I’ve always loved chili. Maybe it’s because I grew up in the woods and warm dinners were necessary or maybe it’s because I grew up in the southwest and it’s a staple everywhere you go. No matter the reason why it’s still one of my favorite dinners all these years later. This 1-pot vegan chili comes together in under an hour, is extremely versatile, and has all the classic comforts of a bean chili.
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This recipe gets its protein from red lentils. I love keeping a big bag of these on hand at all times because they’re so good as a meat replacement. They do get softer than brown or green lentils so they really meld into the sauce and help thicken the chili. Whenever you use lentils it’s really important to wash them first. I throw mine into a fine colander (this is the one I use and I love it and use it almost daily) and rinse under cool water for a minute or two. While you’re washing, look out for any lentils or pieces that look off. Just pluck those babies out and throw them away.
Being from the southwest of the United States, this chili also has beans. I know that’s a sin in some parts of the country but where I come from, beans belong in chili. Plus it makes this so much heartier and adds more protein. And beans are delicious so it’s a win no matter how you look at it. I love black and kidney beans in this but pinto or pink would also work well.
My favorite way to eat this vegan chili is with a nice dollop of homemade hummus, a bunch of diced white onion, and pickled jalapenos on top. But it also slaps with tortilla chips and cilantro. Or vegan sour cream. My point here is that you can’t go wrong as long as you eat it.
- 1 tbsp avocado oil
- 1 medium white onion, diced
- 1 red pepper, diced
- 1 jalapeño, minced
- 4 cloves garlic, minced
- 3.5 tbsp chili powder
- 2.5 tbsp cumin
- 1.5 tsp smoked paprika
- 1 tsp salt (you can always add more later)
- 1 tsp black pepper (you can always add more later)
- 3 tbsp tomato paste
- 2 15 oz can diced fire roasted tomatoes
- 1 cup red lentils
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- Dice up your pepper, onion and jalapeño (removed seeds and ribs for less heat). Heat oil in a large pot, add pepper, onion and jalapeño and sauté until soft (4-5 minutes).
- Mix all spices (including salt and pepper) in a small bowl. Add half of the spices, garlic cloves and tomato paste to pot and continuously stir for 1 minute until your whole house smells delicious and the spices are toasted.
- Add cans of tomatoes (with liquid) and 3 cups of water to pot. Bring to a boil over meduim high heat.
- Drain and rinse beans. Add to pot along with lentils and remaining spices and stir to combine. Bring back to a boil, cover and reduce heat to low to simmer. Allow to simmer for 30-45 minutes, stirring occasionally. The longer it simmers, the more the flavors will develop and meld together. If it starts to get too thick, add a little water or vegetable broth to thin it out to your preferred consistency.
- Taste for seasoning and adjust accordingly. If you find it’s too spicy for your taste, add a little sugar at a time until it’s a good heat level.
- Serve as is or garnish with avocado, cilantro, diced onion, tortilla chips, jalapeños, vegan sour cream or vegan shredded cheese.
Chili will keep for 4 days in the fridge but also freezes well and will keep for 6 weeks. To reheat from frozen, thaw slightly in fridge for a few hours and reheat on the stove.