Vegan 6 Bean Chili

Vegan 6 Bean Chili

Vegan 6 Bean Chili, it’s hearty, healthy and perfect for meal prep! Make ahead and freeze in the freezer for later! We love an easy set it and forget it dinner, and that’s exactly this chili! We like to load our chili with tons or mushrooms, beans, lentils and veggies. Making this meal not only delicious, but nutritious! 

Easily a stand alone meal, but it also makes the perfect topping for some Chili Cheese Fries or Chili Dog! Once you have this hearty chili made, the possibilities are endless. We typically dig in with a generous helping of coconut cream and vegan cheese shreds, and of course gluten free bread! 

Since we’re always on a journey of self improvement, we’re constantly working and reworking our recipes to perfection. We want to make sure that our recipes not only suit our busy lifestyle but also tastes great! That’s why we’ve been so happy to be back working on our Vegan 6 Bean Chili recipe! Something about a warm bowl of chili just takes us back to a place in our minds, when were just kids watching cartoons. So it was very important that this recipe play a teaser into that childhood psyche. It’s fun, it’s easy and we can’t wait for your feedback!

 

Print Recipe
Vegan 6 Bean Chili
Vegan 6 Bean Chili, it's hearty, healthy and perfect for meal prep! Make ahead and freeze in the freezer for later!
Course Main Dish
Cuisine Vegan
Keyword vegan
Prep Time 30 minutes
Passive Time 4-5 hours
Servings
people
Ingredients
Textured Vegetable Protein
Course Main Dish
Cuisine Vegan
Keyword vegan
Prep Time 30 minutes
Passive Time 4-5 hours
Servings
people
Ingredients
Textured Vegetable Protein
Instructions
Chili
  1. Lets start with adding a bit of coconut oil to a frying pan on medium heat. Add red onion, celery, garlic, bell peppers mushrooms and cook for 5 - 6 minutes. Once the veggies has softened add a bit of veggie broth to the pan and scrape it all in to your slow cooker.
  2. Next lets add your crushed tomatoes, tomato paste and tomato sauce to the slow cooker. Add about 1 cup of veggie broth and keep the other cup on hand if you feel the need to add moisture later in cooking. Add maple syrup, corn and all of the spices and stir everything together.
  3. Add green lentils, beans and textured vegetable protein and stir to combine. Add any other vegetables desired and cook on high for 4 - 5 hours. Garnish in bowl with 1 tbsp coconut cream.
Textured Vegetable protein
  1. Combine water, liquid amino, garlic powder, salt, liquid smoke and lemon juice in a sauce pot and bring to a boil. Pour over TVP and cover for 10 minutes.
Recipe Notes

To make this recipe on a stove top start the same way using the same pot to start the veggies. Simmer everything covered for 45 minutes to 1 hour. 



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