Vegetarian Chili

Vegetarian Chili

I always suggest to clients to have at least 2 Vegetarian meals per week. Pulses…also known as beans, peas and lentils are a great source of protein and have tons of fibre with no added fat, which all animal sources will have no matter how lean the cut of meat! So here is a Chili recipe which works perfectly because it makes a ton so you can have it one night for supper and have it leftover for lunch and bam…there are your 2 Vegetarian meals for the week. Enjoy!


  • 2 15oz cans Black Beans
  • 2 15oz cans Chicken Peas
  • 2 Peppers (any color)
  • 1 Medium Onion, chopped or diced
  • 1 can Diced Tomatoes
  • 1/4 cup water
  • 1/4 cup sugar free ketchup
  • ½ tsp Garlic Powder
  • 1 tsp Chili Powder
  • 1 tsp Curry Powder
  • ¼ tsp Cayenne Pepper


  1. Drain and rinse the cans of Black Beans and Chick Peas
  2. Chop peppers and onions and add to the pot along with the rest of the ingredients.
  3. Simmer for 30 minutes on low stirring fairly often so the mixture doesn’t stick to the bottom
  4. Serve up and enjoy!

Dietitian Pro Tip: Freeze extras for following weeks to save time!