This lentil chili is a hearty one-pot meal that’s packed with spices and healthy fibre.
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Do lentils taste good in chili?
Lentils are a great addition to chili!
They’re an economical ingredient and full of fiber.
Especially when cooked from dried, they maintain a firm and pleasant texture that adds great bite and heartiness to any chili.
Lentils have a mild flavor that’s often described as “earthy”. That makes them a great complement to the variety of bold spices found in chili.
Most people are deficient in fibre (not protein, jeez) so adding lentils to your chili is an easy way to boost your fibre intake while also benefiting from healthy plant-based protein.
Can lentils replace meat?
Yep! Lentils are a standard in vegetarian and vegan cooking and are frequently used to replace meat in traditionally non-vegan dishes.
They’re high in protein and have a firm texture that’s ideal as a ground beef replacement.
When lentils are the star of the dish and not just a side dish, they will provide you with just as much protein as meat but without the saturated fat or cholesterol.
(And no, you don’t need to combine them to make a “complete protein”, it’s not 1975 anymore).
Lentils make a great bolognese, vegan shepherd’s pie, and stew.
If you’re interested in seeing just how versatile lentils are, check out this collection of over 60 vegan lentil recipes.
I rarely splurge on expensive fake meat substitutes and will use cheap and abundant lentils as my go-to meat substitute!
What type of lentils for chili?
You can use almost any type of lentils for chili.
This recipe that follows calls for brown lentils, which is the most common, cheap lentil and hold their shape well when cooked.
You can also use green lentils, which are similar to brown but a bit bigger in size.
I already have a recipe for red lentil chili for you to try.
Personally, I think yellow lentils are better suited to dahl, but you can also use them in chili if you want.
Ingredients
The ingredients for this lentil chili are very cheap and easy to find in any supermarket!
Lentils: I use dry brown lentils rather than canned for this recipe. They’re easy to cook, don’t require soaking and take on the flavor of the chili base as they cook.
Vegetables: The flavor base starts with one finely diced onion, garlic and chopped bell pepper. I used three colors of pepper for fun but you can use your favorite type if bell pepper.
Beans: In my opinion, kidney beans are the best chili bean. You can also use pinto beans, white beans or chickpeas. I use canned beans because cooking them from dry takes too long and requires pre-soaking.
Tomato: A couple tablespoons of tomato paste is great for thickening the liquid base of this chili. It also adds umami. Then, one can of diced tomato is added. You can use fire roasted or Rotel.
Stock: A good-quality, low-sodium vegetable stock makes the base of this vegan chili recipe.
Spices and seasonings: For this recipe I use standard chili spices as well as one unusual one. Chili powder, cumin, smoked paprika, bay and oregano are what gives it that typical chili flavor. Cocoa powder doesn’t make it taste like chocolate but rather adds earthiness and depth of flavor. You’ll definitely notice the difference if you don’t use it!
Basics: A couple tablespoons of olive oil to fry the vegetables. Salt and pepper to season!
How to make lentil chili
This homemade lentil chili is made in just one pot - ideal for easy clean up!
Prep: It’s a good idea to start by measuring out your lentils and giving them a rinse under cool water. They can sometimes be dusty. Also, pick out any small rocks you might see.
Drain and rinse the beans.
Finely dice one medium onion and two cloves of garlic. Chop up the bell pepper until you get a cup and a half.
Saute: Heat a couple tablespoons of olive oil in a large pot or Dutch oven.
Sauté the onion until soft and tender, then add the garlic and fry for another 30 seconds or so.
Add the bell pepper and sauté for a couple of minutes until tender.
Now add the tomato paste, chili powder, cumin, bay, paprika and oregano.
Fry, while stirring frequently so that the tomato paste doesn’t burn, for about a minute to bring out all the flavors of the spices.
Simmer: Add in the lentils, beans, cocoa powder, canned tomato and vegetable broth.
Raise the heat to bring the pot to a boil, then reduce the heat to a simmer and cover the pot with its lid.
Simmer until the lentils are cooked through and tender - about 20 to 30 minutes.
This recipe is quite a thick chili. Some people prefer it a bit thinner. You can add another couple splashes of vegetable stock or water to thin it out if preferred.
Season with salt and pepper and serve!
Variations and substitutions
Vegetables: You can kind of add lots of different veggies to chili: corn, zucchini, carrots, celery, spinach, etc. If you like vegetable chili, I have a popular sweet potato black bean chili recipe.
Seasonings: This chili recipe isn’t spicy but you can spice it up with some cayenne pepper, red pepper flakes or a couple diced jalapeño peppers. Coriander, cinnamon, or allspice are sometimes added. A splash of red wine vinegar, apple cider vinegar or balsamic vinegar can help brighten up the flavors.
Beans: I like kidney beans in chili but really any kind of bean can go in: black beans, pinto beans, white beans, chickpeas, etc.
Tomato: You can substitute a can of crushed tomato for the diced tomatoes or use whole tomatoes and break them up into chunks.
FAQs
Yes, brown and green lentils have a firm texture whereas red lentils and yellow lentils break down while cooking. For this recipe I don’t recommend substituting one type of lentil for another because of the differences in cooking.
Yes, you can use canned lentils for chili. If you want to substitute canned for dry in this recipe, you won’t need as much liquid or cooking time. Add the lentils and then cover with as much stock as needed. Simmer until heated through - 5 to 10 minutes.
Yes. First sauté the onions and garlic. Add the remaining ingredients to your slow cooker and cook for 6 - 8 hours.
Yes. First sauté the onions and garlic. Add the remaining ingredients and cook on high pressure for 10 minutes. Slow release the pressure.
Make ahead and storage tips
This lentil chili keeps well in the fridge stored in an airtight container for up to 4 days. It's a great recipe for meal prep.
It may thicken a bit as it cools but you can add a splash of vegetable stock to loosen it up again.
Lentil chili freezes very well. Allow the chili to cool then place in a freezer-safe container and freeze for up to 3 months.
To serve, allow to thaw in the fridge overnight, then reheat in a pot on the stove or in the microwave, adding a splash more of vegetable stock or water if necessary.
How to serve lentil chili
There are so many chili topping you can add to this lentil chili! Here are some ideas:
Chopped herbs such as cilantro, chives, or green onions; vegan sour cream or shredded vegan cheese; corn chips; avocado, fresh jalapeño slices; diced red onion or pico de gallo.
As a side dish, try fresh baked vegan cornbread, baked potato, tortilla chips with salsa or guacamole, rice, green salad, crusty bread, grilled cheese sandwich or coleslaw.
Lentil Chili
Ingredients
- 1 cup (220 grams) dried brown lentils
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 2 cloves of garlic minced
- 1 ½ cups (215 grams) diced bell pepper any color or a mix
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 bay leaf
- 1 can (15 oz / 400 grams) kidney beans drained and rinsed
- 1 can (15 oz / 400 grams) diced tomatoes diced tomatoes
- 2 ½ cups (600 ml) vegetable stock
- 1 tablespoon cocoa powder
- ½ teaspoon salt or to taste
- Freshly ground black pepper to taste
Instructions
- Place the lentils in a strainer and rinse with cool water. Pick out any small rocks or debris.
- Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion until soft and transparent - about 5 minutes. Add the garlic and fry for another 30 seconds. Add the bell pepper and fry until soft - 4 to 5 minutes.
- Add the tomato paste, cumin, chili powder, paprika, oregano and bay. Stir well to combine and fry, while stirring, for about a minute to bring out the flavors of the spices.
- Add the lentils, kidney beans, diced tomatoes, vegetable stock and cocoa powder. Bring to a boil then cover the pot with its lid and reduce to a simmer.
- Simmer until the lentils are tender and cooked through - about 20 to 30 minutes. Stir from time to time to ensure it isn’t sticking. If it seems that too much liquid is evaporating, add another splash of stock or water.
- Once cooked, stir in the salt and pepper to taste.
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