Ain T No Beans About It Vegan Chili

Hearty, bold, and completely bean-free, "Ain’t No Beans About It Vegan Chili" is a satisfying twist on the classic chili recipe. Packed with protein-rich green lentils and earthy mushrooms, this plant-based dish bursts with vibrant flavors thanks to a medley of warming spices like smoked paprika, ground cumin, and even a touch of ground cinnamon for depth. Sweet carrots, crisp celery, and bell peppers add texture and color, while a touch of maple syrup balances the savory notes beautifully. Simmered to perfection in a rich tomato base, this chili offers a comforting, nutritious meal in just under an hour. Whether served with crusty bread, over rice, or scooped up with tortilla chips, this vegan chili is a cozy, crowd-pleasing dish perfect for weeknights or game-day gatherings. Keywords: vegan chili, bean-free chili, lentil chili, plant-based recipe, hearty vegan meal.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 large carrot, diced
• 2 stalks celery stalk, diced
• 4 cloves garlic cloves, minced
• 28 ounces diced tomatoes (canned)
• 2 tablespoons tomato paste
• 3 cups vegetable broth
• 1 cup green lentils, rinsed
• 2 cups mushrooms, finely chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 0.25 teaspoon ground cinnamon
• 2 teaspoons maple syrup
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional, for heat)
• 0.25 cup fresh cilantro, chopped (optional for garnish)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat and add the olive oil.

Step 2

Once the oil is hot, add the diced onion, red bell pepper, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.

Step 3

Add the minced garlic and finely chopped mushrooms to the pot, and cook for another 3-4 minutes, stirring occasionally, until fragrant and the mushrooms release their moisture.

Step 4

Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and ground cinnamon, cooking for 1 minute to toast the spices.

Step 5

Add the tomato paste and mix well, cooking for 1-2 minutes to develop the flavors.

Step 6

Pour in the diced tomatoes, vegetable broth, and green lentils. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the chili simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the chili is thickened.

Step 8

Add the maple syrup, salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.

Step 9

Serve hot, garnished with fresh cilantro if desired. Enjoy this bean-free vegan chili with crusty bread, rice, or tortilla chips.

Nutrition Facts

Serving size	2977 grams (2977.0g)

Amount per serving	% Daily Value*
Calories	1376

Total Fat 41.30g	53%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 4.80g
Cholesterol 0mg	0%
Sodium 6207mg	270%
Total Carbohydrate 210.50g	77%
Dietary Fiber 62.70g	224%
Total Sugars 81.20g
Protein 62.40g	125%

Vitamin D 28IU	140%
Calcium 675mg	52%
Iron 28mg	157%
Potassium 7414mg	158%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.4%

Protein: 17.1%

Carbs: 57.5%