A simple and EASY Veggie and Bean Chili that’s gluten-free, vegan and completely delicious. This veggie-packed chili is hearty and filling with just a touch of spice.
Is there a better cozy fall or winter dinner than a big bowl of chili?
And this! This is one of those allergy-friendly, gluten-free and plant-based meals that everyone will love. And that’s healthy and good for you and easy to make too!
This easy chili is made with simple veggies, like carrots, celery, onions and bell pepper, and a load of different beans and lentils that can be ready in about an hour.
Cozy fall and wintertime dinners don’t get much better than this!
But back to soup mode. I’ve decided recently (ie. Yesterday when the wind chill was just about freezing. Like, actually freezing. Like, actually zero degrees.) that I don’t like the cold. Well, maybe I didn’t just decide as much as I was rudely reminded.
Still. I don’t like the cold. Which is weird because I did live in one of the coldest places in Canada for 3 years. I still don’t know how I survived.
The point being – I need soup. I need the incredible feel-good warmth to get me through the chilly days and evenings.
Soup, and soup-like things, just make everything better. And warm.
MORE ABOUT THIS VEGGIE AND BEAN CHILI RECIPE…
This chili is so hearty and filling. And made with only the simplest ingredients like carrots, onions, celery, bell pepper, tomato, garlic and so many types of beans – 6 beans to be exact plus red lentils.
I used a can of 6-bean blend, of course, if you are partial to a particular bean you can definitely just use that one. And don’t skip out on the lentils. They give this veggie chili so much texture!
And this isn’t one of those overly soupy vegetarian chilis either – it’s thick and rich and full of flavour!
The spice base here is smokey chili powder (obviously), with cumin, paprika, oregano and just a pinch of nutmeg and red pepper flakes. It isn’t overly spicy – although if you like spicy go crazy with the red pepper flakes and even some cayenne or your favourite hot sauce – but so crazy flavourful.
SIDE NOTE: I haven’t had too much luck with chilis before (much like pancakes) – for whatever reason, I struggle with finding the right combinations of textures, the right spice combo, the right consistency no matter what. But now!! I am so excited to share this chili recipe with you guys!
But best of all, I love how easy it is to make – less than an hour on the stovetop. You all know how I like easy while still being gluten-free, full of veggies and good for you too!
And those toppings! Don’t forget the toppings. Sliced avocado or some great guacamole along with some extra lime juice, and fresh herbs like cilantro or parsley are a must! Or try some grated gouda cheese or sour cream or a spoonful of salsa tooPrint
- 1 tablespoon oil (I use avocado oil)
- 1 cup onion, chopped (from 1 small-ish onion)
- 1 cup celery, chopped (from 2 stalks of celery)
- 2 cups carrots, peeled and chopped (from 2 small carrots)
- 1 cup bell pepper, chopped (I used 1 small-ish red bell pepper)
- 3 large cloves of garlic, minced or finely grated
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 tablespoon paprika
- 1/2 tablespoon oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon red pepper flakes
- 1 cup vegetable stock (or use homemade)
- 1 28oz can whole tomatoes with their juices (about 3 cups of tomatoes)
- 1 19oz can low-sodium mix beans (about 2 cups)
- 1/2 cup dried red lentils
- Juice of half a lime
- 1 bay leaf
- 1 teaspoon sugar (or use a drizzle of honey, maple syrup or agave; optional but highly recommended)
- Avocado or guacamole, fresh herbs, lime juice, salsa and tortilla chips, for serving
- In a large pot heat oil over medium-high. Add the onions, celery, carrots and bell pepper. Cook, stirring occasionally until the onions are just translucent, about 5 minutes. Add in the garlic and continue cooking for another minute.
- Add the spices to the pot (chili powder, cumin, paprika, oregano, salt, nutmeg, red pepper flakes) stirring well to make sure all the veggies are coated. Cook for a minute or so more, until very fragrant.
- Add the stock to the pot, being sure to scrape any browned bits from the bottom of the pot. Then add tomatoes and their juices being sure to gently break some of the whole tomatoes up into pieces with your spoon or spatula.
- Add the beans and lentils and stir until well incorporated.
- Add the juice of half a lime to the pot along with a bay leaf. Stir again.
- Bring the chili up to a boil (you can increase the heat a little bit to do this) and then reduce heat and simmer for 30 minutes or until the lentils are tender and the chili has thickened slightly.
- Stir in the sugar or drizzle of liquid sweetener and stir to combine.
- Serve immediately with sliced avocado or guacamole, fresh herbs or salsa on top or keep chili stored in an airtight container in the fridge for up to 3 days. This chili freezes well too.
- Prep Time: 20 minutes
- Cook Time: 50 minutes