Lentil Bean Chili

Create BOLD flavors with simple, inexpensive pantry staples in this easy, one-pot lentil bean chili recipe. A thick, hearty, comforting, nutrient-dense, meat-free meal to satisfy the entire family! + It’s gluten-free, dairy-free, low-fat, and vegan!

Simple Yet Bold, Cozy One-Pot Lentil Bean Chili

Simple, meat-free chili recipes have become a staple on PBOAB, thanks to how simple it is to transform simple and inexpensive ingredients into a cozy, comforting, crowd-pleasing meal. Just this last fall, we fell in love with pumpkin chili. Now it’s time for this lentil bean chili recipe to shine.

Along with classic chili ingredients like canned tomatoes, warm spices, aromatics, bell peppers, and corn, this recipe for lentil chili adds a combination of brown or green and red lentils to the mix for plenty of extra fiber, plant-based protein, and nutrients like iron, folate, B vitamins, zinc, and polyphenols (an antioxidant).

Green/brown lentils are great for adding ‘meatiness,’ while red lentils make a thicker, heartier chili that we adore. It requires minimal prep, is versatile, and comes together in under an hour. Once cooked, it’s a rich, thick, well-balanced meal that’s cozy, comforting, super filling, and surprisingly healthy – no one will miss the meat.

Best of all, it tastes even better on day two and even freezes well! You might also enjoy spicy lentil soup, quinoa sweet potato chili, or creamy red pepper chili! And if you’re wanting more ways to enjoy lentils, you’ll love this easy lentil loaf!

The Ingredients and Substitutes

Make this easy lentil chili recipe with just a dozen inexpensive pantry staples and good-for-you ingredients.

• Oil: Use a neutral cooking oil, like olive oil or avocado oil.
• Lentils: We used a combination of dry red lentils and brown lentils for a mixture of textures, but feel free to use only one type (red for a mushier texture, brown/green for a firmer bite).
• Beans: Use canned beans (regular or reduced sodium) like kidney beans, black beans, pinto beans, chickpeas, or even a can of mixed beans.
• Aromatics: You’ll need garlic and onion (red, white, or yellow) for flavor depth. Use garlic powder and onion powder in a pinch.
• Tomatoes: Combining tomato paste and canned diced tomatoes (use fire-roasted tomatoes for the best flavor) makes a hearty lentil chili base.

During summer, you could even use ripe, in-season fresh tomatoes.

• Vegetables: We use a fairly typical combination of green and red bell peppers and corn (canned or frozen).
• Spices: Cumin, cinnamon, chili powder or cayenne pepper, sea salt, and black pepper combine for a simple yet flavor-packed veggie lentil chili.
• Water: (or low-sodium vegetable broth for more flavor) To bring the vegetarian lentil chili to the correct consistency.
• Lime: While technically optional, a squeeze of lime juice added to the lentil bean chili before serving adds amazing brightness and flavor depth.
• Cilantro: (Optional) for a hint of freshness. Parsley would work, too.

What Could I Add to Vegan Chili with Lentils?

• Green chilies: Add a can of diced green chilies for extra flavor and heat.
• Nutritional yeast: Adds a nutty, umami, ‘cheesy’ flavor.
• Cocoa powder:  A small amount of unsweetened cocoa powder adds delicious depth to any chili recipe.
• Other seasonings: Tweak the flavor profiles and depths with added spices, like smoked paprika or oregano/coriander.
• Other vegetables: Bulk up lentil vegan chili with nutrient-dense veggies like carrots, celery, zucchini, spinach, broccoli, mushrooms, and/or sweet potato.
• Walnuts: Ground walnuts add thickness and richness to chili made with lentils, just like we use in this lentil ‘Bolognese’ type sauce.

How to Make Vegan Lentil Chili

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.

• First, prepare the vegetables by finely chopping the onion and bell pepper (seeds and top removed) and mincing the garlic.

• Meanwhile, heat the oil in a large, heavy-based saucepan/Dutch oven over high heat. Once hot, add the onion, peppers, and garlic. Sauté for 2 minutes.

• Add the spices and sauté for 10-15 seconds, then stir in the tomato paste for another 10 seconds.

• Add the canned tomatoes, water (or broth), and brown lentils. Mix well, cover with a lid, and bring it to a boil. Immediately reduce the heat to a simmer and cook for 40 minutes (or until the lentils are tender), stirring occasionally.

First check on it at 20 minutes to ensure it isn’t sticking/ burning to the bottom of the pot, and stir occasionally after that.

• Add the salt and pepper, to taste, stir, and leave to simmer for 5 minutes. Then remove the lentil chili from the heat, stir in the red lentils, cover it with a lid, and leave it undisturbed for 15 minutes, until tender.

To save time, you could add the red lentils in the last 15 minutes of the simmer time, but their texture will be mushier – it’s up to you.

• Finally, uncover the lentil bean chili, add the lime juice and cilantro (if using), stir, and serve with your favorite toppings. Enjoy!

Pro Recipe Tips

• Season to taste: After simmering the chili recipe with lentils, taste and adjust it if needed. Only add salt towards the end as it can affect lentil cooking time.
• To make it oil–free: Replace the oil with a ¼ cup vegetable broth/water.
• To adjust the consistency: Adjust how much liquid you add based on how thick or soupy you prefer the texture. You could also blend a portion for an even thicker, creamier consistency.
• To serve a crowd: We highly recommend setting up a chili toppings bar so family and guests can customize their chili bowl.

How To Garnish and Serve

• Cilantro, parsley, or scallions
• Chopped or sliced avocado (or guacamole) or tomatoes
• Jalapeno chili slices (fresh or pickled)
• A drizzle of hot sauce
• Fresh salsa—like Pico de Gallo, garden fresh salsa, or restaurant-style salsa
• A dollop swirl of vegan sour cream or vegan Greek yogurt
• Vegan cheese—like vegan feta or vegan cheddar cheese
• Tortilla chips or strips

Once topped, enjoy hearty vegan lentil chili alone or with a green salad, some cornbread (skillet or jalapeno baked)/crusty bread, and/or grains like brown rice or quinoa.

You can also serve lentil chili over a baked potato/sweet potato, vegan nachos, vegan hotdogs, in plant-based tacos or burritos, to make vegan chili mac and cheese, or even turn it into soup with extra vegetable broth.

Storage Instructions

Once cooled, store any leftover veggie chili with lentils in an airtight container in the fridge for up to 5 days. It will taste even better on day two!

You can also freeze it in containers or spread flat in freezer-safe Ziplock/Stasher bags for up to 4 months. Then, leave it to thaw in the refrigerator overnight or on the counter for several hours.

Reheat the lentil chili either in a microwave (in 30-second increments) or on the stovetop (over medium-low heat, stirring often) until piping hot. Add extra water or broth if it’s become too thick.

More Vegan Lentil and Bean Recipes

• Black bean chili
• Black Bean Meatballs
• Southwest Black Bean Burger
• Quick Brown Rice and Bean Burritos
• Chili cheese stuffed spaghetti squash
• Veggie turmeric yellow split peas

You might also enjoy this collection of 59 Ways to Use a Can of Beans.

Photos by Alfonso Revilla