Dinner, Lunch, Recipes

Warming Winter Chili {vegan}

December 17, 2017
Winter Chili

It’s been a while since my last recipe post but I just haven’t had the time recently to do proper recipe testing. As I was prepping meals for this week though, I thought that I could share the recipe for this Warming Winter Chili with you all. Hopefully there’s many more recipes to come in 2018.


This Chili is a perfect quick weekday dinner and can easily be prepared at the weekend and warmed up throughout the week. The flavors really do get better after sitting for a night and soaking up all the flavors.

Not only is the Chili extremely warming {due to chili and hot paprika} but it’s also super filling thanks to a mixture of lentils, kidney beans and chickpeas. The recipe I’m sharing today is 100% vegan, but feel free to make small changes if you prefer.

Hope you enjoy.



Warming Winter Chili

serves 4


  • 2-3 tbsp. olive oil
  • 4 garlic cloves, finely chopped
  • 1 large red onion, chopped
  • 1 can chopped tomatoes
  • 4 tbsp. tomato puree
  • 100g black lentils
  • 1 can chickpeas
  • 1 can kidney beans
  • a pinch of salt
  • pepper
  • 2 tsp. cumin
  • 1-2 tsp. hot paprika {depending on how hot you like the chili}


  • Heat up the olive oil in a large pan and add the minced garlic and chopped opinion. Cook for 5 minutes until soft.
  • Then add the chopped tomatoes and tomoto puree and stir. Then add the lentils, chickpeas and kidney beans and add approx. 1/2 cup of water. Add salt, pepper, cumin and paprika and let simmer for 40-45 minutes.
  • Serve with bread, rice or quinoa and avocado.

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