Vegetarian Chili with SooFoo

So how was your Thanksgiving?  Ours was very quiet, with just the four of us and the pets sitting down to a meal mostly prepared by Whole Foods. And since I said I’d give you a report on the turkey, it was a big thumbs up! I’d like to say the only drawback was that there weren’t any leftovers because I could use that as an excuse for posting a chili recipe right after Thanksgiving, but there were leftovers even though we ordered turkey for four and there were exactly four people. Again, nice job on Whole Foods’ part. And in my opinion things were reasonably priced, as well.

But moving on. I’ve been dying to post this recipe, but it didn’t seem right before turkey day.  It’s a chili made with a vegetarian product called SooFoo.


SooFoo, which is short for “super food” is a mixture of brown rice, lentils and grains.  We discovered it one evening last week while shopping. They were serving little samples out of a rice cooker, and after one taste Fuzz insisted we take some home. At a little over $3.00 a bag, I couldn’t see a reason not too.

After buying the SooFoo, I went to their site to read about the product and peruse the recipe list. I was hoping to find a good chili recipe, but since I couldn’t, I just developed my own. We liked this, but consider it a template and add or subtract ingredients as you wish. This chili is kind of sweet and not too spicy, so if you like a little heat, you’ll definitely want to add some cayenne or red pepper flakes.


SooFoo Vegetarian Chili
Prep time
Cook time
Total time
Vegetarian chili made with SooFoo
Recipe type: Entree
Cuisine: American
Serves: 4
SooFoo Prep
  • 1 cup SooFoo
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons olive oil
  • 1 2/3 cups chopped onion
  • 1 1/2 cups finely chopped red & green peppers
  • 2 tablespoons minced garlic
  • 2 teaspoons ground cumin
  • 1 tablespoon of chili powder (such as Gebhardt)
  • 1/2 cup chopped carrots
  • 1 can (15 ounces) tomato sauce
  • 3/4 cup vegetable broth
  • 1 1/2 teaspoons honey (optional)
  • 1/4 teaspoon black pepper or to taste
  1. Prepare the SooFoo as directed on the back of package using 1 cup SooFoo, 2 cups water, 1/2 teaspoon salt and 1 tablespoon of oil. This should take about an hour in a rice cooker.
  2. In a Dutch oven or large pot, heat the oil to medium. Add onions and peppers and saute for about 5 minutes. Add the garlic and cumin and saute for another 3 minutes, then stir in the chili powder, carrots, tomato sauce, broth and honey. Cover and let simmer for about 15 minutes.
  3. Add the cooked SooFoo and stir well. Add pepper to taste. Cover and simmer for another 10 minutes or until ready to eat.
I like adding a little honey to bring out the natural sweetness of the tomato sauce, but feel free to leave it out.


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  1. says

    I haven’t heard of SooFoo but will have to look for it next time I’m at Whole Foods. At $3, I agree its definitely worth a try. The chili looks good too.

  2. says

    My husband loves and makes chili-especially with lentils. He tried it with tofu which came out good. I will mention this alternative to him. I like chili, but not spicy. I wonder where the word chili for this food came from?

  3. says

    Thanks for the review! Never thought I would see us on a cookie blog and glad you love the product!!! We actually tried our own peanut butter cookies using SooFoo, here’s the recipe! We also now have a chili recipe on our website and wondering if we can add yours as well? Shoot us an e-mail!

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