Go Back
vegan chili

Protein Packed Vegan Chili

Tastes of Thyme
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Mexican

Ingredients
  

  • 1 large onion, diced
  • 1 cloves garlic, minced
  • 1 29oz can diced tomatoes with juices
  • 1 14oz can kidney beans, rinsed and drained
  • 4 tbsp tomato paste
  • 1 bell pepper, diced
  • 1 cup red lentils, rinsed
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 tsp smoked paprika
  • 1.5 tbsp brown sugar
  • 4 cups water
  • 1 tbsp oil
  • sour cream optional
  • cheese optional
  • tortilla chips optional

Instructions
 

  • In a large pot, heat the oil over medium heat. Add in the onion and cook until translucent. Add the garlic and spices and cook for an additional 30-60 seconds.
  • Pour in the tomatoes, beans, water, pepper, lentils, and tomato paste. Bring to a boil and then lower the heat and simmer for 30 minutes. Stirring every 5-10 minutes so the lentils don't stick to the bottom.
  • Once the lentils are fully cooked, stir in the brown sugar. Adjust any spices if you like. I've made this mild so it's child friendly.
  • Serve with tortilla chips, sour cream, and cheese if you like!
Keyword chili, soup, vegan
Tried this recipe?Let us know how it was!