This is one of the most flexible recipes ever! Packed with plant-based protein, lentils, and plenty of veggies, this is an easy vegetable chili recipe that checks all the boxes. It also has a secret twist: no tomatoes! So you can enjoy this any way you like it.
Are you a die-hard soup fan, like me? If the answer is yes, be sure to check out my simple vegan potato cheddar soup and my reader-favorite, not-chicken and dumplings stew.
We are living in strange times.
If you’re reading this in the future, just remember that once upon a time we all thought the world was going to end, way back in March of 2020. Yup, people were prepping like it was the zombie apocalypse, everyone joined Zoom live chats, and no one had any toilet paper.
Hopefully you’re laughing right now, in the same way we laugh at all the bottled water and candles we bought before Y2K.
But if it is indeed the present, and you’re feeling all the fear worthy of a movie based in 2012 starring John Cusack, then greetings from the Randi of the present. Yes, Randi of the present agrees that while social distancing is sort of rad for all we introverts, it’s also nerve wracking at times.
Which is why I have been spending my days centered around food and family. Because in times of stress and uncertainty, enjoying good food brings us together. And it makes us grateful for the time we have with people we love.
It also satisfies that itch you get when you’re bingeing too many cooking shows out of boredom and now you think you’re qualified to work for the Food Network. #quarantineprofessional
Anyhoo, my favorite thing to be cooking right now is this delicious vegan chili recipe, which is totally healthy, easy, and flexible.
Also, no Food Network experience necessary.
This chili recipe is 100% delicious and flexible
I (typically) never make chili the same way twice. That reason alone is why chili gets my vote as one of the top most flexible recipes ever.
Sometimes I use just lentils as my base, sometimes an assortment of black and kidney beans, and sometimes I use a meat alternative if I’m feeling frisky (and using Gardein Beefless Ground or Beyond Meat certainly gives this chili a classic feel).
For this recipe, I decided to use dried lentils + a variety of healthy vegetables as my chili base, then added some Gardein for kicks. But the real twist is this chili has NO TOMATOES.
Say what!?
Yup, this chili recipe is loaded down with plenty of fresh vegetables, but the real twist is it has no tomatoes.
While chili is no doubt delicious with tomatoes, I find that it can also add an acidity that can be harsh on those sensitive to acidic foods. I myself have an on-again-off-again relationship with tomatoes, and have found that you don’t really need them to make a good chili.
All you need is some chili powder and a heavy hand.
Allergy Information and Substitutions
- This chili is 100% vegan, meaning it is meat-free, dairy-free, and egg-free. It is also naturally gluten-free and nut-free.
- Don’t want to use lentils? Switch out the lentils for 2 cans of rinsed beans, such as black beans or kidney beans.
- Don’t have all the veggies on hand? Load up on other veggies or add more beans. This recipe is very forgiving, so you can mix and match any vegetables you desire.
- I’ve made this recipe using both Beyond Meat and Gardein Beefless Ground, and they both taste delicious! However, if you don’t want to use meat alternatives, simply double up on your lentils.
- For an extra spicy chili, add some diced jalapenos!
Vegetable Chili with Lentils
Ingredients
For the chili:
- 1 medium onion diced
- 1 red bell pepper diced
- 1 medium zucchini cut into half moons
- 1 large sweet potato diced
- 1 carrot sliced
- ⅓ cup dried brown lentils rinsed and sorted
- 7 cups vegetable broth
- 1 ½ tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- salt and pepper, to taste
- 8 oz vegan beef crumbles, optional such as Gardein "The Ultimate Beefless Ground" OR Beyond Meat
For garnish:
- hot sauce optional
- fresh cilantro chopped
- green onions sliced
Instructions
- Cut up all fresh veggies and add to a large soup pot, along with the dried lentils and vegetable broth. Bring to a boil; add chili powder, smoked paprika, and cumin and cook for 20-30 minutes, until veggies are fork tender and lentils are cooked through.
- Meanwhile, in a non-stick skillet, fry your choice of vegan meat crumbles (if using) until brown. I like using half of the package, but if you want this "meatier", feel free to use the whole thing. Remove from heat.
- Once veggies are done cooking and lentils are soft, remove the chili from heat, and add the cooked vegan beef crumbles; stir. Season with salt and pepper to desired taste. Ladle into bowls and top with hot sauce, chopped cilantro, and green onions, if using.
Notes
- Don’t want to use lentils? Switch out the lentils for 2 cans of rinsed beans, such as black beans or kidney beans.
- Don’t have all the veggies on hand? Load up on other veggies or add more beans. This recipe is very forgiving, so you can mix and match any vegetables you desire.
- I’ve made this recipe using both Beyond Meat and Gardein Beefless Ground, and they both taste delicious! However, if you don’t want to use meat alternatives, simply double up on your lentils.
- For an extra spicy chili, add some diced jalapenos!
Nutrition Information
Susan
Super easy absolutely delicious. My 17 year old son was licking his lip.
Randi Tisdall
Awesome! Thank you Susan!
Colleen
I made the chili and it came out like soup! I don’t know where I went wrong.
Randi Tisdall
Hi Colleen, sorry to hear it had more liquid than you prefer. Next time, for a thicker chili, I would suggest cutting the vegetable broth back to 5 cups. Some people like their chili thick and others like it with more broth. Personally, I enjoy a soupy chili.