One-Pot Vegan Lentil Chili (Bean Free)!
This warm and cozy vegan lentil chili is the perfect recipe to have on repeat in the winter! It comes together with simple whole-food, plant-based ingredients and just one pot!
As someone who leads a WFPB lifestyle, I’m a massive fan of BEANS of all kinds. You could say I’m a… bean fiend! Jokes aside, beans are an invaluable part of the plant-based diet. With that said, sometimes I like to put a spin on traditional bean-filled dishes by swapping beans for one of my all-time favorite legumes, LENTILS! The lentils give this easy Vegan One Pot Chili recipe a fantastic hearty texture without adding an overpowering flavor.
Why You’ll Love This Recipe
- Not only is this vegan lentil chili full of healthy, wholesome ingredients, it is also completely oil-free.
- You don’t need any outlandish components to create this dish! Utilizing canned tomatoes, dried lentils and frozen corn, this whole-food plant-based dish is incredibly cheap. Each serving comes in at an estimated $1.50.
- This recipe is perfect for batch-cooking! You can prep your meals for the week, or portion and freeze this vegan lentil chili. Super convenient!
- You don’t have to have the title of a masterchef to make this dish. I promise you, it’s so easy! Great for beginner cooks and youngsters learning their way around the kitchen.
- Lentils are a great source of plant-based protein. This vegan lentil chili has all the elements to nourish your body!
How to Make This Recipe
Get your ingredients ready to go. Chop up your bell pepper and onion, and mince your garlic. Rinse and drain your canned lentils. Get the spices and frozen corn.
Heat 2-3 tbsp of broth in a pot over medium heat. Add bell pepper, onion, and garlic. Saute for 3-5 minutes until the onions start becoming translucent. Then add lentils, crushed tomatoes, and the rest of the broth.
Bring the contents to a boil. Add the spices, salt, and maple syrup. Stir and cook over medium-high heat for 15-20 minutes. Make sure the pot is covered with a lid. I recommend stirring your chili every few minutes.
Next, add the corn kernels and cilantro, and cook for another 10 minutes. Remove the chili from the heat, add the almond butter, and stir it in.
Taste and adjust seasonings as needed. Serve with rice, pasta, flatbread, or potatoes. Yum!
- You can put your own spin on this dish by adding your favorite vegetables. Try adding mushrooms, celery, squash, or chopped eggplant, for example.
- Although this recipe is bean-free, I won’t stop you from adding some beans if you want to!
- I used canned lentils for ease. However, you are welcome to cook your lentils from dry before adding them to this vegan lentil chili.
- A great way to enhance the flavor even further is to add a small amount of cocoa powder. I know it sounds strange, but trust me, it takes tomato-based sauces to a whole new level.
- For a nut-free version, sub almond butter with tahini or seed butter.
Other Recipes You’ll Love
- Hidden White Bean Tomato Soup
- Vegetable Soup WIth Rice and Beans
- Roasted Garlic and Tomato Bisque
- Gut Healing Vegan Stew
- Dill Pickle Chip Soup
If you enjoyed this recipe, you’ll definitely love the Hearty Bean and Sweet Potato Chili from the PlantYou Cookbook! You can grab a copy of my book from all major online retailers, as well as local bookstores. It’s worth it because it has over 140 recipes for every taste and every occasion!
If you like a more dynamic way to cook, check out the PlantYou Planner! It’s a digital meal planner that allows you to FULLY CUSTOMIZE your weekly menu. Doesn’t that sound amazing/ But wait, there’s more! Once you select your dishes from the database of 600+ WFPB recipes, you can toggle the number of servings for every meal to suit the size of your household. Based on your selection, the app generates a shopping list you can take with you to the store. Plant-based living has never been easier!
The Recipe: One Pot Vegan Lentil Chili
- 1 red bell pepper, seeds removed, diced
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 3.5 Cups Crushed Tomatoes, Canned
- 1 Cup Green Lentils, Canned, drained and rinsed
- 3.5 Cups Organic Vegetable Broth
- 2 Tsp Cumin
- 2 Tsp Chili Powder
- 1 Tsp Sea Salt
- ¼ Tsp Cayenne Pepper
- 2 Tbsp Maple Syrup
- 1 cup frozen corn
- 1 cup cilantro, chopped
- 2 Tbsp Almond Butter
- Pot or dutch oven
- Heat 2-3 tbsp of broth in a pot over medium heat. Add bell pepper, onion, and garlic. Saute for 3-5 minutes until the onions start becoming translucent. Then add lentils, crushed tomatoes, and the rest of the broth.
- Bring the contents to a boil. Add the spices, salt, and maple syrup. Stir and cook over medium-high heat for 15-20 minutes. Make sure the pot is covered with a lid. I recommend stirring your chili every few minutes.
- Next, add the corn kernels and cilantro, and cook for another 10 minutes. Remove the chili from the heat, add the almond butter, and stir it in. Taste and adjust seasonings as needed.