I’m thrilled to share this Vegan Black Bean & Lentil Chili recipe with you! It’s one of those comforting meals that warms your soul, perfect for chilly nights or whenever you crave a hearty dish. The best part? It’s not just delicious—it’s also incredibly easy to throw together, taking around an hour, including prep.
What makes this chili truly special is its rich, robust flavor, combined with a delightful mix of textures from the black beans and lentils. It’s jam-packed with nutrients, making it an excellent choice for anyone, whether you’re vegan or just looking to enjoy a wholesome meal.
Why you’ll love vegan black bean & lentil chili
- Packed with protein and fiber.
- Quick and easy to make.
- Flavorful and satisfying.
- Perfect for meal prep and freezing.
- Makes for fewer dishes to wash.
What ingredients do I need for vegan black bean & lentil chili?
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup dried lentils, rinsed
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Ingredient notes & swaps:
- Use vegetable oil if you prefer.
- Red lentils can be a good substitute for green or brown lentils, but adjust cooking time as they cook faster.
- If you have a nightshade allergy, skip the bell pepper and add more carrots or zucchini for sweetness.
How do I make vegan black bean & lentil chili step-by-step?
Making this chili is straightforward! Start by sautéing your aromatics, then add the remaining ingredients and simmer until tender and delicious.
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, and bell pepper until soft, about 5 minutes.
- Stir in carrots, black beans, lentils, crushed tomatoes, vegetable broth, chili powder, and cumin.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes, until lentils are tender.
- Season with salt and pepper to taste.
- For a thicker chili, simmer uncovered for the last 10 minutes or mash some beans against the pot’s side.
- Serve hot, garnished with avocado slices or fresh cilantro.
Pro Tip: If you want more flavor, consider adding a splash of lime juice just before serving.
How should I serve it?
This chili is best served hot, with fresh avocado slices or a sprinkle of cilantro on top. It goes wonderfully with a side of cornbread or over a bed of fluffy rice to soak up all those amazing flavors.
Can I make it ahead? How do I store and reheat it?
Absolutely! This chili can be made up to three days in advance and stored in the fridge. It also freezes beautifully for up to three months. When you’re ready to enjoy it, simply reheat it on the stove over medium heat until warmed through.
How do I fix common issues?
If your chili turns out too dry, simply add a bit more vegetable broth and simmer until it reaches the desired consistency. For bland flavors, an extra pinch of salt or a dash of hot sauce can enhance the taste. If it’s too watery, let it simmer uncovered for a bit longer until it thickens up.
What variations can I try?
Feel free to customize your chili! You could add corn for sweetness or diced tomatoes with green chilies for extra heat. If you want a smoky flavor, consider adding a teaspoon of smoked paprika or chipotle powder.
FAQs
Can I use canned lentils instead of dried?
Yes, you can use canned lentils to cut down on cooking time. Just add them in the last 10-15 minutes of simmering.
Can I add meat to this chili?
Certainly! If you’re not sticking strictly to vegan, feel free to add ground meat or sausage. Just brown it before adding the vegetables.
What can I serve with vegan black bean & lentil chili?
Besides cornbread or rice, you can serve it with tortilla chips, on top of baked potatoes, or as a filling for tacos.
This vegan black bean and lentil chili is sure to become a favorite in your kitchen! Enjoy making it and savor the incredible flavors.
Vegan Black Bean & Lentil Chili
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, and bell pepper until soft, about 5 minutes.
- Stir in carrots, black beans, lentils, crushed tomatoes, vegetable broth, chili powder, and cumin.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes, until lentils are tender.
- Season with salt and pepper to taste.
- For a thicker chili, simmer uncovered for the last 10 minutes or mash some beans against the pot's side.
- Serve hot, garnished with avocado slices or fresh cilantro.