Southwest Chili

Get cozy with your favorite blanket and this warm and spicy chili! This easy southwest chili takes on your favorite fall soup with a spicy twist. Top with this Dairy-Free Ranch for a creamy, rich texture. Also pairs well with french fries!






  • 2 Tbsp. oil of choice (I prefer olive or coconut oil)
  • 2 small yellow onions – diced
  • 2 bell peppers – mix of green and red
  • 2 cloves garlic
  • 2 jalapeños
  • 1 cup frozen corn
  • 1 can chili beans – with sauce
  • 1 can black beans – drained
  • 2 10 oz. cans of diced tomatoes with green chilis
  • 2 cups vegetable broth
  • 1 cup dried red lentils
  • 2 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1/2 tsp. paprika
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. minced onion
  • 1/2 tsp. coriander
  • red pepper flakes to taste
  • salt and pepper to taste


  • cilantro (optional)
  • jalapeños (optional)
  • thinly sliced onions (optional)
  • avocado (optional)
  • Dairy-Free Ranch (optional)


  1. Heat a large pot with olive oil on medium heat – add garlic and stir until fragrant
  2. Add the onions, bell peppers and jalapeños to the pot – cook for a few minutes or until peppers are tender ~ 4 minutes
  3. Add the corn, chili beans with sauce, black beans, diced tomatoes with green chilis, vegetable broth, and spices – bring to a boil
  4. Once the pot is boiling, add the red lentils and reduce heat to a simmer – cover and simmer for at least 30 min but longer if time permits to allow for more depth of flavor
  5. Scoop up and serve with your favorite toppings!

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