Lentil Chili Recipe
If you’re looking for a bowl of comfort—one that’s hearty, loaded with plant-based goodness, and always a crowd-pleaser—then this Lentil Chili Recipe is for you! The combination of earthy lentils, two types of beans, and a punchy trio of veggies delivers flavor and satisfaction in every spoonful. Simple to prepare yet bursting with color and spice, this chili works for busy weeknights, cozy gatherings, or meal prep for the week ahead. With robust spices and a final squeeze of lime, it’s wholesome, warming, and irresistibly delicious.
Ingredients You’ll Need
This Lentil Chili Recipe keeps it straightforward, relying on kitchen staples that each bring something special—rich texture, vibrant color, or layers of savory flavor. Don’t skip any ingredient; each one adds its own magic to the chili’s perfect blend.
- Olive oil: Adds a silky base and helps soften the vegetables, creating rich underlying flavor.
- Onion: Provides a subtle sweetness and aromatics as the backbone of the chili.
- Garlic: Brings warmth and depth—freshly minced is best for bold flavor.
- Red and green bell peppers: Deliver crunch and vibrant pops of color, balancing out the legumes.
- Diced tomatoes (canned): Offer juicy acidity and meld all the flavors together.
- Tomato paste: Intensifies the savory tomato base and thickens the chili.
- Vegetable broth: Provides essential liquid and helps all the flavors develop as the chili simmers.
- Dried brown or green lentils: The star legume—packed with protein and a nice, toothsome bite.
- Black beans and kidney beans (canned): Make each bite hearty and filling, adding protein and fiber.
- Chili powder: Adds gentle heat and signature chili flavor that sets this recipe apart.
- Ground cumin: Gives a warm, earthy undertone that’s essential in any chili.
- Smoked paprika: Offers a lovely smoky complexity, elevating the entire dish.
- Dried oregano: Infuses subtle herbal notes to round out the flavors.
- Salt and black pepper: Essential for seasoning and bringing out all the other flavors.
- Cayenne pepper (optional): For those who love extra heat, it adds a spicy kick.
- Lime juice: The bright finish that lifts the flavors just before serving.
- Chopped cilantro or green onions: A fresh green garnish that adds fragrance and a burst of color.
How to Make Lentil Chili Recipe
Step 1: Sauté the Aromatics
Start by heating your olive oil in a big pot or Dutch oven over medium heat. Once it shimmers, toss in the onion and let it soften for about 3 to 4 minutes—you’ll smell that comforting oniony aroma right away. Stir in the garlic, red bell pepper, and green bell pepper, sautéing for a couple more minutes until they start to soften, becoming the flavorful base of your Lentil Chili Recipe.
Step 2: Build the Body
Next, it’s time to add all the building blocks—diced tomatoes with their juices, tomato paste for extra depth, vegetable broth to give it that luscious brothy goodness, your rinsed lentils, black beans, and kidney beans. Pour it all in! These ingredients create the chili’s hearty texture and comforting mouthfeel.
Step 3: Spice Things Up
Now, sprinkle in your chili powder, cumin, smoked paprika, oregano, salt, pepper, and a pinch of cayenne if you’re feeling bold. Stir everything together thoroughly. These seasonings bring out the unmistakable chili aroma and flavor that will permeate your kitchen!
Step 4: Simmer to Perfection
Bring your pot to a gentle boil, then reduce the heat to low and slap on the lid. Let the chili simmer for about 30 to 35 minutes, stirring occasionally. The lentils will soak up the spiced broth and become tender, while the chili thickens into a delicious, spoon-coating stew. This part is truly where the Lentil Chili Recipe transforms from good to irresistible.
Step 5: Freshen and Finish
When those lentils are tender and the chili looks thick and hearty, squeeze in the fresh lime juice and give it a taste. Adjust seasoning if needed—sometimes a dash more salt or an extra squeeze of lime does wonders. Ladle up your chili while it’s piping hot and garnish with cilantro or green onions for a fresh, zippy finish.
How to Serve Lentil Chili Recipe
Garnishes
Don’t underestimate a good garnish! A scattering of chopped cilantro or green onions instantly adds a burst of fresh flavor and color. Want extra richness? Dollop on a spoonful of vegan sour cream or creamy avocado slices. For the cheese lovers, a little sprinkle of shredded cheddar takes it to the next level—everyone can customize their bowl just how they like.
Side Dishes
This Lentil Chili Recipe is hearty on its own, but it shines alongside warm cornbread, a simple green salad, or fluffy rice. Tortilla chips make a crunchy, fun side for scooping, while a baked sweet potato is perfect for a wholesome, filling meal.
Creative Ways to Present
For a party-ready twist, serve the chili in small mugs or mini bowls with lots of toppings set out buffet-style. You can also ladle it over a baked potato or use it as a filling for chili-stuffed bell peppers. Don’t be afraid to get creative—this chili makes for delicious leftovers, too!
Make Ahead and Storage
Storing Leftovers
Let your Lentil Chili Recipe cool completely before transferring it to a sealed container. It’ll last up to 5 days in the refrigerator without losing an ounce of flavor—plus, it tastes even better the next day as the flavors continue to mingle.
Freezing
This chili freezes beautifully. Divide it into individual portions and store in freezer-safe containers or bags for up to three months. Be sure to leave a little space at the top of the container in case the liquid expands as it freezes.
Reheating
Thaw frozen chili in the fridge overnight, then reheat on the stove over medium-low, stirring occasionally until piping hot. If it looks a bit thick, add a splash of water or broth to loosen it to your preferred consistency. Microwave reheating is a quick option, but stir halfway through for even heating.
FAQs
Can I use red lentils in this Lentil Chili Recipe?
Red lentils will make the chili creamier and less toothsome, since they break down much faster than brown or green lentils. For best texture, stick with brown or green, but if red is all you have, just reduce the simmer time by 10 minutes and watch for doneness.
Is this Lentil Chili Recipe spicy?
The recipe has a gentle warmth from chili powder and smoked paprika, but it isn’t overly spicy. You control the heat—add (or skip) cayenne pepper based on your family’s preference.
Can I make this chili in a slow cooker?
Absolutely! Sauté your onions, garlic, and peppers on the stovetop first, then add everything to the slow cooker and cook on low for 6–7 hours, or until the lentils are tender.
Can I add vegetables or swap the beans?
Definitely! This Lentil Chili Recipe is versatile—add corn, zucchini, or carrots for extra heft, or swap out the black beans or kidney beans for another canned bean you love. The base recipe adapts beautifully to your pantry and taste.
Is this recipe gluten-free and vegan?
Yes, it’s completely plant-based and gluten-free as written—perfect for just about any dietary need! Just check your vegetable broth to make sure it’s certified gluten-free if needed.
Final Thoughts
Once you try this Lentil Chili Recipe, you’ll understand why it earns rave reviews from chili lovers and first-timers alike. It’s easy, endlessly customizable, and packed with bold flavors, perfect for any night of the week. Grab your favorite toppings and dig in—I can’t wait for you to enjoy every satisfying bite!
Print
Lentil Chili Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Lentil Chili recipe is a hearty, flavorful, and nutritious option for a satisfying meal. Packed with protein and fiber, this vegan and gluten-free chili is easy to make and perfect for a cozy dinner.
Ingredients
For the Lentil Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (15-ounce) can diced tomatoes with juices
- 1 (6-ounce) can tomato paste
- 4 cups vegetable broth
- 1 1/2 cups dried brown or green lentils, rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- juice of 1 lime
- chopped cilantro or green onions for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
- Stir in garlic, red and green bell peppers, and cook for another 2–3 minutes.
- Add the diced tomatoes, tomato paste, vegetable broth, lentils, black beans, kidney beans, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Stir well to combine.
- Bring the chili to a boil, then reduce heat to low and cover. Simmer for 30–35 minutes, stirring occasionally, until lentils are tender and the chili is thick.
- Add lime juice, taste, and adjust seasoning as needed.
- Serve hot, garnished with chopped cilantro or green onions.
Notes
- This chili is hearty and perfect for meal prep.
- For added richness, stir in a spoonful of sour cream or shredded cheese before serving, or keep it vegan with avocado slices on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Vegetarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 17 g
- Protein: 20 g
- Cholesterol: 0 mg
