One-pot lentil chili with beans

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:

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.

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.

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.

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.

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 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.

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

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

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.

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