The best comfort food is shared, and this recipe is perfect for feeding a crowd. It’s packed with flavor, holds up well whether made ahead or frozen, and even meat-eaters will love it. If you’re looking for a flavorful, plant-based meal that’s easy to make and even easier to enjoy with company, this is it.
Why This Chili Stands Out
Many veggie chilis fall flat on flavor or texture. This one avoids that by layering ingredients carefully: sautéing vegetables to develop sweetness, using a mix of lentils and bulgur for substance, and finishing with a hit of smoky spice. The optional kale adds a nutritional boost without overpowering the dish.
Making the Most of Pantry Staples
The base of this chili relies on ingredients you likely already have: beans, tomatoes, and spices. Stocking up on these items is smart, especially if you’re looking for quick weeknight meals. Thrive Market is a convenient option for affordable, high-quality pantry staples – and using this link gets you a discount on your first order.
Recipe: Veggie Chili (Serves 6)
Yields: 6 servings
Prep time: 20 minutes
Cook time: 50 minutes
Ingredients:
- 2 Tbsp. avocado oil or neutral oil
- 1 medium yellow onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 large portobello mushrooms, wiped clean and chopped very small
- Salt and pepper to taste
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1 small sweet potato, peeled and diced small
- 4 cloves garlic, grated
- 1 ½ Tbsp. chili powder
- 1 Tbsp. cumin
- 2 tsp. cocoa powder
- 1 tsp. smoked paprika
- 1 Tbsp. chipotle peppers in adobo, minced or blended
- ⅓ cup brown or green lentils
- ⅓ cup bulgur
- 14 oz. tomato sauce
- 28 oz. crushed fire-roasted tomatoes
- 3 cups vegetable broth
- 1 cup beer or brewed coffee (for depth of flavor)
- 2 tsp. coconut aminos or soy sauce
- 1 can (15 oz.) black beans, drained
- 1 cup frozen corn kernels
- 2 cups chopped kale (optional)
Instructions:
- Sauté Aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add onion, jalapeño, and mushrooms with a pinch of salt. Cook for 10-15 minutes until softened and lightly browned. This step builds flavor.
- Add Vegetables: Stir in bell peppers and sweet potato; cook for 5 minutes until slightly tender. Add grated garlic and cook for another minute.
- Bloom Spices: Add chili powder, cumin, cocoa, smoked paprika, and chipotle to the pot. Cook for 1 minute, stirring constantly. This releases the spices’ aromas.
- Combine & Simmer: Add lentils, bulgur, tomato sauce, crushed tomatoes, broth, beer (or coffee), and coconut aminos. Bring to a simmer, then reduce heat and cook uncovered for 35 minutes, stirring occasionally, until lentils and bulgur are tender.
- Finish & Serve: Stir in black beans, corn, and kale (if using). Taste and adjust seasoning. Simmer for another 10 minutes to wilt the greens. Serve hot with your favorite toppings.
Serving Suggestions
This chili is best served with a generous helping of toppings: crispy roasted sweet potato tots (Alexia brand is a favorite), a dollop of sour cream, a sprinkle of shredded cheese, or a squeeze of lime. It’s the perfect meal for casual gatherings, and leftovers taste even better the next day.
This recipe is designed to be enjoyed with friends and family, bringing warmth and flavor to any occasion.
