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posted by Katyaon Jan 8, 2021 (updated Aug 6, 2024) 140 comments »
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32 reviewsMeatless lentil chili with simple ingredients and flavorful spices. It’s wholesome, filling, and makes one easy weeknight meal.
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- Deliciously Hearty Vegan Lentil Chili
- Lentil Chili Recipe Ingredients
- What Type of Lentils To Use?
- How to Make Vegetarian Lentil Chili
- Add-Ins
- Lentil Chili Toppings
- Storing Leftovers
- Video: How to Make Lentil Chili
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- More Favorites from Little Broken
- Lentil Chili
Love meatless lentil recipes? Try our Lentil and Butternut Squash Chili. Loaded with veggies, lentils, and spices.
Deliciously Hearty Vegan Lentil Chili
Hearty, chunky, and thick. That’s what this lentil chili is all about. It’s flavorful and very easy to prepare with only 10-ingredients!
It’s made with traditional chili ingredients, plus the lentils. Lentil is an edible legume that is high in protein and fiber and low in fat making it a great alternative to meat.
Also, lentils absorb flavors really well from whatever they’re cooked in. So the chili comes out really well seasoned and flavorful.
Not to mention this lentil chili recipe is very adaptable. Just keep reading for more add-in ideas.
Lentil Chili Recipe Ingredients
- Olive oil:We use this to sauté the onions and peppers. If preferred avocado oil will also work.
- Fresh vegetables:White or yellow onion, red bell pepper, and fresh garlic add nutrients, fiber, and flavor to the chili.
- Herbs and spices:Chili powder adds a touch of heat. Then, we include bay leaves and chopped fresh cilantro for a bright, herbaceous taste.
- Lentils:We’re using dry brown lentils, but green lentils will also work.
- Diced tomatoes:Use diced canned tomatoes. Tuttorosso brand ones are superb for a rich tomato base.
- Vegetable stock:Use store-bought or homemadevegetable stockas the base of the broth.Chicken stockwill also work.
What Type of Lentils To Use?
Brown or green lentils are best for lentil chili. Brown lentils have a mild and earthy flavor, whereas green lentils have a peppery taste. Both lentils hold their shape well when cooked.
I recommend using dry lentils for this recipe and not canned.
Do Lentils Need to Be Soaked?
Lentils do not require soaking. Simply rinse lentils before adding them to the chili, and quickly sift through for any broken bits.
How to Make Vegetarian Lentil Chili
In a heavy-duty dutch oven, at least 5-quart (or bigger), cook the onions and bell pepper over medium heat until soft and lightly browned, about 8-10 minutes. Stir in garlic and chili powder, and cook until fragrant.
Add lentils, tomatoes, bay leaf, and vegetable stock. Season generously with salt and pepper. Bring to a simmer and cook, partially covered, until lentils are tender, about 30 minutes.
Tip: Lentils are cooked as soon as they are tender but not mushy and no longer crunchy.
Remove the chili from heat and discard the bay leaf. Transfer about 3-4 cups of chili into a food-processor and process until smooth.
Return the puréed chili back to the pot and stir to combine. Stir in cilantro and serve with your favorite toppings.
Add-Ins
This lentil chili recipe is very adaptable. You can add more flavor to the chili by adding more veggies, spices, or beans. Here are a few suggestions:
- Vegetables – carrots, celery, zucchini, corn, jalapeño, canned fire-roasted tomatoes
- Spices – cumin, oregano, smoked paprika, cayenne pepper, chipotle chili powder
- Beans – canned black beans or red kidney beans
Lentil Chili Toppings
To serve lentil chili, set out a variety of toppings so everyone can customize their bowls. Here are a few favorites:
- Sliced jalapeño
- Minced red onion or pickled red onion
- Fresh cilantro leaves
- Diced avocado
- Lime wedges
- Sour cream or crema
- Cheddar cheese
- Roasted tomato salsa
- Cheese puffs (for dipping!)
Storing Leftovers
Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator or up to 3 months in the freezer.
Video: How to Make Lentil Chili
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Lentil Chili
5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 32 reviews
- Author: Katya
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 mins
- Yield: 8–10 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
Description
Meatless lentil chili with simple ingredients and flavorful spices. It’s wholesome, filling, and makes one easy weeknight meal.
Ingredients
UnitsScale
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 1 large red bell pepper, chopped
- 5 cloves garlic, minced
- 4 tsp. chili powder
- 1 (16 oz.) bag dry brown lentils
- 2 (14.5 oz.) cans diced tomatoes
- 1 bay leaf
- 2 (32 oz.) cartons vegetable stock
- 1/3 cup fresh chopped cilantro
- Kosher salt and fresh ground black pepper
To Serve
- Red onions, minced
- Jalapeño, thinly sliced
- Cilantro, chopped
- Limes
Instructions
- In a large heavy-duty dutch oven, heat olive oil over medium heat. Add onions and red bell pepper. Cook for about 8-10 minutes or until soft and lightly browned, stirring occasionally.
- Stir in garlic and chili powder and cook until fragrant, about 30 seconds.
- Add lentils, tomatoes, bay leaf, and stock. Season generously with salt and ground black pepper. Simmer partially covered over medium-low heat for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
- Transfer 3-4 cups of chili into a food processor and process until smooth. Add the puréed chili back into the pot and stir to combine. Taste for salt and pepper.
- Stir in cilantro and serve with toppings of choice.
Notes
- Add-Ins: This lentil chili is very adaptable. See post for a full list of add-in ideas.
- Leftovers: Leftovers will keep in the fridge for up to 4 days or for up to 3 months in the freezer. Chili will thicken the longer it sits. If desired, thin out with a little stock when reheating.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 231
- Sugar: 5.6 g
- Sodium: 588.1 mg
- Fat: 3.6 g
- Carbohydrates: 39.2 g
- Protein: 12.9 g
- Cholesterol: 0 mg
This post may contain affiliate links. Read my disclosure policy.
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originally published on Jan 8, 2021 (last updated Aug 6, 2024)
140 comments Leave a comment »
About the author
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
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140 comments on “Vegetarian Lentil Chili”
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Niki Myers — Reply
I absolutely LOVE this recipe! I have shared it with many friends! It’s delicious!!!
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Katya — Reply
Thank you! I so appreciate that.
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Goldie Bradley — Reply
Very easy. Very flavorful. Next time I’ll add more chili pepper, but first time with a recipe I try to follow it. I did remove 4 cups to another bowl and used an immersion blender. This seemed easier than the blender, which can be tricky with hot liquids. I love having meatless options that are still flavorful. Thank you.
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Chris (Mimi) — Reply
I almost died the chili was SO good. I have tried countless chili recipes over the years and none of them met my Texas taste buds. This one did. I’m adding this to my rotation. I didn’t add jalapeño, instead I added poblano.
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Crystal Anderson — Reply
Hi ! I am going to make this recipe and want to add spiciness to it what do you recommend ? Or how is it on the level of Spiciness?
It’s been awhile since I’ve made Chili & I want to try your Lentil Chili because it looks really tasty also wanted to do Lentils instead of the traditional meat & bean Chili . Thank you 🙏-
Katya — Reply
Feel free to add cayenne pepper or chili flakes, or even more chili powder for extra spice. It’s not overly spicy at all.
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Cathy — Reply
I’ve tried your recipes before, so I’m looking forward to making this one. Thank you from one who enjoys cooking, and from time to time I do make adjustments to other’s recipes, but I’m not the best at creating many.
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Katya — Reply
That’s the best way to cook! I hope you enjoy this lentil chili Cathy.
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Sarah — Reply
I have been Plant based for years now and have tried 15 chili recipes. This recipe is hands down the best recipe I have ever made! So delicious and simple and is now my family’s favorite!
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Katya — Reply
Thank you Sarah! So glad to hear that.
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Shannon — Reply
Mine turned out beautifully. I used some of the additions you suggested, and made my own creative changes and additions, and it is delicious! Thank you!
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Long — Reply
Thank you for making such great tasting, easy and healthy meals!!I look forward to seeing all the yummy stuff you will post in 2021! Thank you.
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KATHERINE MARIN — Reply
My husband is somewhat of a finicky eater and has a textural problem. So I cut the recipe in half.I honestly thought he wouldn’t eat it. Turns out he made a lier out of me. Making it again tonight.
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Katya — Reply
That’s so great! Thank you!
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Ana — Reply
made this for dinner tonight and it was delicious! i’ve recently become vegetarian and am definitely adding this to my dinner recipe repertoire!
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Katya — Reply
That’s great! Thank you.
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Rose — Reply
It w as s more than what I expected. I had some the following morning for breakfast with a dandelion salad.
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Amy — Reply
This chili is delicious and super easy to make. Has anyone tried freezing it? I made it tonight to kick off Lent and the left overs would be great to pull out of the freezer on Friday’s!
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Katya — Reply
Hi Amy: you can definitely freeze the chili. Thank you!
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Holly — Reply
Everyone loves this! And we never missed the meat.
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Katya — Reply
Thank you!
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Aubrey — Reply
This was my first time making vegetarian chili & this recipe did not disappoint! My fiancé loved it too and we both agreed we like it better than the usual turkey chili we make.
I pre-soaked the lentils for about 30 minutes. I added diced poblano peppers, chipotle chili pepper seasoning, pink Himalayan sea salt & turmeric. After I puréed the 3 cups cooked and added it back in I also added kidney beans and a touch of Sriracha. Lots of cilantro on top and this was amazing!! This will definitely be a new staple in our household-
Katya — Reply
Thank you Aubrey! I appreciate your feedback.
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Rob McC — Reply
Great! I didn’t want to bother with the blender so used only 1 qt (32 oz) of stock and it turned out great. It took quite a while to cook – the lentils didn’t want to soften and had a dry, grainy texture. Based on research, that happens when lentils are cooked with acids, including tomatoes. Next time I’ll wait to add the tomatoes later in the cooking to speed it up.
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Sara — Reply
I like to soak the lentils few hours before I cook them and while cooking, I don’t add any salt to the mixture. I wait until everything is cooked, then add salt to taste. The speaking helps to soften the lentils and by not adding any salt you make sure the outer layer of the lentils does not harden (causing the need for more cooking time).
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Monica E — Reply
I cooked my lentils in the instant pot for 15 minutes with a natural pressure release (about 12 minutes) in
one carton of vegetable broth while I sauteed the onion, red pepper. Then a hard simmer of the tomatoes, spices, and the other carton of broth and added both together. I pureed 2-3 cups and added back into the chili. It turned out beautifully and just seemed to come together effortlessly.
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Kate — Reply
I love this recipe! I’ve made it for a few years now and haven’t thought about leaving a review before. I add about a pound of turkey when I make it but it definitely wouldn’t need it. Lentils are the best! Thank you for the recipe!!
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Katya — Reply
Thank you Kate! Appreciate your feedback.
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