High Protein Vegan Chili – 3 Hidden Veggies for Ultimate Comfort

There is calm in the slow rhythm of cooking chili. The air fills with garlic and spice. The pot simmers quietly. Time stretches. You breathe slower.

This high protein vegan chili is a bowl of nourishment and strength. It holds more than warmth. It balances comfort and vitality. It offers 30 grams of plant protein and three hidden vegetables that melt into a smooth, flavorful base.

It restores after movement and gathers people around the table. Serve it as a post-workout meal or as a comforting main course in your Vegan Thanksgiving Dinner — A Dairy-Free Feast for All.

Here, flavor meets calm. Strength meets peace. Every spoon is a quiet reminder that nourishment can be simple.

The Story Behind the Recipe

Origin and Place

Chili began as a meal for travelers and families. It was meant to last. Beans, spice, and time created comfort and sustenance.

In Sardinia, cooking follows the same rhythm. Olive oil is slow. Tomatoes are patient. Vegetables carry the season’s colors.

This high protein vegan chili takes that spirit and follows the balance inspired by the Harvard School of Public Health. It uses whole foods, plant protein, and time. Carrots, spinach, and peppers blend invisibly into the sauce. You do not see them, but you feel their quiet energy.

Emotion of Cooking

Cooking this high protein vegan chili is slow and calm. It begins with the soft sound of onions meeting warm oil. Garlic follows. A golden scent fills the room. You stir and wait. The simmer hums like breath.

This kind of cooking heals. It is the same calm rhythm found in our Vegan Shepherd’s Pie — Mediterranean Comfort in Every Golden Spoon. It grounds you and fills the kitchen with peace.

What Makes It Unique

This high protein vegan chili is built on simplicity — lentils, beans, quinoa, and vegetables. No mock meats, no artificial ingredients. Protein comes from plants that grow quietly in the soil.

Lentils give creaminess. Quinoa adds structure and amino acids. Beans bring fiber and depth. The hidden vegetables add sweetness and minerals. Together, they form a complete, balanced meal.

It works as both a post-workout vegan meal and a centerpiece for a calm evening. Serve it beside the Roasted Vegetable Curry — Warm, Golden Comfort in One Pan for a colorful table, or with the High Protein Thai Quinoa Salad — A Journey of Color, Crunch, and Calm for a nourishing plant-based feast.

Ingredients and Technique

Core Ingredients (for 6 servings)

• 1 tbsp extra-virgin olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium carrot, chopped
• 1 red bell pepper, chopped
• 1 cup baby spinach leaves
• 1 cup red lentils, rinsed
• 2 cups mixed beans (black, kidney, pinto), drained and rinsed
• ½ cup quinoa, rinsed
• 2 cups fire-roasted crushed tomatoes
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 bay leaves
• 2 tbsp lime juice or apple cider vinegar
• ½–1 cup vegetable broth, as needed
• Salt and freshly ground black pepper, to taste

Step-by-Step Preparation

1. Blend the hidden vegetables.
   Combine carrot, bell pepper, and spinach with ½ cup broth in a blender. Blend until smooth. This becomes the hidden base of your high protein vegan chili.
2. Sauté the aromatics.
   Warm olive oil in a large pot. Add onion and garlic. Cook until translucent and fragrant.
3. Toast the spices.
   Stir in chili powder, smoked paprika, and cumin. Let them bloom for 30 seconds.
4. Build the chili.
   Add crushed tomatoes, mixed beans, lentils, quinoa, and the blended vegetables. Add bay leaves and salt. Stir well.
5. Simmer.
   Bring to a low boil, then reduce the heat. Let the high protein vegan chili simmer for 45–60 minutes. Stir occasionally. Watch it thicken and darken.
6. Finish.
   Remove bay leaves. Add lime juice or vinegar. Taste. Adjust salt and spice. Let rest 5 minutes before serving.

High Protein Vegan Chili – 3 Hidden Veggies for Ultimate Comfort

A cozy, nourishing high protein vegan chili with beans, lentils, quinoa and three hidden vegetables. Comfort that fuels recovery and family.

Servings 6

Prep Time 15 minutes mins

Cook Time 1 hour hr

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Equipment

• Large pot or Dutch oven

Ingredients

  

1x2x3x

• 1 tbsp Olive oil, extra virgin
• 1 medium Onion, diced
• 3 Garlic cloves, minced
• 1 medium Carrot, chopped
• 1 Red bell pepper, chopped
• 1 cup Spinach leaves
• 1 cup Red lentils, rinsed
• 2 cups Mixed beans (black, kidney, pinto)
• ½ cup Quinoa, rinsed
• 2 cups Fire-roasted crushed tomatoes
• 2 tsp Chili powder
• 1 tsp Smoked paprika
• tsp Ground cumin
• 2 Bay leaves
• 2 tbsp Lime juice or apple cider vinegar
• to taste Salt and black pepper

Instructions

 

• Blend carrot, bell pepper, and spinach with ½ cup broth until smooth.
• Warm olive oil in a large pot. Add onion and garlic. Cook until soft.
• Add chili powder, smoked paprika, and cumin. Stir 30 seconds.
• Add crushed tomatoes, mixed beans, lentils, quinoa, and the blended vegetables. Add bay leaves and salt.
• Bring to a simmer. Cook 45–60 minutes, stirring occasionally.
• Remove bay leaves. Add lime juice. Adjust salt and spice. Rest before serving.

Notes

This high protein vegan chili deepens in flavor after a day — its calm, earthy taste grows stronger as the ingredients rest together. Each bowl offers around 295 calories, 30 grams of plant protein, 35 g carbohydrates, 6 g healthy fat, and 9 g fiber. It’s the kind of nourishing comfort that feels both grounding and energizing, perfect after training or during cozy autumn nights.

 

Nutrition

Calories: 295kcal

Author: Adamo Mancini

Calories: 295kcal

Course: Main Course Dinner Meal Prep

Cuisine: Vegan Plant-Based Mediterranean Sardinian Inspired

Keyword: high protein vegan chili vegan chili recipe plant-based protein meal healthy vegan dinner post workout vegan meal vegan comfort food dairy-free chili

Common Mistakes and Fixes

• If it thickens too soon, add a splash of broth.
• If it tastes flat, stir in lime juice or smoked salt.
• If it feels thin, simmer uncovered.
• If the spice is sharp, add oat milk to soften.

Substitutions and Variations

• Use chickpeas instead of lentils for a firmer bite.
• Add tofu or TVP for texture.
• Add chipotle or cayenne for heat.
• Keep it gluten-free and soy-free as written.

Like our Vegan Shepherd’s Pie, this dish balances spice and sweetness.

Make-Ahead, Storage and Reheating

Keep the high protein vegan chili in the fridge up to five days or in the freezer up to three months. Reheat slowly with a little broth. It improves with rest — thicker, deeper, calmer. Like our Roasted Vegetable Curry, time makes it better.

Nutrition and Balance

Per serving
Calories: 295 kcal
Protein: 30 g
Carbohydrates: 35 g
Fat: 6 g
Fiber: 9 g

This high protein vegan chili follows the whole-food principles described by Bon Appétit’s Ultimate Vegan Chili Guide.

For a balanced finish, enjoy it with our High Protein Chocolate Chia Pudding — The Creamy Vegan Breakfast You’ll Actually Crave.

FAQ

Can I meal-prep this high protein vegan chili?
Yes. Divide into jars, cool, and store for the week.

Can I make it spicier?
Add chipotle or cayenne slowly.

Is it good after exercise?
Yes. It offers complete plant protein and slow carbs.

Can I use frozen vegetables?
Yes. Frozen carrots, spinach, and peppers blend perfectly.

Closing Reflection

Cooking this high protein vegan chili is a pause. It asks for time, not effort. It fills the kitchen with calm and color. It belongs beside your training, your holidays, your quiet evenings. It carries warmth that lingers and strength that renews.

La calma è l’ingrediente che non manca mai.
Calm is the ingredient that never runs out.