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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


  • Pot


  • 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


  • 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.


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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