An easy vegan chili recipe that’s ready in just 30 minutes. Does it get better than that? This recipe is made with wholesome pantry staples, so it is super easy to make.
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Table of Contents
Why You’ll Love This Recipe
- Meal prep: Great for making ahead, making it convenient for busy days.
- Nutritious: Packed with red lentils, kidney beans, and fresh vegetables, so it’s as healthy as can be.
- Quick: Simple to prepare and ready in just 30 minutes. It’s the perfect time-saving meal.
Nutrition For Mental Health
One serving of kidney beans is 67% water. It contains 22.8 grams of carbs, 6.4 grams of fiber, 8.7 grams of protein, and 0.5 grams of fat. Kidney beans are rich in antioxidants, molybdenum, folate, iron, copper, manganese, potassium, and vitamin K1. They are also a good source of magnesium and vitamin B6.
A meta-analysis found that people with depression consume less dietary folate and have lower serum levels of folate than individuals without depression.
Ingredients + Notes
Wholesome ingredients make this vegan chili flavor-packed!
- Veggie broth: The liquid base of this vegan recipe. If you prefer vegetable bouillon, that would work just as well.
- Red lentils: A great source of protein that adds heartiness to this plant-based chili.
- Jalapeño: For a spicy kick that can be adjusted to your heat preference.
- Spices & herbs: Oregano, basil, chili powder, cilantro, cumin, and black pepper come together, adding layers of flavor.
- Kidney beans: Another excellent source of plant protein and fiber. Helping to make this easy vegan chili extra filling.
- Corn: Adds a sweet contrast to the spicy and savory flavors.
A full list of ingredients with exact amounts can be found in the recipe card below.
Recipe Variations
- Oil: If you don’t have avocado oil on hand, olive oil, coconut oil, or another vegetable oil will work just fine.
- Beans: Kidney beans are traditionally used in chili recipes. However, using different kinds of beans can work well too. Chili can taste amazing made with black beans, pinto beans, great northern beans, and the like.
- Tomatoes: Fresh tomatoes (diced) can be used in lieu of canned diced tomatoes.
- Sweet potato: Adding sweet potatoes to this recipe would add an extra hint of sweetness.
How To Make Vegan Chili
This hearty vegan chili comes together in 30 minutes using just one pot! Just follow these simple, step-by-step instructions.
- Place a medium-sized Dutch oven or soup pot over medium heat and pour in avocado oil.
- Add onion and sauté for about 5 minutes. Next, add in garlic and continue sautéing for another two minutes.
- Pour in broth, lime juice, tomato paste, diced tomatoes, lentils, jalapeños, and all dried herbs and spices. Bring to a boil, stirring occasionally.
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- Turn down to a simmer and add in beans, corn, and lime juice. Simmer for 5-10 minutes until the red lentils are fully cooked.
- Serve with fresh cilantro, green onions, and sliced avocado on top.
Servings Ideas
This vegan chili recipe is the best! (Seriously.) It’s great as the main course, or you could even enjoy it as a side. Here are some pairing recommendations for this easy chili recipe.
- Sliced jalapeño: Adding sliced jalapeño on top will give your vegan chili an extra spicy kick.
- Sour cream: A dollop of vegan sour cream can balance the spice and add a creamy texture to your chili.
- Shredded cheese: Sprinkling some vegan cheese on top adds a comforting, cheesy flavor without any dairy.
- Avocado: Sliced avocado is a tasty addition, adding a creamy texture and healthy plant-based fats. Alternatively, a scoop of this tasty Lemon Juice Guacamole is a great topping!
- Lime: Squeezing lime juice over your easy vegan chili can brighten up the flavors and add a zesty note.
- Pickled red onion: Adding it can give it a tangy and slightly sweet flavor. The acidity and crunch of Pickled Onions make them a perfect topping for plant-based chili.
- Corn chips
- Cornbread: Homemade cornbread is the perfect pair to this delicious vegan chili recipe.
- Bread: These Quick Vegan Dinner Rolls or this Rosemary Bread can be the perfect pairing to this vegan chili recipe.
Storage Tips
When it comes to storing leftover chili, keeping it fresh and flavorful is key. To do this, store leftovers in an air-tight container (preferably glass).
- Fridge: In the refrigerator, your vegan chili will stay fresh and delicious for 4-5 days.
- Freezer: Make sure your chili is cooled down before storing. Pour into a freezer-safe container and store it in the freezer for up to 3 months.
- Reheat: Let it thaw a bit until it easily releases from its container. Then, pour it into a soup pot and reheat it on the stove.
FAQ
If you have beans in your chili, you don’t really need to replace the meat. However, you could add lentils or mushrooms to add extra texture and protein.
Vegan chili is primarily made from beans and legumes like kidney beans, black beans, or lentils, creating a protein base. It usually also contains a variety of vegetables, such as onions, garlic, bell peppers, and tomatoes. In addition, herbs, spices, and vegetable broth create a flavorful base.
Vegetarian chili is generally very healthy. It most likely contains essential nutrients like fiber, vitamins, and minerals.
If you tried this Vegan Chili Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Vegan Chili
Ingredients
- 1 tablespoon avocado oil
- 1 red onion, diced
- 6 cloves garlic, minced
- 4 cups veggie broth
- 2 tablespoons tomato paste
- 1 14.5-ounce can diced tomatoes
- 1 cup red lentils, uncooked
- 2 jalapeños, minced
- 2 teaspoons oregano
- 2 teaspoons basil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 15-ounce can kidney beans, drained and rinsed
- 1 cup corn, frozen
- 2 tablespoons fresh lime juice, (about the juice of 1 lime)
Instructions
- Place a medium-sized Dutch oven or soup pot over medium heat and pour in avocado oil
- Add onion and sauté for about 5 minutes. Next, add in garlic and continue sautéing for another two minutes.
- Pour in broth, lime juice, tomato paste, diced tomatoes, lentils, jalapeños, and all dried herbs and spices. Bring to a boil, stirring occasionally.
- Turn down to a simmer and add in beans, corn, and lime juice. Simmer for 5-10 minutes, until the red lentils are fully cooked.
- Serve with fresh cilantro, green onions, and sliced avocado on top.
Video
Notes
- Fridge: In the refrigerator, your vegan chili will stay fresh and delicious for 4-5 days.
- Freezer: Make sure your chili is cooled down before storing. Pour into a freezer-safe container and store it in the freezer for up to 3 months.
- Reheat: Let it thaw a bit until it easily releases from its container. Then, pour it into a soup pot and reheat it on the stove.
Nutrition
Did you make this recipe?
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Reference
Bender, A., Hagan, K. E., & Kingston, N. (2017). The association of folate and depression: A meta-analysis. Journal of psychiatric research, 95, 9–18. https://doi.org/10.1016/j.jpsychires.2017.07.019
This chili is super filling and it was easy to make. Thanks!
Thanks so much!