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Amy's Vegan Chili

Rated as 5 out of 5 Stars

"A hearty, zesty chili packed so full of delicious protein, even the staunchest meat eater will love it! Try adding toppings like lime and sour cream (if you're not vegan)."
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2 h 40 m servings 279
Original recipe yields 8 servings


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  1. Heat oil in a medium Dutch oven over medium heat; stir in onion, green and red bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.
  2. Mash 1/2 of the black beans in a small bowl. Transfer to the Dutch oven with the remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 2 hours.
  3. Make a slurry by mixing cornstarch with 3 tablespoons water until completely dissolved, adding more water if necessary. Stir slurry into the chili and simmer until thickened, about 15 minutes. Mash chili with a potato masher to desired consistency.

Nutrition Facts

Per Serving: 279 calories; 7.1 45.9 10 0 953 Full nutrition

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I only used 1 TBSP of brown sugar not the 1/4 cup. I think I will leave it out altogether next time. It is very good will definitely make it again. Chili to me shouldn't be sweet.