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    Home / Recipes / Soups

    One Pot Lentil Chili Recipe

    Published: Sep 22, 2024 · Modified: Oct 22, 2024 by Kathy Carmichael · This post may contain affiliate links.

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    This vegan lentil chili recipe is quick, easy, and vegan meaty. Loaded with vegetables and beans, this thick and hearty lentil chili is the perfect dish for a chilly evening. And it only takes 20 minutes in one pan!

    vegan chili served in a bowl on the table

    It's chili season when the weather cools, and the wind starts blowing. At my house, chili is a staple. Today, I created a vegan lentil chili recipe that disappeared in minutes. Even though my lentil chili recipe tastes like thick, meaty chili, the lentils and black beans create the texture.

    Jump to:
    • Vegan Lentil Chili Ingredients
    • Lenti Chili Ingredient Substitutions
    • How to Make the Chili Recipe
    • Crock Pot/Slow Cooker Option 
    • Chili Topping Suggestions
    • What to Serve with Lentil Chili
    • Recipe FAQs
    • Tips
    • Other Great Vegan Recipes to Try!
    • 📖 Recipe
    • 💬 Reviews

    Everyone has their twist on chili. I make a variety of different chili recipes to mix it up. Lentil chili, however, goes on the top of the chili list because the texture and level of spice pleased my whole crew! I can usually gauge how much my family likes the food I make by the number of leftovers, and tonight, there wasn't a drop of chili left in the pot. 

    Vegan Lentil Chili Ingredients

    chili ingredients on the counter: black beans in a cab, corn, tomatoes, hatch green chilis, beer, maple syrup, soy sauce, chili seasonings, lentils, vegetable broth, avocado, zucchini, onion and jalapeno.

    First, I always buy prepared lentils from Trader Joe's every time I shop there. Of course, you can prepare your own lentils for lentil chili, but this saves a step in the cooking process. 

    • White Onion: I like the strong flavor of white onion in chili recipes.
    • Garlic: Garlic is a must in all chili recipes. The more the merrier.
    • Zucchini: Zucchini s in season and provides some green inside the chili. It also gives it a fresh green addition.
    • Jalapeno: The jalapeno is added in slices as a garnish and served raw. However, they can be diced and added to the lentil chili recipe.
    • Brown Lentils: I like using Trader Joe's Steamed Prepared lentils.
    • Diced Fire-Roasted Tomatoes: I like fire-roasted tomatoes because of their deep flavor.
    • Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I use it so often.
    • Soy Sauce: Soy sauce supplies an umami flavor to the chili recipe.
    • Black Beans: The antioxidants, fiber, protein, and carbohydrates in black beans make them nutritionally powerful. A diet rich in beans can reduce your risk of several serious medical conditions and help your body process calories more effectively.
    • Avocado: The avocado is optional. I use it as a garnish for the chili to provide a creamy, cooling agent on top of the hot lentil chili.
    • Corn: I used corn in a can, but when in season, I prefer to grill corn on the cob.
    • Chili Seasoning Mix: I made my own chili seasoning blend included in the recipe.
    • Maple Syrup: Maple syrup supplies a little sweetness to cut the heat in the chili.
    • Hatch Green Chilies: I like mild peppers that are canned; you can find them in small cans in the Mexican food section of the grocery store.
    • Beer: I used an Ale beer my husband was drinking. Beer is an essential ingredient in making a good chili. You don't have to be a beer drinker to use it in chili. It adds flavor and texture to the chili. Beer will impart sugars and malty flavors to the chili you won't find with other ingredients.

    Lenti Chili Ingredient Substitutions

    • Yellow or red onion are suitable substitutes if the white onion isn't available.
    • Although I prefer fresh garlic cloves, one clove of garlic equals about ⅛th of a teaspoon of garlic powder – not much, so it's worth starting small and tasting as you go!
    • Use a yellow summer squash instead of zucchini.
    • If you are sensitive to spice, skip the jalapeno or choose a milder pepper. It is much milder if the seeds and veins are removed from a jalapeno. However, always use gloves when removing the seeds and veins from jalapeno peppers to avoid contact burns.
    • Try pinto beans instead of black beans. Although a little larger, pinto beans are hearty and sturdy like black beans.
    • Use canned, frozen, or fresh corn. If using frozen corn, do not cook it first.
    • Buy a prepared chili seasoning packet as a shortcut to making your own chili seasoning mix.
    • Agave nectar or date syrup replaces maple syrup in recipes.
    • You can use vegetable broth, ginger ale, white grape juice, or white wine if you don't have or don't like to add beer to chili.

    How to Make the Chili Recipe

    saute the onions, zucchini and garlic on the stove in a dutch oven
    • To prepare the lentil chili recipe, saute the garlic, onions, and zucchini until the onions are translucent.
    • Then, add the prepared lentils and the remaining ingredients. 
    Add all the chili ingredients to a dutch oven on the stove
    • Once all the ingredients are combined in one pot, stir together and bring to a boil.
    • Next, reduce to simmer, cover, and continue cooking for 20 minutes. 
    The recipe is in a Dutch oven cooking on the stove.

    Another option is to cook the lentil chili recipe in the crockpot instead. I love my crockpot, so often I use my crockpot especially when I plan to be gone all day. 

    Crock Pot/Slow Cooker Option 

    Cooking lentil chili in a crockpot is just as easy as it is on the stovetop. The choice of time, however, is up to you. 

    • Place all the ingredients in the base of the crockpot, stir, and cook on high for 4-6 hours or on low for 8-10 hours. 
    Vegan chili recipe in a bowl with corn chips on the side

    Chili Topping Suggestions

    Once prepared, I add a little extra love to my lentil chili recipe. Chopped avocado, jalapeno, and tomatoes make for a beautiful garnish. 

    Chili recipe in a bowl on a plate with cornbread garnished with jalapeños, avocado, and cilantro.
    • Vegan Sour Cream
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    • Diced red onion
    • Cilantro
    • Mexican Corn Salad
    • Charred Corn Salad

    What to Serve with Lentil Chili

    Vegan corn bread on a cutting board cut into slices.

    Eat vegan lentil chili as an entree or serve in a cup on the side. I love to serve it with bread, salad, or potatoes.

    • Vegan Oil-Free Cornbread Recipe
    • Corn Fritters
    • Mini Jalapeno Cornbread Muffins
    • Mexican Coleslaw Recipe
    • Chopped Salad
    • Corn Salad
    • Chili and Lime Roasted Red Potatoes

    Recipe FAQs

    Can I substitute lentils for beans in chili?

    Yes; add ½ cup dry lentils per can of beans and 1 ½ cups water to the pot to cook them.

    Do lentils taste like kidney beans?

    they might have a mild, earthy, and beany flavor but don't have the same taste. Bean varieties like Kidney beans have a more robust flavor that Lentils don't possess.

    Do you need to rinse lentils before cooking?

    Rinse your lentils with fresh water before boiling them to remove any dust or debris. Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.

    Tips

    • I actually like to make chili the day before eating it because the flavors enhance in the refrigerator overnight.
    • When working with jalapenos, always wear gloves to avoid contact burns. If you have contact lenses, you will be sorry if you don't.
    • When serving the lentil chili recipe, add the avocado as a garnish right before serving, so it doesn't turn brown.
    • Chili freezes well. I like to use Super Cubes to freeze individual servings.
    • If you love chili, like my family, I suggest doubling the batch and freezing it to save time later.
    • Using a vegetable chopper reduces prep time in half.

    Try this vegan lentil chili recipe for a quick and easy weeknight meal. Make it in 1-pot in under 20 minutes!

    Other Great Vegan Recipes to Try!

    • Vegan Minestrone Recipe
      Vegan Minestrone Soup Recipe
    • Vegan Easter
      Vegan Easter Recipes
    • vegan carrot soup recipe
      Vegan Roasted Carrot Soup
    • Vegan Ramen Noodle Soup

    If you love this vegan lentil chili recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    One Pot Lentil Chili Recipe

    Kathy Carmichael
    This lentil chili recipe is quick, easy, and lentil meaty. Loaded with vegetables and beans, this thick and hearty chili is the perfect dish to welcome fall. And it only takes 20 minutes in one pan!
    4.91 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Soups
    Cuisine American
    Servings 8 servings
    Calories 189 kcal

    Ingredients
      

    • 1 white onion diced
    • 3 cloves garlic minced
    • 1 jalapeño Deseeded and diced to include in the chili, or slice as a garnish.
    • 1 4 ounce can Hatch green chilies
    • 15 ounce can diced tomatoes
    • 1 zucchini, diced
    • 2 ½ cups prepared brown lentils I used Trader Joes steamed lentils
    • 1 15 ounce can corn, drained
    • 15 ounces Black beans (do not drain) add with with the fluid in the bean can
    • 2 cups vegetable broth
    • 1 Tablespoon maple syrup
    • 1 Tablespoon Soy sauce choose Tamari or liquid aminos for a gluten-free option
    • 2 Tablespoons chili powder
    • 1 Tablespoon smoked paprika
    • 1 Tablespoon oat flour or flour of choice
    • 2 teaspoons corinader
    • 1 ½ teaspoons garlic powder
    • 1 ½ teaspoons onion powder
    • 1 teaspoon oregano
    • ½ teaspoon crushed red pepper flakes
    • ½ cup beer I used ale

    Instructions
     

    • In a large pot, saute onions, garlic, and zucchini until the onions are translucent.
    • Add a little vegetable broth if the onions begin to stick to the bottom of the pan.
    • Add the prepared lentils.
    • Using Trader Joe's steamed lentils, use a wooden spoon to separate the lentils in the pan. As they heat up, the lentils will separate.
    • Add the can of diced fire-roasted tomatoes and vegetable broth.
    • Stir to combine ingredients.
    • Then, add the black beans (undrained), corn, and hatch chili peppers.
    • Now add the remaining ingredients.
    • Bring to a boil.
    • Reduce heat to simmer, and cover the pot.
    • Cook for 20 minutes, stirring every so often.
    • Serve with toppings if chosen.

    Crockpot/Slow Cooker Option

    • Add all ingredients to the base of the crockpot and stir, making sure to loosen the prepared lentils as they are added to the mixture.
    • Stir together.
    • Cook on high for 4-6 hours or low for 8-10 hours.

    Video

    Notes

    • Instead of draining the can of black beans, add the fluid. It thickens the chili, and the bean aquafaba is edible and flavorful. 
    • I like to make chili the day before eating it because the flavors enhance in the refrigerator overnight.
    • When working with jalapenos, always wear gloves to avoid contact burns. If you have contact lenses, you will be sorry if you don't.
    • When serving the lentil chili recipe, add the avocado as a garnish before serving so it doesn't turn brown.
    • Chili freezes well. I like to use Super Cubes to freeze individual servings.
    • If you love chili, like my family, I suggest doubling and freezing the batch to save time later.
    • Using a vegetable chopper reduces prep time in half.
    • Serve with vegan cornbread. 

    Nutrition

    Calories: 189kcalCarbohydrates: 36gProtein: 12gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 364mgPotassium: 737mgFiber: 12gSugar: 6gVitamin A: 2049IUVitamin C: 11mgCalcium: 71mgIron: 5mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    Get FREE Recipes In Your Inbox :)

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    Reader Interactions

    Comments

      4.91 from 10 votes (7 ratings without comment)

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      Recipe Rating




    1. Amy

      December 30, 2024 at 10:08 am

      5 stars
      Loved it!!! Thank you, Kathy!!

      Reply
      • Kathy Carmichael

        December 31, 2024 at 7:33 am

        Hi Amy, I'm so happy you enjoyed the lentil chili. Thank you for taking the time to comment and rate the recipe. I appreciate it.

        Reply
    2. Linda

      April 29, 2024 at 1:55 pm

      5 stars
      Hi Kathy, We made this chili last night and it turned out absolutely terrific! Thank you so much!

      Reply
      • Kathy Carmichael

        April 29, 2024 at 3:53 pm

        Hi Linda, I'm so glad you liked the lentil chili. It's one of my favorites! Thanks for the feedback. I appreciate you taking the time to rate the recipe.

        Reply
    3. Noelle

      December 28, 2023 at 7:29 pm

      I just made this lentil chili recipe and Oh My Goodness! It’s so delicious! I don’t have jalapeños so I added a small can of green chiles. I served it over rice and topped with sliced scallions and chopped avocado… holy mother of all things delectable and hearty. This is a winner!!

      Reply
      • Kathy Carmichael

        December 29, 2023 at 8:28 am

        Hi Noelle, I'm so glad you liked the lentil chili. Green chilis is a great idea. And I love the rice idea, too. Thank you for sharing!

        Reply
    4. Marie Carver

      July 23, 2023 at 12:32 pm

      5 stars
      This is the 2nd time I've made this. It is so delicious! Thank you.

      Reply
      • Kathy Carmichael

        July 23, 2023 at 7:52 pm

        Hi Marie, I'm so glad you liked it! I appreciate your feedback.

        Reply
    5. Lisa Weber

      February 27, 2021 at 12:19 pm

      Can I freeze this?

      Reply
      • Kathy Carmichael

        February 27, 2021 at 5:10 pm

        Hi Lisa, yes you can freeze the lentil chili. I recommend you leave about 2 inches between the the chili and the top to avoid freezer burn. I hope this helps. Enjoy the chili.

        Reply

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