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Vegan Chili Recipe

Smoky Three-Bean Vegan Chili Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 ½ tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 2 cups vegetable broth
  • 1 ½ tbsp minced chipotle in adobo, plus a spoonful of adobo sauce
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can pinto beans, rinsed and drained
  • ⅔ cup dry brown lentils
  • ½ cup frozen corn (optional)
  • Salt and black pepper

Method
 

  1. Heat oil in a large pot over medium heat. Sauté onion and bell pepper for 5 minutes until softened. Add garlic, chili powder, cumin, and smoked paprika; cook 1 minute.
  2. Stir in tomato paste and cook 1 minute. Pour in crushed tomatoes, diced tomatoes, broth, and chipotle with adobo sauce. Bring to a simmer.
  3. Add rinsed beans and dry lentils. Simmer, covered, over low heat for 25 to 30 minutes, stirring occasionally, until lentils are tender.
  4. Season with salt and pepper. Stir in corn if using and warm through. Ladle into bowls and top with avocado, cilantro, lime, and vegan sour cream.

Notes

The chili continues to thicken as it cools, so don’t worry if it looks a little loose at the end of cooking. If reheating, add a splash of water to loosen it back up. For a spicier version, double the chipotle or add a jalapeño with the onion.