• Sherita Noel

Vegan Chilli

This recipe is perfect for the cold winter months or if you just need an easy crockpot recipe that is full of protein and flavor.


2 1/2 cups of dry red kidney beans (soaked overnight)

1 cup of dry red lentils (soaked overnight)

4 cups of vegetable broth

1 yellow onion

1 can of tomato paste

1 tsp of red pepper flakes

3 cloves of garlic

1/2 jalapeno pepper

1/2tsp salt 

1/2 tsp pepper

4 Tbsp cumin

4 Tbsp chilli powder 

2tsp of sugar (optional)


1. Add 2 tsp of Avocado or Grapeseed oil to a large pot on medium heat. Dice the yellow onion and add to the pot once the oil is hot. Saute for 2-3 mins then add the red pepper flakes. Add 1/2 tsp of salt and pepper.Saute for an additional 1 minute. 

2. Combine the jalapeno and garlic either via a food processor or mortar and pestle. Add to the pot. Allow to cook for 1 min stirring constantly 

3. Add the cumin,chilli powder tomato paste and *broth. Bring to a slight boil. Add the lentils and allow to cook for 10 mins or until lentils are slightly tender. Add sugar if you choose( my kids have a low tolerance for spicy foods.

4. Add the kidney beans( and sugar if you choose, my kids have a low tolerance for spicy foods). Allow to cook on low for 30-45 min or until beans are tender. 

5. Garnish with parsley or vegan cheese. Serve and enjoy!

*adjust and add water to broth as needed to keep the chilli  from drying out

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