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.
Equipment
- Large pot or Dutch oven
Ingredients
- 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