The Best Vegan Chilli

Anyone familiar with Canadian winters knows how cold it can get and this year is even colder than usual (-40c with windchill last night!). Today was my shopping and meal prep day and after all of this cold weather the hubby and I wanted something warm, protein packed and healthy. We decided on Chilli and I wanted to play with my usual recipe, it turned out AMAZING!

V+          Makes: 5 servings          Cook time: 1 hour


  • 1 tbsp vegetable oil
  • 3 small onions chopped
  • 2-4 crushed garlic
  • 1 leek cut in half then sliced thinly
  • 2 celery stalks sliced thinly
  • 1 red pepper chopped
  • 6 sun-dried tomatoes, chopped to the size of a penny
  • Jalapeño, seeded and finely chopped (optional)
  • 1 cup vegetable stock
  • 1 cup lentils, rinsed
  • 1-3 tsp chipotle seasoning
  • A dash or cumin, coriander, paprika and pepper
  • 1/2 cup of red wine
  • 2 28oz can of diced tomato’s
  • 1 can of kidney beans
  • 1 can of black beans



  1. Sauté onions and garlic in a big pot with the lid on until slightly translucent
  2. Add the leak and celery and cook for a couple of minutes (you may need to add a splash of water if the pot is getting dry)
  3. Mix in the red pepper, sun-dried tomatoes and jalapeño if using and cook for another 3 minutes
  4. Add rinsed lentils, vegetable stock, seasoning and spices. Cover with the lid for 5 minuets
  5. Mix red wine, tomato’s and beans
  6. Let cook uncovered for about 10 minutes

Nutrition per serving

  • Serve with 1 pita or 1/2 cup cooked quinoa (+ 6g protein for both)
  • If you prefer a milder taste than others eating the chilli add 1 small avocado and eat it with the chilli (this is what I do, my man likes it spicy!)