The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Warm Up with Thai-inspired Chili
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Warm Up with Thai-inspired Chili

Prep Time: 20 minutes

Cook Time: 25 minutes

Chili is a staple of my diet during the winter months. It’s so easy to make a hearty, healthy vegan chili, and most meat-eaters don’t notice or care that there’s no meat. But while I could eat a no-frills bean chili every day, my family tends to get bored of my go-to recipe. So I’ve been trying to spice it up (no pun intended) with different ingredients and flavors. This one was an immediate hit.

Like most chili recipes, it’s easy to make this one your own. Don’t have a bell pepper? Skip it. Only have one big sweet potato? No problem. You can play around with the spices, too – adding more cayenne to make it spicier, for example. You could even serve it over rice as a curry main dish. All in all, it’s pretty tough to mess this delicious chili up!

Thai Red Chili

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 medium cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 2 tbsp chili powder
  • Dash cayenne pepper
  • ½ tsp smoked paprika
  • 1 tsp ground cumin
  • 3 cups veggie broth or water
  • 1 cup split red lentils
  • 2 medium sweet potatoes, peeled and chopped
  • 1/2 tsp kosher salt (more if you don’t use broth)
  • 1 can red kidney beans
  • 2 - 14.5 oz. cans diced tomatoes
  • 2 tbsp Thai red curry paste
  • 1 can coconut milk
  • Lime wedges for garnish


  1. Cook onion and bell pepper in olive oil for about 5 minutes or until softened.
  2. Add minced garlic and cook until fragrant, about 30 seconds.
  3. Add sweet potatoes, lentils, chili powder, spices, salt and broth or water. Bring to a boil, reduce heat, cover and simmer until the sweet potatoes and lentils are soft (10-15 minutes).
  4. Add beans, tomatoes, curry paste and coconut milk and bring up to heat. Garnish with lime wedges, serve immediately, and enjoy!

One additional tip: If these ingredients are pricey in your supermarket, check out an Asian market. You’ll save money on the coconut milk and curry paste, and you’ll probably get a deal on some of the produce, spices and other ingredients. It’s a great way to stock your pantry for cheap!

Photo provided via Flickr Creative Commons.

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  1. lizhill51
    I love curry, I love chili....this soup is a perfect fusion of these two spices! Thanks for sharing your recipe!
    1. Erin Rohne
      Erin Rohne
      If you love curry and chili, you're going to LOVE this one! It's perfect for cold winter nights. Enjoy!


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