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4.5 from 2 votes

Tasty Vegan Chili

A deep smoky tasty vegan chili made with warm spices stewed in a rich delicious tomato sauce and finished off with a squeeze of lime.
AuthorGeorge Alexander
PREP TIME20 minutes
COOK TIME1 hour 15 minutes
TOTAL TIME1 hour 35 minutes
Servings5 (servings)
CourseMain Course
CuisineAmerican Gluten-Free Mexican Vegan
KeywordLentil Chilli Vegan Chilli Vegan Lentil Recipes
Calories284 kcal



  • 1 tbsp olive oil
  • 3 tbsp tomato purée


  • 2 tbsp olive oil
  • 2 medium white onions (chopped finely)
  • 3 garlic cloves (chopped finely)
  • 2 medium carrots (chopped finely)
  • 2 large ribs (stalks) of celery (chopped finely)
  • 1 tsp sea salt flakes
  • 3 tbsp smoked paprika powder
  • 1 tsp dried oregano
  • 3 tsp cumin powder
  • 3 tsp coriander powder
  • 1 bay leaf
  • 200 g dried red split lentils (rinsed and drained)
  • 1 L vegetable broth (alternatively 1 stock cube in 1L of water)
  • 1x 400 g baked beans canned (drained and rinsed)
  • 1x 400 g kidney beans canned (drained and rinsed)
  • 1x 400 g chopped tomatoes canned


  • 2 tbsp chopped coriander leaves
  • 1/2 lime (juiced)
  • 1/8 tsp lime zest


  • Place a frying pan over a low flame and add 1 tbsp of olive oil. Once the oil has warmed, add tomato purée and fry for 3-5 minutes, or until the purée has caramelised and turned a deep velvet red. Set fried tomato purée aside.
  • Next add olive oil into a heavy bottomed pot and set over a medium flame. Once the oil has warmed, add the onions, garlic, carrots, celery and 1 tsp of salt. Sauté the mix gently for 7-10 minutes, until the vegetables have sweated down and reduced in density by half.
  • Then add the smoked paprika powder, dried oregano, cumin powder, coriander powder and bay leaf. Sauté the spices for 60-90 seconds until the spices begin to release their aromas.
  • To the chili add the washed red split lentils, baked beans, kidney beans, canned chopped tomatoes, caramelised tomato purée and vegetable stock. Stir the contents and cover the pot with a lid. Turn the flame down low and allow the chili to cook on a gentle simmer for 40-50 minutes, or until the lentils have become completely tender.
  • Finish the chili by adding lime juice, lime zest and chopped coriander leaves. Remove from the flame and cover with a lid until the chili is ready to serve.


Sodium: 1048mg (46%) Calcium: 9mg (1%) Vitamin C: 15mg (18%) Vitamin A: 46IU (1%) Sugar: 10g (11%) Fiber: 11g (46%) Potassium: 411mg (12%) Calories: 284kcal (14%) Saturated Fat: 3g (19%) Fat: 9g (14%) Iron: 21mg (117%)