Dinner, Gluten-free, Oil-free

One-Pot Veggie Chili

vegan one-pot hearty veggie chili

This veggie chili is packed with beans and vegetables and topped with the creamiest dairy-free cashew cream. It comes together in about 30 minutes and can also be prepared ahead of time and left in a crockpot for a few hours. It will become a staple for easy dinners, especially during the winter!

Prep time: 5 minutes

Cook time: 30 minutes

Servings: 4

Ingredients

  • 1 onion
  • Handful of mushrooms (about 12-15)
  • 1 tbsp olive oil for frying (see notes for oil-free)
  • 1 can kidney beans
  • 1 can corn
  • 1 can lentils
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp Italian spice blend

Cashew Cream

  • 3/4 cup roasted unsalted cashews
  • 1/2 cup boiling water
  • 2 tbsp lemon juice
  • 2 tsp garlic powder
  • 1 tsp salt

Equipment

  • Food processor or blender
  • Large pot

Instructions

  1. Dice an onion and fry it in a large pot with olive oil on medium heat. Sauté for about 7-8 minutes, until translucent, stirring every couple minutes.
  2. Chop mushrooms and add them to the onions.
  3. Blend lentils in a food processor or blender (this will give a more “meaty” texture) – or you can leave them whole.
  4. Once the mushrooms have cooked down, add kidney beans, corn, lentils, tomato sauce, diced tomatoes and spices to the pot. Let simmer for 15-20 minutes.
  5. Prepare cashew cream by letting cashews soak in hot water for a few minutes, then adding the cashews, water and rest of the cream ingredients to a blender or food processor. Blend until smooth, adding 1-2 tbsp more water if needed.
  6. Serve chili with cashew cream on top. You can also add in sliced avocado and parsley for a touch of green!

Notes

*For an oil-free version, fry onions in a few tbsp of vegetable stock or water.

*Depending on the strength of your blender, you may need to soak cashews in boiling water for longer. I find the best blender for cashews is a bullet blender!

*You can also prepare this veggie chili ahead of time and leave in a crockpot for a few hours. In this case, fry your onion and mushrooms in a pan, then transfer to a crockpot and add the remaining chili ingredients. Top with cashew cream when serving!

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vegan recipe cookbook ebook minaelles kitchen plant-based plate

My e-Cookbook: The Plant-Based Plate

New recipe e-book with 60+ plant-based recipes by Minaëlle’s Kitchen! This cookbook has one goal: to help you include more delicious plant-based dishes in your diet.

My e-Cookbook: The Plant-Based Plate

New recipe e-book with 60+ plant-based recipes by Minaëlle’s Kitchen! This cookbook has one goal: to help you include more delicious plant-based dishes in your diet.

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Minaëlle

plant-based recipe developer

Welcome to my kitchen! My name is Minaëlle and I am a plant-based recipe developer from Canada. I share easy, healthy, and tasty plant-based recipes to help you eat more plants!

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