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Vegan variation of Chili
A rich and hearty plant-based chili packed with three kinds of beans, lentils, and smoky spices. This comforting one-pot meal is perfect for a cozy weeknight dinner and is loaded with flavor and fiber.
For 6 servings
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, bell pepper, and celery. Sauté, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
Add the minced garlic and cook for 1 minute more until fragrant. Add the finely chopped mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. This step adds a meaty texture.
Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, cocoa powder, and cayenne pepper. Cook for 1 minute, stirring constantly, to 'bloom' the spices and deepen their flavor.
Pour in the crushed tomatoes, vegetable broth, rinsed lentils, tamari, and optional maple syrup. Season with salt and pepper. Stir well, scraping any flavorful bits from the bottom of the pot.
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 25-30 minutes, stirring occasionally, until the lentils are tender.
Add the rinsed and drained kidney beans, black beans, and pinto beans to the pot. Stir to combine and continue to simmer, uncovered, for another 10-15 minutes. This allows the flavors to meld and the chili to thicken.
Remove the pot from the heat. Stir in the fresh lime juice to brighten the flavors. Taste and adjust the seasoning with more salt, pepper, or a pinch of cayenne if desired. Let it rest for 5-10 minutes before serving.
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A rich and hearty plant-based chili packed with three kinds of beans, lentils, and smoky spices. This comforting one-pot meal is perfect for a cozy weeknight dinner and is loaded with flavor and fiber.
This american recipe takes 65 minutes to prepare and yields 6 servings. At 941.14 calories per serving with 56.11g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Ladle the chili into bowls and garnish with fresh cilantro. Serve hot with your favorite toppings like avocado, vegan sour cream, or crushed tortilla chips.
Replace the cayenne pepper with 1-2 canned chipotle peppers in adobo sauce (minced) for a deep, smoky heat.
Add one medium sweet potato (peeled and diced) along with the lentils. Stir in 2 cups of chopped kale during the last 5 minutes of cooking until wilted.
Sauté 1-2 finely chopped jalapeños (seeds removed for less heat) with the onion and bell pepper for an extra kick.
Add 1/2 cup of rinsed quinoa along with the lentils and an extra 1/2 cup of vegetable broth for a protein and texture boost.
With three types of beans and lentils, this chili is incredibly high in dietary fiber, which promotes digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
The combination of beans and lentils provides a complete source of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
This chili is free of cholesterol and low in saturated fat. The high fiber and potassium content from the beans and vegetables can help support healthy blood pressure and overall cardiovascular health.
Tomatoes, bell peppers, onions, garlic, and spices are rich in antioxidants like lycopene and vitamin C, which help protect your cells from damage caused by free radicals.
Yes, this vegan chili is very healthy. It's packed with plant-based protein from beans and lentils, high in dietary fiber which aids digestion, and loaded with vitamins and minerals from the vegetables. It's also naturally low in saturated fat and cholesterol-free.
A 1.5-cup serving of this vegan chili contains approximately 380-420 calories. The exact number can vary slightly based on the specific brands of canned goods and optional toppings used.
Absolutely! Sauté the vegetables and bloom the spices on the stovetop as directed in steps 1-3. Then, transfer everything to a slow cooker. Add the remaining ingredients (except the beans and lime juice) and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the beans and lime juice during the last 30 minutes of cooking.
Store leftover chili in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over medium-low heat or in the microwave until hot. The flavor often improves the next day!
If you don't have lentils, you can omit them and add an extra can of beans. Alternatively, you could use 1 cup of cooked quinoa or bulgur wheat, adding it in with the beans in step 6.
