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 Greek Yogurt Hummus (use Traditional Hummus if you’d prefer to keep things all vegan)
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 Greek Yogurt 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. 

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