Photo of Protein-packed vegetarian chili by WW

Protein-packed vegetarian chili

Total Time
1 hr 20 min
20 min
1 hr
Dried brown lentils, kidney beans, and quinoa pack our vegetarian chili with protein—a whopping 26 grams per serving. We keep the flavor profile mild, but feel free to add some hot sauce or cayenne pepper to taste.


Olive oil

1 Tbsp

White onion

1 large, chopped

Green bell pepper

1 large, chopped

Chili powder

¼ cup(s)

Garlic powder

1 Tbsp

Smoked paprika

2 tsp

Ground cumin

1 tsp

Low sodium vegetable broth

6 cup(s)

Dried lentils

1½ cup(s)

Uncooked quinoa

½ cup(s)

Kosher salt

1 tsp

Canned diced tomatoes

28 oz

Canned kidney beans

31 oz, rinsed and drained

Plain fat free Greek yogurt

6 Tbsp


¼ cup(s), chopped (optional)


  1. Heat the oil in a Dutch oven over medium-high. Add the onion and bell pepper; sauté until softened, 7 to 8 minutes, stirring occasionally. Stir in the chili powder, garlic powder, smoked paprika, and cumin; cook for 30 seconds, stirring constantly. Add the broth and lentils; bring to a boil. Reduce the heat to medium-low and cook, partially covered, until the lentils are almost tender, 15 to 20 minutes.
  2. Stir in the quinoa, salt, tomatoes, and beans. Cover and cook over medium-low heat until the quinoa and lentils are tender, about 30 minutes. Ladle the chili into bowls; top with the yogurt and cilantro, if desired.
  3. Serving size: about 2 cups chili and 1 tbsp yogurt