Vegetarian Legumes Chili

Use the leftover vegetarian meat to make this recipe (See Vegetarian Shepherd’s Pie recipe).

Make a gorgeous salad with the leftover legumes (chickpeas, kidney and black beans). Add parmesan cheese on top and serve with 2 Tbsp. of your favorite dressing.

  • Extra virgin olive oil
  • ½ onion diced
  • 1 garlic clove minced finely
  • 1 shredded carrot
  • 2 stalks of celery, shredded
  • 1 shredded zucchini
  • 1 jalapeno pepper, minced finely
  • 2-3 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp basil or 4 big leaves minced finely
  • 1 tsp oregano
  • 1 bay leaf
  • 2 tsp of salt
  • ½ small can of chickpeas, drained and rinsed
  • ½ can of kidney beans, drained and rinsed
  • ½ can of black beans, drained and rinsed
  • 1 cup of fresh or frozen corn
  • 3 plum tomatoes
  • Leftover of vegetarian meat
  • 1/2 cup of water
  • 2-3 bunches of fresh cilantro minced finely
  • Juice of ½ lime
  • Fat free organic sour cream
  1. In a large pan, sauté the onion, garlic, carrot, celery, zucchini, and jalapeno pepper in the olive oil until soft (5-7 minutes).
  2. In a measuring cup with ½ a cup of water, mix the chili powder, ground cumin, basil, oregano, salt and bay leaf together.
  3. Pour into the pan and sauté 2-3 minutes more, then add tomatoes, vegetarian meat, chickpeas, kidney beans, black beans and corn.
  4. Let simmer until the water is completely absorbed and add more if it is getting too dry.
  5. Adjust the spice by tasting. Add the fresh cilantro, lime juice and salt & pepper to taste.
  6. Serve with romaine lettuce leaves, homemade tortillas chips and fat free organic sour cream.
Cooktime: 40 minutes Serves: 4