Paula’s Vegetarian Chili

Photo: Angela Schmeidel Randall / CC BY 2.0

Stay warm in the cold weather with a warming chili recipe from Ruscombe practitioner Paula Derry, Ph.D., LMT.

Beans, lentils and other legumes are excellent alternatives to meat protein. They contain incomplete protein, but if you eat other foods made with seeds or grains on the same day it will provide a complete protein. For example, consider serving this vegetarian chili over organic brown rice!

• 6-8 cups cooked beans (kidneys or pintos, or mostly kidneys with an assortment of other beans e.g. you can use 1-2 cups of combined black beans, lentils, chickpeas)
• 1 chopped onion
• 2 chopped garlic cloves
• 2 sweet peppers—e.g. bell peppers or anchos
• 3 hot peppers—e.g. jalapenos
• A few T of oil to cover bottom of pot
• 1 15-ounce can tomato sauce
• Water to cover
• 2 T chili powder
• 2 T cocoa (optional)
• 2 t salt
• 2 t oregano
• 1 t cumin
• Vegetable bouillon to taste (e.g. 2 cubes)


Prepare the peppers by cutting them open and removing the seeds (seeds of hot peppers are very hot), then chop.

In a large saucepan, heat oil. Add onion for a few minutes until it softens.

Add peppers and garlic for a few minutes.

Add all of the other ingredients. Bring to a boil and then turn flame down and simmer. Cook for an hour.

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