Vegan Lentil Chili
This lentil chili is so deliciously satisfying. It's flavorful, nourishing, warm and cozy. AND it's incredibly easy to make!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course, Soup
Cuisine: American
Servings: 8
- 2 tbsp olive oil
- 1 white onion diced
- 4 cloves garlic diced
- 2 tbsp chili powder or more for added spiciness
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp cinnamon
- 1 tsp smoked paprika
- 15 grams vegan chocolate dark
- 1 15 ounce can diced tomatoes
- 2 tbsp tomato paste
- 2 1/2 cup vegetable stock
- 3/4 cup dry red lentils
- 1 15 ounce can kidney beans drained
- 1 15 ounce can black beans drained
- 1 15 ounce can corn drained
- 1 tbsp maple syrup
- 1/2 tbsp soy sauce
- 2 tsp liquid smoke optional
Topping Suggestions
- chopped cilantro
- diced red onions
- vegan sour cream
- jalapeƱo slices
Heat olive oil in a large pot, and cook the onion and garlic for 2 minutes. Add vegetable stock and the rest of the ingredients to the pot.
Bring to a boil. Once boiling, lower the heat to a simmer and cover the pot. Cook for 20~25 minutes, or until the lentils are tender.
Serve chili with your choice of toppings, along with some rice, pasta, bread or all on its own. Enjoy!