Vegan Chili Meets Veggie Soup

The Mains

  • 1 onion
  • 2 carrots
  • 32oz can crushed tomatoes
  • 3oz tomato sauce
  • 1c lentils
  • 3/4c quinoa
  • 16oz can chickpeas
  • Handful yellow beans
  • Large zucchini
  • Few leaves of kale


  • Chili
  • Garlic
  • Cumin
  • Onion
  • Cayenne
  • **smoked paprika is a good add-in – I just didn’t have any!**
  • Salt to taste

I’ll eat soup year-round, but I’m ecstatic that we’ve officially entered soup season! 🙌🏼

Grab your fave sweater and let’s get to it.

This is one of my favorite ways to use autumn veggies – it’s basically a combination of vegetable soup and chili.

This one is super filling *and* packed with nutrient-dense goodies. It’s also incredibly versatile – you can use any beans/protein/veggies you like, make it as thick or thin as you’re into, etc.

Tip – if you’ve got picky mouths that don’t want to eat their veggies, toss them in the food processor instead of chopping and they’ll blend right in with the quinoa and lentil textures. 😉

I don’t measure when I cook – cooking is so personal and it’s all about tasting as you go, but I’ve given y’all my estimates!




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