• Johanna Lundstroem

Amazing Plant-Based Chili!

I made this AMAZING plant-based (although I’m not a vegan, just avoid to eat meat most of the time) Chili yesterday, it’s addictive, we can’t get enough of it! On top of it, it tastes even better the day after, we will be eating this for days! We had it with Brown rice and Home-made Guacamole.

I found the recipe on the UK site ‘meatfreefitness’ but since I did not want any vegetable oil (most of us get too much omega 6 compared to omega 3 which creates inflammation in the body) or added sugar in form of red wine, syrup as well as soy, I substituted all those for healthier options.

If you are into meal-prep, this is a great dish, you can freeze and have later in the week. I know chili dishes are supposed to be spicy but since I’m not a big fan of really spicy food, I prepared this dish as not spicy and my husband and I love it. You can make it as spicy as you want! I used green chili instead of red.


2 Tablespoons Olive Oil (sub with water if desired)

1 Large White Onion (or Yellow) or 2 small, finely chopped

1 Red Bell Pepper, roughly chopped

5-6 Cloves of Garlic (depending on size)

1 Thumb-sized piece of ginger, minced

1 Fresh Red Chilli, finely chopped (I used Green Chilli since I’m not a fan of spicy spicy)

½ Teaspoon Ground Cumin

1 Teaspoon Chilli Powder (I used 1/2 since I’m not a fan of spicy spicy)

1 Teaspoon Smoked Paprika

1 Heaped Tablespoon Chipotle Chili (a crushed spice, I think I got it at Trader Joe's)

2 Tins Chopped Tomatoes

1 Cup Green Lentils (I used French Lentils but you can use any green ones) – Rinse/soak overnight

1 Tin Black Beans

½ Cup Quinoa

½ Cup Bulgur Wheat (from WholeFoods)

¼ Cup Apple Cider Vinegar (ideally with 'the mother')

1 Liter Vegetable Broth (you might have to add a little more depending on lentils)

1 Tablespoon Cacao (I use raw, organic)

2 Tablepoons Coconut Aminos (if you don’t mind Soy sauce you can use that instead)

Salt & Pepper to taste (I put LOTS of both)


1. Finely chop the onion and roughly chop the red bell peppers and keep on a separate plate

2. Peel and mince the garlic, grate the ginger and finely chop the fresh chili & put aside separate from the onion/bell pepper

3. Pour the 2 tablespoons of Olive Oil (or Avocado Oil) into the pot and turn heat to medium/high

4. Once oil is hot sauté the onion + red bell pepper for about 5 mins until softened

5. Add the garlic, ginger, and fresh chili pepper and sauté for another 3 mins

6. Add all dry spices and sauté for another 2 mins, constantly stirring, reducing heat

7. Add all the rest of the ingredients, including lentils + 1 liter of vegetable broth (I just add water)

8. Simmer gently for 30-40 mins or until lentils are done (try the lentils after 30mins if still hard, do another 10 mins)

9. Serve & Enjoy! Great with guacamole and brown rice or just on its own :-)

#veganchili #plantbasedchili




7 views0 comments