Bean and Lentil Chili Recipe (Vegan)

The weather is gloomy and the leaves are slowly falling off the trees. Guys, it’s November. When did this happen? I’m still in denial that it’s no longer summer and the year is almost over. However, one good thing about colder weather is cuddling up to a warming bowl of vegan lentil chili. Chili is such an easy and budget-friendly meal to make for the whole family. Plus, it can easily be put in the freezer if you want to meal prep or save some for one of those too-busy weeks. This bean and lentil chili recipe was made with three different beans and Bob’s Red Mill lentils, which means it’s jammed with nutrition, it’s seriously one of my fav vegan lentil recipes.

Why you’ll love this lentil chili: 

• Quick: There is only 15-minutes of prep time for this recipe, the rest is just cooking it up and letting all the flavors marinate together 
• Healthy & Filling: The health benefits of the beans combined with the lentils not only make this dish healthy but very filling 
• Comforting: Is there anything better in the colder months than a big bowl of steaming hot chili? I think not!
• Versatile: The best part about chili is it’s pretty hard to screw it up. Experiment with the beans you have on hand for different textures and deliciousness 

Ingredient Notes:

Beans: For this vegan lentil chili recipe I used three different kinds of beans, however, the best part about chili is that it’s so versatile you can throw in whatever vegetables and beans you want or have in the cupboard. I used:

• Kidney beans
• Black beans
• Romano beans

What’s so great about beans? Well let me tell you. First off they have so many health benefits, and are packed with protein which is incredibly beneficial in a vegan diet. First off, beans are high in amino acids which are the building blocks of protein. Secondly, they are high in folate which can help with weakness, fatigue, heart palpitations, loss of appetite and irritability. Vegan bean recipes are some of my favs to make!

Fun fact! Dried beans contain nearly double the folate than canned beans. However, both still have folate.

Beans also include:

• Zinc
• Iron
• Magnesium
• Fiber
• Polyphenols (an antioxidant)

Not to mention that they also help with heart health, reduce your risk of cancer, preventing a fatty liver, and help improve your gut health. Now you know why they call it the “glorious fruit”.

Lentils: Lentils range in colors from green, brown, black, coral, orange, and the list goes on. Bob’s Red Mill sells both green and red lentils, and you can use either in this recipe. Is there a difference between types of lentils? Green lentils retain their shape a bit better than red, and red lentils often disintegrate more when cooking but they are still great when using them for soups or chilis like vegan bean recipes or vegan lentil recipes.

Each type of lentil has different flavors and textures, but all are very versatile when using in a recipe. They also are incredibly easy to prepare, and super easy to digest. I find sometimes almost too easy to digest… if you know what I mean ;)!

Lentils are loaded with nutrients and health benefits like:

• Protein and fiber
• Help support a healthy heart
• Good source of iron
• Source of molybdenum and folate
• Vitamin B1 & B6
• Zinc
• Pantothenic acid
• Potassium
• Plus, they’re vegan!

How to make lentil chili: 

1. Into a large pot, sauté the onion on medium heat for around 5 minutes or until translucent.
2. Add in your finely chopped pepper and sauté for another 5 minutes or until soft.
3. Now add your seasoning, jalapeno pepper, spices and garlic. Cook for another minute and give it all a good stir.
4. Next add the canned tomatoes (with juice), vegetable stock and tomato paste. You want to stir this till well combined then increase your heat to high.
5. Lastly, add your beans and reduce heat to medium. Cook till thickened for another 30-40 minutes. Stir frequently to avoid burning.
6. Garnish with cilantro and green onion.

Tip: if you have some vegan meltable cheese on hand, then this is where you spice things up!

FAQ & Expert Tips: 

Can I freeze this chili? Yes! Put it into a tightly sealed container once completely cooled and when you’re ready to reheat, thaw it out and warm it up in a pot. 

Can I use any beans in this recipe? Absolutely! Switch it up or use what you have on hand. Chili is hard to screw up and is very versatile. Use your favorite beans. 

What’s the best type of lentils for chili? What you want is a lentil that will hold it’s shape in cooking. I used green but you can also use brown, red and yellow tend to split/disintegrate so you’ll get a completely different texture. Here is a great guide on types of lentils.

Other recipes you’ll love:

I really think you’ll love this easy, perfect-for-fall, versatile lentil chili recipe. How do you like to make your chili? Share your tips below in the comments as I’d love to hear! And if you’re looking for more recipes to use beans in, I’ve got a ton. Here are some of my favs:

• Vegan Grits & Creamy Beans & Collards
• Refried Beans & Avocado Tacos
• Hearty Vegetable + Mixed Bean Stew
• Vegan BBQ Black Bean Meatballs
• Vegetable Soup with Vegan Dumplings
• 6 Easy Tofu Marinade Recipes

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

Bean and Lentil Chili Recipe (Vegan)

4.84 from 6 votes

This simple lentil chili recipe is plant-based, easy-to-make, and perfect to warm you from the inside out during the winter months.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main

Cuisine Vegan

Servings 6 -8

Calories 166 kcal

Ingredients

  

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• 2 tbsp. extra virgin olive oil
• 1 cup sweet white onion finely chopped
• 1 cup red pepper finely chopped
• 1 medium jalapeno seeded, finely chopped 2 tbsp. chili powder
• 1 tbsp. oregano dried
• 1 tbsp. cumin powder
• 1 tsp. smoked paprika
• dash of cinnamon
• 1/8 tsp. cayenne pepper
• 2 cloves garlic pressed
• 3 cups canned roma tomatoes unsalted
• 2 cups vegetable stock - unsalted
• 1 tbsp. tomato paste
• 1 398 mL can red kidney beans, drained and rinsed
• 1 398 mL can of romano beans, drained and rinsed
• 1 398mL can black bean, drained and rinsed
• 1 cup cooked green lentils I used Bob's Red Mill
• Garnish with: Cilantro chopped Green onion

Instructions

 

• Into a large pot, sauté the onion on medium heat for around 5 minutes or until translucent.
• Add in your finely chopped pepper and sauté for another 5 minutes or until soft.
• Now add your seasoning, jalapeno pepper, spices and garlic. Cook for another minute and give it all a good stir.
• Next add the canned tomatoes (with juice), vegetable stock and tomato paste. You want to stir this till well combined then increase your heat to high.
• Lastly, add your beans and reduce heat to medium. Cook till thickened for another 30-40 minutes. Stir frequently to avoid burning.
• Garnish with cilantro and green onion.
• Enjoy hot! Tip: if you have some vegan meltable cheese on hand, then this is where you spice things up!

Notes

Freezer friendly.  To freeze, let the chili completely cool before transferring into a tight sealed container and place into your freezer.  To reheat simply thaw and transfer to a pot and cook till hot throughout.

Nutrition

Serving: 8 | Calories: 166kcal | Carbohydrates: 49.5g | Protein: 16.3g | Fat: 6.5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.7g | Sodium: 597.8mg | Fiber: 15.7g | Sugar: 5g

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4.84 from 6 votes