As the leaves turn hues of gold and the air becomes brisk, there’s nothing quite like gathering the family around a table for a steaming bowl of Protein-Packed Vegan Chili. This recipe is not just another chili; it celebrates the bounty of nature with a medley of beans, lentils, and vegetables, making every spoonful a nourishing delight. Perfect for those cozy nights when a warm blanket and hearty meal are what you crave most, this chili is brimming with flavors that invoke comfort and creativity, binding the family together with each shared bite. It’s a tailored recipe for everyone—from the culinary novice to the seasoned cook—boosting protein in the most delicious way. So, let’s embark on this flavorful journey together and make tonight a memorable one!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Servings: 6
- Skill Level: Easy
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 medium carrots, peeled and diced
- 1 cup green lentils, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 avocado, sliced
- Fresh cilantro, chopped
- Vegan sour cream for topping
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the garlic, red bell pepper, and yellow bell pepper and cook for another 3 minutes until they start to soften.
- Stir in the carrots and cook for another 2 minutes, ensuring all vegetables are well coated in the oil.
- Add the lentils, black beans, kidney beans, crushed tomatoes, and vegetable broth. Stir to combine.
- Season with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 35-40 minutes or until the lentils are tender.
- Taste and adjust the seasoning if necessary.
- Ladle the chili into bowls and top with avocado slices, fresh cilantro, and a dollop of vegan sour cream. Serve warm.
- For a quicker meal, use pre-cooked lentils.
- If you prefer a spicier chili, add a pinch of cayenne pepper or diced jalapenos.
- Freeze leftovers in airtight containers for up to 3 months for a convenient meal.
This Protein-Packed Vegan Chili pairs wonderfully with a side of crusty bread or warm tortilla chips. For drinks, consider a refreshing glass of iced tea or a soothing cup of herbal tea to complement the chili’s robust flavors.
Here at Zynahz, we believe in bringing joy and creativity into every meal. We encourage you to try this recipe, share your delicious results, and bond with loved ones over the rich, hearty flavors of this chili. Share this recipe with friends and embark on more culinary adventures by exploring Zynahz. Follow us on social media, sign up for our newsletter, and continue to make every meal a delightful experience.
