The Best Vegan Chili (GF)

There is just something that is so comforting about a good, ole’, hearty bowl of warm chili that can take away the winter blues.

When I was younger I never used to enjoy eating chili- it never hit the spot for me and the texture threw me off. However, the older I got, the more I became a big fan of chili.

What I love about this recipe is that it is literally SO easy to make and it is jam-packed with yummy nutrients. It’s honestly the perfect pick-me-up on a cold winter evening, and my idea of what comfort food should taste like: delicious.

Below I’ve given you two ways to cook this recipe- both via stove top and via crockpot.

Either method is delicious, and both are super easy to make. In fact, this recipe is one of our food truck specials that we serve all summer long. It is also one of our most popular items!

 

This recipe is:

  • Vegan
  • Gluten-free
  • High protein
  • Easy to make
  • Healthy
  • Soy-Free
  • & Delicious

 

Happy eating!

 

The Best Vegan Chili

PREP TIME
15 Minutes

COOKING TIME
60-180 Minutes

YIELDS
4-6 Servings

 

INGREDIENTS

  • 1x 32oz can organic diced tomatoes
  • 2x 13oz cans red kidney beans
  • 2x 13oz cans white kidney beans (cannellini beans)
  • 2 tbsp avocado oil
  • 1 medium onion, diced small
  • 1 cup cooked red lentils
  • 1 cup cooked tricolour quinoa
  • 2-3 tbsp taco seasoning

 

DIRECTIONS

STEP 1: If making this via stove top, get a large pot and warm up your avocado oil. If you are making this via crockpot, warm up your avocado oil in a small frying pan. Add your onion, sauté until translucent. 

STEP 2: If making this via crockpot, add onion and all of remaining ingredients to the crockpot, stirring well to combine. Set temperature to high for 3 hours. Stir every 30 minutes.
 
STEP 3: If cooking via stove top, add remainder of ingredients to the onions. Mix well to combine. Turn heat to medium-low, and cook for 60 minutes, stirring frequently.
 
STEP 4: Serve with toasted buns. Enjoy!
 
 
 

NOTES

  • If the texture does not have enough tomatoes for your liking, add another can.
  • The brand/type of taco seasoning you choose is up to you. You can also make your own!
  • This chili freezes really well, otherwise will last in the fridge for up to a week.
  • Make sure to cook the red lentils and tricoloured quinoa according to the package instructions.
  • You can easily use dried beans, however you will need to pre-rinse, pre-soak and pre-cook these.

 

Love,

Brianne xx

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Welcome!

Hi, I’m Brianne

Here at The Holistic RN you’ll find a place where holistic healing and western medicine come together to create a brand new way of looking at your health- including real food recipes, easy to understand information and overflowing inspiration. Let’s get started!

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