Easy Vegan Chili Recipe

This Easy Vegan Chili Recipe is the perfect cozy meal for winter days! It’s a hearty, healthy, and delicious chili, packed with protein and fiber – thanks to lentils, beans & veggies.

Who doesn’t crave a mouthwatering chili that’s rich and packed with flavor? Warm-up your soul as the chilly days roll in with this Easy to make Vegan Chili recipe! It is filling, healthy and so simple to put together. It is loaded with plant-based protein from lentil and beans, and prepared with flavor bursting ingredients. Make this wholesome homemade chili recipe part of your weekly rota, you’ll be so pleased you did! Not keeping a vegan or vegetarian diet? You may add any protein of choice like shredded chicken, ground beef, or ground turkey.

If you’re looking for other vegan recipes, why not also try my Vegan Black Bean Burgers and my Easy Vegan Mac and Cheese!

Why you’ll love this easy vegan chili recipe

• A Cajun chili. Loaded with Cajun spices, adobo, and a twist of honey this hearty soup packs a smoky-sweet punch, so good!
• Loaded with goodness. This chili is made healthy and hearty with lentils, black beans, and veggies. Only 370 calories per servings and loaded with protein while keeping it plant-based!
• An easy chili. Easy to prep, all made in one pot – this goes from pantry to table in around 30 mins,

ingredients you’ll need

• Olive Oil
• Onion
• Garlic Cloves
• Honey for vegetarian and maple syrup or agave for vegan
• Cajun Seasoning
• Diced Tomatoes
• Tomato Sauce
• Black Beans
• Split Red Lentils
• Vegetable Broth
• Lime
• Chipotle in Abobo
• Salt & Pepper
• Garnishes – vegan sour cream, cilantro, jalapeno.

how to make this easy vegan chili recipe

• First, heat your aromatics – In a large pot with oil, cook the onion and garlic, then add the Cajun seasoning.
• Then, combine your ingredients – In the pot, add your rinsed lentils, beans, tomatoes, and all other chili ingredients. Reduce heat to low and simmer until lentils are tender.
• Finally, season to taste, serve, and enjoy!

recipe notes and tips

• Be sure to remove any small dust/debris from the lentils and rinse them well with cold water.
• Use canned beans for this Vegan Chili, drain them but don’t rinse them. The starch on the beans will help with chili thicken.
• If you don’t want the chili too hot, make sure you deseed and remove the ribs from the jalapeno.
• This recipe can easily be doubled for a large crowd!
• This chili recipe is vegan as it’s written. Be sure to choose vegan/dairy-free toppings, such as avocado and tortilla chips.
• Vegetarian option, you may top with yogurt or sour cream.
• Top with chopped cilantro for a lovely pop of freshness.

faq’s

what are some good topping for this vegan chili?

This chili is dairy free and vegan and you can keep it that way be choosing vegan toppings. Here’s some popular vegan toppings

• Grated vegan cheese
• Coconut yogurt
• Sliced or diced avocado
• Crumbled Tortilla chips (crumbled if desired)
• Additional cilantro
• Lime wedges
• Sliced jalapeno
• Cilantro

can i freeze this vegan chili?

This chili recipe will serve 6-8 people. If you have leftovers, you can bring the chili to room temperature, place it in an airtight container then freeze up to a month. Let the chili defrost in the fridge a day before you are planning to serve it.

why use red lentils?

Lentils are one of the most nutritious and versatile plant-based proteins and there are different types.

I’ve used red lentils in this Vegan Chili recipe, they break down nicely, they’re are great for stews and chili. Red lentils help give the chili this lovely deep red color, they are slightly sweet and nutty, working great with all the other flavors.

One-half cup of uncooked red lentils provides 22g protein, 10g fiber, 40mg calcium, 6mg iron, and 600mg potassium,

How to make this vegan chili in an instant pot

• First, place the instant pot in sauté mode. Add the oil and then add in the onions. Cook for about a minute and add in the garlic and the cajun seasoning. Cook for another 1-2 minutes.

• Next, add all the other ingredients– In the same pot, add the rinsed lentils, beans, tomatoes, and all other chili ingredients.
• Then, close the lid of the instant pot. Make sure it is set to sealing and pressure cook (on manual) and cook for 10 minutes. Allow pressure to release naturally. Turn to vent.
• Open, serve with your favorite toppings.

How to make vegan chili in the slow cooker

• The preferred method for best taste: sauté the onion, garlic, and cajun seasoning on a skillet on your stovetop until fragrant and translucent. Then, transfer to the slow cooker. (alternatively, you may skip cooking the onion, garlic, cajun, and just add them right into the slow cooker.
• Next, add in the lentils, beans, tomatoes, and the remainder of the ingredients.
• Cook on low for 8 hours, or high for 4 hours.
• Finally, serve with your favorite toppings and enjoy!

other easy recipes to try

• Vegetarian Stuffed Peppers
• Easy Vegetarian Bean Chili
• Cheesy Cauliflower Bake
• Easy Crustless Quiche
• Healthy Asparagus Soup
• Mexican Chipotle Chicken Pasta

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