Ain T No Beans About It Vegan Chili
Hearty, bold, and completely bean-free, "Ain’t No Beans About It Vegan Chili" is a satisfying twist on the classic chili recipe. Packed with protein-rich green lentils and earthy mushrooms, this plant-based dish bursts with vibrant flavors thanks to a medley of warming spices like smoked paprika, ground cumin, and even a touch of ground cinnamon for depth. Sweet carrots, crisp celery, and bell peppers add texture and color, while a touch of maple syrup balances the savory notes beautifully. Simmered to perfection in a rich tomato base, this chili offers a comforting, nutritious meal in just under an hour. Whether served with crusty bread, over rice, or scooped up with tortilla chips, this vegan chili is a cozy, crowd-pleasing dish perfect for weeknights or game-day gatherings. Keywords: vegan chili, bean-free chili, lentil chili, plant-based recipe, hearty vegan meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 large carrot, diced
- 2 stalks celery stalk, diced
- 4 cloves garlic cloves, minced
- 28 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 1 cup green lentils, rinsed
- 2 cups mushrooms, finely chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 2 teaspoons maple syrup
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional, for heat)
- 0.25 cup fresh cilantro, chopped (optional for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced onion, red bell pepper, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and finely chopped mushrooms to the pot, and cook for another 3-4 minutes, stirring occasionally, until fragrant and the mushrooms release their moisture.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and ground cinnamon, cooking for 1 minute to toast the spices.
Add the tomato paste and mix well, cooking for 1-2 minutes to develop the flavors.
Pour in the diced tomatoes, vegetable broth, and green lentils. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the chili simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the chili is thickened.
Add the maple syrup, salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.
Serve hot, garnished with fresh cilantro if desired. Enjoy this bean-free vegan chili with crusty bread, rice, or tortilla chips.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 918 mg | 40% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 12.5 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 983 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
