Cooking Club


Veggie Chili

Serves 8


I love to get your feedback on social media, but it is almost humorous how polarized the suggestions were about chili.

Yes to sweet potatoes! Or, an adamant NO to sweet potatoes! Love the umami of mushrooms! NO MUSHROOMS! No beans! Thick! Brothy! You guys…it was impossible to meet all requests.

If you want meat, you can replace the mushrooms and lentils with 1 lb. of ground turkey or beef. If you don’t want potatoes, just skip them! There is so much happening in here, it doesn’t matter if you tinker. This recipe is so forgiving. If you have a hard time with a lot of beans (raises hand!), you can swap in some cauli rice for one of the legumes as well.

The one thing most agreed on was small pieces, but that is on you. It takes more time to do a small dice, but it’s worth it in the end.

I like mine on the brothy side, but many of you suggested thick. If you are for the later, add a sprinkle of cornmeal or masa to help thicken the broth.

This chili will stay just fine in the fridge for over a week or can be frozen in portions if it seems like too much to get through in that time.


20 min


30 min


50 min

Veggie Chili
Veggie Chili


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