my talented friend Lauren of Love Lola to share one of her recipes!

Vegetarian Chili - via IHOD
Vegetarian Chili Recipe

This recipe for vegetarian chili is my absolute favorite meal to make as the air outside begins to cool. Because it uses a lot of canned beans, it’s super easy and quick to prepare. Not to mention it could feed an army! Since there are only two of us in my house at the moment, I love to make this dish for dinner parties, or freeze the leftovers and heat them up when we need a quick weeknight dinner.

I love how this recipe proves that a plant-based diet can be full of the nutrients you need, while also leaving you full and satisfied. Between the protein and the fiber found in the beans and quinoa, there’s no chance you’ll leave the dinner table still hungry. Who knew a meal without meat could accomplish that!? 😉

Vegetarian Chili Recipe
Serves 8-10

4 cloves garlic, minced
3 tbsp. extra virgin olive oil
1 yellow onion, diced
1 bell pepper, diced
1 avocado, diced
2 medium sweet potatoes, peeled and cut into chunks
1 can low-sodium black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 cup corn, frozen
1/2 cup quinoa (dried)
1 28-oz. can diced tomatoes
1 15-oz. can diced tomatoes and green chiles
4 oz. tomato paste
3 cups low sodium vegetable stock
2 cups water
1 tbsp. cumin
2 tsp. paprika
1 tsp. chili powder
1/2 tsp. cayenne
sharp white cheddar cheese, shredded, to garnish
salt and pepper, to taste
sour cream

To start, heat 2 tbsp. olive oil in a dutch oven on medium low heat. Add the garlic and cook until browned. Add in the onions and continue to cook for about ten minutes, until onions are soft and translucent.

Next, add the bell pepper, sweet potato, and the rest of the olive oil and cook for another 10 minutes, stirring constantly so as not to burn. Once the sweet potatoes begin to soften, add in the beans, corn, diced tomatoes, tomatoes and green chiles, tomato paste, and spices. Stir everything together and immediately add the vegetable stock and water.

Bring the soup to a boil and add the dried quinoa. Let the liquid return to a boil before reducing to a simmer and cooking, covered, for about 30 minutes. Stir occasionally as the soup cooks.

To serve, top with shredded cheese, sour cream, and diced avocado. And of course, don’t forget the cornbread! Enjoy!

Lauren Foster is a registered dietitian, blogger, and soon-to-be mama living in Greenville, SC. She is the voice behind the food and lifestyle blog, Love Lola, where she shares how healthy food doesn’t have to sacrifice flavor, and health is more that what we eat, but is a state of mind.

Find more of Lauren here: Blog | Instagram | Pinterest | Facebook


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How to Make Wholesome Grain Bowls

I stumbled upon Shannon’s instagram handle and immediately felt like I could actually achieve healthier meals in my home. This girl is not only a genius at making clean eating attainable, but she makes it all look incredibly delicious in the process. So excited to introduce her today as I continue to take a break with my new little one. You can check out her site, for more. Now read on for TWO recipes!

Market Grain Bowls | Nutrition Simply

How to Make Wholesome Grain Bowls
Eating wholesome nourishing meals is really important to me. But between keeping up with my two littles and running a nutrition business, there’s just not time (or energy to spare) for elaborate recipes and long days in the kitchen. Not to mention grocery shopping, planning, you know, the works. Who has time for that? (Read: No one.) Which is why I am such a big fan of keeping things simple.

In fact, my dream for you is for you to fling open your fridge, whip out whatever you’ve got on hand, throw together something that surprises everyone (including yourself), and, of course, to look and feel like a total babe while you do it (wink, wink).

I’m thrilled to be sharing my easiest “recipe” with you today, that can be made with whatever seasonal ingredients you’ve got in the house, in no time flat.

How to build grain bowls | Nutrition Simply

The Template:

  1. The Grain Base
    Choose from: quinoa, farro, wild rice, amaranth, buckwheat, etc.
    Portion size: 1 cup cooked or about the size of a baseball
  1. The Veggie Toppings
    Choose from: dark leafy greens, crunchy cruciferous veggies, starchy root veggies (you can’t go wrong here)
    Portion size: 1 cup cooked or about the size of a baseball
  1. The Fruit Toppings*
    Choose from: mangos, cherries, pears, and other soft, sweet fruits
    Portion size: ¼ cup or about the size of an egg
  1.  The Cheese Toppings
    Choose from: soft cheese like feta, goat cheese, and Brie are my favorites, but hard, finely shredded cheese work as well (use nutritional yeast or goat’s cheese for dairy-free option)
    Portion size: 1 ounce or about the size of a pair of dice
  1. The Nut Garnish
    Choose from: all nuts and seeds, but we tend to go for soft crunchy nuts like walnuts, peanuts, cashews, macadamia nuts and pine nuts
    Portion size: 1 ounce or about the size of a pair of dice

*I opt for sweetening my plates with fresh, cut fruit and a little olive oil if necessary versus salad dressings. The natural sweeteners bring out the rich flavors in the plate without overpowering them, and provide all the good-for-you nutrients your body needs without the harmful sweeteners, additives, and preservatives.

Market Grain Bowls



1 cup white quinoa, cooked
1/2 cup roasted kale
½ cup roasted Brussels sprouts
¼ cup cherries, pitted
1 oz. feta cheese
2 tb. walnuts, chopped

This really comes together so simply. Put the quinoa on the stove to simmer while you roughly chop the veggies. Drizzle with olive oil and bake at 400 while you pit the cherries and chop the walnuts. Drain the quinoa and combine in a bowl with cherries, feta, and walnuts. Remove the veggies from the oven and add to the bowl. Drizzle with balsamic vinegar and salt and pepper. Toss and serve warm.
Quinoa cooks in about 10 minutes (cook according to package) and the veggies should roast in about the same time, making this a 15-minute or less, truly simple and satisfying meal. Hope you love it!

I’ll be sharing more ideas over on instagram + Nutrition Simply blog!

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3 ingredient Strawberry Pie

Homemade Strawberry Pie Recipe | In Honor of Design

I recently spent the week in St. Louis with my family, and we had this meal for Sunday dinner. It was delish. My sister Jana treated us all to her homemade Strawberry pie. Oh my lawd, words can’t even describe. I was shocked that the filling requires 3 ingredients. 3! The homemade crust is the recipe of the other Martha in the family…my sister Maria. These forces combined can make a wicked pie!

3 ingredient Strawberry Pie
1/4 c. flour
3/4 c. Sugar
4 c. of strawberries quartered (you can add a few more cups of strawberries if you like!)

Mix all ingredients in a bowl and pour into crust.

Perfect Pie Crust Recipe
Brush top crust with egg whites.
Foil edges of the crust to prevent burning.
Bake at 400 degrees for 1 hr.

Hope you all enjoy and let me know how it goes!

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