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Vegan bean chili topped with fritos, avocado and vegan sour cream.

Easy Vegan Chili

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Created by Mariam Ezzeddine
This hearty vegan chili recipe is made in one pot using simple ingredients. Vegan bean chili proves that meatless chili doesn’t have to be boring. It’s loaded with lentils, kidney beans and tomatoes and seasoned with a flavorful and smoky blend of aromatics and spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings
servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 1 tablespoon garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 cup red lentils washed and drained
  • 1 15oz can of red kidney beans, rinsed and drained
  • 1 15oz can of diced tomatoes
  • 1 15oz can of tomato sauce
  • 2 cups vegetable broth
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons cilantro chopped
  • Lime wedges to serve
  • Vegan sour cream to serve
  • Fritos to serve
  • Sliced avocados to serve

Instructions

  • Heat a 4 qt dutch oven on a medium flame and add oil. Once the oil is heated, add the garlic and chopped onion, and saute till they turn translucent for 4-5 minutes.
  • Add in the spices, chili powder, paprika, cumin, and salt, and cook for a minute.
  • Stir in the lentil, kidney beans, diced tomatoes, tomato sauce, broth, salt, and pepper. Close the lid and cook the lentils for 15-20 minutes until the lentils are perfectly cooked.
  • When the chili starts to thicken a bit, add the chopped cilantro and turn off the flame.
  • Transfer the chili to a serving bowl and top them with sour cream, Fritos, and sliced avocados and garnish with lime wedges

Notes

  • Watch the pan closely while cooking the aromatics, so they don’t burn.
  • Use fire-roasted diced tomatoes for a smoky flavor. 
  • Add other vegetables as desired. 
  • Bring everything to a simmer to cook the lentils. 
  • If the lentils soak up more liquid than you expect, add additional broth or water. 
  • You can substitute other colors of lentils but may need to increase the cooking time.
  • Make it spicy by adding jalapeno or crushed red pepper flakes. 
  • If your lentils aren’t as soft as you’d like them to be, simmer them a bit longer. 
  • Don’t overcook the chili, or the lentils will become mushy. 
  • Serve with your favorite toppings. 

Nutrition

Calories: 380kcal | Carbohydrates: 59g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1586mg | Potassium: 1334mg | Fiber: 24g | Sugar: 12g | Vitamin A: 1714IU | Vitamin C: 23mg | Calcium: 128mg | Iron: 8mg
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