Vegan Bean Chilli

    50 minutes

    This easy vegan bean chilli with kidney beans, corn, potato and tomatoes is quick and easy to make and tastes great the next day.

    2 people made this

    Serves: 6 

    • 3 tablespoons olive oil
    • 1 brown onion, chopped
    • 2 cloves garlic, crushed
    • 1 large potato, peeled and cut into 1cm cubes
    • 1 cup dry red lentils
    • 4 cups vegetable stock
    • 2 (400g) cans kidney beans, rinsed and drained
    • 1 (400g) can corn kernels, drained
    • 4 cups tomato puree
    • 1 tablespoon ground sweet paprika
    • 1 teaspoon hot chilli powder
    • salt and freshly cracked black pepper, to taste
    • 1 pinch white sugar
    • 1 bunch fresh chives, chopped

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    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 stock and simmer for 20 minutes. Add kidney beans, corn and tomato puree. Bring to a boil; reduce heat, cover, and simmer until flavours combine, about 10 minutes. Season with paprika, chili powder, salt, pepper and sugar.
    2. Divide chilli among 4 bowls and sprinkle with chives.

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    Reviews in English (4)


    My 14 year old son prepared it. We loved it, kids too!  -  08 Jun 2018  (Review from Allrecipes USA and Canada)


    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. It was fine if you want simple soup, but we will not be making again.  -  21 Jun 2018  (Review from Allrecipes USA and Canada)


    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 a fan of the potato in there. I'm sure there are better vegan chili recipes out there.  -  16 May 2018  (Review from Allrecipes USA and Canada)