Best Vegan Gluten Free Chili Recipe for Cozy Dinners

There’s nothing quite like a warm, hearty bowl of chili to bring comfort and satisfaction on a chilly day. But for those following a vegan and gluten-free lifestyle, finding the perfect chili recipe can sometimes feel like a challenge.

That’s why I’m excited to share with you the best vegan gluten free chili recipe that combines rich flavors, wholesome ingredients, and a perfect blend of spices. This chili is packed with protein-rich beans, fresh vegetables, and warming spices to create a dish that’s not only delicious but also nourishing.

Whether you’re meal prepping for the week, hosting a game day gathering, or simply looking for a cozy dinner idea, this chili will surely become a staple in your recipe collection. Plus, it’s easy to make, adaptable, and absolutely satisfying.

Let’s dive into making your new favorite chili!

Why You’ll Love This Recipe

This chili recipe is a game-changer for anyone seeking a plant-based, gluten-free meal without sacrificing flavor. Here’s why you’ll fall in love with it:

• Protein-packed and filling: With a variety of beans and lentils, it’s a powerhouse of plant-based protein.
• Rich, bold flavors: The combination of smoked paprika, cumin, and chipotle peppers gives it a smoky, savory depth.
• Gluten-free and allergy-friendly: Perfect for those with gluten sensitivities or following a vegan diet.
• Easy to customize: You can adjust the heat and ingredients to suit your taste buds.
• Great for meal prep and leftovers: This chili tastes even better the next day and freezes beautifully.

If you enjoy this recipe, be sure to check out my Jamaican Minced Beef Recipes for more flavorful vegan dishes!

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 1 cup dried brown or green lentils, rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 2 cups vegetable broth (gluten-free)
• 2 tablespoons tomato paste
• 1 chipotle pepper in adobo sauce, minced (optional for heat)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Can opener
• Colander or sieve (for rinsing beans and lentils)
• Serving bowls

Instructions

1. Heat the olive oil in your large pot over medium heat. Once shimmering, add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, red and green bell peppers, and carrots. Cook, stirring frequently, until the vegetables soften, about 7 minutes.
3. Stir in the tomato paste, cumin, smoked paprika, chili powder, and oregano. Cook for 1-2 minutes to toast the spices and release their aromas.
4. Add the rinsed lentils, black beans, kidney beans, diced tomatoes, and vegetable broth. Stir well to combine all ingredients.
5. Add the minced chipotle pepper if you like your chili with a smoky kick. Season with salt and pepper to taste.
6. Bring the chili to a boil, then reduce heat to low and cover. Let it simmer gently for 40-50 minutes, stirring occasionally, until the lentils are tender and the chili thickens.
7. Adjust seasoning if needed. If the chili is too thick, add a splash more vegetable broth or water.
8. Finish by stirring in the lime juice to brighten all the flavors.
9. Serve hot, garnished with fresh cilantro, and enjoy!

Tips & Variations

For a chunkier chili, add 1 cup of chopped mushrooms along with the bell peppers.

Want it spicier? Increase the chipotle peppers or add a pinch of cayenne pepper.

Use canned lentils instead of dried for a quicker prep time; just reduce cooking time accordingly.

Feel free to swap out beans for your favorites, like pinto or cannellini beans. You can also add corn kernels or diced zucchini for extra texture and nutrients.

If you prefer a smoky depth without chipotle peppers, smoked paprika alone does wonders.

Nutrition Facts

Serving Suggestions

This vegan gluten-free chili is versatile and pairs well with many sides. Here are some delicious serving ideas:

• Top with sliced avocado, fresh cilantro, and a squeeze of lime for a fresh finish.
• Serve over steamed rice or quinoa for a complete meal.
• Pair with gluten-free cornbread or tortilla chips for a comforting combination.
• Add a dollop of vegan sour cream or cashew cream for creaminess.
• For a fun twist, try it stuffed into baked sweet potatoes or topped over zucchini noodles.

For more creative vegan dishes, don’t forget to check out my Julie Marie Eats Recipes which feature easy and flavorful plant-based meals.

Conclusion

This best vegan gluten free chili recipe is a perfect example of how wholesome ingredients and simple cooking techniques can come together to create a dish that’s both delicious and nourishing. It’s ideal for anyone looking to enjoy a satisfying meal that fits special dietary needs without compromising on taste.

The hearty beans and lentils combined with robust spices deliver a comforting and protein-packed bowl that warms you from the inside out.

Whether you’re a seasoned plant-based eater or just exploring vegan and gluten-free options, this chili is sure to become a favorite in your kitchen. Plus, its versatility means you can easily tweak it to suit your preferences or whatever you have on hand.

Don’t forget to bookmark this recipe and explore other tasty options like the Lump Of Coal Recipe and the Magic Dough Recipe for more culinary inspiration. Happy cooking!

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