Hearty Vegan Lentil Chili – Cozy, Flavor-Packed Comfort Food

This Hearty Vegan Lentil Chili is the kind of meal you’ll want on repeat—rich, satisfying, and full of bold flavor. It’s the perfect weeknight dinner when you want something warm and nourishing without fuss. Lentils make it hearty without any meat, while spices, tomatoes, and veggies add depth and color.

It’s budget-friendly, freezer-friendly, and a great option for feeding a crowd. Top it however you like, and you’ve got a bowl of comfort that tastes even better the next day.

Hearty Vegan Lentil Chili - Cozy, Flavor-Packed Comfort Food

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil (or avocado oil)
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1–2 jalapeños, seeded and finely chopped (optional for heat)
• 1 1/2 cups dried brown or green lentils, rinsed
• 1 (28-ounce) can crushed tomatoes
• 1 (14-ounce) can diced tomatoes
• 3 cups vegetable broth (plus more as needed)
• 1 (15-ounce) can black beans or kidney beans, drained and rinsed (optional but recommended)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon unsweetened cocoa powder or a small square dark chocolate (optional, for depth)
• 1 tablespoon maple syrup or sugar (optional, balances acidity)
• Juice of 1/2 lime
• Fresh cilantro, chopped (for serving)
• Avocado, diced (for serving)
• Tortilla chips or warm cornbread (for serving)

Method

 

1. Sauté the aromatics: Heat the oil in a large pot over medium heat. Add onion, bell pepper, and carrots. Cook 6–8 minutes, stirring occasionally, until softened and lightly golden.
2. Add garlic and jalapeño: Stir in garlic and jalapeño. Cook 1 minute, just until fragrant. Don’t let the garlic brown.
3. Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir for 30 seconds to coat the veggies and release the spices’ flavor.
4. Build the base: Add lentils, crushed tomatoes, diced tomatoes, and vegetable broth. Stir well to combine and bring to a gentle boil.
5. Simmer: Reduce heat to low, cover partially, and simmer 25–30 minutes. Stir occasionally so nothing sticks. Add more broth if it looks too thick.
6. Add beans and balance: Stir in the black or kidney beans, cocoa or dark chocolate, and maple syrup if using. Simmer another 10–15 minutes, until lentils are tender but not mushy.
7. Finish: Stir in lime juice. Taste and adjust salt, pepper, and heat. If you want more heat, add a pinch of cayenne or hot sauce.
8. Serve: Ladle into bowls and top with cilantro and avocado. Add tortilla chips or cornbread on the side.

What Makes This Recipe So Good

• Deep, smoky flavor: A blend of chili powder, cumin, smoked paprika, and a touch of cocoa powder creates a rich, layered taste.
• Super satisfying: Lentils bring protein and fiber, so one bowl keeps you full for hours.
• Weeknight friendly: Simple steps, pantry ingredients, and minimal prep.
• Flexible: Swap veggies, change the spice level, or add beans—this chili adapts to what you have.
• Great for meal prep: Flavor improves overnight and it freezes beautifully.

Ingredients

• 2 tablespoons olive oil (or avocado oil)
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1–2 jalapeños, seeded and finely chopped (optional for heat)
• 1 1/2 cups dried brown or green lentils, rinsed
• 1 (28-ounce) can crushed tomatoes
• 1 (14-ounce) can diced tomatoes
• 3 cups vegetable broth (plus more as needed)
• 1 (15-ounce) can black beans or kidney beans, drained and rinsed (optional but recommended)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon unsweetened cocoa powder or a small square dark chocolate (optional, for depth)
• 1 tablespoon maple syrup or sugar (optional, balances acidity)
• Juice of 1/2 lime
• Fresh cilantro, chopped (for serving)
• Avocado, diced (for serving)
• Tortilla chips or warm cornbread (for serving)

How to Make It

1. Sauté the aromatics: Heat the oil in a large pot over medium heat. Add onion, bell pepper, and carrots.

   Cook 6–8 minutes, stirring occasionally, until softened and lightly golden.

2. Add garlic and jalapeño: Stir in garlic and jalapeño. Cook 1 minute, just until fragrant. Don’t let the garlic brown.
3. Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, salt, and pepper.

   Stir for 30 seconds to coat the veggies and release the spices’ flavor.

4. Build the base: Add lentils, crushed tomatoes, diced tomatoes, and vegetable broth. Stir well to combine and bring to a gentle boil.
5. Simmer: Reduce heat to low, cover partially, and simmer 25–30 minutes. Stir occasionally so nothing sticks.

   Add more broth if it looks too thick.

6. Add beans and balance: Stir in the black or kidney beans, cocoa or dark chocolate, and maple syrup if using. Simmer another 10–15 minutes, until lentils are tender but not mushy.
7. Finish: Stir in lime juice. Taste and adjust salt, pepper, and heat.

   If you want more heat, add a pinch of cayenne or hot sauce.

8. Serve: Ladle into bowls and top with cilantro and avocado. Add tortilla chips or cornbread on the side.

How to Store

• Fridge: Store in an airtight container for up to 5 days. The flavors deepen over time.
• Freezer: Cool completely, then freeze in portions for up to 3 months.

  Leave a little headspace for expansion.

• Reheat: Warm on the stove over medium heat, adding a splash of water or broth if it’s too thick. Microwave individual portions in 60–90 second bursts, stirring in between.

Health Benefits

• High in fiber: Lentils and beans support digestion, help keep you satisfied, and may support healthy cholesterol levels.
• Plant-based protein: Lentils supply a solid protein boost without saturated fat.
• Rich in micronutrients: Tomatoes bring lycopene; carrots add beta-carotene; spices contribute antioxidants.
• Heart-friendly: Minimal oil, no cholesterol, and lots of fiber make this a smart choice for heart health.
• Balanced meal: Pair with a whole grain or cornbread for a satisfying mix of complex carbs, protein, and healthy fats.

Pitfalls to Watch Out For

• Undercooked lentils: Taste a few lentils before serving. If still firm, keep simmering and add a splash more broth.
• Scorched bottom: Thick chili can stick.

  Stir every so often and keep the heat low once it’s simmering.

• Too acidic: Tomatoes can be sharp. A teaspoon of maple syrup or sugar, plus the cocoa, smooths things out.
• Flat flavor: Don’t skip blooming the spices. Finish with lime and salt to make everything pop.
• Too thick or too thin: Adjust with broth to loosen or simmer uncovered to reduce.

Variations You Can Try

• Smoky chipotle: Add 1–2 teaspoons minced chipotle in adobo for heat and smoke.
• Sweet potato boost: Stir in 2 cups diced sweet potato with the lentils for extra heartiness.
• Green lentil + corn: Use green lentils and add 1 cup frozen corn during the last 10 minutes for texture and sweetness.
• No-bean version: Skip the beans and add an extra 1/2 cup lentils or diced mushrooms.
• High-protein swap: Stir in crumbled extra-firm tofu or tempeh with the beans for more protein.
• Spice it your way: Add coriander, a pinch of cinnamon, or a dash of liquid smoke for depth.

FAQ

Can I use red lentils?

Red lentils break down quickly and will make a creamier, thicker chili.

If using them, reduce the simmer time and keep an eye on the texture. For more bite, stick to brown or green lentils.

How can I make it less spicy?

Skip the jalapeño and use mild chili powder. You can also add a dollop of dairy-free yogurt or a splash of plant-based milk when serving to cool the heat.

What if I don’t have crushed and diced tomatoes?

Use two 14-ounce cans of tomato sauce plus one can of diced tomatoes, or a 28-ounce can of whole tomatoes crushed by hand.

Adjust sweetness and salt to taste.

Can I make this in a slow cooker?

Yes. Sauté the onion, pepper, carrots, garlic, and spices on the stovetop first for best flavor. Transfer to a slow cooker with lentils, tomatoes, and broth.

Cook on low 6–7 hours or high 3–4 hours, then add beans and finish with lime.

How do I thicken the chili?

Simmer uncovered for 10–15 minutes to reduce. You can also mash a ladleful of chili against the pot to release starch from the lentils, which thickens the pot naturally.

What toppings go well with this chili?

Try avocado, cilantro, green onions, pickled jalapeños, crushed tortilla chips, dairy-free sour cream, hot sauce, or a squeeze of lime. A sprinkle of nutritional yeast adds a cheesy vibe.

Is this recipe gluten-free?

Yes, the chili itself is naturally gluten-free.

Just check labels on broth and toppings, and serve with gluten-free sides if needed.

Wrapping Up

This Hearty Vegan Lentil Chili is the kind of meal that checks all the boxes: simple to make, bold in flavor, and endlessly adaptable. It’s great for Sunday meal prep, busy weeknights, or a cozy weekend dinner with friends. Make a big pot, stash some in the freezer, and you’re set for satisfying, feel-good meals whenever you need them.

Add your favorite toppings, and enjoy every warm, spoonable bite.