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A rich and satisfying vegan chili packed with lentils, kidney beans, and black beans. Simmered in a smoky tomato broth with classic chili spices, it's a perfect one-pot meal for a cozy night in.
For 4 servings
Sauté the vegetables
Toast the spices
Simmer the chili
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A rich and satisfying vegan chili packed with lentils, kidney beans, and black beans. Simmered in a smoky tomato broth with classic chili spices, it's a perfect one-pot meal for a cozy night in.
This american recipe takes 65 minutes to prepare and yields 4 servings. At 513.7 calories per serving with 30.27g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Season and serve
This recipe is naturally gluten-free. Just ensure your vegetable broth and chili powder are certified gluten-free.
Stir in a cup of cooked quinoa or serve over a bed of it to boost the protein content even further.
To save time, use 1.5 cups of pre-cooked or canned lentils instead of dry ones. Reduce the simmer time to 20-25 minutes.
Reduce the chili powder to 1 tablespoon and omit the smoked paprika to make it milder for kids. You can also add a tablespoon of maple syrup to balance the flavors.
Lentils and beans provide a high amount of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
This chili offers a complete protein profile from the combination of lentils and beans, essential for muscle repair and overall body function.
Being low in saturated fat and free of cholesterol, this vegan chili supports cardiovascular health. The fiber and potassium from beans also help manage blood pressure.
Tomatoes are rich in lycopene, and the various spices and vegetables provide a range of antioxidants that help combat oxidative stress in the body.
Yes, this chili is very healthy. It's packed with plant-based protein, dietary fiber from lentils and beans, and vitamins from the vegetables. It's also low in saturated fat and completely cholesterol-free.
One serving of this Hearty Lentil & Bean Chili contains approximately 375 calories, making it a substantial and nutritious main course.
Absolutely! Sauté the vegetables and spices on the stovetop as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
You can store leftovers in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months.
This chili is great on its own or served with cornbread, tortilla chips, brown rice, or a simple green salad. Favorite toppings include avocado, fresh cilantro, chopped red onion, and a dollop of vegan sour cream.
