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Vegetarian Chili Supremo

Vegetarian Chili Supremo This is a very “meaty” vegetarian chili, made with vegetarian sausage, pinto beans and lentils. The balance is very nice, and you can serve a crowd on a very limited budget with this pot of chili.

Serves 8.


  • 1 1/2 c dry pinto beans, sorted and washed
  • 1 tsp salt
  • 1-28 oz can whole tomatoes with juice
  • 1/2 c fresh cilantro leaves
  • 1 Tbsp vegetable oil
  • 1 carrot, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 Tbsp mild chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp dried crushed oregano leaves
  • 1 tsp unsweetened cocoa powder (optional)
  • 1/2 tsp annatto (optional)
  • 1/2 tsp paprika
  • 1/2 tsp hot chili powder (or hot sauce to taste)
  • 2 c vegetarian broth
  • 1-15 oz can corn with liquid
  • 1 c vegetarian sausage crumbles
  • 1/2 c brown lentils
  • 1/4 tsp ground black pepper


  1. Soak the beans overnight in water to cover by 2 inches, stirring in the salt.
  2. In the same soaking water, cook the beans in a pressure cooker or pot until tender, following package directions. Drain and set aside.
  3. Place the tomatoes and cilantro in a blender and pulse a few times until pureed. Set aside.
  4. In a large heavy pot on low heat, warm the oil and saute the carrot, celery and onions for 10 minutes.
  5. Stir in the garlic, bay leaf, chili powder, cumin, oregano, cocoa, annatto, paprika, and red chili powder. Saute one minute.
  6. Pour in the pureed tomatoes, vegetable broth, corn, sausage crumbles, cooked pinto beans, and brown lentils. Stir well and bring to a simmer over medium heat.
  7. Stir again, reduce heat to lowest setting and cover.
  8. Simmer 40 minutes, stirring occasionally. (Be sure to scrape the bottom of the pot to keep the lentils from sticking.)
  9. Simmer uncovered for another 20 minutes to reduce the liquid.
  10. Stir in the black pepper and serve hot with tortillas or bread.

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