A vegan chili recipe that’s ready in just 30 minutes. This recipe is a celebration of flavors and health, crafted with love for those who cherish nourishing, wholesome meals.
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Why You’ll Love This Recipe
- Perfect for Meal Prep: Great for preparing ahead, making it a convenient option for busy days.
- Nutrient-Rich Ingredients: Packed with healthy elements like red lentils, kidney beans, and fresh vegetables.
- Easy and Quick: Simple to prepare, perfect for a hassle-free meal.
- Versatile and Customizable: This can be topped with a variety of vegan options to suit your taste.
- Flavorful and Comforting: A delicious blend of spices and ingredients that offer a comforting and satisfying meal.
Ingredients
Embark on a culinary journey with these carefully selected ingredients, each chosen to bring its unique flavor and nourishment to our easy vegan chili recipe.
- Avocado Oil: For sautéing the onion and garlic, providing a healthy cooking medium.
- Onion: A key aromatic that adds depth of flavor to the chili.
- Garlic: Enhances the taste and offers numerous health benefits.
- Veggie Broth: Serves as the liquid base, giving the chili its consistency and flavor.
- Tomato Paste: Adds thickness and a concentrated tomato flavor.
- Diced Tomatoes: Bring a fresh and slightly tangy taste to the mix.
- Red Lentils: A great source of plant-based protein, adding heartiness to the chili.
- Jalapeño: For a spicy kick that can be adjusted to your heat preference.
- Spices & Herbs: Including oregano, basil, chili powder, cumin, and salt, these seasonings add layers of flavor.
- Kidney Beans: Another excellent source of protein and fiber, they contribute to the chili’s texture.
- Corn: Adds a sweet contrast to the spicy and savory flavors.
Step-by-step Instructions
Let’s bring this vibrant, hearty vegan chili to life with these simple, step-by-step instructions, guiding you through a joyful and mindful cooking process.
- 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.
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 works just fine. Chili can taste amazing made with black beans, pinto beans, great northern beans, and the like.
- Tomatoes: Fresh tomatoes can be used in lieu of canned diced tomatoes.
- Sweet potato: Adding sweet potatoes to this recipe would add a hint of sweetness.
Vegan Chili Servings Ideas
Explore the delightful versatility of the delicious vegan chili with these creative serving ideas. These are perfect for transforming your homemade chili into a whole meal.
- Sliced Jalapeño: Adding sliced jalapeño to your vegan chili gives it an extra spicy kick, perfect for those who enjoy a bit of heat in their meals. It’s a simple way to elevate the flavors and add a fresh, crisp texture.
- Vegan Sour Cream: A dollop of vegan sour cream can balance the spice and add a creamy texture to your chili. It’s a great way to introduce a cool, tangy element that contrasts beautifully with the warm, hearty chili.
- Vegan Shredded Cheese: Sprinkling some vegan cheese on top of your chili adds a comforting, cheesy flavor without any dairy. It melts into the warm chili, creating a deliciously gooey texture.
- Diced or Sliced Avocado: Avocado is a wonderful addition for its creamy texture and healthy fats. It adds a richness to the chili that balances the spices and brings a smooth, buttery feel to each bite.
- Lime Wedges: Serving your chili with a wedge of lime allows for a burst of citrusy freshness. Squeezing lime juice over the chili can brighten up the flavors and add a zesty note.
- Pickled Red Onion: Adding pickled red onion introduces a tangy and slightly sweet flavor. The acidity and crunch of pickled onions make them a perfect topping for balancing the deeper flavors of the chili.
- Corn Chips: Tortilla chips offer a delightful crunch and a touch of saltiness. They can be crumbled on top for added texture or served on the side for dipping, making each bite a little more fun and satisfying.
- Vegan Cornbread: Homemade cornbread is the perfect pair to this delicious chili recipe.
- Homemade Dinner Rolls: These Quick Vegan Dinner Rolls are the perfect pairing to this vegan chili recipe. Dip them, or make a chili dinner roll sandwich!
Storage Tips
When it comes to storing this leftover chili, keeping it fresh and flavorful is key. For optimal freshness, transfer any leftovers into an air-tight glass container. Glass is not only a sustainable choice but also helps in maintaining the chili’s taste and quality over time. Remember, proper storage is not just about longevity but also about preserving the holistic goodness of your plant-based meal.
Fridge: In the refrigerator, your chili will stay fresh and delicious for 3-5 days.
Freezer: If you choose to freeze it, ensure it’s cooled down before storing, and it can last for up to 3 months. Reheat gently, either on the stove or in the microwave, to enjoy a warm, comforting meal just like it was freshly made.
FAQ
Replacing meat in chili can be done effectively with ingredients like lentils, black beans, chickpeas, or textured vegetable protein (TVP), all of which offer a hearty texture and are rich in protein. Mushrooms, particularly portobello or cremini, are also a great choice, providing a meaty texture and rich flavor. These plant-based alternatives not only mimic the texture of meat but also contribute additional nutritional benefits to the chili.
Vegan chili is primarily made from beans and legumes like kidney beans, black beans, or lentils, which serve as the protein base. It also includes a variety of vegetables such as onions, garlic, bell peppers, and tomatoes, seasoned with spices like cumin, chili powder, and paprika. Vegetable broth or tomato sauce is often used as the liquid base, creating a rich and flavorful dish.
Vegetarian chili is generally very healthy, being high in essential nutrients like fiber, vitamins, and minerals. The combination of legumes, vegetables, and spices provides a balanced meal with a variety of health benefits. It’s also lower in calories and saturated fats compared to traditional meat-based chili, making it a heart-healthy option.
A popular vegetarian substitute for ground beef in chili is a textured vegetable protein (TVP), which closely mimics the texture of ground meat. Other options include lentils, quinoa, or finely chopped mushrooms, all of which provide a satisfying, meaty consistency and absorb flavors well, making them excellent for chili recipes.
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 fine sea salt
- 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.
Equipment
Video
Notes
Nutrition
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This chili is super filling and it was easy to make. Thanks!
Thanks so much!