Vegetarian Chili

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


  • Drain and rinse the cans of Black Beans and Chick Peas
  • Chop peppers and onions and add to the pot along with the rest of the ingredients.
  • Simmer for 30 minutes on low stirring fairly often so the mixture doesn’t stick to the bottom
  • Serve up and enjoy!
    Dietitian Pro Tip: Freeze extras for following weeks to save time!

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