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The BEST Bean-Free Vegan Chilli

  • Author: Liv B
  • Total Time: 45 mins
  • Yield: 8 servings (8 cups total)


Comforting, hearty, smoky, vegan bean-free chilli!


  • 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


  1. 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.
  2. Add oil, onion, garlic, and carrot and cook a few minutes until onion becomes translucent and carrots soften slightly.
  3. Add the tomatoes, lentils, broth, chilli powder, chipotle, cumin, smoked paprika and salt and stir to combine.
  4. 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.
  5. Serve immediately, or allow to cool completely and store in airtight containers up to 5 days or freeze up to 3 months.
  • Prep Time: 10 mins
  • Cook Time: 35 mins

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