Vegan lentil chilli with walnuts

Vegan lentil chilli with walnuts

vegan lentil chilli walnuts

As the days get shorter and shorter, I begin to find that it’s a real challenge to be able to fit running into my working schedule almost every day. As I run in a wood and I am generally a scaredy cat anyway, I am not comfortable running after dark, so I need to make sure I set off at least 45 minutes before sundown. At the moment this is 4:50 pm and its getting earlier as we speak.

At the moment, I am trialling running straight after shooting, as running first thing in the morning on an empty stomach is certainly not my jam. It’s a bit tricky, but I am proud to say that I have been very consistent so far – the near absence of negativity and self-flagellation offers plenty of motivation and I certainly like the side-effect of getting fitter too.

Duncan, who is a massive running addict (he runs way more and way faster than I’ll ever be able to), offers plenty of encouragement and an occasional ass kick when I try to get out of things on the account of bad weather (like this past Saturday when it was raining and cold and I wanted to hide under a blanket). An encouraging partner is invaluable. If you are able to get one of these, I highly recommend you do 😉 .

When you’ve come back in from the cold, there is no better dinner proposition than a bowl of vegan chilli that is smoky, savoury and a little bit spicy. It’s filling and deeply comforting too. Forgive me, but this chilli is a bit of a fridge and cupboard clear-out. I’ve had some celery that needed using up and heaps of chocolate shavings from making way too many chocolate chip cookies lately 😛 . I don’t use chocolate chips, as my local shop doesn’t sell dairy-free ones, so I always end up with lots of chocolate dust that is too small to go into the cookies, but it happens to be perfect to give a chilli deep savoury and earthy tones. If you would rather use cacao powder that is certainly an option, just be aware that it will add a hint of bitterness, which may need to be balanced by a bit of sugar.

In terms of a replacement for mince, this stew is bulked up with Puy lentils (which worked so well in this recipe) and lightly-roasted walnuts chopped small. They both work a treat, adding a bit of body and much needed crunch. Finally, I added cubed sweet potato, which I had lying around and some red kidney beans as I am hoarding so many cans of them that it’s high time they finally saw some action.

vegan lentil chilli walnuts ingredients

vegan lentil chilli walnuts ingredients diced

vegan lentil chilli walnuts making

vegan lentil chilli walnuts ready

vegan lentil chilli walnuts

30 min
90 min
30 min
90 min
  • 2 tbsp / 30 ml oil (I used olive oil)
  • 1 onion, chopped finely
  • 4 large garlic cloves, chopped finely
  • 1 red bell pepper, diced finely
  • 1 large carrot, diced finely
  • 1 long celery stick, diced finely
  • 3 jalapeno peppers, adjust to taste
  • 2 tsp smoky sweet paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1/8 tsp ground cloves
  • cayenne pepper or ground chilli (optional)
  • 180 ml / ¾ cup vegan red wine (or veggie stock)
  • 2 x 400 g / 14 oz tins peeled plum tomatoes
  • 1 fresh (or dried) bay leaf
  • ¾ tsp salt, adjust to taste
  • black pepper, to taste
  • 115 g / 1 cup walnut pieces
  • ½ cup raw Puy lentils (or green lentils)
  • 1 tsp date syrup or sugar, adjust to taste
  • 1 sweet potato, cubed
  • 1 x 400 g / 7 oz tin red kidney beans, drained
  • 20 g / 0.7 oz dark vegan chocolate, chopped
  • cooked brown rice or quinoa, to serve
  • vegan yoghurt or sour cream, to serve (optional)
  • fresh coriander / cilantro, chopped (optional)
  1. Heat up the oil in a deep frying pan / casserole pot (with a lid). Add the chopped onion and fry on a low-medium heat until translucent, stirring from time to time.
  2. Add the garlic, bell pepper, carrot and celery. Sauté until softened, stirring from time to time.
  3. OPTIONAL STEP: Roast the jalapenos over a gas stove (or use the broiler function of your oven) using metal tongs. Turn them around so that they are charred on all sides. As soon as they are done, place them on a plate and cover them with an upside down bowl – this will trap the steam making it easier to take off the skins. Once cool, scrape the blackened skin off and dice finely – remove all (or some) of the seeds if you don’t want your chilli to be very spicy.
  4. Add the diced jalapenos to the pot. If you haven’t roasted them, deseed them first and you may want to use fewer, as roasting them makes the heat gentler.
  5. Add all of the spices (except for cayenne / chilli) and coat the diced vegetables in them well. Saute for a few minutes, stirring frequently.
  6. Add in wine and simmer for 10-15 minutes.
  7. Add in the plum tomatoes (squash them with a fork first as it’s harder to do that once in the pot), 2 cans worth of water, a bay leaf, salt and a good pinch of pepper.
  8. Put the lid on and simmer for about 20 minutes.
  9. OPTIONAL STEP: While the sauce is simmering, toast your walnuts gently in a dry frying pan until fragrant and lightly browned. You could also do this in a 175° C / 350° F (no fan function) oven for 7-8 minutes, but please be vigilant as you don’t want them to brown too much – they will taste bitter.
  10. Chop the walnuts into small pieces but don’t grind them in a food processor – that’s too fine. You want the individual pieces to be roughly the size of the lentils.
  11. Add the walnuts and dry lentils to the pan and allow them to cook for 20 minutes.
  12. Take the lid off to allow the sauce to thicken for 20-30 minutes.
  13. Add diced sweet potato about 12 minutes before the end of cooking time, when the sauce is still a little too thin for your liking.
  14. Once the sauce thickens, taste it and season with more salt (if needed), a touch of sweetness (if needed) and cayenne pepper (or chilli) if it’s too mild for your taste.
  15. Finally, mix in the drained kidney beans and chocolate. You could use a tablespoon or two of raw cacao if you wish, but it will add bitterness to the dish so make sure you counteract that with a bit more sweetness from sugar / date syrup or maple syrup.
  16. Serve on cooked rice, cauliflower rice or quinoa, topped with vegan yogurt and fresh coriander. Be aware that this dish, as is the case with all stews, tastes even better the day after it has been made, so I recommend making it a day in advance. It also freezes well.
10 g
14 g
2 g
12 g
35 g
*per serving
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12 reviews, 24 comments
Made this for our Sunday dinner, I thought I had exhausted the variations of a Vegan Chilli; clearly not. This was a taste sensation and the length of time to cook it, was so worthwhile. What a gorgeous, heart warming dish this is, especially on a chilly March evening, served with brown rice and plain yogurt. It was loved by all, and the leftovers we are having with flatbreads tonight. Thank you so very much, your recipes never disappoint. x
    Aw thank you so much, Kate. I am so happy to hear that this chilli was a pleasant surprise and that it was worth the effort. Thank you for your kindness. Ania
ooops, I think I forgot to select the stars!
    Lovely of you, thank you. x
Yum this was delicious- so many layers of flavour! Everyone in the family loved it. I followed the recipe exactly except for not having any celery, and using cocoa powder (without adding sugar) in the place of the chocolate. I will definitely be making this again.
    Thanks Grace, I am really happy that you and your family enjoyed this and that you are planning to make it again. x Ania
made this today and it turned out super tasty and quite spicy.
followed the recipe - easy and straightforward
    Thanks, Sanji! I’m delighted to hear that your found this recipe uncomplicated and tasty. FYI: spiciness can (and should) easily be adjusted to the level you enjoy. x Ania
Melissa Cronshaw:
This is hands down the best chili recipe I've ever had. So much flavour. And you are right.... It was even better the next day. Thank you for your amazing recipes.
    Thank you so much for your lovely feedback, Melissa! I'm so happy to hear that this dish was such a hit with you. Ania
Most delicious chilli Ive ever had! I used 1 cup diced mushrooms to replace the lentils and it is a beautiful combination with all the flavours. Thank you for another fabulous recipe!
    Aw, thanks so much Ronalee, that's so lovely to hear! Ania
Elizabeth Hennessy Kyle:
This is my new favorite chilli ! I loved a 3 bean mushroom vegan chilli ( from vegan huggs) ( also had chocolate) but this chilli is even more delicious!
My teenager is trying it now - of course, straight out of the pot with a spoon...But she said it is soooo good!
    Thanks Elizabeth, that's lovely to hear! Ania
Thank you so much - great idea re: mushrooms . I’m making it now 😀
    Great, I hope you'll enjoy it! Ania
Hello! I’ve been looking for a vegan chilli recipe and this one looks like it will taste great - however my son has an allergy to nuts - could I omit and add More lentils instead? thanks!
    Hi Gem,
    Sure thing, more lentils sounds good, you could also sub with some finely chopped chestnut mushrooms, for example. Hope that helps! Ania
Oh, my.... I made this tonight...absolutely delicious... trying to convert my hubby one lentil at a time❤️❤️
    Thanks, Lindy! That's fabulous to hear! Ania
Just made this chilli (omitted the sweet potato and maple syrup as personal preference) and it was fantastic! I have made so many disappointing chillis over the years so I’m thrilled to find such a tasty recipe. My partner is still raving about it (he won’t stop).
Many thanks Ania - looking forward to trying more of your wonderful recipes!
    I'm delighted to hear that, Kate! Thank you! x Ania
Hi I cooked this last night and have lots left over so looking forward to trying when flavours have developed more.
We really enjoyed the taste and I made a few changes because needed to as what I already had. Jalapeño sauce instead of fresh and used passata as no tins tomatoes then served with bulgar wheat and quinoa. Well deffo cook again thank you.
    I'm delighted to hear that, Sally-Anne! And thank YOU for taking the time to leave us feedback and rate the recipe - it helps my blog grow. Much appreciated! Ania
Just made this - it is absolutely delicious - many thanks for a great recipe!
    Thanks, Rosie! I'm so glad to hear that. Ania
Julie Shackson:
This looks really tasty, and I love the photography!
    Thanks Julie! :)
We sure did!
I took a lot of shortcuts though (I didn't even bother to chop the walnuts) and there were lot's of substitutions but I absolutely loved the spice mixture!! Will be doing it again :)
    Yay! I'm so glad to hear that!! x
I have the exact same ingredients and in my fridge and pantry right now and they also need using up! I’m making this recipe tonight but rebranding it as a pasta sauce for my partner (who likes to eat pasta after playing football). I’m hiding under a blanket now - it’s been the coldest day of the year so far
    Yay! Fridge clear-out for the win! Glad to hear that you are making this and hope both you and your partner enjoyed it with pasta! :) Ania
Lindsay f:
Can this be made in the instant pot or slow cooker?
    Hi Lindsay,
    I would say so as it's a stew, but I don't own one so I cannot give you any detailed tips. Ania
Hello, thank you for this chilli recipe. I will be making it, it sounds fabulous, and I love lentils. Chilli is something I like to make a big pot of, and enjoy it over several days. Regarding the walnuts: don't they get soft? Should I rather serve them on the side?
Thank you,
    Hi Suzanne,
    I'm glad you are planning to make this! As for the walnuts, no they don't - they get plump but remain quite crunchy, especially if you toast them a little first. I hope you'll enjoy this as much as we did! Ania
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