Looking for a super tasty, crowd-pleasing dinner option? Lentil Chili with incredible bold flavors coming right up! This lentil chili recipe is a hearty and healthy plant-based chili filled with lentils, beans, tomatoes, and plenty of delicious spices! An easy one pot dinner option that the whole family will love!
Why this is our favorite vegetarian chili!
In my opinion, you can never go wrong with a warm and comforting chili dinner, especially this time of year. Whether it’s a loaded vegan chili or a slow cooker chili, it’s always a hit in my house. This lentil chili is our new favorite – it’s full of flavor, color and texture and is a total winner.
I love to incorporate lentils into my recipes when possible. Lentils are packed with nutrition, inexpensive and loaded with plant-based protein. A veggie packed lentil chili is such a great way to enjoy lentils, the addition of cocoa really makes this one special! Trust me!
Here’s why you’ll LOVE this chili:
Packed with protein – Lentils add the perfect meaty texture while keeping it 100% vegetarian.
Budget-friendly – Made with pantry staples like beans, lentils, tomatoes, and spices, this chili stretches your dollar without sacrificing flavor.
One-pot wonder – Everything simmers together in one pot, making cleanup a breeze.
Perfect for meal prep – The flavors get even better the next day, and it freezes beautifully for future dinners.
Customizable – Add extra veggies, swap in different beans, or adjust the spice level to make it your own.
Ingredients we’re using
This recipe is full of healthy, nourishing ingredients and flavorful spices that make this lentil chili absolutely delicious! Here’s the key ingredients:
Onion + garlic. Adds delicious savory flavor to the chili.
Vegetable broth. Use more or less veggie broth, depending on how thick you like your chili.
Lentils. I recommend using brown or green lentils for this recipe. If you’d like to use red lentils, just know that the chili will not need to cook as long. I haven’t tried this recipe with split red lentils, but my guess is that it would only need to simmer for about 10 minutes.
Tomato sauce. I love the way the tomato sauce combines with the broth to make this chili extra hearty.
Tomatoes. Use regular diced tomatoes or fire roasted tomatoes for so much delicious flavor!
Beans. The recipe calls for black and kidney beans, but feel free to use any beans you’d like. Pinto beans or chili beans would also work great.
Cocoa powder. My secret ingredient! It gives this chili such a wonderful depth of flavor!
Seasonings. Chili powder, oregano, cayenne pepper, salt and pepper create the perfect blend of flavors. If you’re sensitive to spice, feel free to omit the cayenne pepper.
Toppings. I love serving this easy lentil chili with tortilla chips, shredded cheese, diced red onion, cilantro and a dollop of dairy-free sour cream or greek yogurt.
How to make this lentil chili
Making this cozy lentil chili is such a breeze! I love that everything is cooked in one pot and the only chopping you have to do is for the onion and garlic. Here’s a quick rundown of what’s involved, but you can find the complete recipe at the bottom of the post.
Start this chili recipe by heating oil in a large pot and sautéing onion + garlic.
Stir in broth, lentils, tomato sauce, diced tomatoes, kidney and black beans.
Add in cocoa powder, salt + pepper, chili powder, oregano, and cayenne and stir to incorporate all of the ingredients.
Simmer the chili covered for 25 minutes and until lentils are tender and chili is thick. Serve with your favorite toppings and enjoy!
Is lentil chili good for you?
This plant-based chili is GREAT for you! It’s packed with nourishing, healthy ingredients like lentils, beans, and tomatoes that contain numerous health benefits.
It’s also low in calories and fat, but high in protein and fiber, which makes it perfect for satisfying lunches and dinners.
Here are some of the health benefits of this chili and its ingredients:
High in Fiber, Vitamins, and Minerals. lentils, onions, tomatoes, beans
Rich in Antioxidants. onions, garlic, tomatoes, beans
Packed with Protein. lentils, beans, add even more protein by topping your chili with Greek yogurt
Storage tips
This lentil chili recipe is perfect for meal prep or as a make ahead meal, and reheats very well. In fact, I think it’s even tastier the next day!
Leftovers. Like other chili recipes, lentil chili can be stored in an airtight container and kept in your fridge for up to about 5 days. To reheat it, you can pop it in the microwave or you can rewarm it on the stovetop.
Freezing. This lentil chili freezes beautifully! Once it’s completely cooled, place it in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the chili to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop or in the microwave.
Frequently Asked Questions
Yes! For the slow cooker, just add all the ingredients and cook on low for 6–8 hours or high for 3–4 hours. For the Instant Pot, sauté the veggies first, then cook on high pressure for 12 minutes with a quick release.
No soaking required! Lentils cook much faster than beans, so you can toss them right into the pot.
Green or brown lentils are best because they hold their shape. Red lentils will break down and make the chili creamier, but less chunky.
That depends on how much chili powder or jalapeño you add. The base recipe has a mild to medium heat, but you can adjust it to taste.
Absolutely! Let the chili cool completely, then portion it into airtight containers and freeze for up to 3 months.
Video
Lentil Chili
Ingredients
Instructions
Video
Notes
Lentils: I recommend using brown or green lentils for this recipe. If you’d like to use red lentils, just know that it will not need to cook as long. I haven’t tried this recipe with split red lentils but my guess is that it would only need to simmer for about 10 minutes.
Nutrition
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