Can I make this recipe on the stovetop instead of in a slow cooker?

Absolutely. After browning the vegetables and spices as instructed, add all the liquid ingredients and beans to a large heavy-bottomed pot. Bring to a boil, then reduce to a gentle simmer and cook, covered, for about 30-40 minutes until the lentils are tender, stirring occasionally. Add the finishing seasonings at the end and taste to adjust

Why do red lentils work better than other types in this recipe?

Red lentils break down and become creamy during cooking, which thickens the chilli naturally and gives it a wonderfully hearty texture. Other lentil varieties hold their shape better and won't provide the same body to the sauce. The creaminess also contributes to that satisfying, meat-like mouthfeel

What does the cocoa powder do in a savoury chilli?

Cocoa powder adds subtle depth and richness without making the chilli taste sweet. It enhances the complex, smoky flavours from the chipotle peppers and smoked paprika, creating layers of flavour that make the chilli feel more satisfying and complete. It's a classic technique in authentic chilli recipes

Can I make this ahead and freeze it?

Yes, this chilli freezes beautifully. Allow it to cool completely, then divide into airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. You can also make it entirely in advance and reheat in the slow cooker on Low for 1-2 hours before serving

Quick Vegetarian Chili (You Won't Miss the Meat) | WEEKNIGHTING

by Brian Lagerstrom

Vegetarian

Published 27 April 2026Original video

This vegetarian chili proves you absolutely won't miss the meat when you build proper flavour foundations. By toasting spices, using chipotle peppers in adobo, and adding umami-rich ingredients like soy sauce and cocoa, you create a complex, warming bowl that's every bit as hearty and delicious as any meat-based version. The slow cooker method makes it even more convenient, allowing all the flavours to meld and deepen while you get on with your day. Perfect for midweek dinners, batch cooking, or feeding a crowd

Video thumbnail: Quick Vegetarian Chili (You Won't Miss the Meat) | WEEKNIGHTING

Watch: Quick Vegetarian Chili (You Won't Miss the Meat) | WEEKNIGHTING

Original recipe video — click to play

Original video by Brian Lagerstrom 10k likes on YouTube

25 mins

Prep time

6 hrs

Slow cook (Low)

4 hrs

Slow cook (High)

Serves

6 hrs 25 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 4 hours

Original method: 45 minutes stovetop

Ingredients

Servings:

Units:

250 g white onion, medium diced, medium diced
About 4 cups diced
100 g poblano pepper, medium diced, medium diced
About 0.75 cup diced
15 g garlic, minced or pressed
, minced or pressed
About 1 tablespoon
30 ml olive oil
For browning vegetables
5 g salt
To taste, divided

Spices & Seasonings

25 g tomato paste
About 2 tablespoons
40 g chipotle peppers in adobo sauce, small diced, small diced
About 2 peppers; include some sauce
20 g chilli powder
About 2.5 tablespoons
15 g smoked paprika
About 2 tablespoons
15 g ground cumin
About 2 tablespoons
10 g cocoa powder
About 1.25 tablespoons; adds subtle depth

Liquids & Bases

250 ml vegetable stock
Reduced from 500ml for slow cooker; about 1 cup
400 g tinned diced tomatoes
One 400g tin
400 g tinned crushed tomatoes
One 400g tin

Beans & Lentils

200 g red lentils
About 1 cup dry
500 g black beans, drained and rinsed, drained and rinsed
Two 400g tins
500 g kidney beans with juices
Two 400g tins; keep juices for moisture

Vegetables

225 g frozen corn
About 1.5 cups

Finishing Seasonings

13 ml soy sauce
To taste; adds umami
10 g brown sugar
To taste
10 ml apple cider vinegar
To taste; adds brightness
10 ml hot sauce
To taste

Optional Toppings

15 g fresh coriander, chopped
, chopped(optional)
Add just before serving
1 whole lime, cut into wedges, cut into wedges(optional)
Serve alongside
100 ml sour cream(optional)
Add just before serving or serve on the side

Method

1
Heat a large frying pan over medium-high heat. Add a generous glug of olive oil, then add the diced onion, poblano pepper, and a pinch of salt. Stir and sauté until softened and the onions are becoming translucent, about 2-3 minutes.
~5 mins
Tip: This browning step is important for building flavour, even though you're using a slow cooker.
2
Add the minced garlic, stir, and cook until fragrant, about 30 seconds.
~1 min
3
Add the tomato paste, diced chipotle peppers (with some of their adobo sauce), chilli powder, smoked paprika, cumin, and cocoa powder. Stir and cook for about 30 seconds to toast the spices slightly.
~1 min
Tip: Toasting the spices briefly intensifies their flavour.
4
Transfer the contents of the frying pan to your slow cooker.
~2 mins
5
Add the vegetable stock, diced tomatoes, crushed tomatoes, red lentils, black beans (drained and rinsed), kidney beans (with their juices), and frozen corn to the slow cooker. Stir well to combine all ingredients.
~5 mins
Tip: Make sure to stir thoroughly so all ingredients are evenly distributed.
6
Cover the slow cooker and cook on Low for 6 hours or on High for 4 hours, until the lentils are completely tender and the chilli has thickened. Stir occasionally if possible.
~6 hrs
Tip: The chilli will continue to thicken as it cools. If it seems too thick at the end, thin it with a little extra vegetable stock.
7
Stir in the soy sauce, brown sugar, apple cider vinegar, and hot sauce to taste. Start with the amounts suggested and adjust to your preference, tasting as you go.
~3 mins
Tip: These finishing seasonings add balance and depth. Add them gradually and taste frequently.
8
Taste and adjust the salt and other seasonings as needed. If the chilli is too thick, thin with a little vegetable stock. If it's too thin, you can let it simmer uncovered on High for 15-20 minutes to reduce.
~5 mins
Tip: The consistency should be thick and hearty, not watery.
9
Serve in bowls and top with fresh coriander, a dollop of sour cream, and a squeeze of lime juice if desired.
~5 mins
Tip: Fresh herbs and acid brighten the rich, spiced chilli beautifully.

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Absolutely. After browning the vegetables and spices as instructed, add all the liquid ingredients and beans to a large heavy-bottomed pot. Bring to a boil, then reduce to a gentle simmer and cook, covered, for about 30-40 minutes until the lentils are tender, stirring occasionally. Add the finishing seasonings at the end and taste to adjust

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