Vegan Chili Recipe With Lentils for a Hearty Meal

When the weather turns chilly and you crave something hearty, comforting, and full of flavor, nothing hits the spot quite like a warm bowl of vegan chili. This vegan chili recipe with lentils is a perfect example of how plant-based ingredients can come together to create a satisfying, protein-packed meal that everyone will love.

Lentils add a wonderful texture and richness, making the chili both nutritious and filling without any meat. Plus, it’s loaded with veggies and spices that bring layers of warmth and zest to every bite.

Whether you’re a seasoned vegan, a flexitarian looking to add more plant-based meals to your routine, or simply someone who enjoys a delicious bowl of chili, this recipe is incredibly easy to make and customizable.

It’s ideal for meal prep or serving up fresh on a cozy night in. Let’s dive into the flavorful world of vegan chili with lentils and discover why it’s quickly becoming a beloved classic!

Why You’ll Love This Recipe

This vegan chili recipe stands out for several reasons. First, it’s incredibly nutrient-dense, thanks to the combination of lentils, beans, and vegetables that provide ample protein, fiber, and vitamins.

Lentils are a fantastic meat substitute in chili because they hold their shape well and absorb spices beautifully.

Second, the recipe is easy to customize. You can adjust the heat by adding more chili powder or fresh jalapeños, or swap certain vegetables for what you have on hand.

It’s also naturally gluten-free and suitable for anyone avoiding animal products.

Lastly, cooking this chili is straightforward and requires only a single pot, making cleanup a breeze. It’s perfect for busy weeknights, batch cooking, or even freezing for future meals.

If you love dishes that bring warmth, comfort, and nutrition all in one, this vegan lentil chili will be your go-to recipe!

Ingredients

• 1 cup dried brown or green lentils, rinsed and drained
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Juice of 1 lime (optional, for freshness)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Can opener
• Colander (for rinsing beans and lentils)
• Optional: immersion blender (if you prefer a thicker chili)

Instructions

1. Prepare the lentils: Rinse the dried lentils under cold running water until the water runs clear. Set aside.
2. Sauté the aromatics: Heat the olive oil in your large pot over medium heat. Add the diced onion, carrots, celery, and bell peppers. Cook, stirring occasionally, for about 5-7 minutes until the vegetables begin to soften.
3. Add garlic and spices: Stir in the minced garlic, chili powder, ground cumin, smoked paprika, cayenne pepper (if using), and dried oregano. Cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
4. Add tomato paste and liquids: Stir in the tomato paste and cook for 1 minute. Then add the crushed tomatoes, vegetable broth, and rinsed lentils. Stir well to combine.
5. Simmer the chili: Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.
6. Add beans and adjust seasoning: Stir in the drained black beans and kidney beans. Continue to simmer uncovered for another 10-15 minutes to thicken the chili and allow flavors to meld.
7. Final touches: Taste and season with salt and pepper as needed. If you want a thicker texture, use an immersion blender to blend a portion of the chili, then stir it back in.
8. Serve and garnish: Remove from heat and stir in fresh lime juice for brightness. Garnish with chopped cilantro if desired.

Tips & Variations

Tip: If you’re short on time, use canned lentils instead of dried to cut down cooking time significantly. Just add them in the last 10 minutes to warm through.

For a smoky twist, add a chipotle pepper in adobo sauce or a splash of liquid smoke. You can also boost the protein by adding textured vegetable protein (TVP) or crumbled tempeh.

If you prefer a spicier chili, increase the cayenne or add chopped fresh jalapeños during step 3. For a milder version, reduce the chili powder and omit the cayenne.

Try swapping the kidney and black beans for pinto beans or chickpeas for different textures and flavors. You can also add corn kernels or diced zucchini for extra veggies.

Looking to make this chili in a slow cooker? Check out this Chili Recipe Slow Cooker Vegetarian: Easy & Hearty Meal for a convenient alternative.

Nutrition Facts

Serving Suggestions

This vegan lentil chili is wonderfully versatile when it comes to serving. Ladle it into bowls and top with sliced avocado, a dollop of vegan sour cream, or some crunchy tortilla chips for texture.

For a heartier meal, serve alongside warm cornbread or over a bed of fluffy rice or quinoa. You can also use it as a filling for stuffed sweet potatoes or baked potatoes for a delicious dinner.

Pair it with a simple side salad or steamed greens for a balanced and nutritious meal. If you enjoy Mexican-inspired dishes, this chili pairs beautifully with Vegetarian Tex Mex Recipes for Easy Weeknight Dinners.

Conclusion

This vegan chili recipe with lentils is a fantastic way to enjoy a wholesome, flavorful, and filling meal that caters to plant-based diets without sacrificing taste or satisfaction. The combination of lentils and beans delivers a hearty texture and plenty of protein, while the medley of vegetables and spices brings warmth and depth to every bite.

Easy to prepare and adaptable to your preferences, this chili is perfect for busy weeknights, meal prepping, or cozy weekends. Plus, it’s a great gateway dish for anyone exploring more vegan options.

Don’t forget to experiment with the tips and variations to make it uniquely yours!

For more delicious and nutritious vegan recipes, be sure to check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and our Vegan Bread Machine Recipe for Soft, Delicious Loaves. Also, if you love vegetable-packed meals, explore Peruvian Vegetable Recipes for Flavorful Healthy Meals for exciting ideas.

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