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Hi Friends! Welcome back to Healthy Grocery Girl. Today I’m sharing with you how to make a Very Veggie Chili!

My husband and I are expecting our first baby due early April, 2018. In preparation for her arrival I’ve started creating a list of recipes I want to meal prep and freeze so that Aaron and I have nourishing meals after her delivery. Soups and chilis are my go-to meal prep dish because they are easy, a great way to sneak in tons of veggies and protein and the leftovers last for days! Another tip – make a double batch when you’re cooking whether you plan to freeze all of it or eat half now and freeze half for later!

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Very Veggie Chili

Print Recipe


  • 1 tablespoon coconut oil
  • 1 small white onion diced
  • 3 cloves of garlic minced
  • 2 cups of kale packed
  • 2 cups of spinach
  • 1 cup of zucchini diced
  • ½ cup of celery diced
  • 28- ounces of crushed tomatoes
  • 2 cups vegetable stock
  • 4 tablespoons chili powder
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 2 teaspoons black pepper
  • 2 tablespoons sea salt
  • 1 15-ounce can of lentils, drained
  • 1 15-ounce can of white beans, drained


  • In a large soup pot over medium, heat coconut oil
  • Add onion and garlic and sauté for 8 to 10 mins, until the onions start to brown
  • Then add the crushed tomatoes, vegetables stock, spices and vegetables and simmer on low for 20 minutes
  • Add the beans and simmer for another 15 minutes
  • Enjoy right away or store in Mason Jars in the fridge or freezer
Servings: 8
Author: Healthy Grocery Girl

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