Overhead of vegan chili in a white bowl topped with avocado, lime, crispy lentils

Hearty Veggie and Lentil Chili

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Serves 6 1x
  • Category: Dinner
  • Method: Stovetop


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
  • 12 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


  1. Melt coconut oil in a large stock pot over medium heat. Sauté minced garlic, jalapeño, and onion for 5-7 min or until translucent.
  2. 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.
  3. 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.
  4. Add in squash cubes and cacao and let simmer until veggies are fork tender.
  5. Just before serving, throw in a couple handfuls of baby spinach and stir to wilt.
  6. Spoon chili into bowls and top with sliced avocado, radishes, cheese, crispy roasted lentils, or whatever else your heart desires!