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Vegetarian Chili paired with Argentine Malbec

Vegetarian Chili

My favorite Chili, perfect with an Argentine Malbec.
Course Soup
Cuisine American
Keyword Vegetarian Chili
Servings 4
Author adapted from"My Father's Daughter" by Gwyneth Paltrow


  • 2 tablespoons extra virgin olive oil
  • 1/2 large yellow onion, finely diced
  • 4 medium carrots, diced
  • 1 small red bell pepper, diced
  • 2 cloves garlic, minced
  • 1-1/2 teaspoon chili powder
  • 1-1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chipotle in adobo
  • 1 28-oz. can whole tomatoes with their juice
  • 1- 1/4 cup cooked green lentils I use Trader Joes cooked lentils
  • 1 14-oz. can black beans, drained and rinsed
  • 1 14-oz. can cannellini beans, drained and rinsed
  • pinch coarse kosher salt
  • 1 bunch cilantro, chopped


  • In a medium soup pot over medium heat, add olive oil. Add the onion, carrots, bell pepper, garlic, chili powder, cumin, and black pepper. Cook stirring for about 15 minutes or until vegetables are soft and tender. Stir in the chipotle.
  • Turn the heat to high and add the tomatoes and their juice. Bring to a boil, stirring and crushing the tomatoes. Reduce the heat and simmer for about 20 minutes. 
  • Add the lentils, beans, 14 oz. of water, and salt to the pot. Bring to a boil, lower the heat and simmer for another 20 minutes. Add more water if it gets too thick.
  • Serve with chopped cilantro.