Homemade Vegan Chili Recipe
This Easy Vegan Chili Recipe is the perfect cozy meal for winter days! It's hearty, healthy and so delicious.
Servings: 6 -8 servings
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 red onion diced
- 3-5 cloves garlic minced
- 1 1/2 tbsp cajun seasoning
- 1 tbsp maple syrup or brown sugar honey for vegetarian
- 14.5 ounces diced tomatoes one can
- 15 ounces tomato sauce one can
- 1 chipotle in adobo minced
- 30 ounces black beans drained and rinsed, 2 cans
- 1 cup uncooked split red lentils
- 3 cups vegetable broth
- 1 lime juiced
- Kosher salt and ground pepper to taste
Optional garnishes:
- vegan sour cream or coconut yogurt
- fresh chopped cilantro
- sliced jalapeno
Instructions
- Remove any shriveled old lentils or any stones from the lentils.
- Place the 1 cup uncooked split red lentils in a fine-mesh strainer and rinse under cold running water to remove any dust or debris. While washing, scrub them by rubbing your palms together.
- In a large pot, add 1 tablespoon olive oil and heat until shimmering hot. Add 1 red onion (diced) and sauté until translucent. Stir in 3-5 cloves garlic (minced) and sauté again until just fragrant. Add 1 1/2 tbsp cajun seasoning and cook for a minute.
- Immediately stir in the 14.5 ounces diced tomatoes, 1 tbsp maple syrup or brown sugar, 1 chipotle in adobo, 30 ounces black beans, the washed lentils, 15 ounces tomato sauce, and 3 cups vegetable broth. Season with some Kosher salt and ground pepper.
- Reduce the heat to low, cover, and simmer until lentils are tender. Add in the 1 lime (juiced) and stir well.
- Taste and adjust the salt and pepper according to your taste. Pour the Cajun chili to a large serving bowl.
- Garnish with sliced jalapeno and fresh chopped cilantro if desired. Top with vegan sour cream or coconut yogurtand serve.
Video
Notes
- 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 thickening.
- 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. Also, add avocado and tortilla chips.
- Vegetarian option: you may top it with sour cream or plain yogurt. Honey is used as a vegetarian option. Maple syrup or brown sugar for vegan.
- Top with chopped cilantro for a lovely pop of freshness.
Nutrition
Serving: 1bowl | Calories: 377kcal | Carbohydrates: 67g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 958mg | Potassium: 1221mg | Fiber: 25g | Sugar: 9g | Vitamin A: 1526IU | Vitamin C: 18mg | Calcium: 105mg | Iron: 7mg