Cooler temperatures call for all kinds of nourishing soups, and this vegan chili is the perfect warm hug in a bowl. Packed with lots of nourishing vegetables like sweet potatoes, peppers, carrots, celery, and onion this makes a nourishing meal that keeps you going all day. And my secret spice makes this the best vegan chili! This dish is quick and easy to make and an easy make-ahead meal, for those busy weeknights.
This chili is loaded with plant protein from kidney beans, chickpeas, and red lentils this makes a great dish to load up on your plant proteins.
Loading your meals with plant-based proteins
Eating mostly plant-based many people ask me where my protein comes from. Plants of course! Plant proteins are actually super easy to incorporate in everyday meals and this chili is loaded with plant proteins!
Other ways to get plant proteins into your everyday meals are:
- Whole Foods Vega Protein Powders That you can use in this green smoothie
- Tofu Scrambles
- Oats with nuts and hemp seeds
- Chickpea pancakes
- Pasta dishes like this low carb Vegan Ricotta Stack
- This Vegan Chili
- Chickpea Curry Recipes
- Salads with lentils
- Stir fry bowls
- Meatless MeatLoaf
What you need to make this plant-based dish:
- A large pot and a mixing spoon.
- Canned kidney beans– You can also pre-cook your own dried kidney beans for this recipe too.
- Canned chickpeas– You can also pre-cook your own dried kidney beans for this recipe too.
- Canned of crushed tomatoes– I love using fire-roasted tomatoes. Giving the chili a smokey flavour.
- Vegetable broth- If you have some made up, fantastic, if not store-bought works great as well.
- Dried Red Split Lentils- I like using the split lentils in this recipe because they cook quicker.
- Sweet potatoes
- Coconut sugar- This helps sweeten the soup to balance the flavours you only need a little bit. You can also omit or use date paste.
- Avocado oil- Avocado oil has a high smoke point that works perfectly for sauteeing the onions.
- Onions- Cooking onions work best for this recipe.
- Fresh Garlic
- Chili powder
- Ground Cumin
The secret ingredient in this Vegan Chili!
And the secret ingredient is………..
Cinnamon!! There is something magical about adding cinnamon into your chili, a little goes a long way. My girls are obsessed with my chili and I swear it is because of the cinnamon 🙂
Making this Vegan Chili Couldn’t be easier
Step 1- Open your kidney and chick pean cans empty into a colander and rinse with cold water. Set aside.
Step 2- Chop all your vegetables (celery, carrots, onion, peppers, and sweet potatoes) in small uniformed pieces. Keep onions separate.
Step 3- Sauté your onions in 1 tbsp of oil with salt and pepper for 2 minutes on medium-high heat and then add in the rest of the vegetables.
Step 4- Add in your vegetable broth, crushed tomatoes, garlic, chili powder, chickpeas, kidney beans, red lentils, ground cumin, sugar, and cinnamon. Stir. Bring to a boil and turn down to simmer and let cook for 25 minutes.
Step 5- Add in freshly chopped parsley and cilantro with 5 minutes left to go on cooking time.
Step 6- Serve with avocado, fresh cilantro, and vegan cheese.
Storing your Vegan Chili
I love to make a double batch of this vegan chili and freeze some.
Reheating is a breeze. Just take out the frozen portion and put it in the crockpot for the day on low and give it a few stirs and it is ready for dinner.
This soup will also stay in the fridge for 3-4 days. Perfect for week-long lunch meal prep!
We hope you enjoy this dish as much as we do!! Please feel free to share your creations with me on IG by tagging @crystalhughes or using hashtag #heartfullynourished.
With love from our kitchen to yours,
Yields 5 servings
This Vegan Chili is the best! Loaded with healthy whole foods ingredients and a secret spice that makes this chili the best vegan chili ever! This is a favourite in our house and is GF, Soy-Free and oh so delicious!
35 minTotal Time
- 1 medium onion
- 1 yellow pepper
- 2 small sweet potatoes
- 1/4 cup split red lentils
- 1 cup chopped celery
- 1 cup chopped carrots
- 13 oz (398 ml) can of chickpeas
- 19 oz (650 ml) can of kidney beans
- 28 oz (828ml) can of fire roasted tomatoes
- 750 ml of vegetable broth
- 1 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1/4 tsp cinnamon
- 1/8- 1/4 tsp cayenne for added heat if wanted
- 1/8 cup fresh chopped parsley
- 1/8 cup fresh chopped cilantro
- Open your kidney and chick pean cans, empty them into a colander, and rinse with cold water. Set aside.
- Chop all your vegetables (celery, carrots, onion, peppers, and sweet potatoes) in small uniformed pieces. Keep onions separate.
- Sauté your onions in 1 tbsp of oil with salt and pepper for 2 minutes on medium-high heat, and then add in the rest of the vegetables.
- Add in your vegetable broth, crushed tomatoes, garlic, chili powder, chickpeas, kidney beans, red lentils, ground cumin, sugar, and cinnamon. Stir. Bring to a boil and turn down to simmer, and let cook for 25 minutes.
- Add in freshly chopped parsley and cilantro with 5 minutes left to go on cooking time.
- Serve with avocado, fresh cilantro, and vegan cheese.