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easy vegan chili

Easy Vegan Chilli

John Rush
This vegan chilli is easy, delicious and only requires one pot!
5 from 6 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Dinner
Cuisine Vegan
Servings 4 people
Calories 484 kcal

Equipment

  • Pot

Ingredients
  

  • 1 can Kidney Beans
  • 1 can Bean Medley
  • 1 Small Onion diced
  • 1 Carrot diced
  • ½ Red Bell Pepper diced
  • 2 tbsp Garlic minced
  • 1 can Diced Tomatoes
  • ½ cup Canned Whole Corn Kernels
  • 1 cup Lentils dry
  • 3 cups Vegetable Broth
  • 1 tbsp Olive Oil
  • 2 tsp Cumin Powder
  • 2 tsp Chilli Powder
  • 1 tsp Paprika
  • 1 tsp Salt & Pepper to taste

Instructions
 

  • Dice onions, carrots, & bell peppers. Add to a large pot and sauté with olive oil, cook on medium heat until onions are translucent.
  • Add minced garlic to the pot, continue to stir.
  • Season mixture with cumin, chilli powder, paprika, salt and pepper.
  • Pour in vegetable broth and a can of diced tomatoes. Let simmer for about 5 minutes.
  • Add in the dry lentils.
  • Open the cans of beans and corn, strain, and rinse with cold water.
  • Add in beans and corn and cook for an additional 20 minutes on simmer or until lentils are tender.
  • Serve chili in a bowl with preferred toppings such as vegan cheese, sour cream, avocados, or with tortilla chips. And a side of toast!

Pups Notes

  1. We used red lentils in ours but realistically you could use whichever lentils you wanted, as long as they're dry lentils. Lentils from a can will not work well in chili recipes. 
  2. Topping with sour cream and avocados with a side of toast is optional but highly recommended! (we use the Earth Island or Tofutti sour cream!)
  3. Sub low sodium vegetable broth if you're watching your sodium intake.

Nutrition

Calories: 484kcalCarbohydrates: 88gProtein: 29gFat: 3.5gSodium: 952mgPotassium: 1052mgFiber: 20gSugar: 12gVitamin A: 3902IUVitamin C: 45mgCalcium: 165mgIron: 7.5mg
Keyword chilli, vegan chilli
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