Chili? In April?
I know…it’s not exactly your typical spring dish, but like I mentioned with my Chicken and Rice Soup a few weeks ago, I’m an all year round soup/stew/chili eater.
If that’s not you, bookmark this delicious recipe and save it for October!
Well I was suppooooosed to write this post yesterday, but Seth and I traveled to Savannah, GA this weekend to photograph our friends’ wedding. It was a really fun weekend, but SO exhausting! We woke up at 3:30 am (ouch) on Saturday morning and drove to Savannah, got there and immediately headed to the venue, took a short nap after all the festivities were over, and then went out to downtown Savannah and didn’t get back to our hotel until 3:00 am. I am getting sleepy right now just thinking about it! Then we woke up the next day and drove back to Columbus. We got back at about 6:00 pm and I just couldn’t think coherently enough to write this post :).
So…apologies for my lateness. But this Vegan Chili is worth the wait!
I never thought I would speak (or write) the words “Vegan Chili.” I mean, doesn’t that kind of defeat the purpose of chili?? Chili is supposed to be packed full of meat. Right? Don’t worry, I was skeptical too.
I was planning on making lentil soup, and while I was thinking about the flavors I wanted to include, it popped into my mind that lentils would be perfect in chili. They don’t break down as they cook, and they are hearty and yummy. They absorb flavors well and are so good for you! So basically this chili pretends that the lentils are ground beef. I make it the exact same way I make my normal chili, just with lentils instead!
And it is so yummy! It has the exact same flavors as chili does because of the liberal amount of chili powder and cumin we add, the texture of the soup is thick and delicious because we puree part of it and then stir it back in, and it is really great for you! There are basically just veggies and lentils in here.
You can eat this totally guilt free! It makes a huge pot of chili and gets better and better as it sits in the fridge.
This chili – like traditional chili – is all about the toppings.
The chili itself is vegan, so if you want to keep the toppings vegan as well I would add lots of avocado and some green onions. If you choose the non vegan route for the toppings like I did, you definitely want to throw some cheese in there…yummy melt-y cheese. I also added a dollop of Greek yogurt along with the avocado and onions.
You won’t miss the meat in this delicious vegan chili!
- 1 onion, diced
- 4 cloves garlic, minced
- 2 green peppers, diced
- 16 oz bag of lentils
- 2 28 oz cans diced tomatoes
- ¼ cup (4 tablespoons) chili powder
- ¼ cup (4 tablespoons) cumin
- 1 pinch red pepper flakes
- 2 tablespoons coco powder
- For the toppings:
- Avocado
- Sliced green onions
- Cheese (optional: not vegan)
- Greek yogurt (optional: not vegan)
- Heat some olive oil in a large pot over medium high heat
- Add your onion, garlic, and peppers along with a little salt and pepper
- Saute for about 5 minutes
- Add in a 16 oz bag of lentils and stir to combine
- Add your chili powder, cumin, and pepper flakes
- Stir to combine until everything is evenly coated with the spices
- Add your tomatoes along with six cups of water and stir to combine
- Season with more salt and pepper
- Bring to a boil and reduce to a simmer
- Simmer, covered, for 25-30 minutes, or until the lentils are tender
- Remove from heat and ladle 4 cups of the chili into your food processor or blender and puree
- Stir the pureed chili back into the pot with the rest of it - this makes it nice and thick
- Stir in your coco powder
- Season to taste with salt and pepper
- Add toppings to each bowl and you are ready to go!
*The chili itself is gluten free and vegan**
If you make this or any of my other recipes, make sure to Instagram it and hashtag #thegarlicdiaries!
Want some other yummy soup recipes? Check these out:
The Best Chicken and Rice Soup
30 Minute One Pot White Chicken Chili
Katie says
August 10, 2016 at 12:02 pmMy family loved this recipe, I instantly passed it on to others to enjoy too. I actually opened the recipe today to make another batch, and thought I should leave a comment since it’s such a winner :) I’ve never been big on chili, but this is soooo good, way better than bean versions. I add in a bit of frozen corn and serve with a side of cornbread, and we have a super frugal, delicious meal with leftovers for days! Thanks!!
Annie Chesson says
August 11, 2016 at 4:23 pmI am SO glad that you loved it so much, Katie! These comments are my favorite :).
Medha @ Whisk & Shout says
April 29, 2015 at 5:40 pmThis looks so awesome! I love that you use lentils as protein here to keep it vegan :)
Medha @ Whisk & Shout recently posted…Green Goddess Quinoa Salad {Vegan + Wheat-Free!
Annie Chesson says
April 30, 2015 at 5:17 pmThanks, Medha!
Keri @ Fashionable Foods says
April 29, 2015 at 8:29 amI LOVE lentils. And I’m not big on chili because it’s usually too meaty for me, so this recipe is perfect! I’m with you on year round soup, so I’ll definitely be trying this soon! Just reading about your weekend makes me sleepy! Glad you had a great time though :)
Keri @ Fashionable Foods recently posted…Herb Buttered Popcorn
Annie Chesson says
April 30, 2015 at 5:18 pmOh well if you don’t like a super meaty chili, then yes this is perfect for you!! It was a big weekend…I’m still recovering :).
Erin @ Miss Scrambled Egg says
April 29, 2015 at 7:16 amI’ve had lentils sitting in my pantry forever without a clue what to do with them. My first thought was veggie burgers, but this chili looks too good! It’s pretty simple to make too, which I love. Thank you for sharing.
Erin @ Miss Scrambled Egg recently posted…Petite Crustless Greek Quiches
Annie Chesson says
April 30, 2015 at 5:19 pmPerfect! Use those babies up! It is super simple and easy, but it tastes awesome :).
Kathy@ Olives & Garlic says
April 28, 2015 at 6:14 pmI think this would be my favorite way to have lentils. This chili looks delicious.
Annie Chesson says
April 30, 2015 at 5:20 pmThanks, Kathy! It is definitely my favorite lentil recipe I’ve found so far.
Jess @ whatjessicabakednext says
April 28, 2015 at 4:03 pmI love one pot dishes! This looks divine! :D
Jess @ whatjessicabakednext recently posted…Banana Cupcakes with Cream Cheese Frosting
Annie Chesson says
April 30, 2015 at 5:20 pmThanks, Jess! Me too :).
Natalie @ Tastes Lovely says
April 28, 2015 at 11:06 amHoly long day! That is making me sleepy just reading it! This vegan chili looks delicious. So warm and comforting.
Natalie @ Tastes Lovely recently posted…Blended Strawberry Mango Margarita
Annie Chesson says
April 30, 2015 at 5:20 pmOh yeah, it was so long! Thank you :). It is super yummy!
alison says
April 28, 2015 at 8:09 amAnnie,
I am a year round chili eater myself! It’s been a long time since I’ve done a lentil version so I’ll need to try this out soon! I love using lentils because they have a good “chew” to them. Also, it may sound kind of strange but I LOVE to serve my chili over mashed sweet potatoes. It may sound strange, but the sweetness compliments the spicy chili flavor perfectly!
alison recently posted…Summer Hats & Some Aren’t
Annie Chesson says
April 30, 2015 at 5:21 pmOh my gosh, I LOVE the idea of serving chili over mashed sweet potatoes! I am totally trying that next time. Awesome tip :).
Kelly - Life Made Sweeter says
April 28, 2015 at 4:28 amLove this vegan chili! The lentils sound wonderful in here! Looks so comforting and delicious!
Annie Chesson says
April 30, 2015 at 5:21 pmThanks, Kelly!
Kelly Moranoo says
April 27, 2015 at 11:17 pmI like this one. Always a good day for a good soup!
Annie Chesson says
April 30, 2015 at 5:21 pmThanks, Kelly! Agreed, it’s never too hot or summery outside for soup :).
Mariah @ Mariah's Pleasing Plates says
April 27, 2015 at 8:50 pmI love lentils and am always looking for more ways to use them! Chili is a GREAT idea!
And how fun to photograph your friend’s wedding…no pressure there lol. Kidding. I would be totally stressed out about that. I hope it went well! =)
Annie Chesson says
April 30, 2015 at 5:22 pmIf you love lentils you should definitely try this chili! Yeah it’s a lot of pressure, haha! It turned out really well though.
Thao @ In Good Flavor says
April 27, 2015 at 8:10 pmThis looks so delicious!! I like my chili beefy too, but it is a great idea to substitute beef with lentils. The dish is still filling and satisfying. It’s still cool here in New England, so as far as I’m concerned it’s chili weather for a few more weeks. :)
Thao @ In Good Flavor recently posted…No-Knead Artisan Bread
Annie Chesson says
April 27, 2015 at 8:24 pmI’m all about a meat packed chili, and I loved this. So if I loved it you will too :)!
Rachelle @ Beer Girl Cooks says
April 27, 2015 at 7:58 pmI love lentils and I love chili so this is my kind of soup. I don’t care if it’s April – I’m a year round soup girl too!
Rachelle @ Beer Girl Cooks recently posted…Roasted Asparagus Pesto Farfalle
Annie Chesson says
April 27, 2015 at 8:24 pmI’m glad I’m not the only one :). I couldn’t only eat soups half the year! I love them waaaaayy too much.
Cheyanne says
April 27, 2015 at 4:37 pmI love Savannah, such a great city! You are totally forgiven for posting a little late, because this vegan lentil soup looks amazing! (Plus, photographing a friend’s wedding? Forget it, your forgiven!) Lentils are so delicious, I bet you won’t even miss the meat in this chili… or remember it “should” be there in the first place. I’d take this version of chili over a meat laden one in a heart beat! Thanks for sharing! Oh, and your photos of this— gorgeous! #Drooling
Cheyanne recently posted…Crab Rangoon Mini Pastry Puffs
Annie Chesson says
April 27, 2015 at 8:23 pmThanks, Cheyanne! You really don’t miss the meat (surprisingly)!!
Gayle @ Pumpkin 'N Spice says
April 27, 2015 at 4:23 pmChili is one of my favorite comfort foods! I’ve never had lentils in it before, though. This sounds fantastic! I could definitely use a bowl of this right now!
Gayle @ Pumpkin ‘N Spice recently posted…Berry Cream Cheese Turnovers
Annie Chesson says
April 27, 2015 at 8:22 pmThanks, Gayle! I hadn’t either before this recipe – it is surprisingly good!
Savita @ ChefDeHome says
April 27, 2015 at 4:12 pmAnnie, first of all, this pot of chili is making me hungry! delicious pictures, Girl! Second, I totally get a vegan chili! Infact, any given day I will swap my meat chili with vegan chili. :)
Savita @ ChefDeHome recently posted…By ChefDeHome- Raspberry French Vanilla Carnation Breakfast Shake
Annie Chesson says
April 27, 2015 at 8:22 pmThanks, Savita! You should definitely try this one then. I was so surprised that I didn’t miss the meat!!