The BEST Bean-Free Vegan Chilli
by Olivia Biermann
on Feb 15, 2021 (updated Aug 27, 2025)
Looking for a hearty, flavourful chili without the beans? This bean-free vegan chili is smoky, satisfying, and packed with red lentils and plant-based ground “meat.” It combines rich tomato flavour, warming spices, and just the right amount of heat.
No beans, no problem
Truth be told, I’ve never been a big fan of large beans like kidney beans- they’re the one part of chili I could happily skip! Instead, I use red lentils. And while lentils and beans are related, they’re not at all the same thing! Lentils are small, soft, and practically disappear into the sauce, adding heartiness without that heavy bean texture that I am not always craving.
To make it extra satisfying, I add vegan ground “meat” (I love Beyond Meat, but feel free to use your go-to brand). Combined with smoky spices and a hint of chipotle powder, this chili has the perfect balance of heat, spice and flavour. You can easily dial the spice level up or down depending on your taste.
It’s filling, hearty, and perfect for busy days. I’ve been eating it on repeat! It keeps me satisfied from lunch straight through to dinner.
No Naked Chili!
At soup club, a friend once said I introduced her to the idea of “no naked chili”, because she’d never added toppings before! But in my opinion, chili is always better dressed up. Some of my favourite toppings are avocado, vegan sour cream, shredded dairy-free cheese, tortilla chips, cilantro, red onion, green onions, and a squeeze of lime.
Storing & reheating your chili
Refrigerator: Let the chili cool completely before transferring to an airtight container. Store in the fridge for up to 4–5 days. The flavours get even stronger after a day or two!
Freezer: For longer storage, portion the chili into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm leftovers on the stove (my preferred method) over medium heat, stirring occasionally until heated through. If the chili has thickened in the fridge, add a splash of water or veggie broth to loosen it up. You can also reheat single portions in the microwave in 1–2 minute intervals, stirring in between.
I hope you love it as much as I do and if you make it, be sure to leave a rating and review below!
Vegan Chili with NO Beans!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 8 servings (8 cups total)
- Category: mains
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
Smoky, hearty, and filling, this bean-free vegan chili skips the beans but not the flavour. Easy, comforting, and perfect for busy nights.
Ingredients
- 1 vegan sausage (I use Beyond Meat)
- 2 vegan burger patties (I use Beyond Meat)
- 1 tbsp oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 3 carrots, chopped
- 28 oz (796 mL) no salt added diced tomatoes
- 1 cup dry red lentils
- 4 cups low sodium vegetable broth
- 2 tbsp chilli powder
- 1 tsp chipotle chilli powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 1/2 tsp salt
Instructions
- In a large pot on low-medium heat, add the vegan sausage and beef and cook about 5 minutes, crumbling it as it browns. If you is pre-cooked, simply add to the pot and proceed to step 2.
- Add oil, onion, garlic, and carrot and cook a few minutes until onion becomes translucent and carrots soften slightly.
- Add the tomatoes, lentils, broth, chilli powder, chipotle, cumin, smoked paprika and salt and stir to combine.
- Bring to a low simmer and cook, covered, stirring occasionally, for 20 minutes until lentils are tender. Uncover and simmer a few more minutes until thickened.
- Serve immediately, or allow to cool completely and store in airtight containers up to 5 days or freeze up to 3 months.
One comment on “The BEST Bean-Free Vegan Chilli”
-
Danielle —
Leave a comment »