Spicy Vegan Chili That'll Blow Your Mind!
Vegan chili: Make this easy, hearty, and smoky plant-based recipe in under 45 minutes. Packed with beans and lentils for a satisfying meal.
Ingredients
- 1 tablespoon olive oil (or avocado oil)
- 1 red onion (diced)
- 3 cloves garlic (minced)
- 1 1/2 tablespoons cajun seasoning
- 1 tablespoon maple syrup
- 14.5 ounces diced tomatoes (one can)
- 15 ounces tomato sauce (one can)
- 1 chipotle in adobo (minced)
- 30 ounces black beans (drained and rinsed)
- 1 cup split red lentils
Instructions
- Rinse the red lentils thoroughly under cold water in a fine-mesh strainer until the water runs clear.
- Heat olive oil in a large pot over medium heat. Add diced red onion and sauté until softened and translucent, about 5-7 minutes.
- Stir in minced garlic and Cajun seasoning. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Add the diced tomatoes, maple syrup, minced chipotle in adobo, drained black beans, rinsed red lentils, tomato sauce, and 3 cups vegetable broth to the pot. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
- Stir in the juice of one lime. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with sliced jalapeno, fresh chopped cilantro, vegan sour cream, or coconut yogurt if desired.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.