Vegans and vegetarians, rejoice! This veggie-forward chili rendition packs tons of nutrients AND tons of flavor.

And we love the texture + bite our favorite black lentils bring to the mix. Add a dollop of turmeric hummus and you’re gold.

Spicy Veggie Chili with Turmeric Hummus

1 tablespoon olive oil
1 large red onion, finely chopped
4 cups veggie broth or water, divided
2 (14.5-ounce) cans diced tomatoes, undrained
1 (6-ounce) can tomato paste
4 to 5 tablespoons CAVA Harissa, divided
2 teaspoons Worcestershire sauce
1 tablespoon cumin
1 tablespoon smoked paprika
1 (15-ounce) can each of pinto beans and cannellini beans, drained and rinsed
1 cup cooked beluga lentils, simmered in salted water for 20 minutes
2 large carrots
2 bay leaves
1 tablespoon unsweetened cocoa powder
2 tablespoons brewed coffee

1/2 cup CAVA Traditional Hummus
1 teaspoon turmeric
1 tablespoon lemon juice
Pinch of salt

Fresh chopped cilantro, for serving
Lime wedges, for serving

Heat oil in a large Dutch oven over medium-high heat. Add onion and sauté 3 minutes or until tender. Add carrot and sauté another 3 minutes. Add 3 cups of broth, diced tomatoes, beans, lentils, and bay leaves. In a separate bowl, whisk remaining cup of broth with tomato paste, Harissa, spices, cocoa powder, and coffee. Stir mixture into saucepan. Bring to a boil, then reduce heat and simmer until flavors have developed to your liking, at least 30 minutes.

In a small bowl, whisk Traditional Hummus, turmeric, lemon juice, and salt until smooth. Serve chili warm with a dollop of hummus, a squeeze of lime, and a sprinkle of cilantro.

You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market. 

Click here to find the one that’s closest to you.Spicy Veggie Chili with Turmeric HummusSpicy Veggie Chili with Turmeric HummusSpicy Veggie Chili with Turmeric Hummus