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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!
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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 get sautéed, 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 Chicken Chili Recipe
📖 Recipe
Lentil Chili Recipe
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 tablespoon Olive Oil, or any cooking oil
- 1 Onion, diced (about 1 cup)
- 4 cloves Garlic, minced
- 1 Bell Pepper (any color), diced (about 1 cup)
- 2 tablespoons Chili Powder, *see recipe note
- ½ teaspoon Cumin
- 4 cups Vegetable Broth
- 1 ¼ cup Dried Lentils, sorted and rinsed
- 1 (15-ounce can) Black Beans, drained and rinsed
- 2 medium Carrots, or 6 ounces diced (about 1 cup)
- 1 (15-ounce can) Crushed Tomatoes, don't drain
- ⅓ cup Tomato Paste, about half of a 6-ounce can
- ½ teaspoon Crushed Red Pepper Flakes, or pinch of cayenne pepper
- 1 teaspoon Cocoa Powder, unsweetened
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Bay Leaf
Instructions
See recipe footnotes for the pressure cooker method.
- Set a 4-quart sauce pot over medium heat until hot. Add OLIVE OIL and heat until shimmering.
- Add ONION, BELL PEPPER, and GARLIC. Sauté for a few minutes until softened and fragrant, stirring as needed.
- Stir in CHILI POWDER and CUMIN. Cook 1–2 minutes to bloom the spices.
- Add BROTH, LENTILS, BEANS, CARROTS, TOMATOES, TOMATO PASTE, RED PEPPER FLAKES, COCOA POWDER, SALT, BLACK PEPPER, and BAY LEAF.
- Bring to a boil, then reduce heat, loosely cover, and simmer 30–40 minutes, stirring occasionally, until lentils are tender and chili thickens.
- Remove the bay leaf and serve with your favorite chili toppings.
- To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze for 3 months (longer if vacuum-sealed).
Recipe Notes
Equipment
- 6-quart Instant Pot for pressure cooker method
- 3.5 quart saucepan for stove cooked method
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Reen says
What does the cocoa powder do? Can I leave it out?
The Kitchen Girl says
Hiya! It adds a depth of flavor to the chili. It's totally optional and you can leave it out. Let me know I can help any further 🙂 Enjoy!
R Thomas says
This is a great dinner for meal planning, but also rescues our "what's for dinner tonight" dilemma at the last minute lol. It's easy, straightforward, lots of flavor, and the leftovers are delicious!
The Kitchen Girl says
Yayy! This one really does come through at the last minute and we love the leftovers too! Thanks! 🙂
Jeff says
Love how easy AND delicious this is, esp for vegan lentil chili! There's a lot of ingredients, but they're inexpensive pantry items we always have on hand.
The Kitchen Girl says
Yayy Jeff! So glad you love this one as much as I do 🙂
Lisa says
One of my most favorite recipes! Beyond easy and so flavorful. I just made a pot to bring to the teachers for parent teacher conferences!
The Kitchen Girl says
Awww yay Lisa! I'm so glad you love this one as much as I do. Thanks for letting me know...I so appreciate it!
Traci Antonovich says
Hi Simon, hard for me to answer without knowing the differences between our cookers. That said, in my cooker, this soup takes 30 minutes, start to finish. That time frame includes pressurizing, pressure cooking, and depressurizing. Does that help answer your question? Lemme know 🙂
Staci Leigh Amend says
Would you change the recipe at all if you were using chopped carrots instead of julienned? I don't love that texture in a stew and would rather have chunks 🙂
Traci Antonovich says
Hi Staci, you can use any texture you like and I don't see any reason to change the recipe as a result. Hope that answers your question 🙂 Thanks!
Simon says
The questions was: how long do you set the pressure cooking time for? What is "+2" minutes? I set mine for 22 minutes in the end and it turned out well I think. The green lentils were a little mushy, but I liked that.
Thanks for the recipe anyway!
Traci Antonovich says
Hi Simon, it looks like you put this comment under Staci's comment about carrots. No prob though...Glad yours turned out 🙂
Claire says
Tried this recipe the other night with friends and we loved it!! Shall be added to my regular meal list, Thank you
Traci Antonovich says
So glad to hear it, Claire! Thanks for taking the time to comment...day made! 🙂
Celeste | The Whole Serving says
Lentils are one of my favorites to cook, they are so filling. This soup looks delicious.
Traci Antonovich says
Thanks so much Celeste...glad to hear it! 🙂
Deanna says
I love vegetarian chili!!! This is perfect since it is Lent! (we go meatless all 40 days in my house) YUM!
Traci Antonovich says
Thanks Deanna, I love hearing that this could come in so handy during lent. Yay! 🙂
Shadi Hasanzadenemati says
Loving this recipe! Lentils are my favorite!
Traci Antonovich says
Thanks Shadi...I'm right there with you 🙂
Emily | OatandSesame.com says
This looks fabulous. I like the dark cocoa powder in it. There are so many different types of lentils, it's great to know which ones to use when. Otherwise you end up with mush! Your chili looks like just what I want for this rainy day! Mmm!
Traci Antonovich says
Hey thanks Emily! You're so right about the lentil situation LOL. You def get mush with certain ones. Not these tho...and the dark cocoa powder is our not-so-secret ingredient that steps it allll up 🙂
Lisa Benson says
This was absolutely delicious, I will be adding it to my regular repertoire of recipes!
Traci Antonovich says
Yaaayyy Lisa! So glad you liked it! It's a top fav around here 🙂 When nobody asks where the meat is while they gobble it down, you know you have a winner! It freezes well too, just so ya know. xoxoxo
Beth says
I love eating chilies in the winter! Such perfect comfort food! I haven't used lentils much but this looks like a great way to start experimenting!
Traci Antonovich says
Yay thanks Beth! Oh I hope you get a chance to make this recipe...it's a total life-saver! It freezes well too 🙂
Jessica Robinson says
Love the flavors of this chili! We're huge lovers of lentils in our household!
Traci Antonovich says
Awesome, thanks Jessica...they're a hit here too! So easy and affordable 🙂
Jessica Levinson says
I don't think anyone would miss the meat in this at all! It looks so heart and delicious! Perfect healthy comfort food!
Traci Antonovich says
Thanks Jessica! You are spot on about nobody missing the meat. This is a hearty one...and perfect with grilled cheese! 🙂
Jessica Fasano Formicola says
What a great way to use lentils! They are the perfect hearty sub for a nice meatless meal!
Traci Antonovich says
Thanks Jessica...yes! That's what I love about these! 🙂
sue says
My husband is a lentil NUT! I'll definitely make this for him, and I love the little French beans, they keep their firm texture so much better than the other kind. Love your veggie broth, too, that's key!
Traci Antonovich says
Yay thanks Sue! I love hearing that your husband feels that way about lentils, and I've been using the Frenchies for years. I love them all, but these have a special place in my heart 🙂
Alyssa Mars Hakanson says
Hi! Tried this recipe this week and loved it so much! I added mushrooms and upped the ante on the red pepper (clearing out some sinuses over here), and it's just such a good, hearty soup that I'm sending to everyone I know! The addition of cocoa powder is genius!
Traci Antonovich says
Alyssa...thank you for taking the time to let me know...LOVE that! I'm with you, spicy is better 😉 And that cocoa powder...not even sure where I got the idea but I've been doing it for years to all my chilis. YUM! Thanks again!
Girlfriend says
GF, I needed a (meat relief) veggie recipe and this fit the bill! It is soooo good and healthy, a tough combo to achieve. I especially liked the extra kick of cocoa. I will be making this a lot this Winter. Thanks my Kitchen Girl GF
Traci Antonovich says
Awww, comments like these make my year, GF! The planets really lined up for this one, I think. And I make it about every 4 weeks...I can't get enough when I do 🙂 Love it with garlic bread! YUMMMM xoxoxoxo
Kathi says
Your timing couldn't be better. We have committed to 2 (up from 1 :), meatless meals per week. My family is gonna love this!
Traci Antonovich says
So glad to hear it Kathi! I hope you find that you love it like we do! It's such a fav around here 🙂 Thanks for stopping by!
Ginny McMeans says
I'm already a meatless kind of girl but this recipe is extra nice. Love the flavors and the added cocoa. Thumbs up!
Traci Antonovich says
Thanks Ginny! Love it that you noticed the cocoa...it really adds a depth to the flavor profile, which is nice when animal proteins are absent. 🙂
Jenn says
YUM!!! I couldn't live without lentils - they are one of my fave protein sources and my go-to for many meals. This looks so comforting and delicious!
Traci Antonovich says
Thanks Jenn! I can't live without them either...they're a staple in my cooking every season of the year! 🙂
Sarah says
Talk about perfect timing! I JUST said I wanted to prep some vegetarian chili tomorrow for the week. And I'm loving that this has lentils in it. Sounds so yum and looks perfect!
Traci Antonovich says
Haha, awesome Sarah! This recipe is perfect for meal prepping, freezing, eating for days 🙂 It doesn't get weird after freezing either...I've done it many times. 🙂
Jenn says
I love lentils so any recipe with more ideas to use them is fantastic! Thanks for helping with a meatless option.
Traci Antonovich says
Thanks, Jenn...I'm with you! I actually make this recipe about once a month, freeze it in smaller amounts, and always have dinner on hand 🙂
Lauren @ Lauren Caris Cooks says
This was absolutely delicious!! Making it for the second time tonight 🙂
The Kitchen Girl says
Ok, Lauren...you had me at "delicious", but to make it a second time?! Yay! You just made my week! Thank you for taking the time 🙂
Lauren @ Lauren Caris Cooks says
I'm on like the 4th or 5th time now... long time favourite in our house now!
The Kitchen Girl says
Ok, Lauren, I'm all smiles over here 🙂 Seriously, you are so sweet to stop in and let me know about your experience with this recipe. Just checked out your site...it's bea-u-ti-ful!!! I want your creations all up in my life!...can't wait to share them with my readers too! High fives all around!
Lauren @ Lauren Caris Cooks says
Just saw this reply, thank you so much I am so glad you like it 😀 I'll definitely be back around here searching for some new dinner favourites as well 😀