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Hearty Vegan Chili – A Bold, Wholesome Comfort Dish

This Hearty Vegan Chili proves that plant-based meals can be just as satisfying and flavorful as traditional comfort food. Whether you're vegan or just trying to eat more plants, this chili is bound to become a favorite in your recipe rotation.
Prep Time25 minutes
Cook Time35 minutes
Course: Main Course, Vegan
Cuisine: Indian
Servings: 3
Cost: 200

Ingredients

Here’s what you’ll need:

  • 1 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 2 carrots diced
  • 2 celery stalks chopped
  • 1 zucchini chopped
  • 1 can 400g diced tomatoes
  • 1 can 400g black beans, drained and rinsed
  • 1 can 400g kidney beans, drained and rinsed
  • 1 cup cooked green or brown lentils
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder adjust to taste
  • ½ tsp oregano
  • Salt & pepper to taste
  • 2 cups vegetable broth
  • Juice of ½ lime
  • Optional toppings: avocado vegan sour cream, fresh cilantro, jalapeños

Instructions

Sauté the aromatics

  • In a large pot over medium heat, add olive oil. Sauté the onion for 4–5 minutes until translucent. Add garlic and cook for another 30 seconds.

Add veggies

  • Stir in carrots, celery, bell peppers, and zucchini. Cook for about 6–8 minutes until slightly tender.

Add spices & tomato paste

  • Mix in cumin, paprika, chili powder, oregano, salt, pepper, and tomato paste. Stir until everything is coated and fragrant.

Add beans, lentils, tomatoes, and broth

  • Pour in the black beans, kidney beans, lentils, diced tomatoes, and vegetable broth. Bring to a boil.

Simmer

  • Lower the heat and let it simmer uncovered for 25–30 minutes, stirring occasionally. The chili should thicken as it cooks.

Final touch

  • Stir in fresh lime juice and adjust seasoning to taste.

🥑 Topping Ideas

  • Make your bowl even better with:
  • Sliced avocado
  • Vegan sour cream
  • Chopped green onions or cilantro
  • Crushed tortilla chips
  • Fresh jalapeño for heat

🔁 Storage Tips

  • Fridge: Lasts up to 5 days in an airtight container.
  • Freezer: Freeze for up to 3 months. Let it cool completely before storing.

📝 Variations

  • Add quinoa or bulgur for extra texture.
  • Use sweet potatoes or butternut squash for a fall-inspired twist.
  • Try chipotle in adobo for smoky heat.

🌱 Why You'll Love This Vegan Chili

    100% Plant-Based: No meat, dairy, or animal products—just nourishing ingredients.

      Protein-Packed: Thanks to black beans, kidney beans, and lentils.

        One-Pot Wonder: Minimal cleanup, maximum flavor.

          Customizable Heat: Spice it up or keep it mellow—your bowl, your rules.