Our Best Veggie Chili!

kidney beans

🥗Healthier: canned lentils

💰Cheaper: pinto beans

Lentils are lower in calories and higher in protein.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories and adds moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

Start by chopping 1 onion, 2 medium-sized zucchini, 1 green pepper, and 3 stalks of celery.

Heat a portable cooking stove on high and add the chopped vegetables to a large pot.

Add a little bit of water to help sauté the vegetables.

Add 8 ounces of mushrooms and 1/2 bag of shredded carrots to the pot.

Sauté the vegetables for about 4 minutes until they soften.

Use a spoon to break up any large chunks of mushrooms while cooking.

Prepare 1 can of cooked lentils ahead of time so they are ready to add later.

Once the vegetables are soft, season with chili powder, cumin, and smoked paprika, mixing well.

Add 1 can of whole peeled tomatoes with juice to the pot.

Use scissors to chop the whole tomatoes into smaller pieces in the pot.

Stir in barbecue sauce, salsa, and a kiss of maple syrup for flavor.

Continue to cook the chili, adjusting seasoning as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary