25+ Flavorful Friday Vegan Chili Recipes to Try This Weekend

As the week comes to a close and the weekend draws near, what better way to unwind than with a bowl of warm, comforting chili?

Whether you’re a long-time vegan or just looking to try something new, vegan chili is the perfect Friday night dish. It’s hearty, flavorful, and surprisingly easy to make, with endless variations to suit every palate.

From spicy bean blends to creamy coconut variations, the beauty of vegan chili lies in its versatility.

You can toss in your favorite veggies, legumes, grains, and spices, making each bowl uniquely yours.

With a rich, robust flavor that only improves with time, vegan chili is ideal for both casual weeknight dinners and special gatherings.

We’ve rounded up 25+ vegan chili recipes that will elevate your Fridays and leave everyone asking for seconds.

These recipes are simple to follow, full of plant-based goodness, and guaranteed to warm your soul as the chilly weekend approaches.

Whether you’re craving a smoky, spicy kick or something sweet and savory, there’s a recipe here for every taste.

25+ Flavorful Friday Vegan Chili Recipes to Try This Weekend

As you prepare for the weekend, these 25+ vegan chili recipes will undoubtedly make your Friday nights a lot more delicious and satisfying.

Whether you’re in the mood for something spicy, creamy, or packed with veggies, each of these recipes brings a unique twist on a classic dish.

The beauty of vegan chili is its adaptability – you can customize the ingredients to fit your preferences, making it as hearty or light as you desire.

Not only are these chili recipes full of plant-based nutrition, but they also offer comfort and warmth, perfect for unwinding after a long week.

So, gather your ingredients, fire up the stove, and enjoy a bowl of soul-warming chili this Friday night.

Smoky Black Bean & Sweet Potato Chili

This hearty chili combines the sweetness of roasted sweet potatoes with the smoky flavor of chipotle peppers for a robust and satisfying dish. Packed with protein from black beans and rich in nutrients, this chili is perfect for a cozy Friday evening. It’s easy to prepare and makes excellent leftovers for the weekend.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp tomato paste
• 2 cups vegetable broth
• 1 chipotle pepper in adobo, minced (or more for added heat)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Optional toppings: avocado slices, fresh cilantro, lime wedges

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender.
2. Heat the remaining olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
3. Add bell peppers and cook for another 3–4 minutes. Stir in the tomato paste, smoked paprika, cumin, and chili powder. Cook for 1–2 minutes until fragrant.
4. Pour in the diced tomatoes, vegetable broth, and minced chipotle pepper. Bring to a simmer.
5. Add the black beans and roasted sweet potatoes. Stir to combine and let the chili simmer for 20 minutes, allowing the flavors to meld.
6. Adjust seasoning with salt and pepper. Serve hot with your choice of toppings.

This smoky black bean and sweet potato chili is a vibrant, flavorful dish that will leave you warm and satisfied. The natural sweetness of the sweet potatoes balances the heat from the chipotle pepper, making this chili a crowd-pleaser.

Lentil and Quinoa Chili

Lentils and quinoa team up to create a protein-packed, hearty chili that’s both nourishing and filling. With bold spices and a variety of vegetables, this chili is as nutritious as it is delicious. It’s a great choice for those looking for a wholesome end to their week.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 1/2 cup quinoa, rinsed
• 1 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 3 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Optional toppings: vegan sour cream, green onions, or shredded vegan cheese

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic for 3–4 minutes until fragrant and translucent.
2. Add the carrots and celery. Cook for another 5 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, and cayenne (if using). Cook for 1–2 minutes.
4. Add the lentils, diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 15 minutes.
5. Add the quinoa and continue to simmer for another 15–20 minutes, stirring occasionally, until the lentils and quinoa are fully cooked.
6. Season with salt and pepper. Serve with your favorite toppings.

This lentil and quinoa chili is a perfect way to refuel after a long week. The balance of protein and fiber will keep you energized, while the robust flavors make it feel indulgent and satisfying.

Spicy Three-Bean Chili

Loaded with three different types of beans, this chili is a classic, spicy option for your Friday night. It’s an easy one-pot meal that’s both filling and packed with flavor, making it a hit for any occasion.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 jalapeño, minced (optional for extra heat)
• 1 red bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Optional toppings: tortilla chips, diced avocado, vegan cheddar cheese

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and jalapeño (if using) until softened, about 5 minutes.
2. Add the red bell pepper and cook for 3–4 minutes.
3. Stir in the tomato paste, chili powder, cumin, oregano, and cayenne. Cook for 1–2 minutes until fragrant.
4. Add the diced tomatoes, vegetable broth, kidney beans, pinto beans, and black beans. Stir to combine.
5. Bring the mixture to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally.
6. Season with salt and pepper. Serve hot with your favorite toppings.

This spicy three-bean chili is a comforting and zesty way to kick off your weekend. Its rich flavors and hearty texture will satisfy even the biggest appetites, and the spice level can be adjusted to your preference.

Butternut Squash & White Bean Chili

This vibrant, velvety chili blends the sweetness of roasted butternut squash with the creamy texture of white beans. The warmth of cumin and coriander complements the richness of the squash, making it the perfect dish for a cozy Friday night meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Optional toppings: fresh parsley, roasted pumpkin seeds, a dollop of vegan yogurt

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25–30 minutes, or until tender and caramelized.
2. While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
3. Add the red bell pepper and cook for another 3 minutes.
4. Stir in the cumin, coriander, turmeric, and smoked paprika. Cook for 1–2 minutes until fragrant.
5. Add the diced tomatoes, vegetable broth, and white beans. Bring to a simmer and cook for 15 minutes.
6. Once the squash is done, add it to the pot and stir to combine. Simmer for another 10 minutes.
7. Adjust seasoning with salt and pepper to taste. Serve with your favorite toppings.

The butternut squash & white bean chili is a warming, lightly spiced dish with a natural sweetness that contrasts beautifully with the savory flavors. It’s a comforting and light option that brings an earthy and creamy richness to your dinner table.

Hearty Veggie & Mushroom Chili

This veggie-packed chili features mushrooms as the star, offering a meaty texture and savory umami flavor. A mix of colorful vegetables, lentils, and beans rounds out the dish, making it a hearty, satisfying meal that’s perfect for a chilly Friday night.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 1 zucchini, diced
• 1 carrot, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 cup dried lentils, rinsed
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• Optional toppings: cilantro, avocado slices, jalapeños

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
2. Add the mushrooms, zucchini, and carrot. Cook for another 8 minutes until the vegetables begin to soften and the mushrooms release their moisture.
3. Stir in the chili powder, cumin, smoked paprika, and cinnamon, and cook for 1–2 minutes.
4. Add the kidney beans, black beans, diced tomatoes, vegetable broth, and lentils. Stir to combine.
5. Bring the mixture to a boil, then reduce to a simmer. Cook for 30–35 minutes, or until the lentils are tender and the chili has thickened.
6. Season with salt and pepper to taste. Serve with cilantro, avocado slices, and jalapeños for added freshness.

This hearty veggie & mushroom chili is a fulfilling, plant-based option that’s packed with a variety of textures and flavors. The lentils and mushrooms offer a satisfying chew, while the warm spices and vibrant veggies elevate the overall experience. Perfect for a comforting Friday evening meal!

Spicy Peanut Butter & Tempeh Chili

For a unique twist on traditional chili, this recipe adds a rich peanut butter base, giving the dish a creamy texture with a touch of nuttiness. Tempeh provides a hearty, protein-rich component that pairs beautifully with the spicy and tangy flavors.

Ingredients:

• 1 tbsp olive oil
• 1 block (8 oz) tempeh, crumbled
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1/4 cup peanut butter
• 1 tbsp soy sauce
• 1 tbsp chili paste or sriracha (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Optional toppings: chopped peanuts, lime wedges, fresh cilantro

Instructions:

1. Heat olive oil in a large pot over medium heat. Add crumbled tempeh and cook for 5–6 minutes until browned and slightly crispy.
2. Add the onion and garlic and cook for another 3–4 minutes until softened.
3. Stir in the chili paste, cumin, coriander, and smoked paprika. Cook for 1–2 minutes until fragrant.
4. Add the kidney beans, diced tomatoes, vegetable broth, peanut butter, and soy sauce. Stir to combine.
5. Bring the chili to a simmer and cook for 20–25 minutes, stirring occasionally, until the flavors meld together.
6. Season with salt and pepper to taste. Serve with toppings of chopped peanuts, lime wedges, and fresh cilantro.

The spicy peanut butter & tempeh chili offers a bold and inventive flavor profile. The richness of the peanut butter and the heat from the chili paste create a creamy, savory base that complements the protein-packed tempeh. This dish is an exciting way to enjoy chili with a unique, international twist.

Green Chili with Tofu & Avocado

For those who prefer a lighter, fresher chili, this green chili combines the creamy texture of tofu with a tangy, vibrant green sauce made from tomatillos and green chilies. Avocado slices provide a cool, creamy contrast to the spicy and savory base.

Ingredients:

• 1 tbsp olive oil
• 1 block (14 oz) firm tofu, drained and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 4 tomatillos, husked and chopped
• 1–2 green chilies (such as Anaheim or poblano), chopped
• 1 can (15 oz) white beans, drained and rinsed
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• Salt and pepper to taste
• Optional toppings: avocado slices, fresh cilantro, lime wedges

Instructions:

1. Heat olive oil in a large pot over medium heat. Add cubed tofu and cook for 5–6 minutes, stirring occasionally, until lightly browned. Remove tofu from the pot and set aside.
2. In the same pot, add the onion and garlic. Cook for 3–4 minutes until softened.
3. Add the tomatillos, green chilies, cumin, coriander, and turmeric. Cook for 5–6 minutes, allowing the tomatillos to soften and release their juices.
4. Stir in the white beans, vegetable broth, and browned tofu. Bring the chili to a simmer and cook for 20 minutes.
5. Season with salt and pepper to taste. Serve with avocado slices, cilantro, and lime wedges.

The green chili with tofu & avocado is a refreshing, spicy option that’s perfect for a lighter Friday meal. The tangy tomatillos and creamy avocado create a well-balanced chili that is satisfying yet not too heavy. It’s an excellent choice for anyone looking to try a unique twist on classic chili recipes.

Mediterranean Chickpea & Eggplant Chili

This Mediterranean-inspired chili brings together the earthy flavors of chickpeas and eggplant with the brightness of fresh herbs like parsley and oregano. The addition of olives and a touch of lemon creates a unique, zesty chili that feels light but satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 eggplant, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1/2 cup Kalamata olives, chopped
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 lemon, juiced
• Salt and pepper to taste
• Optional toppings: fresh parsley, crumbled feta (vegan option), or a drizzle of olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced eggplant and cook for 7–8 minutes until softened and golden. Remove from the pot and set aside.
2. In the same pot, add onion and garlic, and cook for 5 minutes until fragrant and translucent.
3. Stir in the cumin, smoked paprika, and oregano. Cook for 1–2 minutes until the spices become aromatic.
4. Add chickpeas, diced tomatoes, vegetable broth, and olives. Bring to a simmer, then reduce the heat and cook for 20–25 minutes to allow the flavors to meld.
5. Return the cooked eggplant to the pot and stir in the lemon juice. Let it simmer for another 5 minutes.
6. Season with salt and pepper to taste. Serve with fresh parsley, crumbled feta, or a drizzle of olive oil for added richness.

This Mediterranean chickpea and eggplant chili is a vibrant and flavorful dish that’s perfect for a light yet satisfying Friday night dinner. The combination of chickpeas and eggplant offers a filling texture, while the lemon and olives bring a fresh and tangy contrast to the savory base.

Spicy Cauliflower & Pinto Bean Chili

This chili is a low-carb option that features cauliflower as the main vegetable, combined with pinto beans for protein. The spicy broth, filled with flavors from jalapeños, chipotle peppers, and tomatoes, makes for a bold, satisfying dish.

Ingredients:

• 1 tbsp olive oil
• 1 small head of cauliflower, cut into florets
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, diced (seeds removed for less heat)
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 chipotle pepper in adobo sauce, minced
• 2 cups vegetable broth
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Optional toppings: cilantro, lime wedges, avocado slices

Instructions:

1. Heat olive oil in a large pot over medium heat. Add cauliflower florets and cook for 7–8 minutes, stirring occasionally, until they are browned and slightly tender. Remove and set aside.
2. In the same pot, add onion, garlic, and jalapeño, and sauté for 5 minutes until the vegetables soften.
3. Stir in chili powder, cumin, smoked paprika, and minced chipotle pepper. Cook for 1–2 minutes to bring out the flavors.
4. Add the pinto beans, diced tomatoes, vegetable broth, and cauliflower. Stir to combine.
5. Bring the mixture to a simmer and cook for 20–25 minutes, allowing the cauliflower to absorb the flavors and soften.
6. Season with salt and pepper to taste. Serve with cilantro, avocado slices, and lime wedges for a fresh, spicy contrast.

The spicy cauliflower and pinto bean chili is a wonderfully warming dish that packs a punch of flavor without being too heavy. The cauliflower takes on the spices beautifully, while the pinto beans add a satisfying, creamy texture. It’s a perfect dish to enjoy on a cozy Friday evening.

Tomato & Corn Chili with Avocado Salsa

This light yet flavorful chili is a mix of sweet corn, tomatoes, and a variety of spices that create a vibrant, colorful dish. The creamy avocado salsa on top adds a fresh, cool contrast to the warmth of the chili, making each bite a delightful balance of flavors.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) sweet corn, drained
• 2 cups vegetable broth
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

For the avocado salsa:

• 1 avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, finely diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook for 5 minutes until softened.
2. Stir in the chili powder, cumin, and smoked paprika. Cook for 1–2 minutes to bring out the spices.
3. Add the diced tomatoes, corn, and vegetable broth. Stir to combine and bring to a simmer. Let it cook for 15–20 minutes.
4. While the chili simmers, prepare the avocado salsa. In a bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and salt and pepper. Mix gently to combine.
5. Season the chili with salt and pepper to taste. Serve the chili hot with a generous spoonful of avocado salsa on top.

The tomato and corn chili with avocado salsa is a bright and refreshing dish that balances the sweetness of the corn and tomatoes with the heat of the spices. The avocado salsa adds an extra layer of creaminess and tang, making this chili both refreshing and satisfying for a perfect Friday night meal.

Jackfruit & Kidney Bean Chili

Jackfruit’s meaty texture makes it an excellent substitute for meat in this plant-based chili. Paired with kidney beans and hearty spices, this chili offers a filling and flavorful meal that will satisfy even the biggest appetites.

Ingredients:

• 1 tbsp olive oil
• 1 can (20 oz) young green jackfruit in brine, drained and shredded
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Optional toppings: chopped cilantro, vegan sour cream, tortilla chips

Instructions:

1. Heat olive oil in a large pot over medium heat. Add shredded jackfruit and sauté for 5–6 minutes until lightly browned and crispy in some spots.
2. Add the diced onion and garlic and cook for 5 minutes until softened.
3. Stir in the chili powder, smoked paprika, and cumin. Cook for 1–2 minutes.
4. Add the kidney beans, diced tomatoes, vegetable broth, and tomato paste. Stir well to combine.
5. Bring the chili to a simmer and cook for 20–25 minutes, allowing the flavors to develop and the chili to thicken.
6. Season with salt and pepper to taste. Serve with cilantro, vegan sour cream, and tortilla chips for added texture.

The jackfruit and kidney bean chili is a perfect option for those looking for a meaty, satisfying dish without the use of animal products. The jackfruit absorbs the spices beautifully and adds a satisfying chew, while the kidney beans make the chili hearty and protein-packed. It’s a filling and flavorful choice for a Friday night dinner.

Sweet Potato & Black Bean Chili

This sweet potato and black bean chili combines hearty black beans with tender roasted sweet potatoes for a satisfying, nutrient-packed dish. The balance of earthy flavors and sweet, spicy heat makes this a comforting and delicious Friday night meal.

Ingredients:

• 1 tbsp olive oil
• 2 large sweet potatoes, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• Salt and pepper to taste
• Optional toppings: cilantro, avocado slices, lime wedges

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tbsp of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until golden and tender.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic and cook for 5 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, and cinnamon. Cook for 1–2 minutes to release the spices’ flavors.
4. Add the black beans, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 15–20 minutes.
5. Once the sweet potatoes are roasted, add them to the pot and stir to combine.
6. Simmer for an additional 10 minutes to allow the flavors to meld together.
7. Season with salt and pepper to taste. Serve with cilantro, avocado slices, and lime wedges.

This sweet potato and black bean chili is a balanced and nourishing dish that combines a variety of textures and flavors. The roasted sweet potatoes bring a slight sweetness that pairs beautifully with the smokiness of the spices, while the black beans provide a hearty and satisfying base. A perfect, cozy choice for a Friday evening.

Carrot & Lentil Chili

Packed with vibrant veggies and plant-based protein, this carrot and lentil chili offers a hearty, wholesome option for a nutritious Friday night dinner. The carrots and lentils soak up the spices, creating a savory, satisfying bowl of comfort.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 large carrots, diced
• 1 cup dried lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• Optional toppings: fresh cilantro, sliced avocado, crumbled vegan cheese

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 5 minutes until softened.
2. Add the diced carrots and cook for an additional 5–7 minutes.
3. Stir in chili powder, cumin, smoked paprika, and turmeric, and cook for 1–2 minutes to bring out the spices.
4. Add the lentils, diced tomatoes, and vegetable broth, and bring to a boil.
5. Reduce heat and simmer for 30–35 minutes, or until the lentils are tender and the chili has thickened.
6. Season with salt and pepper to taste.
7. Serve with fresh cilantro, avocado slices, and crumbled vegan cheese for extra flavor and texture.

This carrot and lentil chili is a wholesome, protein-packed dish that’s both filling and nutritious. The lentils provide a satisfying base, while the carrots add a touch of sweetness that complements the savory spices. It’s an excellent choice for a Friday night meal that’s both comforting and energizing.

Coconut & Spinach Chili

For a creamy and slightly exotic twist, this coconut and spinach chili combines coconut milk with fresh spinach for a velvety, comforting bowl of chili. The richness of the coconut milk balances out the spicy flavors, making this a delightful and unique Friday night meal.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups fresh spinach, chopped
• 1 tsp curry powder
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 tbsp chili paste or sriracha (adjust to taste)
• Salt and pepper to taste
• Optional toppings: fresh cilantro, toasted coconut flakes, lime wedges

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and garlic, and cook for 5 minutes until softened.
2. Stir in curry powder, turmeric, cinnamon, and chili paste. Cook for 1–2 minutes until fragrant.
3. Add the coconut milk, chickpeas, and diced tomatoes. Stir well to combine.
4. Bring the mixture to a simmer and cook for 10–15 minutes to allow the flavors to meld together.
5. Add the chopped spinach and cook for an additional 5 minutes, just until the spinach wilts.
6. Season with salt and pepper to taste.
7. Serve with fresh cilantro, toasted coconut flakes, and lime wedges for added freshness and flavor.

The coconut and spinach chili is a rich, comforting dish with a unique flavor profile. The coconut milk brings a creamy texture that balances the heat from the spices, while the spinach adds a fresh, green burst to each bite. This is a perfect dish to enjoy when you want something cozy, flavorful, and a little out of the ordinary.

Spicy Tempeh & Roasted Pepper Chili

A smoky, spicy tempeh and roasted pepper chili that brings hearty plant-based protein together with roasted red peppers and a spicy broth. This dish offers deep flavors and a satisfying texture for those who love a bit of heat.

Ingredients:

• 1 tbsp olive oil
• 1 block (8 oz) tempeh, crumbled
• 1 onion, diced
• 2 cloves garlic, minced
• 2 red bell peppers, roasted and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp chipotle chili powder (or regular chili powder for less heat)
• Salt and pepper to taste
• Optional toppings: fresh cilantro, vegan sour cream, tortilla chips

Instructions:

1. Heat olive oil in a large pot over medium heat. Add crumbled tempeh and sauté for 5–6 minutes until browned.
2. Add the onion and garlic, cooking for 5 minutes until softened.
3. Stir in the chili powder, smoked paprika, cumin, and chipotle chili powder. Cook for 1–2 minutes until fragrant.
4. Add the roasted red bell peppers, black beans, diced tomatoes, and vegetable broth. Stir to combine.
5. Bring to a simmer and cook for 20–25 minutes to allow the flavors to meld together.
6. Season with salt and pepper to taste.
7. Serve with fresh cilantro, vegan sour cream, and tortilla chips for a satisfying crunch.

The spicy tempeh and roasted pepper chili is bold and hearty, packed with flavors that will satisfy your craving for something spicy and savory. The tempeh provides a meaty texture, while the roasted peppers add a smoky sweetness that balances the heat. This chili is an excellent choice for those looking for a plant-based dish with a satisfying, rich taste.

Note: More recipes​ are coming soon!