Lentil and Bean Chili

A hearty, protein-packed vegan Lentil and Bean Chili with rich, savory flavor that can be made in under an hour. The perfect warming bowl of soup for crisp and cozy nights!

One of my favorite memories making this chili was on Halloween several years ago. I hosted a bonfire in my driveway and served this soup with a colorful toppings bar. To me, chili is synonymous with October, and it is one of my absolute favorite comfort foods that just so happens to be easy and quick to make too. 🙂

I love this Lentil and Bean Chili because the lentils give the soup a meaty, hearty flavor, and the beans add an extra layer of satisfying texture. Together with the vegetables, this chili is rich, toasty, comforting, and wholesome.

Where Did Chili Originate?

Chili is believed to have originated in Texas-Mexico border towns. Its ingredients can certainly be traced back to Mexico, particularly the peppers and masa. In 1842, Sequoyah and a contingent of Cherokees traveled to the Rio Grande Valley to search for survivors form the 1839 Texan-Cherokee War. The travelers were fed a soup with meat and peppers that may be one of the first records of chili. During the 1880s, San Antonio was known for Hispanic food vendors called the "chili queens."

While it is traditional for chili to incorporate meat, the lentils take the place of protein in this filling vegan version. 😉

Why You'll Love This Lentil and Bean Chili Recipe

• Uses pantry staples: Between the lentils, beans, diced tomatoes, and vegetable broth, much of this ingredient list would be considered a pantry staple. This is a great recipe to stock up on ingredients for anytime you need something easy and comforting to make!
• Full of protein and other nutrients: There are 18g of protein in a cup of cooked lentils, and just over 15g of protein in a cup of beans. High-protein lentils and beans are also full of vitamins and minerals like folate, iron, potassium, and magnesium.
• Warm, comfort food: Chili is like a hug for your soul! This comforting soup is filling, and the added toppings make the texture and flavor even more satisfying.
• One-pot, easy to make: With everything being made in one pot, this is an easy dish to make. Once all of the ingredients are added, the chili only takes 30 minutes to cook—and this is time you can spend doing something else while you let it simmer!
• It's versatile! Chili is a canvas for you to create your own delicious variation. Add any other plant-based proteins, beans, or vegetables to this dish.

What are Lentils?

Lentils are sometimes called pulses, and they are a legume similar to beans. This plant food is high in protein, even more so than beans! Lentils are low in fat, but they are high in fiber.

What Type of Lentils to Use for Chili

There are so many different kinds of lentils. There are French green lentils, which I use in my French Lentil Soup with Mushrooms. These lentils, also called Puy lentils are more tender with an al dente texture that's perfect for salads and bowls. Red and yellow lentils are smaller and slightly sweeter. They lack skins, so they tend to break down when they cook, resulting in a creamier consistency that's common in Indian or Middle Eastern dishes.

For this recipe, I recommend flat green or brown lentils. These are widely available at most grocery stores, and they are large and flat. When cooked, these lentils soften in texture but they maintain their shape. Green and brown lentils are ideal for soups!

Is Lentil Chili Healthy?

Yes! This Lentil and Bean Chili recipe is high in protein, fiber, vitamins, and minerals, plus it's relatively low in fat. Between the lentils, beans, and vegetables, this plant-based chili is bursting with nutrients. It's wonderful when comfort foods are just as nutritious as they are satisfying!

How to Cook Lentils in Chili

You can cook the lentils directly in the chili, which will save you prep time and make the process a whole lot easier!

Before adding the lentils to your chili, rinse them through a fine mesh strainer. Once added to the pot, they should only require about 30 minutes to cook and become tender.

The recipe adds enough vegetable broth so that the lentils can soak up liquid and cook, while maintaining a soup-like consistency. If your chili becomes too thick, you can always add more vegetable broth as needed. If you prefer a thicker consistency, you can always start with 4 cups of vegetable broth, adding more liquid later if needed.

Ingredients and Variations

The soup begins with an aromatic base of diced yellow onions sautéed in olive oil. Minced garlic adds to this pungent foundation, and both the diced carrots and red bell pepper add a subtle sweetness.

Then the spices are added: chili powder, paprika, cumin, oregano, red pepper flakes, salt, and pepper. I love this combination of warm, toasty, spicy, and earthy flavors!

Adobo sauce is added for smoky heat. Tomato paste helps thicken the soup's texture, while adding more crucial tomato flavor. Maple syrup adds a touch more sweetness, and diced fire roasted tomatoes give the chili that fiery flavor that is so quintessential!

I use a combination of three types of beans: black beans, pinto beans, kidney beans. This gives the chili a more interesting color, while also layering in various flavors unique to each hearty bean.

I like to use vegetable broth to cook the lentils and combine the chili together because it has a savory, rich flavor that's much more interesting than simply using water. The broth also cooks the lentils, which are added to offer complex texture and "meaty" flavor.

When it comes to toppings, I love using vegan sour cream, vegan shredded cheese, avocado, tortilla chips, hot sauce, and lime. But anything goes here! Add any toppings you wish. 🙂

Recipe Variations

• Vegetables: I like to always include onion and bell pepper in my chili, but you could add so many other vegetables. Celery, corn, and even jalapeño or poblano pepper make great additions!
• Lentils and beans: You can try different types of lentils in this recipe, or you can use 3 cans of one type of bean, or switch up the types of beans. I've also made this chili with seitan chorizo before. Plant-based meats or riced cauliflower would work well here too.

How to Make Lentil and Bean Chili

Heat olive oil in a large soup pot over medium heat. Once warm, add the onion and cook for about 2 minutes, or until the onions turn translucent.

Add the garlic and carrots, and continue to cook for another minute or two. Then add the red bell pepper, along with the spices. Stir to combine everything well. Cook for 5 minutes.

Add the remaining ingredients, stir, and turn the heat to high.

Bring to a boil. Once the chili starts bubbling, simmer partially covered for 30 minutes or until the lentils are tender.

Serve hot with desired toppings!

Serving Ideas

There are two great ways to enjoy chili: loaded with toppings or with warm cornbread. Or both! You can also enjoy this Lentil and Bean Chili recipe with my Vegan Queso drizzled over top.

Toppings Suggestions

• Vegan sour cream
• Vegan shredded cheese
• Diced or sliced avocado
• Sliced scallions
• Diced red onion
• Sliced jalapeño
• Fresh cilantro
• Crushed tortilla chips
• Lime juice
• Hot sauce

Storage, Freezing & Reheating

This chili recipe will taste even better the next day! Store in an airtight container and keep in the fridge for 5 days. While you can reheat the chili in the microwave, it's easy to pour back into a pot on the stove until hot.

I also recommend freezing this chili recipe so you have more for later! Let it cool completely, then pour the chili into a freezer-friendly container or into large ziplock bags. Freeze for up to 3 months. To thaw, place the chili in the fridge overnight.

More Comfort Food Mains You'll Love!

• Vegan Sweet Potato Enchiladas
• Vegan Supreme Pizza
• Coconut Curry Noodles
• Tofu Nachos with Sunflower Seed Queso
• French Lentil Soup with Mushrooms

📖 Recipe