Chili
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.
For 4 servings
4 steps. 45 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat the olive oil in a large pot or Dutch oven over medium heat.
- c.Add the chopped onion and red bell pepper. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- d.Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Step 2
- a.Bloom Spices
- b.Add the chili powder, ground cumin, smoked paprika, dried oregano, cocoa powder, salt, and black pepper to the pot.
- c.Stir constantly for 1 minute to toast the spices. This step is crucial for developing a deep, rich flavor base.
- 3
Step 3
- a.Simmer the Chili
- b.Pour in the crushed tomatoes, vegetable broth, rinsed kidney beans, rinsed black beans, and rinsed brown lentils.
- c.Stir well to combine everything, scraping any toasted spices from the bottom of the pot.
- d.Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 35-40 minutes. Stir every 10 minutes to prevent sticking.
- e.The chili is ready when the lentils are tender and the flavors have melded together.
- 4
Step 4
- a.Finish and Serve
- b.Remove the chili from the heat. Stir in the optional maple syrup to balance the acidity of the tomatoes.
- c.Taste the chili and adjust the seasonings as needed. You may want more salt, pepper, or a pinch more chili powder.
- d.Let the chili rest for 10 minutes before serving. Garnish with your favorite toppings like fresh cilantro, sliced avocado, vegan sour cream, or crushed tortilla chips.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper flavor, make the chili a day in advance. The flavors will meld and intensify overnight in the refrigerator.
- 2Don't skip the cocoa powder! It adds a wonderful depth and richness that complements the smoky spices without tasting like chocolate.
- 3To add a 'meaty' texture, sauté 1 cup of finely chopped mushrooms or crumbled tempeh with the onions.
- 4For a brighter finish, stir in a tablespoon of lime juice or apple cider vinegar at the very end.
- 5This chili freezes beautifully. Let it cool completely, then store in freezer-safe containers for up to 3 months.
Adapt it for your goals.
Smoky Chipotle Chili
Add 1-2 chopped chipotle peppers in adobo sauce along with the tomatoes for a smoky, spicy kick.
Sweet & Hearty ChiliSweet & Hearty Chili
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.
Three Bean ChiliThree-Bean Chili
Substitute the lentils with a 15-ounce can of pinto beans, rinsed and drained, for a classic three-bean chili texture.
High Protein ChiliHigh-Protein Chili
Stir in 1 cup of cooked quinoa or 8 ounces of crumbled firm tofu during the last 10 minutes of simmering.
Why this is on our healthy list.
High in Plant-Based Protein & Fiber
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.
Rich in Antioxidants
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.
Supports Heart Health
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.
Frequently asked questions
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.