I wanted share my easy vegan chili cooked within 40 mins that uses simple at-home ingredients while only using one-pot (no one likes more dishes).
We love vegan chili in this house! Chili is easy to make, you can have so many variations, and depending on what you put in can be extremely healthy and packed with protein!
A lot of people don’t normally use recipes for chili because you can just throw a bunch of vegetables in a pot and it’ll taste pretty good, but if you’re new to being vegan or cooking and just want a quick and easy vegan chili recipe, try this one!
How To Make Vegan Chili
Chili is pretty straightforward because it’s a one-pot recipe, which is one of the reasons we love it but I’ll still walk you through step by step.
Dice onions, carrots, & bell peppers. Add to a large pot and sauté with olive oil, cook on medium heat until onions are translucent. About 5 minutes.
Add minced garlic to the pot, continue to stir.
Season mixture with cumin, chili powder, paprika, salt, and pepper.
Pour in vegetable broth and a can of diced tomatoes. Let simmer for about 5 minutes
Add dry lentils.
Open cans of beans, 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!
If you haven’t had toast with dipped in chili yet I HIGHLY recommend it. It’s an absolute game-changer and if you use a healthy option for bread you can boost the fiber and protein of this recipe!
Kitchen equipment I used:
My favourite pot set – This is my first adult pot set and I love it. I’m sure there are some elite chefs that may scoff at this but it’s affordable, non-stick and works great for me and all the cooking I do in the kitchen.
The 9-1 absolute unit Air Fryer, Instant Pot, Dehydrator – I was actually very anti-Instant-pot/Air fryer for a long time and bought a couple in the past and could never get them to work or make any of the food taste good. This spaceship of an appliance changed everything! I make everything in it now! Desserts, Dinners, Dog Treats, you name it and I can make it in this beast. Highly recommend!
5 tier dehydrator stand for Ninja Foodie – The Foodie comes with a lot accessories but we opted to get this one as well because we want to use the dehydrator a lot (especially for dog treats) so it made sense! It doesn’t have great reviews, most people complain about it coming slightly bent, which mine did too, but it works perfectly and is super vital to dehydrating a lot of treats at once. The slight bend in the metal doesn’t affect the product at all.
Easy Vegan Chilli
John Rush
This vegan chilli is easy, delicious and only requires one pot!
Equipment
Pot
Ingredients
1x
2x
3x
1 can Kidney Beans
1 can Bean Medley
1 Small Onion diced
1 Carrot diced
½ Red Bell Pepper diced
2 tablespoon Garlic minced
1 can Diced Tomatoes
½ cup Canned Whole Corn Kernels
1 cup Lentils dry
3 cups Vegetable Broth
1 tablespoon Olive Oil
2 teaspoon Cumin Powder
2 teaspoon Chilli Powder
1 teaspoon Paprika
1 teaspoon 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
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.
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!)
Sub low sodium vegetable broth if you’re watching your sodium intake.
Nutrition
Calories: 484kcal
Carbohydrates: 88g
Protein: 29g
Fat: 3.5g
Sodium: 952mg
Potassium: 1052mg
Fiber: 20g
Sugar: 12g
Vitamin A: 3902IU
Vitamin C: 45mg
Calcium: 165mg
Iron: 7.5mg