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.
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, make the chili a day in advance. The flavors will meld and deepen overnight in the refrigerator.
- 2Toasting the spices with the tomato paste is a crucial step called 'blooming' which unlocks their full aromatic potential.
- 3The finely chopped mushrooms provide a wonderful 'meaty' texture and umami flavor, don't skip them!
- 4This chili freezes exceptionally well. Cool completely, then store in airtight containers for up to 3 months for an easy future meal.
- 5Control the thickness by simmering uncovered for longer to thicken, or adding a splash of vegetable broth to thin it out.
- 6Serve with cornbread, over a baked potato, or with a side of brown rice for a complete and satisfying meal.
Adapt it for your goals.
Smoky Chipotle Chili
Replace the cayenne pepper with 1-2 canned chipotle peppers in adobo sauce (minced) for a deep, smoky heat.
Sweet Potato & Kale ChiliSweet Potato & Kale Chili
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.
Spicy Jalapeño ChiliSpicy Jalapeño Chili
Sauté 1-2 finely chopped jalapeños (seeds removed for less heat) with the onion and bell pepper for an extra kick.
High Protein Quinoa ChiliHigh-Protein Quinoa Chili
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.
Why this is on our healthy list.
Excellent Source of Fiber
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.
Rich in Plant-Based Protein
The combination of beans and lentils provides a complete source of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
Heart-Healthy
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.
Packed with Antioxidants
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.
Frequently asked questions
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.
