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Horizontal image of styled bowl of chili

Easy Vegan Chili

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5 from 2 reviews

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


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. 


  • 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


  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! 


  • 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