Easy Vegan Chili with Lentils • Planty Of Eats.

Name: Vegan Chili Recipe
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 cup TVP; 1 cup red lentils (rinsed and drained); 1 28 ounce can of tomato sauce (can use crushed or diced); 3 cups water (Varies, see notes); 1 Tablespoon veggie bouillon; 2 Tablespoon cumin; 1 Tablespoon chili powder; 1 Tablespoon paprika; 2 Tablespoons nutritional yeast (optional); 1 Tablespoon chopped jalapenos (optional); 1 Tablespoon apple cider vinegar (optional); 1 1/2 Tablespoon sugar (optional)

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Delicious chili made with only 8 ingredients! Seriously, if you're looking for the easiest lentil chili recipe, you found it!

I've had to make some decisions based on my body trying to attack me, and part of those decisions have been trying to make my favorite things with as few ingredients as possible as I figure out what I can have and can't have. Wouldn't it be nice if our bodies just worked properly? What's that like, eh?

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🍲Ingredients
📝Notes
🍳Cook
🍲Tips & Information
📓Serving Suggestions
📃FAQ
📖 Recipe

Why you'll want to make this:

Vegan
Gluten free
Only 8 ingredients
Budget friendly
Done in less than 30 minutes

Beans in chili has always been a controversial thing, which seems silly, but it's true! I absolutely do not like beans in chili, or at least I used to pick them out whenever my mom made it, haha. But lentils, I am oddly alright with! Let's get to it!

🍲Ingredients

📝Notes

I recommend sticking to red lentils for this soup to keep it at 30 minutes, and easy.

TVP is optional, I like a 'meaty' factor to my chili while the lentils play the part of the beans.

Feel free to use any veggie bouillon or similar seasoning powder.

Play around and add some heat like throwing in some diced jalapenos.

For a little sweetness, add some sugar!

🍳Cook

Wash your lentils well, then place them in a medium sized sauce pot along with water and bring to a boil for 10 minutes. A good portion of the water should evaporate during this process.
After the 10 minutes has passed, add in the TVP if using.
Once heated through, add in the tomato sauce.
Mix around until you have a mildly unappetizing slop.
Post your slop once more?
Add in all of your seasonings, this is an opportunity to add in anything you want!
Mix well and finish!

🍲Tips & Information

My favorite thing to pair with a bowl of chili is a peanut butter sandwich. I know you're probably giving a funny look right now, but I promise you it is a thing.
You can also add a myriad of other ingredients to this delicious chili, like onions or shallots, shredded vegan cheese, jalapenos, sugar, apple cider vinegar, etc.
My delicious vegan bacon would also go perfectly with this!
Top with crackers or sour cream.

📓Serving Suggestions

Burritos - Think of a chili cheese burrito!
Serve over rice - Or beside it!
Atop tots or fries - (I am team tots, personally) just add vegan cheese!
Nachos
Plant-based hotdogs topped with some delicious chili, yum!
Chili mac and cheese!
Ice crea... sorry I got off track.

📃FAQ

What is chili without beans called?

Typically chili without beans is called Chili Con Carne, Texas Chili, or No bean chili. It contains everything as other chili just no beans!

What is Vegan chili made of?

Common proteins used in vegan chili are often lentils, beans, TVP, seitan, or other faux processed meats, alongside typical chili ingredients like onions, tomatoes and spices.

Is bean chili vegan?

That depends on how it is made. Bean chili can be made vegan, but most people will likely use beef broth. Always be sure to ask about the ingredients.

📖 Recipe

Print Recipe

5 from 3 votes

Vegan Chili Recipe

Simple, filling and warm. This vegan chili is packed with protein and tastes so good you won't miss the meat this winter season!

Prep Time10 mins

Cook Time30 mins

Course: Main Course, Soup

Cuisine: Mixed

Diet: Vegan

Servings:

Calories: 154kcal

Author: Bree

Equipment

large dutch oven
Cutting board
Knife
medium-sized bowl
Strainer
Spatula or Spoon

Ingredients

1 cup TVP
1 cup red lentils rinsed and drained
1 28 ounce can of tomato sauce can use crushed or diced
3 cups water Varies, see notes
1 Tablespoon veggie bouillon
2 Tablespoon cumin
1 Tablespoon chili powder
1 Tablespoon paprika
2 Tablespoons nutritional yeast optional
1 Tablespoon chopped jalapenos optional
1 Tablespoon apple cider vinegar optional
1 ½ Tablespoon sugar optional

Instructions

Start heating 2 cups of water to boiling, while waiting on the water, rinse your lentils well.
3 cups water
Put the lentils in the boiling water for around 5 minutes, stirring occasionally
1 cup red lentils
Then put your TVP into the boiling water and lentils. The TVP may absorb a lot of the water, do not fret! After another 5 minutes has passed, dump the tomato sauce in, fill the can with some water (about half) and place into the pot. Do this as needed.
1 cup TVP, 1 28 ounce can of tomato sauce
Then place everything else into the pot and cook on medium low for around 20 minutes or until well cooked and thickened.
3 cups water, 1 Tablespoon veggie bouillon, 2 Tablespoon cumin, 1 Tablespoon chili powder, 1 Tablespoon paprika, 2 Tablespoons nutritional yeast, 1 Tablespoon chopped jalapenos, 1 Tablespoon apple cider vinegar, 1 ½ Tablespoon sugar
Serve with a dollop of vegan cream cheese on top and enjoy!

Notes

2 cups of water to start, and then up to 1 ½ cups after if needed. If I find I need water after adding everything, I will fill up the tomato sauce can just to clean out the extra sauce if any.
You do not have to use tomato sauce. If you have a can of crushed or diced tomatoes, that's great! You'll have a chunkier chili and that isn't a bad thing at all!

Nutritional Facts posted on this blog may not be entirely accurate, I use the Very Well Fit generator, but of course, you should always do your research and make sure they are accurate to your needs & always read labels.

This recipe belongs to Struggle Kitchen

Nutrition

Try out some of my other delicious soups!