Vegan Chili

Vegan Chili 2560 2136 Garima Kothari

As the weather gets chilly, this soul-warming dish is guaranteed to satisfy vegan, vegetarian, and meat-eaters alike. It’s both healthy and hearty, sure to warm you from the inside and out and have your whole house smelling delicious. The leftovers are even better, as the flavors continue to meld with time. Pair with juicy Kaesler Stonehorse Shiraz.

Serves: 4 


2 tablespoons olive oil
1 large red onion, diced
2 stalks celery, diced
3-6 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
salt, to season
1 tablespoon dark soy sauce
1/4 cup soy granules, soaked and boiled
1 (28-ounce) can fire-roasted diced tomatoes
3 1/2 cups vegetable broth
1 (15-ounce) can black beans, drained and rinsed

For serving (optional):
2 medium avocados, diced
1 cup shredded romaine
1/2 cup vegan cheese, crumbled
few sprigs of mint & ginger


Heat the oil in a large pot over medium heat. Add the onion, celery, and garlic, and cook until soft, 6 to 8 minutes. Add seasoning and stir to combine. Cook for 2 minutes, stirring frequently to ensure the spices don’t burn. Stir in the soy sauce, soy granules and lentils and cook for a minute more.

Add the tomatoes, broth, and beans, and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot.

Serve topped with avocado, romaine, vegan cheese, mint & ginger. 

Leftovers will keep for up to 3-4 days stored in an airtight container in the refrigerator or up to 2 months in the freezer.

Chef Garima, an investment-banker turned baker-chef is the founder & CEO of, an events & catering company. She is an alumni of Le Cordon Bleu, Paris & has been featured as Top 15 in reality television show- MasterChef. Chef Garima is a culinary innovator who speaks in various institutions, globally about smart & efficient ways to use food as an eradicator of health issues, poverty & induce employment.

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