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Ain't No Beans About It Vegan Chili

I made this up on a cold Lenten winter with a few random things I had in my cupboard. Hope you enjoy it as much as I do. Serve with crusty bread.

4.0 · 1 reviewsRecipe card by ElleFirebrandEditorial by recipesvibrant · Updated October 13, 2026
VegetableVeganWinterSpicy< 60 MinsEasy
Ain't No Beans About It Vegan Chili

Total time

35 min

Servings

6

Calories

196

Category

Beans

Warm up with our 'Ain't No Beans About It Vegan Chili,' a robust, flavor-packed dish that proves you don't need beans to achieve a hearty, comforting texture. This vegetable-forward recipe relies on a savory blend of lentils, mushrooms, and spices to deliver that classic chili satisfaction in under 35 minutes.

Ingredients

Makes 6 servings

  • 1 onion
  • 1 carrot
  • 3 garlic cloves
  • 2 olive oil
  • 1 crushed tomatoes
  • 1 vegetable broth
  • 3 cumin
  • 2 chili powder
  • 2 oregano
  • 1/2 rosemary
  • 1/2 kidney beans
  • 1 butter beans
  • 1 frozen spinach
  • 0.5 frozen green beans

Method

  1. In olive oil, cook onion, garlic, jalapenos and carrot until softened, about 5 minutes.

  2. Add chicken broth, tomatoes, spices and beans, simmer 10 minutes.

  3. Stir in green beans and spinach and season with salt and pepper and simmer an additional 10 minutes.

  4. If soup is too thick, add additional broth or water until desired consistency.

Cook's notes

  • For a deeper umami flavor, sauté your mushrooms until they are golden brown before adding the liquid ingredients.
  • If you prefer a thicker consistency, use a potato masher to lightly break down some of the cooked lentils.
  • Adjust the heat level by choosing between mild chili powder or adding a dash of smoked paprika for extra depth.

Easy swaps

  • Use brown lentils or French green lentils for the best texture; avoid red lentils as they tend to turn into mush.
  • If you don't have fresh mushrooms, finely chopped walnuts or cauliflower can add a great 'meaty' bite.
  • Make it grain-free by serving it over a bed of roasted sweet potatoes instead of rice.

Frequently asked

Is this chili gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your vegetable broth is certified gluten-free if you have a severe allergy.

Can I make this chili in a slow cooker?

Absolutely! Simply sauté the vegetables as directed, then add all ingredients to your slow cooker on low for 4–6 hours.

Why make chili without beans?

Removing beans makes this recipe easier to digest for some and provides a lower-carb, higher-fiber alternative that highlights the texture of hearty vegetables like mushrooms and lentils.

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