Vegan Chili

This recipe makes a healthy, spicy and nutritious meal that rivals any beef chili around. It is packed full of protein and tastes great on a cold day, and can be made as hot and spicy as you like!


  • 2 tbs extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 brown onions, chopped finely
  • 1 tsp chili powder (whatever strength you can handle!)
  • 1 tsp cumin seeds
  • 1 red capsicum, diced
  • 2 large carrots, chopped into thin slices
  • 1 tsp paprika
  • 2 tsp oregano
  • 800g tinned tomato
  • 400g lentils
  • 400g kidney beans
  • 2 tbs nutritional yeast
  • Salt and pepper


  • Heat olive oil in a large pan for approximately 1 minute on a low heat
  • Add garlic, onion, chili powder and cumin seeds, and stir for approximately 5 minutes or until onion is softened and mixture is aromatic
  • Add capsicum and carrot and coat in onion mixture
  • Add paprika, oregano, tomato, lentil and kidney beans and place a lid over mixture. Leave to simmer for 10 minutes, occasionally stirring
  • Add nutritional yeast and salt and pepper to taste, and continue to stir until vegetables are softened to your liking
  • Serve with tri-coloured quiona or brown rice

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