Homemade Vegan Chili Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
20 mins
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Total Time
25 mins
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Servings
6 -8 servings
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Calories
377 kcal
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Course
Main Course
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Cuisine
American
Homemade Vegan Chili Recipe
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This Easy Vegan Chili Recipe is the perfect cozy meal for winter days! It's hearty, healthy and so delicious.
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Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 red onion diced
- 3-5 cloves garlic minced
- 1 1/2 tbsp Cajun seasoning
- 1 tbsp maple syrup honey for vegetarian, or brown sugar
- 14.5 ounces diced tomatoes one can
- 15 ounces tomato sauce one can
- 1 chipotle in adobo minced
- 30 ounces black beans drained and rinsed, 2 cans
- 1 cup red lentil uncooked split
- 3 cups vegetable broth
- 1 lime juiced
- salt to taste, Kosher
- black pepper to taste, Kosher
Optional garnishes:
- sour cream vegan or coconut yogurt
- cilantro fresh, chopped
- jalapeño peppers sliced
Instructions
- Remove any shriveled old lentils or any stones from the lentils.
- Place the 1 cup uncooked split red lentils in a fine-mesh strainer and rinse under cold running water to remove any dust or debris. While washing, scrub them by rubbing your palms together.
- In a large pot, add 1 tablespoon olive oil and heat until shimmering hot. Add 1 red onion (diced) and sauté until translucent. Stir in 3-5 cloves garlic (minced) and sauté again until just fragrant. Add 1 1/2 tbsp cajun seasoning and cook for a minute.
- Immediately stir in the 14.5 ounces diced tomatoes, 1 tbsp maple syrup or brown sugar, 1 chipotle in adobo, 30 ounces black beans, the washed lentils, 15 ounces tomato sauce, and 3 cups vegetable broth. Season with some Kosher salt and ground pepper.
- Reduce the heat to low, cover, and simmer until lentils are tender. Add in the 1 lime (juiced) and stir well.
- Taste and adjust the salt and pepper according to your taste. Pour the Cajun chili to a large serving bowl.
- Garnish with sliced jalapeno and fresh chopped cilantro if desired. Top with vegan sour cream or coconut yogurtand serve.
Notes
- Be sure to remove any small dust/debris from the lentils and rinse them well with cold water.
- Use canned beans for this Vegan Chili, drain them, but don't rinse them. The starch on the beans will help with chili thickening.
- If you don't want the chili too hot, make sure you deseed and remove the ribs from the jalapeno.
- This recipe can easily be doubled for a large crowd!
- This chili recipe is vegan as it's written. Be sure to choose vegan/dairy-free toppings. Also, add avocado and tortilla chips.
- Vegetarian option: you may top it with sour cream or plain yogurt. Honey is used as a vegetarian option. Maple syrup or brown sugar for vegan.
- Top with chopped cilantro for a lovely pop of freshness.
Nutrition Information
Show Details
Serving
1bowl
Calories
377kcal
(19%)
Carbohydrates
67g
(22%)
Protein
22g
(44%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
958mg
(40%)
Potassium
1221mg
(26%)
Fiber
25g
(100%)
Sugar
9g
(18%)
Vitamin A
1526IU
(31%)
Vitamin C
18mg
(20%)
Calcium
105mg
(11%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 377kcal | 19% |
| Carbohydrates | 67g | 22% |
| Protein | 22g | 44% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 958mg | 40% |
| Potassium | 1221mg | 26% |
| Fiber | 25g | 100% |
| Sugar | 9g | 18% |
| Vitamin A | 1526IU | 31% |
| Vitamin C | 18mg | 20% |
| Calcium | 105mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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