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Vegan recipes from my kitchen

Lentil chili with pinto & black beans

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Text: Lentil chili with pinto and black beans. Vegan & gluten-free. Bowls of lentil chili, red napkin, and spoons.

This hearty lentil chili is delightfully warming. It’s packed with pinto and black beans. Top it with non-dairy cheese, avocado, and green onions. Then add tortilla chips or crackers for dunking. It’s the ultimate cozy fall food. Vegan & gluten-free.

Red bowl of spicy lentil chili with beans. Topped with jalapeno peppers, avocado, and non-dairy cheese.

Like many people, when I stopped eating meat, I started eating a bunch of foods I’d ignored in the past. Amongst them, lentils!

At the time, there was an Armenian restaurant that was a big favorite of ours in Burbank. They made a lentil soup that I’d get every time we went.

Lentils have a heartiness about them and slight tinny-ness in flavor that I really enjoy.

They are downright tasty in their own right in dishes like vegan mushroom soup with lentils or my beloved vegan lentil recipe with caramelized onions.

But lentils also work surprisingly well as a meat substitute in recipes.

The texture is vaguely similar to ground beef. And that metallic edge in flavor works in a similar way.

Also, a half cup serving of lentils has 9 grams of protein and offers 20% of your iron for the day.

When I first went vegetarian, I often added lentils to pasta sauce, in place of ground beef. And lentils work really well as taco meat in a vegan burrito bowl.

Overhead lentil chili in beige bowl with non-dairy cheese, avocado, and onions.

Lentil chili with pinto & black beans

Now that there’s a chill in the air, I’m jonesing for hearty, comforting meals like chili.

(And all of you must be feeling the same way, because my vegan three bean chili recipe has been getting a lot of action!)

There are endless ways to make vegan chili – with beans, seitan, tofu, mushrooms… For added texture, Soy Curls work well in a vegan bean chili.

And of course, for a satisfying, full-bodied chili – lentils all the way!

They have bite & texture that adds welcome body to chili. And they go alongside pinto and black beans beautifully.

Lentil chili in red bowl with avocados, non-dairy cheese, onions, and jalapeno pepper slices.

What kind of lentils should I use?

For this recipe, I recommend brown lentils. They hold their shape well. French lentils du Puy are a little smaller, but they would also be fine here.

I do not recommend red lentils for this recipe. Red lentils don’t hold their shape when cooked. They become smooth.

They are better in curry lentil soup, where they add extra protein and thickness to the dish. However, when you’re looking for an addition that offers bite, red lentils aren’t the best choice.

(For more information on the difference between lentil types, check out this post from the Kitchn.)

Lentil chili with pinto and black beans in bowl with non-dairy cheese, cilantro, and avocado.

Lentils cook quickly, but pre-cooked are even faster!

Unlike beans, lentils don’t have to be soaked before cooking. Plus, they cook quickly – in about a half an hour. They’re the antithesis of dried beans, which take a lot longer.

However, if you REALLY want to shorten the time it takes to make lentil chili, use pre-cooked lentils!

Trader Joe's steamed lentils in box.

Trader Joe’s sells steamed lentils in the produce area. (Look in the refrigerated section.)

It comes with 2 ½ cups of lentils in the package, which is exactly what you’ll need for this recipe. So you can just dump in all of the lentils from the package. So easy!

How to make lentil chili:

Onions in a soup pot with spices.

Start by bringing a soup pot to a medium heat with oil. Sauté onions and garlic, until they are softened and fragrant.

Then add spices to the pot, and cook with the onions for about 30 seconds.

Lentil chili in soup pot wiht fire roasted tomatoes.

De-glaze the soup pot with water. Then add fire roasted tomatoes, black beans, pinto beans, salt, mustard, and hot sauce. (Here are my three top hot sauces.)

Don’t like spicy things? Leave out the hot sauce. Prefer a spicier chili? Add even more!

Lentil chili in soup pot with black and pinto beans.

Bring the chili to a simmer and cook for about fifteen minutes. That way the chili can thicken, and the flavors can blend.

I like to do one more thing at the end to make the chili a little thicker. I use an immersion blender inside of the soup pot for just 3 or 4 seconds.

You don’t want to make a chili bisque. You’re just looking to break up some of the beans and tomatoes.

There were still be plenty of whole beans left in the lentil chili. But by breaking them up some, it adds a thicker viscosity and heartiness to the soup.

And if you decide to use the chili on vegan chili cheese tater tots, a vegan chili dog, or vegan chili dog pizza, the chili itself will be able to hold its own.

Overhead lentil chili in bowl on table. Tortilla chips, avocado, and green onions.

Serve lentil chili with your choice of toppings

  • Cilantro
  • Green onions
  • Vegan sour cream
  • Shredded vegan cheese
  • Jalapeño pepper slices
  • Sliced avocado or easy guacamole
  • Tortilla chips or crackers

This spicy lentil chili is sure to take the edge off of the wind howling and leaves rustling outside. The warming stew & spices heat you from the inside out.

Lentil chili with pinto and black beans in red bowl with avocado slices, jalapeno peppers, and onions.

Red bowl of spicy lentil chili with beans. Topped with jalapeno peppers, avocado, and non-dairy cheese.

Spicy lentil chili with beans

Hearty lentil chili is loaded with pinto and black beans. It's the kind of full-meal-in-a-bowl that sticks with you on a blustery day.
5 from 5 votes
Print Pin Rate
Course: Soup
Cuisine: southwestern, Vegan
Keyword: gluten free, lentils, soup, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 5 people
Calories: 271kcal
Author: Cadry Nelson

Ingredients

  • 1/2 teaspoon organic canola oil
  • 1/2 medium yellow onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 2 teaspoons ancho chili powder
  • 1 1/2 cups water
  • 1 14.5 ounce can fire roasted chopped tomatoes
  • 2 1/2 cups 17.6 ounces cooked brown or green lentils
  • 1 1/2 cups black beans drained and rinsed
  • 1 1/2 cups pinto beans drained and rinsed
  • 1/2 teaspoon stoneground mustard
  • 1 teaspoon hot sauce optional
  • 1/2 teaspoon salt or to taste
  • Optional toppings: Chopped green onions, cilantro, grated non-dairy cheese, vegan sour cream, jalapeno pepper slices, tortilla chips, and/or crackers

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, 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: 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.
  • Serve chili with any or all of the optional toppings.

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
Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!
Disclosure: Post contains Amazon affiliate links.

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Posted On: October 8, 2018
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About Cadry

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 Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

Comments

  1. Dianne says

    October 8, 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 says

      October 9, 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
  2. Jenn says

    October 9, 2018 at 7:27 pm

    I made chili the other day too. This cooler weather just begs for a hearty steaming bowl. This recipe looks delicious! Love all the different flavors and textures in there!

    Reply
    • Cadry says

      October 11, 2018 at 8:11 am

      You’re so right! This is perfect chili weather. Thanks for the kind words, Jenn!

      Reply
  3. Shell says

    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 says

      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
  4. Alisa Fleming says

    October 12, 2018 at 8:50 am

    Talk about a hearty vegan chili! I’ve never used lentils in chili, and might need to give it a try on my next batch.

    Reply
    • Cadry says

      October 12, 2018 at 10:43 am

      Oh, yes. You should give it a whirl! It adds a really nice flavor and texture.

      Reply
  5. Becky Striepe says

    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 says

      October 16, 2018 at 9:06 am

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

      Reply
  6. Kathy Hester says

    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 says

      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
  7. Grace says

    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 says

      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
  8. Amber says

    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 says

      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

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Welcome

Hi, I'm Cadry Nelson. I'm the recipe creator, writer, and photographer behind Cadry's Kitchen.

Cadry's Kitchen is a vegan food & travel blog. It features plant-based comfort food classics that are ready in about 30 minutes.

You can also find travelogues & recommendations on where to eat vegan while traveling - even in unlikely places!

Contact me at cadryskitchen@gmail.com.

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