Easy Vegan Chili Recipe
This Easy Vegan Chili Recipe is ready in less than 30 minutes, healthy, full of flavor, and the perfect cozy meal for chilly days!
INGREDIENTS
For Chili
- 1 tablespoon olive oil
- 1 red onion, diced
- 3 garlic clove, minced
- 1 ½ teaspoon chili powder
- 1 teaspoon oregano, dried
- 1 ½ teaspoon cumin
- ½ teaspoon sugar
- 1 can, 14.5 oz crushed tomatoes
- 1 teaspoon chipotles in adobo
- 2 can, 15 oz black beans, drained and rinsed
- ¾ cup red lentil, uncooked
- 15 oz Tomato sauce
- 2 ½ cup vegetable bouillon cube or vegetable stock
- 1 cup carrot, diced
- 1 cup celery, sliced
- 1 cup red bell pepper, chunks
- 1 whole lime juice
- Salt and pepper to taste
For Garnish
- Blue corn tortilla chips
- Vegan sour cream
- Sliced jalapeno
- Chopped fresh cilantro or parsley
- Lime wedges
INSTRUCTIONS
- Heat a large pot over medium heat and add olive oil and onion. Cook for 3 minutes constantly stirring and add minced garlic (cook for 1-minute stirring). Follow with spices: cumin, chili, oregano, sugar, and stir well until onion and garlic covered in spices.
- Add in the veggies: celery, carrot, red bell peppers, and cook for 5 minutes until slightly softened.
- Follow with crushed tomatoes, chipotles in adobo, black beans, lentils.
- Then add tomato sauce and 2 ½ cups of vegetable stock.
- Cover with a lid and take it to a boil over medium heat.
- After that, reduce the heat to medium-low and let the veggies cook for 15 minutes until softened. Make sure to stir every few minutes. Season with salt and pepper (see notes) and lime juice.
- Garnish with your favorite toppings (see the full list of options in the blog post below) and enjoy while warm!
VIDEO
NOTES
Salt and pepper - depending on your vegetable stock, if it is already with salt you may not need any additional seasoning. If you need to add, add 1 teaspoon of salt, ¼ teaspoon of pepper in total or to taste.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 390kcal
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