Easy Vegan Chili

October 3, 2021

Entree

By: Jasmine Briones 

Cozy up with a bowl of this easy vegan chili. It’s simple to make, requires only one pot, and is the perfect cold-weather meal.

Horizontal image of styled bowl of chili

Every year as the weather starts to cool down, we crave hot stews and soups. This chili has been on the top of our list recently, and for good reason. It’s hearty, packed with protein, and will warm you up even on the coldest days.

overhead image of ingredients for an easy vegan chili

Here’s What You Need to Make this Easy Vegan Chili:

  • Onion, Garlic, Celery, Bell Pepper, Mushrooms and Carrots: A simple yet essential aromatic flavor base to start this dish off right.
  • Walnuts: Helps act as the “meat” in this recipe and enhances the flavor and protien content.
  • Spices: Cumin, oregano, chili powder, smoked paprika, dried oregano help add the pop of flavor that bring this chili to life.
  • Tomatoes: In this recipe we use both tomato paste and canned crushed tomatoes. If you want to add some extra flavor to your chili you can opt for fire roasted crushed tomatoes. For the tomato paste, we recommend getting it in a tube so it will last longer than the ones in the can.
  • Soy sauce: Provides saltiness and umami flavors to the chili. If you want to make this recipe gluten-free, you can opt for tamari instead of soy sauce. If you’re not sure which soy sauce or tamari to purchase, we really like this brand.
  • Vegetable broth: learn how to make your own at home here!
  • Red lentils: A not-so-traditional addition to this recipe, red lentils add delicious flavor, protein, and fiber.
  • Beans: We use pinto beans and kidney beans for this recipe, but you can use any combination of beans that you’d like.
overhead image of bowls of chili styled with vegan cheese and chips

There are so many different ways you can make chili, so feel free to use this recipe as a base, and add other ingredients as you see fit. If you want, you can replace the walnuts and lentils with the plant-based protein of your choice.

Looking for More Cozy Recipes?

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal image of styled bowl of chili

Easy Vegan Chili


  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 21 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

Cozy up with a bowl of this easy vegan chili. It’s simple to make, requires only one pot to make, and is the perfect cold-weather meal. 


Ingredients

  • 2 tablespoons oil
  • 1 medium yellow onion, finely diced
  • 8 garlic cloves, minced
  • 2 ribs celery, finely diced
  • 1 red bell pepper, finely diced
  • 8 ounces crimini mushrooms, finely chopped
  • 2 medium carrots, finely diced
  • 3/4 cup walnuts, finely chopped
  • 1 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 28-ounce can crushed tomatoes
  • 4 cups vegetable broth
  • 2/3 cup red lentils
  • 2 tablespoons soy sauce
  • 2 tablespoons tomato paste
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained

Instructions

  1. Rinse the red lentils in a colander and set them aside. 
  2. In a large pot over medium heat, add in 2 tbsp oil.
  3. Once heated, add in the onion, celery, carrots, bell pepper, and cook for 4-5 minutes, or until soft.
  4. Add in the garlic and cook for 2 minutes more.
  5. Next, add in the mushrooms plus and a pinch of salt. Stir occasionally to prevent burning, and cook for 3-4 minutes or until the mushrooms have softened and released some of their liquid.
  6. Add in the walnuts and spices and toast for about 30 seconds, stirring frequently. 
  7. Then add in the crushed tomatoes, vegetable broth, lentils, soy sauce, tomato paste, salt, and pepper. Bring to a boil then cover and simmer on low heat for 30 minutes. Check and stir occasionally to make sure the bottom isn’t burning. Add more water/broth if the chili looks too thick for you.
  8. Add in the beans and cook for 30 minutes more.
  9. Serve warm with garnishes of your choice and enjoy! 

Notes

  • Tomatoes: If you want to add some extra flavor to your chili you can opt for fire-roasted crushed tomatoes.
  • Soy sauce: If you want to make this recipe gluten-free, you can opt for tamari instead.
  • Beans: We use pinto beans and kidney beans for this recipe, but you can use any combination of beans that you’d like. 
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 11 minutes
  • Category: Entree
  • Method: Stovetop

Keywords: beans, protein, soup, stew, chili, easy, protein, entree

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

Hey there!

We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious...

We're Jasmine & Chris.

Hey there!

meet the bloggers

260k

31k

148k

160k

Thank you for subscribing!

Want our recipes delivered straight to your inbox?

the latest scoop:

 

Want our recipes delivered straight to your inbox?

Sign up to get the latest recipes, video announcements, and more!

Thank you for subscribing!