Vegan Chili

5 from 3 votes

A vegan chili recipe that's ready in just 30 minutes. This recipe is made with hearty pantry staples and just one pot so clean up is a breeze!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Main

Cuisine: American

Diet: Vegan

Servings: Servings

Calories: 185kcal

Author: Rae Aflatooni

Equipment

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)

US Customary - Metric

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

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.

Please read the blog post above for more helpful tips, tricks, and topping suggestions!

Nutrition