This 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 cool fall evening. And it only takes 20 minutes in one pan!
When the weather begins to change, and fall breezes start blowing, it's chili season. At my house, chili is a staple. Today, I created a lentil chili that disappeared in minutes. Even though my lentil chili recipe tastes like thick meaty chili, its the lentils and black beans that create the texture.
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Everyone has their own twist on chili. In fact, 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.
Lentil Chili Ingredients
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: 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 n 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 teh chili.
- 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 that you won't find with other ingredients.
Lenti Chili Ingredient Substitutions
- Yellow onion or red onion are good 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. If the seeds and veins are removed from a jalapeno, it is much milder. 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
In order 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.
Once all the ingredients are combined, in one pot, stir together, and bring to a boil. Next, simply reduce to simmer, cover, and continue cooking for 20 minutes.
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.
Once prepared, I add a little extra love on top of my lentil chili recipe. Chopped avocado, jalapeno, and tomatoes make for a beautiful garnish.
Additional Chili Topping Suggestions
- Vegan Sour Cream
- Pico de Gallo Recipe
- Fruit Salsa Recipe
- Tomatillo Salsa
- Guacamole
- Diced red onion
- Cilantro
- Mexican Corn Salad
- Charred Corn Salad
What to Serve with Lentil Chili
Eat 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
Yes; add ½ cup dry lentils per can of beans and 1 ½ cups water to the pot to cook them.
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.
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 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!
If you love lentil chili, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Lentil Chili
Ingredients
- 1 white onion diced
- 3 cloves garlic minced
- 1 jalapeño deseeded and diced
- 15 ounces 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 no 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.
- If using Trader Joe's steamed lentils, using a wooden spoon, 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 remainign 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.
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 the batch and freezing it to save time later.
- Using a vegetable chopper reduces prep time in half.
- Serve with vegan cornbread.
Nutrition
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! 🙂
Marie Carver
This is the 2nd time I've made this. It is so delicious! Thank you.
Kathy Carmichael
Hi Marie, I'm so glad you liked it! I appreciate your feedback.
Lisa Weber
Can I freeze this?
Kathy Carmichael
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.
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