Hearty Lentil & Bean Chili
A rich and satisfying vegan chili packed with lentils, kidney beans, and black beans. Simmered in a smoky tomato broth with classic chili spices, it's a perfect one-pot meal for a cozy night in.
For 4 servings
4 steps. 50 minutes total.
- 1
Step 1
- a.Sauté the vegetables
- b.Heat the olive oil in a large pot or Dutch oven over medium heat.
- c.Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened, about 6-8 minutes.
- d.Add the minced garlic and cook for another minute until fragrant.
- 2
Step 2
- a.Toast the spices
- b.Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- c.Add the tomato paste and stir it into the vegetables. Cook for another minute to deepen the flavor.
- 3
Step 3
- a.Simmer the chili
- b.Add the rinsed lentils, drained kidney beans, drained black beans, crushed tomatoes, and vegetable broth to the pot.
- c.Stir everything together well, scraping up any browned bits from the bottom of the pot.
- d.Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 40-45 minutes, or until the lentils are tender and the chili has thickened.
- 4
Step 4
- a.Season and serve
- b.Stir the chili and taste for seasoning. Add the salt and black pepper, and adjust any other spices if needed.
- c.Ladle the chili into bowls and serve hot with your favorite toppings like avocado, cilantro, or vegan sour cream.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a thicker chili, let it simmer uncovered for the last 10 minutes.
- 2This chili tastes even better the next day as the flavors have more time to meld.
- 3Feel free to add other vegetables like corn, zucchini, or sweet potatoes for extra nutrients.
- 4To adjust the spice level, add a pinch of cayenne pepper or a chopped jalapeño with the garlic.
- 5Rinsing canned beans removes excess sodium and starch, improving the chili's flavor and texture.
Adapt it for your goals.
Gluten free
This recipe is naturally gluten-free. Just ensure your vegetable broth and chili powder are certified gluten-free.
high proteinHigh protein
Stir in a cup of cooked quinoa or serve over a bed of it to boost the protein content even further.
quickQuick
To save time, use 1.5 cups of pre-cooked or canned lentils instead of dry ones. Reduce the simmer time to 20-25 minutes.
kid friendlyKid friendly
Reduce the chili powder to 1 tablespoon and omit the smoked paprika to make it milder for kids. You can also add a tablespoon of maple syrup to balance the flavors.
Why this is on our healthy list.
Excellent Source of Fiber
Lentils and beans provide a high amount of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Rich in Plant-Based Protein
This chili offers a complete protein profile from the combination of lentils and beans, essential for muscle repair and overall body function.
Heart-Healthy
Being low in saturated fat and free of cholesterol, this vegan chili supports cardiovascular health. The fiber and potassium from beans also help manage blood pressure.
Packed with Antioxidants
Tomatoes are rich in lycopene, and the various spices and vegetables provide a range of antioxidants that help combat oxidative stress in the body.
Frequently asked questions
Yes, this chili is very healthy. It's packed with plant-based protein, dietary fiber from lentils and beans, and vitamins from the vegetables. It's also low in saturated fat and completely cholesterol-free.