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    Home » Soups

    One-pot lentil chili with beans

    Published: Oct 8, 2018 · Modified: May 11, 2023 by Cadry Nelson
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Text overlay: Lentil chili with beans. Bowl of meatless chili.

    This hearty bean and lentil chili is delightfully warming.

    It’s packed with brown lentils, pinto and black beans, plus fire roasted tomatoes.

    Top it with vegan cheese, avocado, and green onions.

    Then add tortilla chips or crackers for dunking. Vegan and gluten free.

    Jalapenos and avocado on black bean and lentil chili.

    Lentil bean chili is hearty and satiating. It’s one of those filling, one-pot meals that really sticks with you.

    It’s flavorful, comforting, and filled with warming spices.

    Lentils have a great bite, texture, and slight tinniness that makes them a surprisingly delicious substitute for ground beef.

    Plus, a half-cup serving of lentils has 9 grams of protein. It offers 20% of your iron for the day. It’s low in fat, and high in fiber.

    This vegetarian chili recipe makes the most of pantry and refrigerator staples.

    Thanks to canned beans and pre-cooked lentils, it’s ready in less than half an hour. Great for a quick and easy weeknight meal!

    In this post:

    Jump to:
    • Ingredients
    • Step by step instructions
    • Topping ideas
    • Make it your own
    • Serving ideas
    • Ways to repurpose leftovers
    • How to store & reheat
    • More chili recipes
    • 📖 Recipe

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Labeled ingredients for lentil chili.

    Oil: Any neutral-flavored cooking oil will work here. If you’d prefer an oil-free dish, saute onions & garlic in water instead.

    Lentils: I recommend using pre-cooked lentils. They’re one of my favorite cooking shortcuts. Trader Joe’s sells steamed lentils in the refrigerated section of the produce area. Just dump in the whole package for this recipe.

    If you’d prefer, you can make green or brown lentils from scratch instead. In total, you’ll need 2 ½ cups of cooked lentils.

    Produce: Onion & garlic.

    Spices: Coriander, cumin, and ancho chili powder. Ancho chili powder is made with just one ingredient (dried poblano peppers), while standard chili powder is a blend. You can use either one, but ancho chili powder is my favorite.

    Canned items: Fire roasted chopped tomatoes (with juices), black beans, and pinto beans.

    Stoneground mustard: Just a dab adds tang. It can be replaced with yellow mustard.

    Hot sauce: I recommend a vinegar-based jalapeno hot sauce here. Add more, less, or omit entirely to suit your palate.

    Salt: A pinch of salt brings it all together.

    Step by step instructions

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Onions and garlic in pot with spices.

    Sauté onions and garlic in a pot with oil, until softened and fragrant.

    Add spices & cook with onions.

    De-glaze the soup pot with water.

    Fire roasted tomatoes in soup pot with beans.

    Then add the following:

    • Fire roasted tomatoes with juices
    • Black beans
    • Pinto beans
    • Salt
    • Mustard
    • Hot sauce

    Bring to a simmer. Cook for about 15 minutes.

    Lentil chili in large soup pot.

    Optional but recommended: For a thicker chili, pulse an immersion blender inside of the pot for 3 or 4 seconds to break up some of the beans and tomatoes.

    By breaking them up some, it adds a thicker viscosity & heartiness to the soup.

    Topping ideas

    Overhead meatless chili in bowl by tortilla chips and onions.

    Brown lentil chili is infinitely more fun with tasty toppings. They add to the taste and texture.

    Top with any or all of the following:

    • Cilantro
    • Green onions or pickled red onions
    • Vegan sour cream
    • Shredded vegan cheese
    • Quick pickled jalapeños
    • Sliced avocado or guacamole
    • Air fryer tortilla strips or tortilla chips
    • Crackers
    • Air fryer croutons

    Make it your own

    Avocado and vegan cheese on lentil chili.

    You can make this bean and lentil chili your own by varying the ingredients.

    Make the beans and lentils from scratch

    Remember when using dried beans that you’ll need to soak them ahead of time.

    You’ll need 1 ½ cups of cooked beans to replace one can.

    Dried lentils don’t have to be soaked before using.

    I recommend brown or green lentils. French lentils du Puy would also work.

    I don’t recommend red lentils, which disintegrate in liquid. They don’t have the toothsome bite you want here.

    Vary the beans

    Any of the beans can be replaced with a different type.

    Use kidney beans, chickpeas, or navy beans.

    Vary or add more veggies

    You can fill this chili out with the veggies of your choosing.

    Add corn, red bell peppers, carrots, zucchini, and/or mushrooms.

    Replace the onions with shallots or leeks.

    Nix the fire roasted tomatoes

    I like the added smoky flavor you get from fire roasted tomatoes. However, they can easily be replaced.

    Instead of fire roasted tomatoes, use plain canned diced tomatoes or jarred salsa.

    Vary the spices

    Add other seasonings like paprika, granulated onion, granulated garlic, red pepper flakes, and/or oregano.

    Instead of ancho chili powder, use standard chili powder.

    Vary the hot sauce

    If you like a lot of heat, add more hot sauce or hotter hot sauce.

    If you’re heat averse, leave it out.

    Serving ideas

    Overhead lentil bean chili with avocado and cilantro.

    Chili is a full meal in a bowl. So it doesn’t really need a side dish.

    But if you’d like to fill out the dinner, lentil chili goes well with any of these side dishes.

    • Southwest salad
    • Air fryer polenta fries
    • Onion rings
    • Vegan jalapeño poppers
    • Black bean corn avocado salad
    • Vegan corn cakes

    Ways to repurpose leftovers

    Lentil chili is one of those flavorful dishes that actually gets MORE delicious after a day or two in the fridge.

    If you’re looking for more ways to enjoy it than by the bowlful, here are some ideas.

    • Use a half cup in vegan chili cheese dip
    • Slather it on a vegan chili dog
    • Use it on chili dog pizza
    • Use it to smother loaded tater tots
    • Pour it over an air fried baked potato or baked fries

    How to store & reheat

    Store leftovers in a covered container in the refrigerator.

    It will keep for about 5 days.

    It also freezes beautifully.

    Put it into a freezer proof container. Then freeze until you’re ready to eat it.

    It will keep for up to 3 months in the freezer.

    When you’re ready to enjoy it, move it to the refrigerator to thaw.

    Reheat in the microwave or on the stove until warm.

    More chili recipes

    Are you a big chili fan?

    Here are more chili-style recipes I know you’ll enjoy.

    • Three bean chili
    • Meatless chili with Soy Curls
    • Vegan tortilla soup
    Lentil and black bean chili with jalapenos and avocado.

    📖 Recipe

    Vegan lentil chili in bowl with tortilla chip.

    Lentil chili with beans

    Author: Cadry Nelson
    5 from 7 votes
    Hearty lentil chili is loaded with pinto and black beans. With fire roasted tomatoes, onions, and garlic, it's the kind of full-meal-in-a-bowl that sticks with you.
    Pro tip: Using pre-cooked lentils is a convenient time saver!
    Finish the chili was your favorite toppings like green onions, non-dairy cheese, or vegan sour cream.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 22 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 5 people
    Course: Soup
    Cuisine: southwestern, Vegan
    Keyword: gluten free, lentil stew
    Prevent your screen from going dark

    Ingredients

    • ½ teaspoon organic canola oil or your preferred oil
    • ½ medium onion chopped
    • 2 cloves garlic minced
    • 2 teaspoons coriander
    • 2 teaspoons cumin
    • 2 teaspoons ancho chili powder
    • 1 ½ cups water
    • 1 (14.5 ounce) can fire roasted chopped tomatoes with juices
    • 2 ½ cups (17.6 ounces) cooked lentils brown or green
    • 1 ½ cups black beans drained and rinsed
    • 1 ½ cups pinto beans drained and rinsed
    • ½ teaspoon stoneground mustard
    • 1 teaspoon hot sauce optional
    • ½ teaspoon salt or to taste

    Instructions

    • Bring a soup pot to a medium heat with oil. Saute onion and garlic for a few minutes, until translucent and fragrant.
    • Add coriander, cumin, and ancho chili powder to pot. Saute with onions and garlic for about 30 seconds.
    • Then add the following to the soup pot: water, fire roasted chopped tomatoes with juices, lentils, black beans, pinto beans, mustard, hot sauce (if using), and salt.
    • Bring the chili to a simmer. Cook for fifteen minutes, allowing the flavors to meld and the chili to thicken.
    • Optional but recommended: After the chili has thickened, use an immersion blender in the soup pot for 3 or 4 seconds to break up some of the tomatoes and beans. It also thickens the soup further.
      You don't want to blend the chili completely. It should still be chunky. However, a few seconds with the immersion blender gives some added texture and thickens the chili even more.
      After blending, allow the chili to cook for a few more minutes.
    • Ladle the chili into bowls.
      Serve with your choice of toppings, crackers, or tortilla chips.

    Notes

    If you use Trader Joe’s steamed lentils (pictured in this blog post), one 17.6 ounce package is exactly what you’ll need for this recipe.
    Leftovers will keep in a covered container in the refrigerator for about 5 days. They can also be frozen for up to 3 months. Thaw in the refrigerator.
    Reheat in the microwave or in a pot on the stove until warm.
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    Nutrition

    Calories: 271kcal | Carbohydrates: 47g | Protein: 18g | Fat: 1g | Sodium: 281mg | Potassium: 818mg | Fiber: 17g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 3.9mg | Calcium: 73mg | Iron: 6.1mg

    More Soups

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      One pot vegan chicken noodle soup
    • Loaded vegan baked potato soup.
      Creamy vegan potato soup (dairy free)
    • Bowl of vegan ramen noodles with corn, jalapenos, peas, cucumbers, and pickled onions.
      Vegan ramen noodles with tahini miso broth
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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

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    1. Penny

      February 11, 2020 at 1:59 pm

      5 stars
      I love how simple this chili recipe is, I wanted something healthy for lunch and discovered I already had all of the ingredients to make it (I used canned beans & lentils), and it was perfect on top of an air fried baked potato topped with vegan cream cheese and chives!

      Reply
      • Cadry

        February 12, 2020 at 12:07 pm

        I’m so glad you enjoyed the chili, Penny! And great idea to put it on top of an air fryer baked potato. Sounds like a perfect lunch!

        Reply
    2. Amber

      March 13, 2019 at 11:31 am

      5 stars
      This was a damn good chili. I’ve never used ancho chili powder or coriander before in a recipe and was very happy with the flavors they added to this chili. And a very satisfying mouth-feel, too.

      Reply
      • Cadry

        March 14, 2019 at 11:48 am

        I’m so glad to hear it, Amber! Thanks for coming back to leave a review & rating. So appreciated!

        Reply
    3. Grace

      October 15, 2018 at 7:17 pm

      5 stars
      So yummy! I had never cooked with brown lentils before. I added some fire roasted corn from Trader Joe’s which was a nice touch! Also a fairly inexpensive meal prep for a college kid on a budget, love your blog 🙂

      Reply
      • Cadry

        October 16, 2018 at 9:08 am

        That’s great, Grace! Fire roasted corn sounds like a terrific addition. Thanks for the kind words, and I’m so glad you enjoyed the recipe!

        Reply
    4. Kathy Hester

      October 15, 2018 at 9:07 am

      5 stars
      Loving all the cold weather recipes I have been finding. Vegan Chili makes a great meal for everyone to enjoy.

      Reply
      • Cadry

        October 16, 2018 at 9:07 am

        Yes, there’s been a big change from all of the juicy, raw recipes of summer! It’s time to make something warm & cozy to combat the chill in the air.

        Reply
    5. Becky Striepe

      October 15, 2018 at 8:40 am

      5 stars
      It’s finally chili weather here in Atlanta, and I definitely need to make this for my fam!

      Reply
      • Cadry

        October 16, 2018 at 9:06 am

        I’m glad chili weather has finally arrived. I hope you & your family enjoy it!

        Reply
    6. Shell

      October 10, 2018 at 1:11 pm

      5 stars
      This chili looks perfect for this time of year. I’ve never cooked with lentils before. They seem to be a great addition to a dish like this.

      Reply
      • Cadry

        October 11, 2018 at 8:13 am

        Oh, wow! You’ve never cooked with lentils? You really should. They’re so tasty, quick, and multi-purpose.

        Reply
    7. Dianne

      October 08, 2018 at 11:09 am

      It’s cold and gloomy here today, and I could really go for a bowl of this right now! I never think to put lentils in my chili. Thanks for the reminder and the yummy recipe!

      Reply
      • Cadry

        October 09, 2018 at 7:45 am

        I’m sorry to hear that it’s cold and gloomy there, but chili sounds like the perfect cure!

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (16 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

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