The Best Vegan Chili

Prep: 10 minutes Cook: 25 minutes Serves: 10

From Hannah: The Best Vegan Chili is a hearty one-pot meal packed with lentils, textured vegetable protein, and black, pinto, and kidney beans. Spiced with chili powder, cumin, and garlic, it blends tomatoes, broth, celery, carrots, and onion for a flavorful, nutrient-rich dish ideal for cozy nights or meal prep.

Ingredients

5 cups vegetable broth
3 stalks celery, minced
2 carrots, peeled and chopped
1/2 medium onion, diced
1.5 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp garlic powder
1/4 cup tomato paste
3/4 cup red lentils, rinsed and drained
1/4 cup textured vegetable protein
1 can diced tomatoes
2 cans black beans, rinsed and drained
2 cans pinto beans, rinsed and drained
2 cans kidney beans, rinsed and drained

Instructions

In a large pot over medium heat add in a few tbsp of water the onion, celery and carrots and sauté a few minutes.
Next add in the rest of your ingredients. Bring to a boil, reduce heat to a simmer, cover and cook for 25 minutes.
Once finished taste to see if you want to add any more seasonings or salt.
I like to blend 1/4 of the chili to make it really thick and creamy.
Serve with cashew sour cream and chopped green onions or with cheese sauce over a baked potato. Enjoy!