Vegan Chili

I am always looking for vegan/vegetarian main dishes. I have many vegetarian friends and family members who have rated this Lentil Chili an A+. Feel free to serve it as a side dish with meat or poultry or spoon it over a gourmet hamburger bun as a Sloppy Joe. However you decide to serve it, it’s a winner!


  • 2 tablespoons of olive oil
  • 1 cup of diced red onion
  • 1 red bell pepper, diced
  • 3 cloves of garlic, minced
  • 2 1/4 cups of cooked lentils (feel free to use pre-cooked packaged lentils like the ones they sell at Trader Joe’s)
  • 1 15 ounce can of pinto beans drained and rinsed
  • 1 18 ounce jar of crushed tomatoes
  • 2 tablespoons of tomato paste
  • 2 tablespoons of red wine vinegar
  • 2 tablespoons of pure maple syrup
  • 4 teaspoons of Worcestershire Sauce (GF/Vegan)
  • 2 teaspoons of chili powder
  • 1 teaspoon of mustard powder
  • 1 teaspoon of sea salt
  • freshly ground black pepper
  • optional/accompaniments: corn, sliced avocado, toasted GF/Vegan hamburger buns


Heat the olive oil in a large skillet over medium/high heat. Add the onion, pepper, and garlic and saute until the onion is tender and translucent. Add the remaining ingredients and season with salt and pepper to taste. Simmer over medium/low heat for 15 minutes, stirring to combine. Makes 6 hearty servings.

1 comment

  • My absolute favorite vegan recipe. The chili is Delicious and nourishing with a lot of protein.
    Thanks Lesley. Sending love and appreciation for your healthy, cruelty free, plant based posts!

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Lesley Wolman

All things fabulous! ❤️️

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