Quick and Flavorful Vegan Lentil Chili

Why You’ll Love This Easy Vegan Chili

• Unbeatable Flavor & Texture: Unlike some other chili recipes, this one delivers an incredible depth of flavor and satisfying texture that will leave you feeling completely content. It captures all the savory comfort food vibes you crave, but without any animal fats. Enhance its richness with healthy fats by garnishing your bowl with creamy avocado chunks or a dollop of homemade vegan sour cream.
• Nutrient-Packed Goodness: Not only is this chili incredibly delicious, bursting with all the classic chili seasonings, but it’s also packed with the immense health benefits of hearty lentils and fiber-rich beans. This combination makes every spoonful a win-win for your taste buds and your body.
• Perfect for Meal Prep: This easy-to-follow recipe is a dream for meal planning. It’s incredibly freezer-friendly, allowing you to prepare a large batch and enjoy healthy, home-cooked meals whenever hunger strikes.
• Family-Friendly & Wholesome: Serving healthy meals that the whole family will genuinely enjoy makes life so much easier. This chili is hearty enough to satisfy everyone, even the pickiest eaters, and is a fantastic way to introduce more plant-based nutrition into their diets.
• Effortless One-Pot Clean Up: The magic of a one-pot meal cannot be overstated. All the cooking happens in a single pot, significantly reducing cleanup time. This means you can get a delicious, home-cooked meal on the table on even the most hectic weeknights with minimal fuss. Cook for about 30 minutes, and dinner is served!
• Ideal for Slow Simmering: This is also a fantastic chili recipe to let simmer on the stovetop all day, especially when you’re entertaining or watching a game. The flavors deepen and meld beautifully over time, providing a flexible meal solution that allows everyone to eat at their leisure.
• On-the-Go Lunch Solution: Pack this vegan lentil chili in a thermos for a wonderfully warm and nutritious lunch away from home. It’s far more satisfying and healthier than most takeout options, keeping you fueled and happy throughout your day.

Essential Ingredients and Clever Substitutions

Creating an exceptional vegan lentil chili starts with quality ingredients and knowing how to adapt the recipe to your pantry or preferences. Here’s a detailed look at what you’ll need and how you can make it your own:

• Lentils: For this recipe, I prefer using small black beluga lentils. Their firm texture allows them to hold their shape beautifully throughout the cooking process, mimicking the satisfying chewiness of ground beef. If you’ve already prepared a batch of my vegan ground beef, feel free to use that as a substitute for an even heartier meal! Green lentils or brown lentils are also suitable alternatives, though they may break down a bit more. However, I strongly advise against using red lentils in this chili, as they tend to disintegrate and can result in a mushy consistency. If you happen to have red lentils on hand, consider making my delicious Vegan Cauliflower Soup with Red Lentils instead.
• Canned Beans: A combination of black beans and red kidney beans provides a robust base and classic chili appeal. However, feel free to use whatever you have available in your pantry; pinto beans are another excellent choice. If white beans are all you have, you might enjoy trying my equally flavorful vegan white bean chili. Remember to rinse and drain all canned beans thoroughly before adding them to the pot to reduce excess sodium.
• Canned Tomatoes: A blend of diced and crushed tomatoes is key to achieving a thick, rich base with plenty of texture in this chili. The diced tomatoes contribute chunks of juicy tomato, while the crushed tomatoes create a smooth, deeply flavored sauce. Tomato sauce can be an acceptable substitute for crushed tomatoes. If you only have tomato paste, thin it with about a cup of vegetable stock or water before adding it to the pot to achieve the right consistency.
• Red Bell Pepper: Adds a touch of sweetness and vibrant color. If you prefer the slightly sharper flavor profile of green bell pepper, don’t hesitate to use it. This is your chili, so customize it to your liking!
• Zucchini: A fantastic way to add extra vegetables and a delicate texture. Yellow summer squash makes a great substitute. Winter squash varieties are also tasty, but they require a longer cooking time. If opting for winter squash, cut it into very small dice to ensure it cooks through at the same rate as the other vegetables.
• Yellow Onion: Provides a foundational aromatic flavor. Red onion will lend a slightly sweeter note to your chili, as will Vidalia onions. Ultimately, the best onion for chili is the one you already have in your kitchen! My personal preference for a balanced flavor is yellow onions.
• Jalapeño: To incorporate the delicious, fresh flavor of jalapeño without too much heat, simply remove the seeds and white membranes before mincing. If you love a spicy kick, leave some or all of the seeds in, or add an extra jalapeño.
• Corn: I use fire-roasted frozen corn for an added layer of smoky flavor, but any type of frozen corn kernels will work wonderfully. Fresh corn cut directly off the cob is also a fantastic option when in season. Canned corn, however, tends to be softer and less flavorful, so it’s not recommended as a substitute.
• Chili Spices: A robust blend of chili powder, cumin, oregano, and cayenne pepper forms the heart of this chili’s flavor profile. For a milder chili, you can easily swap the cayenne pepper for black pepper. If you crave extra heat, a ¼ teaspoon of adobe chili powder will certainly bring the warmth. For a subtle hint of sweetness and depth, without needing to add brown sugar or maple syrup, a pinch of cocoa powder or cinnamon can be a delightful addition. Alternatively, if you have some on hand, my homemade no-salt taco seasoning can be used for a convenient and flavorful blend.

Lentil Power: The Nutritional Marvel

Lentils are truly a superfood, offering a dense nutritional profile regardless of the variety you choose (red, black, brown, or green). Integrating them into your diet, especially in a delicious chili like this, provides a wealth of health benefits:

• Low Glycemic Index & Calorie-Smart: Lentils are renowned for their low glycemic index, meaning they help stabilize blood sugar levels, preventing those sharp spikes and crashes. They are also naturally low in calories while being incredibly high in essential nutrients, making them an excellent choice for a balanced diet.
• Fiber & Complex Carbs Powerhouse: They are exceptionally high in both soluble and insoluble fiber, which is crucial for digestive health and promoting a feeling of fullness. Paired with complex carbohydrates, lentils provide sustained energy throughout the day, keeping you energized without the crash.
• Rich in Vitamins & Minerals: Lentils are a good source of vital nutrients, including B-vitamins (especially folate), potassium, iron, and magnesium. These contribute to everything from energy metabolism to nerve function and blood pressure regulation.
• Antioxidant & Anti-Inflammatory Benefits: These tiny legumes are packed with polyphenols, powerful plant compounds known for their significant antioxidant and anti-inflammatory effects. Regular consumption can help protect your cells from damage and reduce chronic inflammation in the body.
• Energy & Heart Health: Thanks to their high iron content, lentils play a key role in energy production, combating fatigue. Furthermore, their unique nutritional composition, including fiber and potassium, contributes significantly to cardiovascular health, working to stabilize blood sugar and prevent heart disease.

Step 2: Sauté Aromatics and Spices. Heat a large, heavy-bottomed pot or a Dutch oven over medium heat. You can use a swirl of olive oil or avocado oil in the bottom of the pot, or for an oil-free option, a couple of tablespoons of vegetable broth or water will work just fine for sautéing the vegetables. Add the diced onions first and cook for 3-5 minutes until they begin to turn translucent and soften. Once softened, stir in the zucchini, red peppers, and jalapeños along with your chosen spices: chili powder, cumin, oregano, cayenne pepper, and sea salt. Alternatively, use my no-salt taco seasoning for convenience. Cook for another 3 minutes, stirring frequently, adding a tablespoon of water or broth if the pan becomes too dry.

Next, add the minced garlic and canned green chiles, mixing well to combine. Continue to cook for another 2 minutes, allowing the garlic to become fragrant. This step is crucial for building the foundational flavor of your chili.

Step 3: Combine All Ingredients. It’s time to bring everything together! Stir in the canned crushed and diced tomatoes, the rinsed and drained black beans and kidney beans, the frozen corn kernels, and the dried black beluga lentils. The lentils will cook directly within the flavorful tomato and bean sauce, absorbing all the wonderful chili spices as they soften and expand.

Step 4: Simmer to Perfection. Pour in 1 cup of water and increase the heat to medium-high. Bring the chili mixture to a gentle boil, then immediately reduce the heat to maintain a steady, gentle simmer. Cook the chili uncovered for approximately 25-30 minutes, or until the vegetables are tender and the lentils are fully cooked through. The exact cooking time may vary slightly depending on how finely you diced your vegetables and the type of lentils used. Remember to stir occasionally, scraping up any delicious browned bits that might stick to the bottom of the pot to prevent burning and to incorporate all the flavors. As the chili simmers, the flavors will deepen and the sauce will naturally thicken.

Continue to cook, stirring frequently and adding more water or vegetable broth as needed to maintain your desired consistency and to ensure nothing sticks. The flavors will intensify wonderfully over time. Serve your chili warm, garnished generously with your favorite toppings.

Debra’s Pro Tips for the Ultimate Vegan Chili

• Don’t Skip the Toppings: Garnishes aren’t just for looks; they add incredible flavor and texture! Fresh cilantro, a dollop of creamy vegan sour cream, vibrant sliced green onion, a squeeze of fresh lime juice, chunks of ripe avocado, a sprinkle of red pepper flakes for extra heat, or crunchy crushed tortilla chips are all fun and flavorful additions that transform a simple bowl of chili.
• Boost Umami with Miso: For an intensified umami flavor profile that deepens the richness of your chili, stir in 1 tablespoon of white miso paste along with the canned tomato products. Miso is a secret weapon for adding savory depth to plant-based dishes.
• Adjust Cooking Time for Pre-Cooked Lentils: If you’re using already cooked lentils (canned or homemade), you can significantly reduce the overall cooking time. In this case, simmer the chili for only about 15 minutes, just enough time for all the vegetables to tenderize and for the flavors to fully meld together.
• Flavor Development: While this chili is delicious after 30 minutes, its flavors truly blossom and deepen with time. If you have the luxury, let it simmer gently for an extra 30-60 minutes, or even longer on a very low heat.
• Spice Level Customization: Taste your chili throughout the cooking process. If you prefer more heat, add an extra pinch of cayenne or a dash of your favorite hot sauce. If it’s too spicy, a touch of plant-based milk or a spoonful of sugar can help balance the heat.

Serving, Storing, and Reheating Your Vegan Chili

• How to Serve: This hearty vegan chili is fantastic on its own, but it truly shines when paired with accompaniments. Serve it alongside warm, fluffy vegan cornbread, a crisp and refreshing simple green salad, and perhaps some delightful vegan tahini brownies for a satisfying dessert to complete your meal. Don’t forget those fresh toppings mentioned in the Pro Tips section!
• Storage: Always allow your chili to cool completely to room temperature before storing it. If you cooked it in a Dutch oven, you can simply place the lid on and store it directly in the pot in the refrigerator. Otherwise, transfer the cooled chili to an airtight container.
• Fridge or Freezer: Properly stored, your vegan lentil chili will remain fresh and delicious in the refrigerator for up to a week. For longer storage, it freezes exceptionally well for up to 3 months. For best results when freezing, divide the chili into individual portions in freezer-safe containers or bags.
• Reheating: To reheat, gently warm the chili over medium-low heat on the stovetop, stirring occasionally, until it is heated through. If reheating from frozen, thaw in the refrigerator overnight first, or reheat gently from frozen, adding a splash of water or broth if needed to reach your desired consistency.

More Delicious Vegan Lentil Recipes

If you love the versatility and nutritional benefits of lentils, explore these other fantastic plant-based recipes:

• Hearty Vegan Lentil Soup
• Vegan Lentil Salad
• Vegan Stuffed Peppers with Lentils
• Lentil Salad with Roasted Vegetables

Easy Vegan Lentil Chili

Author: Debra Klein

You’re going to love this simple, satisfying one-pot vegan chili recipe. It’s packed with healthy lentils and beans, flavorful canned tomatoes, and a blend of delicious spices. Perfect for chilly evenings, game day celebrations, or convenient meal prep!

Equipment

• Dutch oven
• Wooden Spoon
• Chef’s knife

Ingredients

Ingredients:

• 1 large yellow onion (diced)
• 1 large zucchini (diced)
• 1 red bell pepper (diced)
• 1 jalapeño pepper (seeded and minced)
• 4 cloves garlic (minced)
• 2 Tablespoons chili powder
• 1 Tablespoon cumin
• 1 teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon cayenne pepper
• 4 ounce can chopped green chilies
• 28 ounce can crushed tomatoes
• 28 ounce can diced tomatoes
• 15 ounce can black beans (rinsed and drained)
• 15 ounce can kidney beans (rinsed and drained)
• 1 cup frozen corn kernels
• 1 cup dried black beluga lentils
• 1 cup water (for simmering)

Instructions

1. PREP VEGGIES: Dice the onion, zucchini, and red bell pepper into roughly ½-inch pieces. Mince the jalapeño and garlic.
2. SAUTÉ ONIONS: Heat a large, heavy-bottomed pot (like a Dutch oven) over medium heat. Add 1-2 Tablespoons of water or a swirl of olive oil, then add the diced onions. Cook for about 5 minutes, stirring occasionally, until the onions become translucent and slightly softened.
3. ADD VEGGIES & SPICES: Stir in the diced zucchini, red pepper, minced jalapeño, chili powder, cumin, oregano, and salt. Cook for about 3 minutes, stirring often. If the pan becomes dry, add 1-2 Tablespoons of water or vegetable broth to prevent sticking.
4. GARLIC & CHILES: Add the minced garlic and canned green chilies to the pot. Mix everything well and continue to cook for another 2 minutes, allowing the garlic to become fragrant.
5. SIMMER CHILI: Stir in the canned crushed tomatoes, diced tomatoes, rinsed and drained black beans, kidney beans, frozen corn, and dry black beluga lentils. Pour in ½ cup of water. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 25-30 minutes, or until all vegetables are tender and the lentils are cooked through. Stir occasionally, scraping the bottom of the pot to prevent sticking and ensure even cooking. The chili will thicken as it cooks.

Notes

Lentils: I specifically chose small black beluga lentils because they maintain their shape exceptionally well during cooking, providing a texture similar to ground beef. Small green French lentils will also work similarly. You can use regular green or brown lentils, but avoid red lentils, as they tend to break down and create a mushy consistency. If you’re using pre-cooked lentils (canned or homemade), you can reduce the cooking time to just 15 minutes, allowing ample time for the flavors to meld.

Garnish: My favorite toppings include thinly sliced jalapeños, fresh scallions, and a generous sprinkle of chopped cilantro. For an added creamy touch, sometimes we also include a dollop of dairy-free sour cream or a drizzle of avocado cilantro dressing in our bowls of vegan chili.

Storage: Once the chili has cooled completely, if you made it in a Dutch oven, simply cover it and refrigerate for up to 5 days. Otherwise, transfer the cooled chili to an airtight container and store it in the fridge for up to 5 days or in the freezer for up to 3 months.

Vegan Crockpot Chili: If your slow cooker has a sauté function, use it to begin by sautéing the vegetables as directed in steps 2 and 3. Then, add all remaining ingredients, stir well, and cook on low for 6-8 hours or on high for 3-4 hours. If your slow cooker doesn’t have a sauté function, I recommend starting the sauté steps in a separate pot on the stove for the best flavor development before transferring everything to the crockpot. Alternatively, you can simply dump all ingredients into the crockpot, stir, and cook on low for 6-8 hours or 4 hours on high; it will still be delicious.

Instant Pot Vegan Lentil Chili: Follow the stovetop method (sautéing vegetables) using your Instant Pot’s sauté function. Once all ingredients, including the 1 cup of water, are in the pot, secure the lid, set the vent to sealing, and cook on high pressure for 12 minutes. Allow the pressure to release naturally, then carefully open the lid and stir well before serving.

Nutrition

Note: The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete, and useful.