vegan chili, meaty? no way!

Words from: 
Chef Andi 

I'm a HUGE fan of homemade chili. Please tell me you agree - don't leave me hanging. There's just something about a hearty, chunky, hot bowl of meats and beans with a little kick; that warms my body and soul. SO WHY VEGAN? Because it's just as meaty that why! WITH..twice as much flavor thanks to this sure fire recipe below. Check it out. Try it out. Let me know what you think. 

Stuff You Need

PREP - 15 mins                                         

COOK - 30 mins                              

SERVINGS - 4 to 6

  • 1/2 cup Red Lentils, cooked according to package 
  • 2 Sweet Potatoes, peeled, diced
  • 1 can chickpeas, rinsed and drained  
  • 1 can Pinto Beans, rinsed and drained  
  • 2 to 3 cups Vegetable Stock 
  • 1 cans Diced Tomatoes 
  • 1/4 cup Tomato Paste 
  • 1 Onion, diced 
  • 2 tbsp. grapeseed oil
  • 3 tbsp. Feisty Spices BOLD Blend
  • 1 tbsp chili powder
  • 2 tsp cayenne pepper, optional
  • 1 tbsp masa flour, for thickening, optional

salt + pepper, to taste



Heat olive oil in a large pot, sauté onions for about 1-2 mins. 

Then add lentils and sauté for about 1-2 mins.  Season with salt and pepper. 

Add Feisty Spices BOLD blend, chili powder, cayenne, tomatoes, tomato paste, and stock. Simmer for about 3-5 mins.


Next, add sweet potatoes. Simmer for an additional 5-8 mins, or until lentils and sweet potatoes are slightly tender.


Now, add chickpeas and kidney beans. Simmer for about 5-8 mins. Season with salt and pepper, to taste.

Serve hot with favorite chili toppings. 

Recipe NOTEs:

Make It Fresh - if you just love spending a little extra time cooking your meals, like we do - try using fresh kidney beans and chickpeas, this will bump your cook time to about 60 mins. BUT..so worth it in the end. 

featured spice..



Feisty Spices 'Bold' is a versatile spice blend that brings strong and distinct flavors to whatever you cook. 

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