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.
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.
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.
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.
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.
Rinse the red lentils in a colander and set them aside.
In a large pot over medium heat, add in 2 tbsp oil.
Once heated, add in the onion, celery, carrots, bell pepper, and cook for 4-5 minutes, or until soft.
Add in the garlic and cook for 2 minutes more.
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.
Add in the walnuts and spices and toast for about 30 seconds, stirring frequently.
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.
Add in the beans and cook for 30 minutes more.
Serve warm with garnishes of your choice and enjoy!
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