Introduction
Transform humble beans and veggies into a hearty, flavorful chili that’s perfect for meal prepping! This high-protein vegan chili is packed with goodness, easy to make, and even easier to enjoy. It’s the ultimate comfort food, ready to warm you up on a chilly evening or fuel you through a busy week. Let’s get cooking!
Why This Works
This recipe is a winner because it’s incredibly versatile, uses pantry staples, and is naturally high in protein thanks to the beans and lentils. It’s also easily customizable to your spice preference, making it a perfect crowd-pleaser for everyone in the family. Plus, it’s amazing for meal prepping—simply portion it out and enjoy delicious, healthy meals all week long!
Key Ingredients
🍅 1 large onion, chopped
🌶️ 1 red bell pepper, chopped
🧄 2 cloves garlic, minced
🫘 1 (15-ounce) can kidney beans, rinsed and drained
🫘 1 (15-ounce) can black beans, rinsed and drained
🫙 1 cup brown or green lentils, rinsed
🥕 1 cup chopped carrots
🥔 1 cup chopped potatoes
🌿 1 tbsp chili powder
🌿 1 tsp cumin
🌿 1/2 tsp smoked paprika
🌿 1/4 tsp cayenne pepper (optional)
🍅 1 (28-ounce) can crushed tomatoes
🌿 1 cup vegetable broth
🍃 1 tbsp olive oil
🧂Salt and pepper to taste
Instructions
1️⃣ Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
2️⃣ Stir in the garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for another minute until fragrant.
3️⃣ Add the kidney beans, black beans, lentils, carrots, and potatoes to the pot. Stir well to combine.
4️⃣ Pour in the crushed tomatoes and vegetable broth. Season with salt and pepper to taste.
5️⃣ Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or until the lentils and potatoes are tender. The longer it simmers, the richer the flavor will be!
6️⃣ Taste and adjust seasonings as needed. You might want to add more chili powder for extra heat or a pinch of sugar to balance the acidity of the tomatoes.
Handy Tips
- Don’t be afraid to experiment with different vegetables! Corn, zucchini, and mushrooms would all be delicious additions.
- For a smoother chili, use an immersion blender to partially puree the chili after it’s cooked.
- If you’re short on time, use pre-chopped vegetables to save time.
Heat Control
Simmering the chili over low heat ensures that the flavors meld together beautifully and the vegetables cook evenly without burning. Always keep an eye on it to prevent sticking, adding a little more broth if needed.
Crunch Factor
While this recipe delivers a hearty and satisfying texture, you can easily boost the crunch factor by adding toppings like chopped fresh cilantro, toasted pepitas (pumpkin seeds), or a dollop of vegan sour cream or yogurt right before serving.
Pro Kitchen Tricks
- For a deeper, smokier flavor, try roasting the vegetables before adding them to the pot.
- Add a splash of your favorite hot sauce at the end for an extra kick.
- To make this chili even heartier, stir in a can of drained and rinsed chickpeas along with the other beans.
Storage Tips
Allow the chili to cool completely before storing it in airtight containers in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
Gift Packaging Ideas
This chili makes a fantastic gift for friends and family! Package it in a pretty jar or container, along with a handwritten card with the recipe. Include a note suggesting delicious toppings like crusty bread or avocado.
Flavor Variations
🌟 Spicy Southwest Chili: Add a diced jalapeño pepper and a tablespoon of chipotle powder for a fiery kick.
🌟 Sweet & Smoky Chili: Stir in a tablespoon of maple syrup or brown sugar along with a teaspoon of liquid smoke for a unique flavor combination.
🌟 Mediterranean Chili: Add chopped Kalamata olives, sun-dried tomatoes, and a sprinkle of oregano for a vibrant Mediterranean twist.
🌟 Hearty Vegetarian Chili: Add a cup of cooked quinoa or brown rice to make this chili even more filling.
Troubleshooting
- Chili is too watery: Simmer uncovered for a longer period to reduce the liquid.
- Chili is too thick: Add a little more vegetable broth or water to thin it out.
- Chili is bland: Adjust your seasoning with more salt, pepper, cumin, or chili powder.
FAQ
- Can I use other types of beans? Absolutely! Pinto beans, black-eyed peas, or cannellini beans would all work well.
- Can I make this chili in a slow cooker? Yes! Follow steps 1-3, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Is this chili gluten-free? Yes, this recipe is naturally gluten-free.
- How many servings does this recipe make? This recipe makes approximately 6-8 servings.
- Can I meal prep this chili? Yes, this chili is perfect for meal prepping! Store it in airtight containers in the refrigerator for up to 4 days.
Conclusion
This super simple and satisfying high-protein vegan chili is a recipe you’ll come back to time and time again. Its versatility, ease of preparation, and incredible flavor make it a family favorite. Share this recipe with your loved ones and enjoy the warm, comforting goodness together!