Vegan Chili Recipe
Packed with beans, lentils, and veggies, this hearty vegan chili is the perfect bowl for warmth and comfort on any night.
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Why This Vegan Chili Works for Me
There’s something deeply satisfying about coming home to a simmering pot of chili, especially one that delivers as much flavor and nutrition as this vegan version. The mix of beans and lentils gives it a solid protein punch, which makes it filling and keeps my energy up through a long evening. Honestly, chili like this is a staple in my kitchen, particularly when I want meals that are easy to batch cook and store.
This chili nails the balance between hearty and healthy, and it’s got enough boldness with chili powder, cumin, and smoked paprika to keep every bite interesting. I like how the onions and peppers soften into the mix, adding depth while the tomatoes provide a bit of tang.
What I love to pair it with:
- Big slices of crusty bread.
- A simple green salad on the side.
- Topped with chopped green onions or cilantro for fresh contrast.
If you’re after something deeply warming, nutrient-dense, and fuss-free, you can’t go wrong with this chili. I hope you enjoy it as much as I do.
Hearty Vegan Chili
A thick and comforting vegan chili made with beans, lentils, vegetables, and warming spices. Perfect for cold nights and meal prepping.
Ingredients
Instructions
- 1
In a large pot, add a splash of water or vegetable broth over medium heat. Add diced onions, garlic, and bell pepper. Sauté until softened (about 5 minutes).
- 2
Stir in the black beans, kidney beans, lentils, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Mix well.
- 3
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally, until the lentils are tender.
- 4
Taste the chili and adjust the seasoning if necessary, adding more salt, pepper, or spices to your liking.
- 5
Ladle the vegan chili into bowls and garnish with chopped cilantro or green onions if desired. Serve hot with crusty bread or over rice.
Notes
Store leftovers in an airtight container in the fridge for up to four days.
Reheating enhances the flavors, making leftovers even tastier.
Swap in any of your favorite beans or add corn for extra sweetness.
Nutrition Facts
Serves: 4 bowls
Calories Per Serving: 250
Frequently Asked Questions About This Recipe
Yes! Vegan chili freezes exceptionally well. Cool it completely, transfer to airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Add minced fresh jalapeños, extra chili powder, or a pinch of cayenne to increase the heat level.
Yes, but reduce the simmering time to prevent them from becoming mushy, and add them during the last 10 minutes of cooking.
Yes, all the ingredients listed are naturally gluten-free—just be sure to use certified gluten-free vegetable broth if needed.
