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Hearty High-Protein Lentil, Kidney Bean, and Chickpea Chili [Vegan]

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Loaded with lentils, kidney beans, and chickpeas, this chili is low in fat while being very high in pure plant-based protein! This will help to keep you fuller longer and less inclined to grab at that bag of potato chips later on in the evening.

Hearty High Protein Lentil, Kidney Bean, and Chickpea Chili [Vegan]





Cook Time



  • 2 cups lentils, cooked or canned
  • 2 cups kidney beans, cooked or canned
  • 2 cups chickpeas, cooked or canned
  • 1 large onion, diced
  • 6 mushrooms, Cremini, chopped
  • 2 handfuls of spinach, chopped
  • 1 red pepper, chopped
  • 1 can crushed fire-roasted tomatoes
  • 1/2 cup tomato paste
  • 4 garlic cloves
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon liquid smoke
  • 1 tablespoon olive oil
  • 2 tablespoon cumin
  • 1 tablespoon cayenne pepper
  • 2 tablespoon oregano
  • 1 tablespoon cinnamon
  • 1 teaspoon dried basil
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • Black pepper, to taste
  • 1/8 teaspoon of sea salt


  1. Chop all your veggies, get that prep going!
  2. Once everything is ready, add the olive oil and the liquid smoke to a large pot over medium heat.
  3. To this add your onions and allow them to sweat down and brown up.
  4. Next add your mushrooms, and minced garlic, allowing them to release their liquids and cook for about 5 minutes.
  5. Throw in the bell pepper and the chopped spinach, cooking until the spinach is fully wilted.
  6. Now it’s time to add all of your beans, toss in the lentils, kidney beans, and chickpeas into the pot.
  7. Stir everything to combine.
  8. Add in all your spices and mix them throughout.
  9. Finally throw in the crushed fire roasted tomatoes, tomato paste, and almond milk.
  10. Allow this to simmer on medium-heat for 30 minutes partially covered.
  11. Taste your creation and add more spices if it suits your fancy.
  12. Top with cashew cream cheese and spring onions for the perfect bowl of chili!





Always plant-based and free of refined sugars, Lavender + Lavish is a Toronto food & lifestyle blog run by Logan Dunn and Lexus Osman with a focus on nutrient-dense whole foods & sustainable living practices. Fuelled by Logan’s background in nutritional sciences & the pair’s drive towards embodying a more environmentally friendly lifestyle; the two share new plant-based recipes every week as well as “zero” waste lifestyle tips & do-it-yourself guides for homemade natural beauty products.



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3 comments on “Hearty High-Protein Lentil, Kidney Bean, and Chickpea Chili [Vegan]”

Click to add comment
Cara Jane
8 Months Ago

Someone should moderate to ensure recipes are complete, especially since some of us pay for the app. I assume ass it all together and put on low??

9 Months Ago

Ingredients sound good. Can the intro

10 Months Ago

I really want to make this, but the preparation section is empty. I need instructions :)


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