Why You’ll Love This Recipe

• 100% plant-based and vegan-friendly.
• Packed with over 18 grams of protein and 15 grams of fiber per serving.
• Develops a deep, smoky, ‘meaty’ flavor without any meat.
• Freezes exceptionally well, making it perfect for meal prep.
• A one-pot meal for easy cleanup.

Equipment You’ll Need

• Large Dutch oven or heavy-bottomed pot
• Chef’s knife
• Cutting board
• Wooden spoon or spatula
• Can opener
• Measuring cups and spoons

Ingredients

• 2 tablespoons olive oil
• 2 medium yellow onions, chopped
• 2 bell peppers (any color), chopped
• 1 jalapeño, finely minced (seeds removed for less heat)
• 6 cloves garlic, minced
• 1/4 cup chili powder
• 2 tablespoons ground cumin
• 1 tablespoon smoked paprika
• 2 teaspoons dried oregano
• 1 teaspoon cocoa powder, unsweetened
• 1/2 teaspoon ground black pepper
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 cup brown or green lentils, rinsed
• 4 cups vegetable broth, low sodium
• 1 tablespoon soy sauce or tamari
• 1 cup frozen or canned corn (optional)
• Juice of 1 lime
• 1/2 cup chopped fresh cilantro, for finishing
• Salt to taste

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onions, bell peppers, and jalapeño. Sauté for 5-7 minutes, until the vegetables have softened.
2. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
3. Add the chili powder, cumin, smoked paprika, oregano, cocoa powder, and black pepper to the pot. Stir well to coat the vegetables and cook for 1-2 minutes until the spices are toasted and deeply aromatic. This step, known as ‘blooming’ the spices, is crucial for developing flavor.
4. Pour in the crushed tomatoes, diced tomatoes (with their juices), and vegetable broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
5. Stir in the rinsed kidney beans, black beans, pinto beans, lentils, and soy sauce. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, stirring occasionally to prevent sticking. The chili is ready when the lentils are tender and the flavors have melded together. For an even richer flavor, simmer for up to 90 minutes.
7. If using, stir in the corn during the last 10 minutes of cooking.
8. Remove the pot from the heat. Stir in the fresh lime juice and chopped cilantro.
9. Taste the chili and season with salt as needed. The amount of salt will depend on the sodium content of your broth and canned goods.
10. Let the chili rest for 10 minutes before serving. Serve hot with your favorite toppings.

Expert Cooking Tips

• Don’t rush the simmer. The long, slow cooking time is essential for the lentils to soften and the flavors to meld into a cohesive, rich chili.
• Bloom your spices. Cooking the dry spices in the hot oil with the vegetables for a minute or two before adding liquids unlocks their full flavor potential.
• Use a variety of beans. Using three different types of beans not only adds visual appeal but also creates a more complex texture.
• Don’t skip the cocoa and soy sauce. These umami-rich ingredients add a surprising depth and ‘meaty’ quality that elevates the chili from good to great.
• Finish with acid and herbs. The final squeeze of lime juice and fresh cilantro brightens up all the deep, savory flavors and adds a necessary fresh note.

Substitutions and Variations

Feel free to customize this chili to your liking. You can swap the beans for chickpeas or cannellini beans. For a different texture, add 8 ounces of chopped cremini mushrooms along with the onions. If you don’t have lentils, you can substitute with a cup of cooked quinoa, added in the last 15 minutes. For a smokier flavor, add a chopped chipotle pepper in adobo sauce along with the jalapeño.

Common Mistakes to Avoid

The most common mistake is under-seasoning. Canned goods and broths vary in sodium, so it’s crucial to taste and add salt at the end. Another pitfall is not simmering long enough; this results in a thin chili with crunchy lentils and underdeveloped flavor. Finally, don’t forget the finishing touches—the lime juice and cilantro are not just garnishes; they are essential for balancing the rich, savory notes.

Serving Suggestions

This chili is a fantastic canvas for toppings. Serve it with a dollop of sour cream or vegan cashew cream, shredded cheddar or a dairy-free alternative, sliced avocado, fresh cilantro, chopped red onion, or crushed tortilla chips. It’s also excellent served alongside a slice of warm cornbread or over a baked potato.

Storage and Reheating Tips

Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, making it even more delicious the next day. For longer storage, allow the chili to cool completely and freeze it in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Frequently Asked Questions

Can I make this chili in a slow cooker?

Absolutely! Sauté the onions, peppers, jalapeño, and garlic on the stovetop as directed. Bloom the spices, then transfer everything to the slow cooker. Add the remaining ingredients (except corn, lime, and cilantro), stir, and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the corn, lime juice, and cilantro just before serving.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure you use a certified gluten-free vegetable broth and tamari instead of soy sauce if you have a severe intolerance.

How can I make it spicier?

To increase the heat, leave the seeds in the jalapeño. You can also add a pinch of cayenne pepper with the other spices or a dash of your favorite hot sauce at the end. For a smoky heat, add one or two chopped chipotle peppers in adobo sauce.

Conclusion

This hearty meatless chili proves that you don’t need meat to create a deeply satisfying, protein-packed meal. It’s a testament to the power of well-chosen ingredients and patient simmering. Whether you’re a lifelong vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is a guaranteed winner that will earn a permanent spot in your cooking rotation. Enjoy the rich flavors and the knowledge that you’ve created a wholesome, crowd-pleasing dish from scratch.