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Easy Vegan Chili

Rated as 4.22 out of 5 Stars

"I like to serve soy yogurt with the chili, especially if it's too spicy. Leftovers taste great with noodles as pasta sauce."
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53 m servings 512
Original recipe yields 6 servings


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  1. Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add potato and cook for 3 to 5 minutes. Stir in lentils. Pour in vegetable broth and simmer for 20 minutes. Add kidney beans, corn, and tomato puree. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 10 minutes. Season with paprika, chili powder, salt, pepper, and sugar.
  2. Divide chili among 4 bowls and sprinkle with chives.

Nutrition Facts

Per Serving: 512 calories; 9.4 89.7 24 0 906 Full nutrition

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Read all reviews 5
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My 14 year old son prepared it. We loved it, kids too!

I made this as written, except I added a chopped red pepper that I needed to use up, and I didn't use the chives. It was edible, but not my favorite. The flavor was a bit boring, and I wasn't...

I made some changes, for what I had on hand and for taste preferences. I used small green lentils instead of red, cannellini beans instead of kidney, tomato paste+water instead of puree. I used ...

I made this as directed, but was quite disappointed with the result. It was more of a bean / vegetable soup than a thicker chili. There was no spice and the potatoes weren't cooked all the way. ...

best thing that i ever made!