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easy vegan chili

Watch our latest video for the fun how-to or keep scrolling for the written recipe.

 

easy vegan chili
5 from 1 vote
Print Recipe

easy vegan chili

It's still cold AF where we live so we were craving a bowl of hot chili to warm our souls! This recipe is easy to make and isn't totally over cooked like a lot of traditional recipes we've come across. But if you like it that way, feel free to throw it in a slow cooker and leave it on all day! You could also add veggie ground beef if you so desire!

Keyword chilli, soup, vegan chilli
Prep Time 16 minutes
Cook Time 20 minutes
Total Time 36 minutes
Servings 6 people
Author Lauren Toyota

Ingredients

ingredients:

  • 1 tbsp vegetable oil we use sunflower oil
  • 1 yellow or white onion finely chopped
  • 1 red pepper finely chopped
  • 3 garlic cloves minced
  • 1 tbsp chili powder
  • 1/2 tbsp chipotle chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp cinnamon
  • 4 C crushed canned tomatoes
  • 2 C cooked lentils
  • 2 C cooked kidney beans
  • 2 C frozen corn thawed and drained of excess water
  • 1 tsp sea salt
  • 1 tsp ground pepper

Instructions

  1. In a large pot heated to medium, sauté onion in oil for about 2 minutes until soft and fragrant. Then add in red pepper and cook for another minute or so.
  2. Add all the spices and stir to combine sautéing for another 2 minutes. Then add in minced garlic and stir to combine. You may need to reduce heat to prevent the garlic from burning. Then add a small amount of the crushed tomatoes to lift the mixture from the bottom of the pan. Sauté this for another 2 minutes.
  3. Then add in the remaining crushed tomatoes, lentil, kidney beans, corn, sea salt, and ground pepper. Stir to combine, cover with a lid, and simmer for 20 minutes. You can cook for longer, but if you want it done quickly it tasted great after this amount of cooking.
  4. Top with vegan sour cream, chopped green onions, and more ground pepper.

Recipe Notes

We used tofutti in the pictures and video, but here is the recipe for our cashew sour cream.

 

11 comments

  • Maddie 3 years ago

    Do you think it’d be a solid substitute if you put in cooked chickpeas instead of lentils? I’m currently on a chickpea kick(pea)! 🙂

    • Lauren Toyota 3 years ago

      SURE why not!!

  • Kinga 3 years ago

    You know that it is the best chili when non-vegan mom every two weeks asks you to make one for dinner :3 thank you Lauren!

    • Lauren Toyota 3 years ago

      NICE! happy it worked out for all of you 😀

  • Hannah 3 years ago

    My dad and brother (meat fanatics) LOVED IT!! So easy and so good!

    • Lauren Toyota 3 years ago

      YAAAY! love that. <3

  • Catherine St-Pierre 2 years ago

    YUM!!! The spices are spot on, as always. I didn’t have any lentils on hand, so I switched them for Beyond Beef crumbles and it’s AMAZING!

  • knocklecat 2 years ago

    I made this on cold December and it was just perfect. The flavors was perfect and it didn’t leave me an after taste, a big plus, and I made the cashew sour cream too. Best winter food.

  • Indianaliana 2 years ago

    Could I possibly substitute the lentils for black beans?

  • Violet 2 years ago

    I made this for my parents. They loved it.

  • Brittany Nader 1 year ago

    I’ve tried several different vegan chili recipes, and this one is hands down the best! I actually cut the recipe in half (because I only had one can of crushed tomatoes) but wish I would’ve doubled it for leftovers because it was SO good! Loved it plain, but this would taste great on a baked potato or vegan hotdog. So easy and delicious.

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