Easy Vegan Chili Recipe to Make Any Time of Year

An Easy Vegan Chili Recipe to Make Any Time of Year

One of my favorite dishes to make is chili. This recipe for easy vegan chili combines so many of those flavors we all associate with nourishment – warming spices, stewed vegetables, and creamy sauciness. And of course, plenty of beautiful colour as well.

Chili is something I certainly love to make in the winter and colder months, but I also associate chili with the start of summer — whether it be a cookout with your friends, or simply a hearty meal you can enjoy yourself all week long.

The easy vegan chili recipe I always make for myself and my mates for a potluck focuses on a humble ingredient: lentils! These add protein, creaminess, and colour to vegan dishes. They’re also very cheap, and something I love to keep around myself. But we also are ensuring we get in our micronutrients with this one, thanks to onion, celery, carrot, and tomatoes. Read on to find out how to make it!

What makes this Easy Vegan Chili recipe healthy?

You know you’ve got your protein needs covered with this one – 20g per serve, which, depending on your body composition, could be around a third of your requirements for the day. Even if you aren’t vegan, you’ll find it has that rich, almost meaty-like texture, thanks to the texture of our lentils.

The onion provides micronutrients vitamin C, B6, and manganese, while carrot is antioxidant rich and can help lead to a healthier heart. Celery is truly a superfood, providing tons of vital enzymes and antioxidants your body needs to thrive

Your nutritional breakdown (per serving):

Carbs: 58g
Fat: 5g
Protein: 20g
Cals: 348

What makes this Easy Vegan Chili easy?

Apart from a bit of chopping in the beginning of this recipe, all you really need to do is let it simmer on the stove — easily the hardest part of the whole thing 😉

Once you have your chopping prep out of the way, some of the ingredients get a quick sauté, and everything comes together in a pot. The only final steps you’ll need to do are to add your garnishes! I love my chili with a dollop of yoghurt and fresh cilantro.

For more healthy, easy recipes, download my 21-recipe FREE ebook!

The Color Code

For this recipe, we are highlighting orange!

Orange: Vitamin A, vitamin C, potassium, lycopene (all great for cancer and heart disease prevention)
Perfect for: a vegan option for a high-protein meal

For more orange, check out my recipe for Crispy, Colourful Breakfast Potatoes.

Recipe: Easy Vegan Chili

Prep Time: 10 minutes
Cook Time: 35 minutes
Cost: $4-7
Skill: Easy

Ingredients: (Serves 4)

1 Tbsp Olive Oil
1 Celery, finely chopped
2 Garlic cloves, finely chopped
Medium onion, finely chopped
1 Carrot, finely chopped
1 1/2 Cups Lentils
15oz Can Whole Tomatoes
3 Cups of Vegetable Stock
2 tsp Oregano
1 tsp Cayenne
1 Tbsp Smoked Paprika
Pinch of Salt & Black Pepper
1/4 Cup Red Wine Vinegar
1/4 Cup Cilantro Finely chopped

To Serve:

Coconut Yoghurt
Cilantro

Method:

Add oil to a pot on medium heat and stir the onion, celery and carrot for 4 minutes or until slightly golden. Add in the garlic and caramelize for a further 2 minutes
Stir through the lentils for 1 minute before adding in the whole tomatoes, vegetable stock, oregano, cayenne, paprika, salt and pepper. Cover and bring to a boil before simmering for 25 minutes.
Pour in the red wine vinegar and stir in the cilantro, simmer for a further 5 minutes before serving in individual bowls and topping with coconut yoghurt and fresh cilantro leaves