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The Best Vegan Chili Recipe

A hearty, richly spiced vegan chili made with beans, lentils, and warming spices. Naturally dairy free and easy to make gluten free, and even better the next day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 Serving
Course: Main Course, Soup
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 1 carrot diced
  • 1 bell pepper diced
  • 4 garlic cloves minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 28 oz can crushed tomatoes
  • 2 cups vegetable broth
  • ¾ cup uncooked brown or green lentils
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1 tablespoon soy sauce or tamari
  • Salt and black pepper to taste
  • Juice of 1 lime

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrot, and bell pepper for 6 to 8 minutes, until softened.
  2. Add garlic and cook 30 seconds. Stir in chili powder, cumin, smoked paprika, oregano, and tomato paste, cooking for 1 minute.
  3. Add crushed tomatoes, vegetable broth, and uncooked lentils. Bring to a boil, then reduce heat to low.
  4. Simmer partially covered for 30 to 35 minutes, until lentils are tender and chili has thickened.
  5. Stir in kidney beans, black beans, and soy sauce. Simmer for another 10 minutes.
  6. Remove from heat, stir in lime juice, and adjust seasoning to taste.
  7. Serve over rice with sliced avocado.

Notes

  • Toasting the spices before adding liquid makes a noticeable difference in flavor.
  • Rinse canned beans to remove excess sodium.
  • Freezes well in individual portions for up to 3 months.
  • Flavor improves after resting overnight in the fridge.