Name: Easy Vegan Lentil and Bean Chilli
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 large onion, diced; 1 clove garlic, crushed; 2 tsp smoked paprika; 1 tsp sweet paprika; 1 tsp paprika; 1/2 tsp mild chilli powder; 1 tsp chipotle paste; 2 tbsp tamari or soy sauce; 1 cube vegetable stock; 1 tin chopped tomatoes; 1 tin chickpeas; 1 tin red kidney beans; 70 g green lentils; 100 g red lentils; 25 g dark chocolate

Jump to Recipe

Full of plant power This protein and fibre packed vegan lentil and bean chilli is loaded with delicious smokey flavours. Using store cupboard essentials this easy chilli recipe is the perfect addition to your Mexican night!

Chilli has always been one of my go-to recipes for years. It’s brilliant for feeding a crowd or just an easy option as a midweek dinner or at the weekend stuffed in some crispy tacos or served with rice. However, traditionally, I always made mine with minced beef but this has changed.

As part of reducing the meat we all eat as a family, over the past few years, we have all completely converted to this vegan version of the classic chilli. It is such a hearty meal full of texture and flavour you really don’t miss the meat at all I promise!

Why this is the BEST vegan chilli recipe!

A good chilli, for me, really is the ultimate comfort food. I just love the winning combination of spicy rich flavours and textures which can be enjoyed in so many different ways, from rice, tacos or even a jacket potato.

This recipe uses cupboard staples which means that when you have those days when you just don’t know what to cook you often have most of the ingredients already there without even having to go to the shops.

What’s even better is that there really aren’t any rules, you can literally do a sweep of your cupboards and fridge. You could swap the beans or lentils used, or add in any leftover veg. Literally, anything works in this recipe thanks to its sumptuously smokey sauce.

Make it in advance – This recipe is best slow cooked and made in advance so the flavours really infuse. It’s so quick to bring together you can quickly make it in the morning and then leave it for a couple of hours to slowly cook while you get on with your day. Then all you need to do is reheat it the following day or that evening for a delicious dinner.

This chilli is full of plant power. Instead of the meat this recipe is full of legumes which pack a brilliant plant protein and fibre punch. I use a mixture of red and green lentils, chickpeas and kidney beans in this dish.

This dish is a tasty way to increase whole foods in your meals. Including more whole foods in your diet can also help to support your blood glucose levels and overall diabetes management. If you would like to read more about adding whole foods to your diet then make sure to read the article below.

the benefits of a whole food diet with a bowl of wholefoods

The Benefits of a whole food diet and Diabetes

Explore the potential benefits associated with eating more whole foods, and learn tips on how you can incorporate more whole foods into your diet.

Read Now

What is the difference between chilli and chilli con carne?

The Spanish phrase “chilli con carne” means chilli with meat, but both chilli and chilli con carne can traditionally refer to the authentic spicy dish of meat, chilli peppers, beans, tomatoes, seasonings and spices. However, I think with more and more of us reducing our meat intake or looking to enjoy vegetarian or vegan options we are all pretty familiar with the term chilli now covering a wider range of options.

This easy vegan lentil and bean chilli is easy to bring together but it does require a little extra cooking time to really get all of those delicious flavours working together at their best. I recommend leaving it to cook for a minimum of 30 minutes but up to 2 hours if you can.

vegan chilli in a pot with wooden spoon — The rich and spicy tomato sauce combined with the beans and lentils make for a brilliantly delicious vegetarian and vegan-friendly dish that is packed full of protein, fibre minerals and nutrients.

What you will need to make easy vegan lentil and bean chilli

Onions and Garlic
- No chilli dish is complete without the soft sweet flavours of onions and garlic
Paprika – Sweet, smoked and original
- these are just peppers but in their powdered form
- the triple combination gives a greater peppery depth to this dish
Cumin
- A dried seed and member of the parsley family.
- It has a slightly sweet, warming flavour
Chipotle paste
- Adds extra spice and smokiness.
- Use as much as you like, I only do a small amount as my girls find it too spicy otherwise
Soy sauce
- A liquid condiment made from a fermented paste of soybeans
- Adds an extra salty dark richness to the sauce
Vegetable stock
- Adds an extra intense vegetable kick
Tinned tomatoes
- A brilliant source of the antioxidant lycopene, which has been linked to many health benefits as well as vitamin C and K
- I really like the tinned cherry tomatoes but you can also use chopped
Chickpeas
- a nutritional superstar rich in plant-based protein, full of fibre and nutrients
- give a nutty taste and a nice grainy texture to the dish
Red Kidney Beans
- No chilli would be complete without them
- Also a nutritional superstar rich in plant-based protein, full of fibre and nutrients
Green and Red lentils
- A great source of protein, fibre and B vitamins
- Also helps to thicken the sauce giving this dish a great hearty texture
Dark chocolate
- Helps to balance the flavours of the chilli, especially if you are using tomatoes. The richness of the chocolate can help soften the acidity of the tomatoes and paprika

How to make vegan chilli

This chilli recipe is called easy for a reason. In under 15 minutes, you can have all your ingredients bubbling away to make the tastiest vegan chilli.

uncooked vegan chilli in pot — Before being left to cook

vegan chilli in pot with chocolate cubes — Before being left to cook

Start by adding a little oil to your pan and gently sweating the onions, on a low heat, until they are soft and turning light brown. (around 5-10 minutes)

Next, add in your crushed garlic and cook for a further minute or so, stirring so as not to burn the garlic.

Now, add in your spices and stir in well allowing them to absorb into the onions and garlic. Then crumble in the stock cube, chipotle, tamari (or soy) sauce and stir. Add your tomatoes, lentils and beans, including the water from the chickpeas, turn the heat up a little and stir well to combine. (You may find that you want to add a little extra water at this point to loosen the sauce.)

Once your chilli is bubbling away, add your chocolate and stir until melted. Then turn down the heat, pop the lid on and leave it to gently simmer for a minimum of 30 minutes but if you can for up to 2 hours to allow the flavours to really mellow.

If you liked this recipe, then take a look at these other delicious and nutritious recipes that are blood sugar-friendly and beneficial for managing diabetes

Serving Suggestions For Vegan Chilli

This chilli is a great vegan, vegetarian, dairy and gluten-free meal. You can keep it that way by choosing vegan toppings or you may want to add in some other vegetarian options too:

Here’s a suggested list of additions, serving and topping options:

Add

Soya protein mince to bulk the meal even more (cook as per packet instructions)
Roasted aubergines cut into chunks
Jarred roasted peppers

Serve

Whoelgrain brown rice , I use basmati
Smoked Paprika Sweet Potato Wedges
Crispy Jacket potato
Harissa Roasted Potatoes
Corn tacos
Tortillas

Top

Grated cheddar cheese
Sour cream or crème fraîche
Sliced or diced avocado
Jalapenos
Tortilla chips (crumbled if desired)
Lime wedges
Pickled red onions
Chipotle chilli flakes

What to do with any leftovers of your Vegan Chilli

This chilli makes great leftovers that keep really well for up to 4 days in the fridge.

But you can also box it up and freeze it as well. Simply defrost and reheat your chilli in a bowl.

If you enjoyed this recipe then why not take a look at my other slow cooked recipes

Diabetes Note

A fantastic all-in-one dish full of whole foods with zero carb counting requirements (the amount of chocolate is so small it’s almost negligible per portion). Including more whole foods in your diet can also help to support your blood glucose levels and overall diabetes management

We often serve our chilli with a mixture of brown basmati rice and chunky cauliflower rice. Brown basmati rice has a lower glycemic index than white rice, which means that the carbs enter the bloodstream more slowly. This in turn could help to reduce the risk of a blood sugar spike.

But its also great stuffed in crispy tack shells smothered with lots of Mexican toppings!

If you enjoyed this post then it would mean a lot if you could leave a comment below! This is the best way you can help support me and my blog!

Don’t forget you can also FOLLOW ME on Instagram, Facebook and Pinterest. Click below to save and tag @wholeheartykitchen or #wholeheartykitchen so I can see all of your amazing creations!