• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cookin Canuck
  • Recipe Index
  • 30 Minute Meals
  • Cooking 101
  • Instant Pot Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Quick&Easy
  • Instant Pot
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Quick&Easy
    • Instant Pot
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Entrees

    Vegan Lentil Chili Recipe

    Published: Jun 15, 2021 · Modified: Sep 7, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 15 Comments

    7963Shares
    Jump to Recipe

    The flavors in this Vegan Lentil Chili are rich, comforting and beyond delicious! You'll never miss the meat.
    Lentil and black bean chili in a large orange cast-iron saucepan.

    Whether you're following a plant based diet or are just trying to work more meatless meals into your life, this vegan lentil chili recipe is a fantastic addition to any meal plan! It has just the right amount of spice for our family, but feel free to reduce or increase the amount of chili powder to your taste. If you like things really spicy, stir in some chopped chipotle peppers or some cayenne pepper.

    Lentils and black beans are packed with fiber, which makes this chili extra filling and satisfying. I usually serve it with a green salad - cornbread as well if I'm feeling particularly ambitious.

    The recipe also happens to be gluten free and dairy free (provided you don't sprinkle shredded Cheddar cheese on top).

    There are a couple of unusual ingredients in here that I stole from my favorite chili recipe. Unsweetened cocoa powder and ground cinnamon. I was originally inspired by a mole sauce at one of our favorite Mexican restaurants. Many moles include chocolate and cinnamon. So, I thought, why not give it a go in my next batch of chili. I wasn't disappointed! They add an underlying depth of flavor to the chili - though you can't actually identify those flavors when eating the chili - and I never make chili without them again.

    If you're looking for more easy dinner recipe, check out my 45+ 30-Minute Healthy Dinner Ideas.

    Sauteed onions and bell pepper, with spices in a large saucepan.

    WHAT YOU NEED FOR THIS VEGAN LENTIL CHILI RECIPE:

    These are the main components need for this recipe (affiliate links included)…

    • Lentils: Both brown and green lentils work in this recipe. Since the cooking time is similar, they're easily substituted for the other. Plus, they're both readily available in most grocery stores.
    • Tomatoes: You'll need tomato paste and canned crushed tomatoes. If you have the option to buy tomato paste in the tube, I highly recommend it. It's so much easier to deal with than canned tomato paste, particularly if you're not using the whole can.
    • Spices: This chili recipe calls for the usual suspects - chili powder, cumin and oregano - and a couple of unexpected ones - cinnamon and unsweetened cocoa powder. I rarely make chili without them anymore!
    • Broth: Use either homemade or store-bought vegetable broth. If you are watching your sodium, use a low sodium version.
    • Black beans: For ease, I use canned black beans. Be sure to drain and rinse well before adding them to the chili. Red kidney beans would be a good substitution.
    Jump to Recipe

    Tips for making this vegan chili:

    This chili follows the same basic steps of most chilis, stews and soups. Start by sauteing the aromatics - in this case, that's the onion and red bell pepper. Next up are the garlic, spices and tomato paste. Be sure to stir constantly while cooking these for a minute or two so they don't stick to the bottom of the saucepan or burn.

    Because you are using several spices, I recommend measuring them out and combining them in a prep bowl while the onion is cooking. Once the onion and bell pepper are cooked, you can add the garlic and all of the spices in one fell swoop.

    After adding the liquid, bring the chili to a boil, then reduce the temperature so that the mixture cooks at a lively simmer. Partially cover the saucepan with the lid while the lentils are cooking and stir occasionally so that nothing sticks to the bottom.

    If you find that the lentils soak up the liquid more than you would like, feel free to add more vegetable broth or water.

    Can you freeze lentil chili?

    Yes! Once the chili is cool, divide it into freezer containers, like these ones (affiliate link), and freeze. The chili can be frozen for 4 to 6 months. To defrost, place it in the freezer, or use the defrost mode on your microwave.

    Green lentils on a table, with cilantro and a lime.

    What to serve on the side:

    Since this chili already boasts a good amount of fiber and protein, I typically serve a big salad on the side. That being said, if you like something creamy with your chili, try a dollop of Greek yogurt or light sour cream (look for vegan alternatives if following a plant-based diet).

    Some of our favorite salads to serve with chili:
    Any green salad (kale, mixed greens, spinach) with tahini dressing
    Jicama & Carrot Slaw with Honey-Lime Dressing
    Warm Kale Salad with Caramelized Onions & Mushrooms
    Apple & Brussels Sprouts Slaw

    Is lentil chili healthy?

    According to the Harvard School of Public Health, lentils are a good source of fiber, potassium and folate. In addition, they also contain prebiotics (hello, gut health!) Plus, they’re a great source of plant-based protein.

    This vegetarian chili also contains black beans, which boast their own health benefits, including impressive levels of fiber and protein.

    Ladle dipping into a saucepan full of lentil chili with black beans.

    Other lentil recipes:

    Chorizo & Butternut Squash Lentil Soup
    Instant Pot Lentil Dal
    Instant Pot Lentil Soup with Sweet Potato

    Lentil and black bean chili in a large orange cast-iron saucepan.

    Vegan Lentil Chili Recipe

    The flavors in this Vegan Lentil Chili are rich, comforting and beyond delicious! You'll never miss the meat.
    4.83 from 29 votes
    Print Pin Share by Text Rate
    Course: Entrees
    Cuisine: Southwestern
    Keyword: Chili, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 5 minutes
    Servings: 4 Servings
    Calories: 295.6kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 2 teaspoons olive oil
    • ½ yellow onion chopped
    • 1 red bell pepper diced
    • 3 garlic cloves minced
    • ¼ cup chili powder
    • 2 teasoons dried oregano
    • 2 teaspoons ground cumin
    • 2 teaspoons unsweetened cocoa powder
    • ½ teaspoon ground cinnamon
    • ½ teaspoon kosher salt
    • 1 tablespoon tomato paste
    • 3 cups vegetable broth
    • 1 ¼ cups dry brown or green lentils
    • 1 (28 oz) can crushed tomatoes
    • 1 (14 oz) can black beans drained & rinsed
    • 3 tablespoons minced cilantro
    Prevent your screen from going dark

    Instructions

    • Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, stirring occasionally, about 5 minutes. Add the red bell pepper and cook for 2 minutes.
    • Add the garlic, chili powder, oregano, cumin, cocoa powder, cinnamon and salt. Cook, stirring constantly, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute.
    • Stir in the vegetable broth, lentils and crushed tomatoes. Bring to a boil, then reduce heat so that the mixture is simmering. Partially cover the saucepan and cook, stirring occasionally, until the lentils are tender, 30 to 35 minutes.
    • Stir in the black beans and cook for 5 minutes. Stir in the cilantro. Serve.

    Notes

    Weight Watchers Points: 1 (Blue - Freestyle SP) / 6 (Green) / 1 (Purple)
    Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

    Nutrition

    Serving: 1.5cups | Calories: 295.6kcal | Carbohydrates: 52.5g | Protein: 16.4g | Fat: 5g | Saturated Fat: 0.8g | Sodium: 1117.4mg | Fiber: 17.9g | Sugar: 12.8g
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    This post was first published on January 2, 2020 and updated with new text on June 15, 2021.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

    Signature

    7963Shares
    « Shrimp Stuffed Cucumber Boats
    Creamy Hummus Dressing Recipe »

    Want more easy, healthy recipes?

    Subscribe to get the recipes sent straight to your inbox.

      We won't send you spam. Unsubscribe at any time.

      Reader Interactions

      Comments

      1. Diane

        April 18, 2022 at 12:07 pm

        5 stars
        This is an amazing chili! I can’t get enough of it!!

        Reply
        • Dara

          April 18, 2022 at 12:24 pm

          That's so great to hear, Diane! Thank you for taking the time to comment.

          Reply
      2. Lindsay

        January 04, 2022 at 6:58 pm

        5 stars
        It was delicious! However, next time I may not add a full 1/4 cup of Chile powder (perhaps just 2-TBSP instead) because I used real New Mexico ground red chile powder and it was pretty spicy! I liked it, but my Father-in-Law (from Illinois) thought it was a little too hot! I thought it was delightfully filling meatless meal and the fresh cilantro and warm tortillas complemented it nicely!

        Reply
      3. Marta

        December 26, 2021 at 4:27 am

        This has been our go to chili recipe for the last year. Our family loves it!

        Reply
      4. Linda

        November 05, 2021 at 10:35 am

        5 stars
        Huge hit, will be making this again and again.

        Reply
        • Dara

          November 05, 2021 at 1:40 pm

          I'm so happy to hear that! Thank you for commenting, Linda.

          Reply
      5. Judy

        June 16, 2021 at 1:52 pm

        5 stars
        Looks wonderful! How could this be made in a slow cooker? Thanks so much for all the great recipes!

        Reply
        • Dara

          June 16, 2021 at 2:26 pm

          Hi Judy, I haven't made this in the slow cooker, so am not positive. However, when I've made lentil recipes in the slow cooker in the past, they typically cook in 4 hours on HIGH or 6 to 8 hours on LOW. I hope that helps!

          Reply
      6. Letha Austin

        March 08, 2021 at 4:51 pm

        5 stars
        So very good. I added kidney and garbanzo beans. Very tasty!

        Reply
      7. Kim

        February 04, 2021 at 9:50 am

        5 stars
        Dara, thanks so much for sharing this. I am always looking for new Meatless Monday recipes and this looks ideal. It is fantastic to have an alternative to a traditional chili.

        Reply
      8. Rachel

        August 03, 2020 at 4:34 am

        Are the lentils dried or prcooked?

        Reply
        • Dara

          August 03, 2020 at 12:07 pm

          Hi Rachel, the lentils are dried.

          Reply
          • Elizabeth

            March 17, 2022 at 8:30 am

            Are the lentils used in this recipe dry lentils?

            Reply
            • Dara

              March 18, 2022 at 5:44 pm

              Yes, they are.

              Reply
      9. Jen

        January 21, 2020 at 10:49 am

        5 stars
        So hearty and delicious!

        Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      • Facebook
      • Instagram
      • Pinterest
      • Twitter
      Photo of Dara Michalski.

      Hi there! Welcome to Cookin' Canuck.

      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

      More about me →

      Popular

      • Strawberry Nice Cream
      • Lemon Orzo Salad
      • Sautéed Corn, Zucchini & Blistered Tomatoes Recipe
      • Grilled Halloumi Cheese Recipe

      Footer

      ↑ back to top

      About

      • Meet Dara
      • Contact
      • Work With Me
      • FAQ
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Recipes

      • All Recipes
      • Main Dishes
      • Instant Pot Recipes
      • 30-Minute Meals

      I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

      Copyright © 2022 Cookin' Canuck