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plant-based chili with beans

Plant-Based Chili with Beans

A warm, hearty chili full of beans, lentils, and vegetables. Simple to make, protein-packed, and perfect for a cozy dinner or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: vegan
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil optional
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 medium carrots diced
  • 1 zucchini diced
  • 1 cup dried lentils or 1 can 400g cooked lentils
  • 1 can 400g kidney beans, drained and rinsed
  • 1 can 400g black beans, drained and rinsed
  • 1 can 400g diced tomatoes
  • 2 cups vegetable broth
  • 2 tbsp tomato paste
  • 1 tbsp chili powder adjust to taste
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp cayenne pepper optional
  • Salt and black pepper to taste
  • Fresh cilantro or parsley for garnish

Method
 

  1. Heat the oil in a large pot over medium heat. Add onion and garlic, and cook until soft and fragrant.
  2. Add vegetables – bell peppers, carrots, zucchini. Cook 5–7 minutes until slightly soft.
  3. Add beans, lentils, tomatoes, and tomato paste. Stir well to mix everything together.
  4. Season with chili powder, smoked paprika, cumin, cayenne (if using), salt, and pepper. Taste and adjust spices.
  5. Add vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender.
  6. Serve hot, garnished with fresh cilantro or parsley. Pair with rice, bread, or enjoy on its own.

Notes

  • You can swap vegetables depending on what you have on hand. Sweet potatoes or butternut squash work well.
  • Adjust spices to your taste. Add extra chili powder or cayenne if you like it hot.
  • This chili keeps well in the fridge for up to 4 days and freezes perfectly for meal prep.
  • For a creamier texture, stir in a splash of coconut milk or cashew cream before serving.