SCD Recipe: Veggie Chili

I have had a lot of requests for SCD vegetarian recipes. Making meat-free main dishes is something I have been looking into. I made this veggie chili over the weekend and I thought it turned out pretty good.


1 cup dry lentils
1 cup dry beans – mixture (black, kidney, navy)
1 tbsp olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
3 cloves garlic – chopped very small
1/2 cup frozen spinach
1 cup chopped peppers (I used a mixture of red, yellow, green bell peppers and sweet peppers)
1 cup cherry tomatoes (I used red and yellow)
1 cup chopped zucchini
4 cups vegetable broth
2 tsp salt
1 tsp pepper
1/4  tsp chili powder (more if you like it spicier)


  1. Soak beans and lentils overnight
  2. Drain and rinse
  3. Add beans to a large pot and cover with water so it is one inch over beans
  4. Heat water to boil and reduce heat to a simmer
  5. Partially cover pot and cook until beans are tender – about 90 minutes or so
  6. Add oil to a large pan
  7. Add carrots, onions, celery, peppers, and garlic
  8. Cook until onions are translucent
  9. Add zucchini, spinach, and tomatoes
  10. Cook until zucchini is just slightly tender
  11. Add beans and vegetables to crock pot
  12. Pour broth over mixture
  13. Add spices
  14. Cook on high for 2 hours, then reduce heat to low and cook at least another 2 hours

This recipe being shared on Slightly Indulgent Tuesday

    Sherry Lipp
    Latest posts by Sherry Lipp (see all)

    3 thoughts on “SCD Recipe: Veggie Chili

    1. Hello, when adding the beans in step 11, are they drained or do you include the liquid they were cooked in? Thank you.

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