When thinking of a meal for a cold afternoon dinner, choose this vegan hearty veggie and lentil chili. Pairs great with a nice loaf of gluten free bread and a glass of white wine!
We’ve been meaning to get this recipe on the blog for a few weeks now. Today is the perfect opportunity since we’re stuck in the house experiencing a typical Michigan snow storm. If you don’t live in Michigan, let me explain: the weather has been absolutely GORGEOUS the last few days. As in, I went on a walk in FLIP FLOPS yesterday afternoon…it was sunny and mid 60s. Today, however, the temp dropped 35+ degrees and we’re now expected to get 8 inches of snow by tomorrow morning. Happy March 1st!
We make this chili all the time, especially when my brother is visiting from college, because he always invites 8 of his friends over for dinner! Typically we also prepare ground beef separately for them to add in when serving. It’s a win-win, because it forces them to eat plenty of veggies and we get a delicious vegan entrée.
In addition, we serve ours with rice, avocado, fresh cilantro & radish, and a generous sprinkle of Crispy Roasted Lentils, which, by the way, are a game changer! You can get this on the table in about 45 minutes, but if you have extra time, it’s worth getting a head start and letting it simmer for a few hours to really soak up the flavors. Enjoy!
For more recipes like this vegan veggie lentil chili, check these out below:Print
This hearty vegan chili is best when it has a few hours to simmer on the stove. Yum!
- 2 tbsp coconut oil
- 1 jalapeño deseeded and finely diced
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 medium sweet potato, diced
- 1 yellow pepper, diced
- 2 medium carrots, diced
- 1 cup of acorn squash, diced
- 28 oz can/box of diced fire roasted tomatoes
- 1 tbsp tomato paste
- 4 1/2 cups vegetable stock, more if necessary
- 1 cup green lentils
- 1–2 tsp of maple syrup
- 2 tbsp chili powder
- 1 tbsp cumin
- 2 tsp cinnamon
- 1 tsp turmeric
- 1 tsp salt, adjust to taste
- 1/4 tsp cayenne or more if desired
- 1 cup baby spinach, just before serving
- Optional: 2 tbsp unsweetened cacao powder
- Melt coconut oil in a large stock pot over medium heat. Sauté minced garlic, jalapeño, and onion for 5-7 min or until translucent.
- Add rest of vegetables, with the exception of the squash. Add chili powder, cumin, cinnamon, turmeric, salt, cayenne and maple and stir to coast veggies.
- Sauté for a few minutes before adding in tomatoes, vegetable broth, tomato paste and lentils. Let simmer for 30 minutes on medium-low heat, stirring every 10 minutes.
- Add in squash cubes and cacao and let simmer until veggies are fork tender.
- Just before serving, throw in a couple handfuls of baby spinach and stir to wilt.
- Spoon chili into bowls and top with sliced avocado, radishes, cheese, crispy roasted lentils, or whatever else your heart desires!