This is an easy and delicious recipe for Vegetarian Chili. This vegan chili is a hearty meatless chili made with lentils. This chili is high in protein, fiber and taste!
Once the outside temperature begins to drop, I begin to crave warm and hearty chili recipes.
This Lentil Vegetarian Chili recipe may be a bit different than your traditional beef and bean chili, but even my mid-western, meat loving husband enjoys this Vegan Chili.
This Vegetarian Chili is hearty, filling, easy to make, inexpensive, and bottom line: IT IS GOOD!!!
The base for this Vegan Chili is lentils.
Beans and lentils are simmered in a thick and richly flavored tomato sauce. It is a thick chili that sticks to your ribs and fills you up–all while being meatless and low in fat and calories.
How to make Vegetarian Chili
- Saute onions, garlic and spices.
- Deglaze pan with wine for a rich depth to chili.
- Add remaining ingredients.
- Bring to a boil and reduce heat to low.
- Serve Lentil Chili:
Slow Cooker Vegetarian Chili
- To make this as Crock-Pot Lentil Chili, place all ingredients into your slow cooker.
- Cook on low for 6 hours or high for 4 hours.
What are lentils?
They are a high protein part (called a pulse) of a plant that has been dried.
- Extremely high in fiber and protein
- Great substitute for meat
- Extremely inexpensive
- High in iron and Vitamin B
- Quick cooking
A Few Notes on Vegan Lentil Chili:
- This Vegan Chili is great plain, but if you are not vegan, Lentil Chili is great served with a dollop of yogurt or sour cream, maybe some cheese, even scooped up with chips.The red wine is optional in this Gluten-Free Chili, but it adds a rich depth of flavor. If you omit, replace vegetable stock.
- Any variety of lentils work in Lentil Chili.
- Any beans–pinto beans, red beans, black beans, all work in this Vegan Chili.
- I blended one can of tomatoes to give the soup more liquid and for texture preference. This step is not necessary. Or you can blend both cans of tomatoes.
- I like my chili stick to the spoon thick, feel free to thin out with more broth–just be sure to adjust seasonings.
- Sneak in some veggies by adding 1-2 cups of pumpkin puree (NOT pumpkin pie filling) to this vegetarian chili.
More Chili Recipes
- Instant Pot Chili
- Instant Pot 4 Bean Chili from Vegetarian Mama
- Vegetarian Butternut Squash Chili
- Sweet Potato Black Bean Quinoa Chili
- Instant Pot White Chicken Chili
- Slow Cooker White Chicken Chili
Vegetarian Chili Recipe
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves of garlic minced
- 1/2 cup dry red wine optional
- 2 tablespoons chili powder
- 1 16 oz can diced tomatoes blended
- 1 16 oz can diced tomatoes not blended
- 2 cups water or vegetable broth
- 1 cup yellow lentils or any variety you prefer
- 2 cups beans canned or dried and cooked
- Heat olive oil over medium heat. Add onion and garlic and spices. Saute until onion is softened.
- Deglaze pan with wine and allow to boil for 1 minute.
- Add tomatoes and broth (or water). Bring to a boil and reduce heat to low.
- At this point you can allow the broth to simmer for 1 hour to intensify in flavor, or you can add the lentils and beans and cook until lentils are tender--about 15 minutes.
- Season with salt and pepper as needed.
- Alternatively--you can place all ingredients into the slow cooker and cook for 6 hours on low or 4 hours on high.