Mexican Lentil Chili Bowls

Vegan Mexican Chili Recipe

This recipe is such a staple in my house - I make this about once a week (and leftovers last me a couple of meals after as well). When I make it fresh I love to have mexican chili bowls like the ones pictures, with loads of greens, coriander, avocado and brown rice. For leftovers and when I take this to work, it's awesome in a burrito. I usually take a mix of chili and rice to work with some wraps, coriander and avocado and assemble it all super quickly for lunch - WAY better than taking a soggy sandwich or a salad !!!


  • 1 can lentils (rinsed well and drained)
  • 1 can refried beans (apparently sometimes these can contain animal fat in them ?!? so check your ingredients)
  • 1 cob of corn, cooked, then slice the corn from the cob (or use canned)
  • 1 carrot, diced finely
  • 1 capsicum, diced finely
  • 1 onion, diced finely (optional - I usually don't add onion in as it doesn't really agree with me)
  • 1 tablespoon cajun spice mix (if you can't find this, make your own - recipe here).
  • 1 tablespoon mustard (this is optional as well, but gives a great sweetness to this recipe)
  • 1 can diced tomatoes
  • Brown rice, avocado, coriander, tortillas and greens to serve.


  1. Pop your brown rice on to cook.
  2. Head a small amount of water in a large non-stick pan over a medium heat. Add in onion (if using) and cook for a few minutes until transparent.
  3. Add in capsicum, carrot, tomatoes, mustard and cajun spice mix, and stir for about 5 minutes.
  4. Add in the rest of the ingredients - beans, lentils and corn, and mix well.
  5. Continue to cook and stir for about 10 minutes, until you reach your desired consistency for the chili, and all the veggies are cooked.
  6. Serve up however you like! Great as a staple for burritos, tacos, mexican bowls and quesadillas. Yum !


vegan mexican chili eatwithandy