Lentil Chili Recipe
If you’re searching for a hearty, cozy meal that packs a nutritious punch and comes together with pantry staples, my Lentil Chili Recipe checks every box. Perfect for weeknights, meal prep, or impressing friends at a casual dinner, this vegan chili is brimming with tender lentils, hearty beans, and vibrant veggies in a smoky, spiced tomato broth. Whether you’re plant-based or just craving something wholesome, this dish delivers all the comfort and flavor you expect in a classic chili—no meat required!
Ingredients You’ll Need
What I love most about this Lentil Chili Recipe is how each ingredient truly shines. Every component brings a little something—body, flavor, texture, or color—to the pot, and together they create magic. Grab these everyday items and get ready for one incredible bowl of chili!
- Olive Oil: Starts the flavor base and helps soften the veggies.
- Onion (1 medium, diced): Essential for depth and a little sweetness.
- Garlic (3 cloves, minced): Gives a savory kick that builds the foundation.
- Bell Pepper (1 medium, chopped): Adds crisp, sweet bites and gorgeous color.
- Carrots (2 medium, chopped): Bring natural sweetness and chunkiness to each spoonful.
- Dried Lentils (1 cup, brown or green, rinsed): The star protein—earthy, filling, and delightfully hearty.
- Diced Tomatoes (1 can, 15 oz): Offers a touch of acidity and juicy tomato flavor.
- Crushed Tomatoes (1 can, 15 oz): Provides body and a deep tomato base.
- Black Beans (1 can, 15 oz, drained and rinsed): Bring creaminess and earthy flavor.
- Kidney Beans (1 can, 15 oz, drained and rinsed): Their hearty bite makes chili extra satisfying.
- Vegetable Broth (3 cups): Pulls everything together and ensures proper texture—use low sodium if you prefer.
- Chili Powder (2 tablespoons): The backbone of chili flavor—don’t be shy!
- Ground Cumin (1 teaspoon): Adds warmth and that classic earthy undertone.
- Smoked Paprika (1 teaspoon): Infuses a smoky depth you’ll swoon over.
- Oregano (1/2 teaspoon): For herbal brightness and a touch of classic chili character.
- Salt (1/2 teaspoon, or to taste): Adjust to bring out all the other flavors.
- Black Pepper (1/4 teaspoon): A gentle backbone of heat.
- Cayenne Pepper (1/4 teaspoon, optional): Go for it if you like a spicy chili!
- Lime Juice (juice of 1 lime): A zesty blast of freshness to finish it off.
- Fresh Cilantro (optional, for garnish): Adds a pop of color and a fragrant kick to every bowl.
How to Make Lentil Chili Recipe
Step 1: Sauté the Aromatics
Start building the flavor base by heating your olive oil in a large pot over medium heat. Add the diced onion and give it 3 to 4 minutes to soften and turn fragrant. This step sets the savory tone for the entire Lentil Chili Recipe, so let the onions sweat and release all their wonderful sweetness.
Step 2: Add Veggies for Depth
Next, add in the minced garlic, chopped bell pepper, and carrots. Let them cook for another 5 minutes, stirring now and then. You want everything to get glossy and just start to soften—the aroma at this stage is irresistible and guarantees your chili will taste as good as it smells!
Step 3: Pile in the Proteins and Liquids
Toss in your rinsed lentils, both cans of tomatoes, black beans, kidney beans, and all the vegetable broth. This is where the Lentil Chili Recipe transforms from a pile of veggies into a proper, hearty meal. The lentils soak up all the goodness as they cook, getting perfectly tender but never mushy.
Step 4: Spice it Up
Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if you’re going for extra heat. Give everything a thorough stir and inhale the way those spices mingle with the tomatoes and veggies. This is the moment when chili goes from good to spectacular!
Step 5: Simmer Until Perfect
Bring your chili to a gentle boil, then dial the heat down low. Cover the pot and let it simmer for 30 to 35 minutes. This time lets the lentils plump up, the flavors meld, and the vegetables become meltingly tender. Give it a stir now and then to keep things cozy and make sure nothing sticks to the bottom.
Step 6: Finish and Adjust
Once the lentils and veggies are tender, squeeze in the fresh lime juice and give everything a big stir. Taste and adjust seasonings if needed—maybe a splash more salt or another hit of lime. The result is a Lentil Chili Recipe that’s balanced, bright, and filled with love!
How to Serve Lentil Chili Recipe
Garnishes
This chili absolutely begs for a flourish on top! Sprinkle over fresh cilantro for color and zing, or add sliced avocado for creaminess. You can also toss on a handful of diced green onions or some crunchy tortilla strips to make each bowl uniquely yours.
Side Dishes
A hearty bowl of Lentil Chili Recipe feels right at home beside fluffy rice, warm cornbread, or a crisp green salad. Even a pile of tortilla chips for scooping is welcome—it’s all about what makes your meal comforting and complete.
Creative Ways to Present
Try serving the chili over baked sweet potatoes for a colorful, filling twist, or ladle it into bread bowls for a show-stopping dinner-party centerpiece. If you’re feeding a crowd, line up a toppings bar and let everyone customize their Lentil Chili Recipe just the way they like it!
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully! Let leftovers cool to room temperature, then transfer to airtight containers. Stored in the fridge, it tastes even better the next day as the flavors deepen and mingle—enjoy within four days for best results.
Freezing
The Lentil Chili Recipe is a freezer superstar. Portion cooled chili into freezer-safe containers, leaving a bit of room at the top for expansion, then freeze for up to three months. That way, you’ve got a wholesome meal ready at the drop of a hat.
Reheating
When you’re ready for a quick, nourishing meal, reheat your chili on the stovetop over medium heat, adding a splash of broth or water if it’s thickened up. For single servings, the microwave works perfectly; just cover and heat until piping hot, stirring halfway through for even warmth.
FAQs
Can I make this Lentil Chili Recipe in a slow cooker?
Yes! Just sauté the onions, garlic, pepper, and carrots first, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours, or high for 3 to 4 hours until the lentils are completely tender.
Is it possible to use red lentils instead of brown or green?
You can use red lentils, but keep in mind they cook much faster and will break down more, resulting in a creamier texture. If you like your chili thicker and less chunky, go for it!
How can I make this Lentil Chili Recipe even spicier?
Craving more heat? Amp up the cayenne, stir in diced jalapeños with the veggies, or serve with hot sauce on the side. You’re in charge of the spice level here!
Can I add other vegetables?
Absolutely—this recipe is flexible! Add zucchini, corn, sweet potatoes, or whatever veggies you have on hand. Just chop them into bite-sized pieces and add with the other vegetables in step two.
Does this Lentil Chili Recipe work for meal prep?
This chili is a dream for meal prep. Portion it out at the start of the week and enjoy easy, satisfying lunches or dinners. The flavors just keep getting better as it sits!
Final Thoughts
If you’re longing for a meal that warms you from the inside out, you simply must try this Lentil Chili Recipe. It’s vibrant, filling, and so easy to make—there’s a good reason it’s become a staple in my kitchen. Give it a go and let your friends and family experience the delicious, plant-powered comfort in every bite!
Print
Lentil Chili Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Lentil Chili recipe is a hearty and satisfying dish that is perfect for a cozy night in. Packed with protein and fiber, this vegan chili is flavorful and nutritious.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 medium bell pepper (chopped)
- 2 medium carrots (chopped)
- 1 cup dried brown or green lentils (rinsed)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) crushed tomatoes
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) kidney beans (drained and rinsed)
- 3 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- juice of 1 lime
- fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
- Stir in the garlic, bell pepper, and carrots, and cook for another 5 minutes, stirring occasionally.
- Add the lentils, diced tomatoes, crushed tomatoes, black beans, kidney beans, and vegetable broth. Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, or until the lentils and vegetables are tender.
- Stir in the lime juice, taste, and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired.
Notes
- This chili thickens as it sits. Add a splash of broth or water when reheating if needed.
- For a spicier version, increase cayenne or add diced jalapeño with the vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 8g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 17g
- Protein: 17g
- Cholesterol: 0mg
