What We’re Eating: Vegetarian Chili

Sydney Smith
January 15, 2020
A bowl of vegetarian chili

Though this January has not necessarily felt like winter, we are in the midst of the season! One of the great things about winter is that it provides the opportunity to cook in bulk through soups and stews.  And while there are plenty of soup recipes that include meat, many options are meatless which makes it a tad easier to prepare.  If you are looking for a meatless soup that still packs a protein punch (thus keeping you fuller for longer), this Meatless Black Bean Chili is for you!

Meatless Black Bean Chili

Servings: 4

Serving Size: 1 ½ cup

Prep/Cook Time: 30 mins


1 tsp Olive Oil

¼ cup Onion, diced

½ cup Bell Pepper, chopped

4 cloves Garlic, minced

2 tbsp Chili Powder

1 tbsp Cumin

2 (15 oz) cans Low Sodium Black Beans

1 (14 oz) can Diced Tomatoes, low sodium

1 cup Lentils (canned or dried)

2 cups Water


  1. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook until tender, about 8 minutes.
  2. Stir in chili powder and cumin; cook, stirring, for 30 seconds.
  3. Add beans, lentils, tomatoes (with their juice) and water and simmer for 5 minutes.


About the Author

Sydney Smith
Sydney is a dietetic intern with her Bachelors in Nutrition and Dietetics. She is very excited to be gaining more experience under the dietitians of the MUSC Bariatric Surgery Program.
MUSC Metabolic & Bariatric Surgery Program

Keywords: Weight Loss, Weight Management, Bariatric, Healthy Recipes, Healthy Eating