I’m somewhat of a chili enthusiast, and after months of trial, error, and multiple adjustments, I conclude that this chili recipe is perfected. Even my non-vegan friends love it! This chili is the perfect balance of spicy, salty, and sweet, and it’s packed with protein. Pair this chili with rice or pasta and your favorite beer, and you’ll be set. This recipe makes enough chili for six generous servings, so it’s the perfect dish for get-togethers or meal-prep. If you try it out, be sure to let me know what you think!


  • 1 Tablespoon Olive Oil
  • 1 & 1/2 Tablespoons Minced Garlic
  • 1/2 Cup Sliced Onion
  • 1/2 Cup Sliced Red or Green Bell Pepper (Or Both)
  • 2 Cups Lentils (Dry)
  • 6 Cups Vegetable Broth
  • 1 Can of Tomato Sauce (15 oz)
  • 1 Tablespoon Tomato Paste
  • 3-5 Tablespoons Chili-Garlic Paste, Depending on Desired Hotness
  • 2 Tablespoons Brown Sugar
  • 1 Can of Diced Tomatoes, Drained (14.5 oz)
  • 1 Teaspoon Chili Powder
  • Dash of Cinnamon
  • 1 Teaspoon Cumin
  • Dash of Paprika
  • Salt to Taste (If Needed)

First, heat the olive oil in a big pot over medium heat. When ready, add in the minced garlic. Let the garlic cook for a couple of minutes, or until lightly browned.

Next, throw in the onions and peppers. Sauté them until the onions are caramelized.

Leave everything in the pot, and throw in the lentils and vegetable broth. Bring the pot to a simmer and cook for 20 minutes uncovered. Stir occasionally.

By this point, a good bit of the broth should be absorbed and evaporated. Add the tomato sauce and tomato paste. Be sure to stir in the tomato paste so that it is evenly dispersed.

After this, stir in everything else that hasn’t been used already.

Let it simmer uncovered until the chili has reached your desired consistency. I prefer mine to be thick, so I let it simmer for about ten or more minutes. If you like yours more soupy, you may require less time.

After this, the chili is finished. Serve hot with rice or small pasta as a side if desired. If you are feeling chef-y, top your bowl with avocado slices or cilantro. Serve with beer if you like, as there is no better pairing than chili and beer. Enjoy!

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