Recipe: Hearty Vegan Chili

fullsizerenderHello everyone,

We’re well into soup season so I wanted to share my quick and easy hearty vegan chili recipe. There is nothing better than sitting down with a big, comforting bowl of chili on a bitter cold evening. And it is certainly cold in Cleveland!

This recipe calls for a few pantry staples, as well as some easy to find produce. I recommend making a big pot of this chili on Sunday or Monday and eating it throughout the week. This recipe keeps for about 7-10 days, and it tastes just as good as leftovers!

It’s so easy – just chop, sauté, and simmer your way to a delectable vegan chili. Give it a try and let me know what you think!

Happy cooking! Cheers!


Hearty Vegan Chili


Prep Time: ~15 minutes; Cook Time: ~60 minutes; Yield: Serves 8


  • 1 lg. onion, chopped
  • 2 stalks celery, chopped
  • 1 lg. red bell pepper, chopped
  • 1 lg. green bell pepper, chopped
  • 1 ½ c. dried red lentils
  • 3 cloves garlic, minced
  • 1 can diced fire-roasted tomatoes
  • 1 small can tomato paste
  • 1 can no salt added corn
  • 1 can red kidney beans
  • 1 can pinto beans
  • 8 cups low sodium vegetable broth
  • 3 tbl. extra virgin olive oil
  • ½ tsp. each of cinnamon, cardamom, chili powder, & freshly ground salt & pepper
  • 1 tsp. each of turmeric and cumin
  • Dash of cayenne pepper
  • 2 tsp. Harissa seasoning
  • 2 bay leaves
  • 1 bunch kale, torn into pieces


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    Heat the extra virgin olive oil in a large soup pot.

  • Add the onion, celery, and bell peppers. Cover and cook until softened.
  • Add the garlic, and cook another 2-3 minutes.
  • Next add the diced tomatoes, lentils, and all of the spices. Cook another 5 minutes.
  • Add the tomato paste  and vegetable broth, and bring to a boil. Reduce, cover, and let simmer for 30 minutes.
  • Add the canned beans and corn and simmer for another 15 minutes.
  • Finally, add the kale and cook uncovered for another 5 minutes.
  • Garnish with vegan parmesan cheese.
  • Enjoy!


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