by Traci ·
5 from 58 votes
Total 45 minutes minutes
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This lentil chili is meatless comfort food with a BIG flavor that satisfies the whole family on busy weeknights. It's simple, hearty, and made for the stove or pressure cooker!
Why you'll love this lentil chili recipe
You don't have to be diet-restricted to enjoy this vegan lentil chili. This recipe is one of my favorite year-round recipes because it has so much flavor for a plant-based entree and is so simple!
In a few steps, the fresh ingredients getsautéed, the chili seasonings get toasted, everything else goes in, and it's on the table in about half an hour. The lentils in this recipe soak up the tomato sauce and chili flavor. It's pretty magical!
Ingredients you'll need
- Olive oil - Or preferred cooking oil.
- Onions - Use red, white, or yellow onions for this recipe.
- Carrots - Use baby carrots or whole carrots. You can even buy them pre-cut for convenience.
- Garlic cloves - Garlic powder can also be used, but I recommend fresh when possible.
- Chili powder and ground cumin - These are essential chili seasonings. Feel free to add more or less than the stated amounts.
- Bell pepper - I used red bell pepper for this recipe, but any color can be used.
- Vegetable broth - This keeps this lentil chili recipe vegetarian, but any broth can be used.
- Dried lentils - Dried brown lentils are a budget-friendly legume for chili and are always available. Green or black lentils are also an option.
- Black beans - I recommend unseasoned canned black beans for this recipe or cook black beans in the Instant Pot and save money!
- Canned tomatoes - I recommend unseasoned variety so you can control the ingredients. Opt for crushed tomatoes or diced tomatoes.
- Tomato paste - Another essential chili ingredient that adds flavor and naturally thickens the texture.
- Crushed red pepper flakes, salt, pepper, and bay leaf - You can adjust these to your liking.
- Unsweetened cocoa powder - This is my secret ingredient for any chili recipe to deepen the flavor, which is especially handy for building flavor in vegetarian chili.
Why use lentils in chili?
Lentils provide a hearty and satisfying alternative to meat in traditional chili. They absorb the flavors of the spices and seasonings, enhancing the dish's overall taste. Lentils are a rich source of protein, fiber, and essential nutrients, making lentil chili a nutritious and filling option for vegetarians. They're quicker to cook than dried beans, making them the perfect meat substitute, especially if you need a hearty meal in a hurry.
What are the best lentils for lentil chili?
Brown lentils are widely available in grocery stores, which makes them my number-one choice for this recipe. Green or black lentils, though pricier and less common, also work well. While red or yellow lentils work, they cook faster and yield a puree-like texture.
How to make lentil chili
- Heat olive oil over medium-high heat.
- Add onions, carrots, bell peppers, and garlic. Saute until tender.
- Stir in chili powder and cumin and saute until fragrant.
- Stir in broth, lentils, black beans, tomatoes, tomato paste, and the remaining seasonings.
- Increase the heat to bring everything to a boil. Then reduce heat, loosely cover, and simmer for 30 to 40 minutes until the lentils are soft and the chili thickens, stirring as needed.
- Serve warm, garnished with your favorite chili toppings.
Serving ideas
You won't regret making this quick and easy moist cornbread recipe to serve with this delicious lentil chili. Soft, warm tortillas, focaccia, or flatbread are equally delicious! A homemade French loaf is a great way to sop up this saucy chili's goodness.
Chili leftovers
Make lentil chili for weekly meal prep, enjoy it for dinner the same night, and pack it up for weekday lunches or dinners. The flavor develops even further during the second or third day in the fridge. It's magical.
Can you freeze lentil chili?
Lentil chili is the perfect freezable meal! Once it has cooled down, transfer it to a freezer-safe container or zip-top bag and freeze for up to 3 months. You can thaw it overnight in the refrigerator and reheat it when ready to serve.
More chili recipes to love
- 3 Bean Chili Recipe
- Sweet Potato Black Bean Chili
- Easy Turkey Chili Recipe
- White Chili Recipe
📖 Recipe
Lentil Chili Recipe
This lentil chili is meatless comfort food with a BIG flavor that satisfies the whole family on busy weeknights. It's simple, hearty, and made for the stove or pressure cooker!
Prep TimePrep Time: 15 minutes mins
Cook TimeCook Time: 30 minutes mins
Total timeTotal Time: 45 minutes mins
Yield 8 1-cup servings
Author Traci Antonovich
5 from 58 votes
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Ingredients
- 1 tablespoon Olive Oil or any cooking oil
- 1 large Onion diced (about 1 cup)
- 2 large Carrots diced (about 1 cup)
- 1 large Bell Pepper (any color) diced (about 1 cup)
- 4 cloves Garlic minced
- 2 tablespoons Chili Powder
- ½ teaspoon Cumin
- 3 cups Vegetable Broth
- 1 cup Dried Lentils about ½ pound, sorted and rinsed
- 1 (15-ounce can) Black Beans
- 1 (15-ounce can) Crushed Tomatoes don't drain
- 2 tablespoons Tomato Paste
- ½ teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Cocoa Powder unsweetened
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 1 Bay Leaf
Equipment
6-quart Instant Pot for pressure cooker method
3.5 quart saucepan for stove cooked method
Instructions
See recipe footnotes for the pressure cooker method.
Set a 4-quart sauce pot over medium-high heat.
Add OLIVE OIL and heat until shimmering.
Add ONION, CARROTS, BELL PEPPERS, and GARLIC. Sauté for a few minutes until tender and fragrant, stirring as needed.
Stir in CHILI POWDER and CUMIN. Continue sautéing for a few more minutes, stirring as needed.
Stir in the BROTH, LENTILS, BEANS, TOMATOES, TOMATO PASTE, and remaining seasonings.
Increase the heat and bring everything to a boil. Then reduce heat, loosely cover, and simmer for 30 to 40 minutes until the lentils are soft and the chili thickens, stirring as needed.
Serve warm, garnished with your favorite chili toppings.
Refrigerate in an airtight container up to 5 days or 3 months in the freezer (longer if vacuum sealed).
Final step
Click stars to vote. Please visit 'Comments' below for reviews.
5 from 58 votes
Video
Recipe Notes
Pressure cooker instructions:
Select "sauté" and heat olive oil. When the display reads "hot," add onion, carrots, and garlic. Sauté for a few minutes until tender, stirring as needed. Stir in chili powder and cumin; continue sautéing for a few more minutes, stirring as necessary. Press "cancel" and add the remaining ingredients. Secure the lid and turn the pressure release valve to the "sealing" position. Select "manual" and set the Instant Pot on "high" pressure for 3 minutes. After the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR). Carefully turn the pressure release valve to the "venting" position to release any remaining steam. Proceed with recipe above.
Did you make this recipe? I'd love to see it!Follow @thekitchengirl on Instagram, snap a photo, and tag #thekitchengirl. This always makes my day!
Nutrition
Serving: 1cup | Calories: 138kcal | Carbohydrates: 23g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 726mg | Potassium: 452mg | Fiber: 10g | Sugar: 4g | Vitamin A: 4541IU | Vitamin C: 31mg | Calcium: 39mg | Iron: 3mg
Course Appetizer, Main Course, Soup
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
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Reader Interactions
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Comments
anonymous says
like the other reviewer im vegan and have tried pretty much every vegan chili recipe imaginable..with tvp..bulgar wheat...you name it...this is the first recipe that actually tasted really great...have made it a few times...honestly ..lentils...who would have thought...great spices too...a really great bowl of chili...thank youReply
Traci says
Yay! I'm so glad you went for it and are enjoying it! Thanks so much for taking the time to let me know. Much appreciated!
Ava says
Soooo delicious! I made it exactly as written on my stovetop. Perfectly sized batch. Put about 3 servings in the refrigerator and 2 in the freezer. Great recipe!Reply
Traci says
Yayy!! I'm so glad you went for it and are loving it! This makes my day 🙂 Thanks so much for sharing your experience! Enjoy!!
Tami says
I didn’t have lentils and used mung beans. It was deliciousReply
Traci says
Oh wow! I love those but haven't used them in chili. Glad it worked and thanks for sharing!
Jo says
Hi! I just made the chili and it's tasty but my nose is streaming and I still have residual strong heat on my tongue. Now, I'm not someone who can't handle spice. In fact, I love spice. I'm known for it amongst my friends and families and often add extra chili to recipes. However, I kept reading and rereading the recipe that calls for two tablespoons of chili powder as well as a half teaspoon of chili flakes and wondering if that could be right but made it as directed. Omg. I literally just thought: by any chance is this meant to be the mild chili powder? It's just occurred to me mine is hot chili powder. I possibly should have halved the amount of chilli?? 😬
Reply
Traci says
Hi Jo, thanks for sharing your experience. It sounds like you answered your question without me LOL. In your case, it sounds like halving (or less) could be a great solution for you. Let me know if I can help any further. Enjoy!
Linda says
Loved it! Made it exactly as directed for the stove method. Delicious!Reply
Traci says
Yay! I'm so glad you enjoyed 🙂 Thanks for sharing your experience. Cheers!
anonymous says
am vegan for many years...have tried MANY vegan chili recipes...MANY....this one nails it...its the best...great flavor... very very nice recipe....thank you for sharing. very much appreciatedReply
Traci says
Of course, it's my pleasure to share and thank you so much for sharing your experience 🙂 I truly appreciate it. Enjoy!
Belinda says
My husband's favorite meal! This chili is delicious and has become a regular in my meal rotation. I adjusted the spice/heat/cinnamon level for our taste but the flavor is spot on. Make multiple meals and freezes beautifully. A great vegetarian option.Reply
Traci says
Yay! I'm so glad you found your way to this recipe. It's one of my favorites too. I don't add cinnamon but that sounds interesting. Thanks for taking the time to share your experience 🙂 Enjoy!!
Emily says
Can you use green lentils? If so, would the cook time be different?
Reply
Traci says
Hiya! Certain sources suggest that green lentils take longer to cook than brown lentils, but it all really depends on the age of the legume. If you're using the stove method, you'll be able to monitor it. If using the Instant Pot, you'll need to add more pressure cooker time after you open the lid. Please let me know if I need to elaborate further 🙂 Thanks and enjoy!
Rhonda says
I am new to plant based eating and this easy simple chili hit the spot. So quick and easy - I used my pressure cooker - every thing from prep to putting in a bowl was 45 minutes.Reply
Traci says
Yay! I'm so glad you went for it and are enjoying it 🙂 This lentil chili is truly one of my favorite ways to eat lentils. Thanks for your feedback. Enjoy!
GF/Mama Dawg says
This chili is absolutely the best EVER!! I eat lentils regularly and love a good chili and this lentil chili fills the bill on both counts. It is better than any chili with meat, for real. The spice blend is perfect and wants you coming back for another bowl. I have to make myself stop eating it! lol Another over the top recipe from TKG.Reply
Traci says
Awww thanks GF/Mama Dawg!! I'm so glad you're loving this one ... such a compliment 🙂 Thank youuuu!
Michele Larson says
Such a big flavor and so easy to put together -- it was delicious and the pumpkin cornbread I made was a perfect partner! The only improvisations I made were adding a jalapeno, hominy corn and a bit more cumin.Reply
Traci says
Yay! So glad you enjoyed and your additions sound great 🙂 Thanks so much for the feedback!
Keith Mclaughlin says
Made this recipe on the stove top and it turned out great. Easy to make. Went a little heavy on jalapeño but it’s what we like and they were fresh from the garden. I melted sharp cheddar on triscuts as a side.Reply
Traci says
Awesome Keith! So glad to hear it and I love your add-ins 🙂 Thanks so much for the feedback
Belinda says
Very good. Great chili recipe that tastes just like "real" meat chili and makes a large amount. Freezes well. Did cut chili powder and cocoa in half. In my meal rotation.Reply
Traci says
Hi! I'm so glad you enjoyed it 🙂 Yes, this chili recipe makes 8 cups, so it's perfect for family size. Thanks so much for taking the time to leave feedback. Cheers!
Barry says
Delicious! We like spice so I added some chili peppers from my garden, and it was great. Thanks, Traci!Reply
Traci says
Awesome! So glad you enjoyed and thanks so much for the feedback 🙂
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