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A hearty, smoky, and deeply flavorful plant-based chili packed with beans, lentils, and warm spices. It's the perfect comfort food for a chilly evening, ready in about an hour and incredibly satisfying.
Sauté Aromatics
Bloom Spices
Simmer the Chili
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A hearty, smoky, and deeply flavorful plant-based chili packed with beans, lentils, and warm spices. It's the perfect comfort food for a chilly evening, ready in about an hour and incredibly satisfying.
This american recipe takes 60 minutes to prepare and yields 4 servings. At 1009.39 calories per serving with 58.94g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Finish and Serve
Add 1-2 chopped chipotle peppers in adobo sauce along with the tomatoes for a smoky, spicy kick.
Add 1 cup of diced sweet potato along with the onions and peppers for extra nutrients and a touch of sweetness. You may need to add a little extra broth.
Substitute the lentils with a 15-ounce can of pinto beans, rinsed and drained, for a classic three-bean chili texture.
Stir in 1 cup of cooked quinoa or 8 ounces of crumbled firm tofu during the last 10 minutes of simmering.
Adapted versions of this recipe for specific dietary needs:
The combination of beans and lentils provides a substantial amount of protein for muscle maintenance and fiber for promoting digestive health and long-lasting satiety.
Tomatoes, bell peppers, onions, and spices are packed with antioxidants like lycopene and vitamin C, which help protect your cells from damage caused by free radicals.
This chili is naturally low in saturated fat and is cholesterol-free. The high soluble fiber content from beans can help manage cholesterol levels, contributing to better cardiovascular health.
One serving (about 1.5 cups) of this vegan chili contains approximately 450-500 calories, depending on the specific ingredients and any toppings used. It's a nutrient-dense meal packed with protein and fiber.
Yes, this vegan chili is very healthy. It's packed with plant-based protein, high in dietary fiber from beans and lentils, and rich in vitamins and antioxidants from the vegetables and spices. It's also naturally low in saturated fat and cholesterol-free.
Absolutely! Sauté the onions, peppers, and garlic as directed in a separate pan, then transfer to the slow cooker. Add all remaining ingredients, stir, and cook on low for 6-8 hours or on high for 3-4 hours.
This chili is fantastic served with vegan cornbread, over a baked potato, with brown rice or quinoa, or simply with a side of tortilla chips for dipping. Favorite toppings include avocado, cilantro, vegan sour cream, and pickled jalapeños.
To reduce the heat, use a mild chili powder blend and consider reducing the amount to 2 tablespoons. You can also omit the black pepper or add a dollop of vegan sour cream or yogurt when serving to cool it down.
Yes, feel free to substitute with your favorite beans. Pinto beans, cannellini beans, or even chickpeas would work wonderfully in this recipe.