Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

One Pot Vegetable Bean Chili

This delicious vegan chili is loaded with vegetables and beans to provide you with beneficial nutrients and fiber to warm and fill you up during this cold winter season.

If I am going to be completely honest chili is something I enjoy no matter what season it is. It could be 95 degrees outside and I could still make this, however I do particularly enjoy making it during the winter months, because it is super warming and comforting. It is also a dish with so many different flavor varieties that can be enjoyed, as well as toppings that can be added on to create new flavor combos. This particular chili is a classic spicy chili flavor.

My main goal when creating this was to find ways to incorporate a lot of vegetables into it, because I knew that I would be making this and eating it throughout the week(yay for cooking for 1...). It's important to eat many vegetables throughout the week, because it helps your gut health, as well as your overall health because the wide variety of vitamins and minerals that are present in all fruits and vegetables. I also wanted to make this a higher protein meal, because the salad I have been eating throughout the week is lower in protein, so to makeup for that I made sure my chili was loaded with beans. Beans and legumes are one of the best foods you can incorporate into your diet, because they are super high in protein and fiber. Both are super important for long term health, studies have shown that people who live the longest eat many beans and legumes in their diet. Not to mention they taste delicious, especially in this chili!

The last thing I want to talk about before getting to the recipe is the vegan oat milk yogurt I used to top this instead of vegan sour cream. I used the brand Nancy's and I absolutely loved it. The ingredients are very minimal, and it has an almost sour taste to it, that is very close to what I remember traditional greek yogurt to taste like. Subbing vegan yogurt for vegan sour cream, or the non vegan alternatives is a great swap if you are trying to lower the processed ingredients in your meal, or the overall calories.


Serves: 4-6

Total time: 50 Minutes


- 1 Bunch kale

- 2 Medium zucchini

- 1 Jalapeno

- 1 Red onion

- 2 Cloves garlic

- 1 Bell pepper

- 1 Cup baby bella, or white mushrooms - 1 15 oz Can unsalted diced tomatoes

- 1 15 oz Can unsalted black beans

- 1 15 oz Can unsalted kidney beans

- 2 1/2 Cups tomato puree

- 2 3/4 Cups unsalted vegetable broth

- 1 Cup dried lentils

- 3 Tablespoons chili powder

- 1 Teaspoon paprika

- 2 Teaspoons cumin

- 1/4 Teaspoon cinnamon

- 1/4 Teaspoon cayenne

- 1/2 Tablespoon cacao

- 1 Tablespoon fresh, or 1 teaspoon dried oregano

- 1 Tablespoon nutritional yeast

- A dash of turmeric and black pepper


  1. Start by dicing up your onions and mincing your garlic, and sauteeing in the pot with some water. Once they are cooked through, you'll dice your: jalapeno, bell pepper and add to the pot. Next you'll dice up your mushrooms into little pieces and you will add them to the pot as well. cook until all vegetables are soft.

  2. Next you will add the diced tomatoes with their liquid, the kale (it is best when destemed and chopped into small pieces), and the zucchini(chopped into half disks). Add all the spices and cacao to the vegetables, you may need to add 1/2 cup of water at this point.

  3. Now add the tomato puree, nutritional yeast and beans(do not add the lentils yet). Turn the heat to medium.

  4. Add the vegetable broth and lentils to the pot and let cook for 30 minutes, or until the lentils are cooked and soft. Make sure that you are stirring every so often to ensure the chili doesn't burn at the bottom.

  5. When the lentils are cooked through and the chili has thickened up remove from heat and serve with toppings of your choice! I love green avocados, corn free tortilla chips, and of course Nancy's oat milk yogurt!