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Homemade Vegan Chili

Did you know beans are technically vegetables? That's right! And this homemade vegan chili is loaded with yummy legumes full of rich nutrients and vitamins! Pair with some vegan cornbread and you've got yourself a delicious dish, I hope you enjoy :)

Vegan Crockpot Chili Recipe:

Yield: 4-6 Servings

Cook Time: 1 Hr


- 1 Yellow Onion, Chopped

- 2 Bell Peppers- Red & Green, Chopped

- 3 Celery Stalks, Chopped

- 4 Garlic Cloves. Minced

- 1 Tbsp Olive Oil

- 3 Tbsp Chili Powder

- 1 ½ tsp Ground Cumin

- 2 tsp Smoked Paprika

- 2 tsp Sea Salt

- 2 tsp Black Pepper

- 2 tsp Lime Juice

- 1 Cup Dried Lentils

- 1 Can Fire-Roasted Tomatoes

- 3 ½ Cups Vegetable Broth or Stock

- 1 Can Black Beans, Drained & Rinsed

- 1 Can Kidney Beans, Drained & Rinsed

- ¾ Cup Frozen Corn

- Optional: Sliced Avocado & Cilantro


1. First, wash and prepare the yellow onion and bell peppers, and celery stalks. Mince the garlic.

2. Next, heat a large stockpot over medium heat. Add the olive oil and let warm up for about 1 minute.

3. Add the onion, bell pepper, and celery. Sauté for 2-3 minutes or until the onions become translucent. Add the garlic to the stockpot about halfway through sauteing the onions so it doesn’t burn.

4. Then add the chili powder, ground cumin, smoked paprika, sea salt, black pepper, lime juice, dried lentils, fire-roasted tomatoes, vegetable broth, black beans, kidney beans, and frozen corn to the stockpot.

5. Let cook for 45 minutes on medium-high heat or 1-2 hours on low heat, continuously stirring.

6. Top with sliced avocado or cilantro.


- Don’t like celery? Try chopping the celery very small so you still get the flavor celery imparts without that weird crunchiness!

- You can use dried beans in this recipe if you soak them overnight before cooking the next day!

Click Link Below For Recipe PDF:

homemade crockpot chili
Download PDF • 141KB

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