High-Protein Vegan Chili with Lentils and Quinoa: Fire

Have you ever craved a hearty, protein-rich chili but didn’t want to rely on meat? Maybe you’re plant-based, trying to eat cleaner, or just curious about high-protein, meatless chili that fills you up. I get it. There’s nothing worse than a sad, watery vegan chili that leaves you hungry an hour later.

That’s where this high-protein vegan chili with lentils and quinoa comes in. It’s thick, smoky, packed with plant-based protein chili goodness, and so satisfying. Plus, it’s gluten-free, loaded with fiber, and easy to customize.

By the end of this, you’ll have a foolproof healthy vegan lentil chili recipe, tips to make it even better, and a bunch of meal prep hacks. Let’s dive in.

Why This Vegan Chili Recipe Slaps

Most vegan chilis are either too thin or taste like spiced tomato soup. Not this one. The combination of quinoa and lentils gives it a hearty texture, and cumin and smoked paprika add rich, complex flavor.

I first made this easy quinoa and lentil chili on a lazy Sunday, expecting it to be just okay. But after just one mouthful, I became addicted. It’s now my go-to for meal prep, game day, or when I need something warming and nutritious.

And the best part. It’s packed with plant-based protein chili—about 20g per serving—thanks to lentils, quinoa, and black beans. No weird meat substitutes, just whole foods doing their thing.

Key Ingredients for the Best high-protein vegan chili with lentils and quinoa

You don’t need fancy stuff for this vegan chili recipe (gluten-free). Just simple, wholesome ingredients that work together like magic.

• Lentils – The star. They cook fast, soak up flavor, and add a meaty bite.
• Quinoa – Boosts protein and gives a slight nutty texture.
• Black beans – Extra fiber and creaminess.
• Crushed tomatoes – The base. Use fire-roasted for extra depth.
• Spices – Smoked paprika, cumin, chili powder. Non-negotiable.

Pro tip. If you love smoky heat, add a chipotle pepper in adobo sauce. Trust me, it’s a game-changer.

How to Make This Healthy Vegan Lentil Chili Step-by-Step

You can make this simple quinoa and lentil chili in a single pot. No fuss, no mess.

1. Sauté onions, garlic, and bell peppers until soft. This builds flavor.
2. Add spices and toast them for 30 seconds. It wakes them up.
3. Toss in lentils, quinoa, beans, and tomatoes with veggie broth.
4. Simmer for 30 minutes until thick and hearty.

That’s it. No babysitting, no complicated steps. Just dump, stir, and let it do its thing.

For extra inspo, check out this red lentil quinoa chili from Peas and Crayons or this quinoa lentil chili from The Moments at Home. Both are killer.

Customize Your High-Protein Vegan Chili Like a Boss

The beauty of this plant-based protein chili is how flexible it is.

• Spice level – Add jalapeños or cayenne if you like it hot.
• Texture – Blend half for a creamier vibe.
• Toppings – Avocado, cilantro, vegan cheese, or a squeeze of lime.

If you’re into meal prep, double the batch. It freezes like a dream.

More Protein-Packed Vegan Recipes to Try

If you dig this high-protein meatless chili, you’ll love these too.

• Vegan Buffalo Wings – Crispy, spicy, and addictive.
• Black Beans and Rice – A simple, protein-rich staple.
• Veggie Tacos – Fresh, crunchy, and full of flavor.
• Vegan Pesto Pasta – Creamy, herby, and loaded with greens.

Final Thoughts: This Chili is a Winner

No lie, this high-protein vegan chili with lentils and quinoa is a staple in my kitchen. It’s filling, flavorful, and proof that plant-based meals don’t have to be boring.

Give it a shot. Top it with all the goods, pair it with cornbread, or eat it straight from the pot. No judgment here.

And if you’re looking for more inspo, Ambitious Kitchen has tons of killer recipes to keep things exciting.

Make some chili now, and you’ll thank me for it.