Print Recipe

The Best Vegan Chili

Made with a combo of hearty lentils and mushrooms, this recipe is sure to become your new favorite plant-based chili!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 bowls
Calories: 362

Ingredients

Instructions

  • In a large pot, warm the oil over medium heat. Add the onion and bell peppers, sprinkle with salt and cook for 3 minutes. Next add the tomato paste, chili powder, cumin and smoked paprika. Stir to combine and cook for 3 more minutes.
  • To the pot, add the mushrooms and garlic cloves. Cook for 5 minutes, or until mushrooms start to release their liquid. Pour in the tomatoes with their juices, the drained and rinsed beans and lentils, and vegetable broth. Bring to a low boil and cook for 10 minutes.
  • Serve chili warm with desired toppings and enjoy!

Notes

*Sub 1 cup dry lentils, if desired. Add 2-3 cups broth and cook for 10-15 minutes longer. Add 1/4 teaspoon cayenne if you like a little spice.

Nutrition

Calories: 362kcal | Carbohydrates: 54g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 1348mg | Fiber: 17g | Sugar: 10g | Vitamin A: 3025IU | Vitamin C: 91.1mg | Calcium: 126mg | Iron: 7.9mg