Ultimate Vegan Chili – A Simple Freezer Meal!

Ultimate Vegan Chili

Chili is one of those meals that everyone loves, comforts you in time of need (like, endless Montreal winters in my case), is hearty and filling, and can be prepared in so many different ways.  I love my Spicy Bulgur Chili, but the recipe I am sharing with you today is more traditional, yet completely vegan and nutritious.  It’s packed with protein thanks to all our lovely beans and is bursting with flavour!  My husband and I love spicy food and we sometimes screw up by making things too spicy for the little guy, but in the case of this chili, the little guy thought it was great, and although it was kind of hot, he loved it. If you want it even less spicy, ease off on the chili powder. ­čÖé

Also, we used a vegan ‘veggie ground’ in this recipe, but it’s completely optional.  The flavours are amazing without it, as we’ve done it both ways and they are both equally good.  You can add an extra can of beans if you are not using the veggie ground.

Finally, this makes a HUGE amount of chili.  We always prepare it in our huge chili pot, and freeze, freeze, freeze! It makes amazing leftovers, and takes the stress out of figuring out what’s for dinner.  Simply reheat on the stove top whenever you’re in the mood for a big bowl of chili. Now, if you don’t want to make enough for an army, go ahead and scale down the recipe by half.  You will still end up with enough to serve about 6 people.

Ultimate Vegan Chili

Ultimate Vegan Chili
Serves 10
A delicious and warming vegan chili that is nutritious and packed with protein. A recipe large enough to freeze for those nights you just don't feel like cooking.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
  1. 2 tablespoons olive oil
  2. 5 medium onions, chopped
  3. 4 large carrots, chopped
  4. 6 celery stalks, chopped
  5. 4 cloves garlic, finely chopped
  6. 3 1/2 cups diced tomatoes (fresh or canned)
  7. 2 1/2 cups red kidney beans (canned/drained or dry/soaked/cooked)
  8. 2 1/2 cups black beans (canned/drained or dry/soaked/cooked)
  9. 1 1/2 cups organic corn niblets
  10. 2 packs (12oz each) meatless veggie ground (optional; can substitute with an extra can of beans of choice)
  11. 6 tablespoons chili powder
  12. 1 1/2 cups chopped fresh cilantro (plus torn leaves for topping)
  13. 2 teaspoons sea salt
  1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, carrots, and celery; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook for 2 more minutes. Add the tomatoes, beans, corn, veggie ground, chili powder, cilantro and salt. Stir well and simmer over low heat, stirring occassionally.
  2. The chili will thicken and be ready in 40 minutes, but if you have time to allow it to cook longer, the flavours will be even better (approx. 1 hour, 30 minutes is great).
  3. Serve in bowls and garnish with torn cilantro leaves and a side of organic tortillas if you wish!
  1. This chili freezes very well and is excellent for leftovers (hence the huge yield!). Store in a freezer-safe glass container until ready to use. Simply reheat in a pot on the stove top over medium heat.
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Ultimate Vegan Chili

 Ultimate Vegan Chili

Spicy Bulgur Chili

I’ll start by saying that this is not ideally something that you would cook up like I did on a weeknight after work.  It’s best done on the weekend, in big batches, and reheated throughout the week for a super delicious, hearty, vegan chili.  I say this because the cooking time is a little long, and the longer it cooks, the better it tastes.  So squeeze it into your weekend plans instead, k?
The second thing I must tell you about this chili is that it is most definitely the best vegan chili I’ve had.  My husband was skeptical, kind of bored of the idea of beans, but the addition of bulgur gives the chili a fabulous texture.  This recipe was created because we all needed a little bit of warming.  With temperatures close to -35┬║C in Montreal, we needed some heat!  And heat we got!  My son is used to spicy food, so he enjoyed this, but you can always use less jalape├▒o to satisfy the whole family if they’re not used to the heat.

Spicy Vegan Bulgur Chili

Spicy Bulgur Chili Recipe
Makes 12 servings


  • 2 tablespoons olive oil
  • 2 yellow onions, chopped
  • 2 cups shredded carrot
  • 2 jalape├▒o peppers, seeded and minced
  • 10 fresh plum tomatoes, diced
  • 2 cups tomato sauce
  • 2 15-ounce cans black beans, rinsed, drained
  • 2 15-ounce cans kidney beans, rinsed, drained
  • 1 cup bulgur
  • 5 garlic cloves, minced
  • 4 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 teaspoon ground cinnamon
  • kosher salt and freshly ground pepper to taste
  • chopped fresh cilantro for garnish


  • Heat the oil in a large heavy pot over medium-high heat. Add the onion, carrots, and jalape├▒o and saut├ę, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and saut├ę for another minute.
  • Add the bulgur, chili powder, and cumin and stir until well combined.
  • Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. If you find it too thick, add a splash of water.
  • Season with salt and pepper to taste. Serve with a sprinkling of cilantro.
  • Enjoy!

Grilled Corn Salad With Black Beans + Cilantro

Who loves summer salads?  We’re having a different one practically every night over at my place.  This salad especially screams summer, with juicy corn on the cob grown locally and picked up at our farmer’s market to the refreshing lemony, cilantro and other fresh ingredients.  This salad has a nice punch of spice thanks to the jalape├▒o, and I actually used three, but I really enjoy (extra) spicy food, so I suggested you use two in the recipe.

Grilled Corn Salad With Black Beans + Cilantro Recipe

Makes 4-6 servings


  • 6 ears of corn, shucked and rinsed
  • 1 red bell pepper, washed and diced
  • 1 can black beans, rinsed
  • 1/2 cup fresh cilantro, chopped
  • 2 jalape├▒o peppers, seeds removed, minced
  • juice of 1 lime
  • juice of 1 lemon
  • 2 tablespoons olive oil
  • kosher sea salt and freshly ground pepper to taste


  • Preheat grill to medium-high heat.  Place corn on grill and allow it to grill on all sides, about 10 minutes in total.  When you see charred barbeque marks, it’s good to go.


  • Allow corn to cool enough to handle and in the meanwhile, in a large bowl, combine bell pepper, black beans, and jalape├▒o.
  • Slice the corn kernels off of the cob, and add them to the bowl.




  • Top with lemon and lime juices and olive oil.  Add salt and pepper, mix, and taste.  Adjust flavouring with either more salt and pepper or more lime/lemon juice, or if you’re like me, an extra jalape├▒o pepper.


  • Enjoy!

Coconut Curry Bowl with Thai Red Rice

This is a rich, warming meal with a touch of spice for those evenings where you need a little comfort food.  I used a red rice simply because I love vibrant, colourful dishes.  Red vita rice is an ancient grain which has been harvested in Thailand since the sixth century.  It has a really nice nutty flavour, and a deep burgundy colour.

Coconut Curry Bowl Recipe

Makes 8 servings

Coconut Curry Bowl


  • 1 large onion, chopped
  • 4 carrots, washed, peeled, and sliced
  • 2 zucchinis, washed and sliced
  • 1 tablespoon coconut oil
  • 2 tablespoons curry powder
  • 2 cups coconut milk
  • 3 cups garbanzo beans (chickpeas)
  • 2 cups red vita rice (you can use basmati as an alternative)
  • Kosher sea salt to taste


  • Rinse the rice under cold filtered water for ten minutes.
  • In a saucepan, bring 4 cups of water to a boil.  Add the rice, cover, and let cook on low heat for about 30 minutes, or until all liquid is absorbed.
  • Heat the coconut oil in a seperate large saucepan over medium heat.
  • Add the chopped onions, and saut├ę for 5 minutes.
  • Add the carrots, curry powder, and a pinch of sea salt and stir occassionally for 10 minutes.  Careful not to burn the curry, add a splash of water if it is sticking to the bottom of your saucepan.
  • Add the zucchini, chickpeas, and coconut milk.
  • Cook for another 10 minutes (uncovered) or until your carrots are completely cooked through.
  • Serve on a bed of rice, and enjoy.