Vegan Black Bean Chili with Lentils Recipe

Introduction

This vegan chili recipe with black beans is hearty, flavorful, and perfect for a cozy meal. Packed with spices, lentils, and fresh ingredients, it’s a satisfying and nutritious dish that everyone will love.

Ingredients

• 1 tablespoon olive oil
• 1 red onion, diced
• 5 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 teaspoon sugar
• 1 (14.5-ounce) can diced tomatoes
• 2 teaspoons diced chipotles in adobo
• 3 (15-ounce) cans black beans, drained and rinsed
• 1 cup uncooked split red lentils
• 2 (15-ounce) cans tomato sauce
• 2–3 cups vegetable broth
• Juice of 1 lime
• Kosher salt, to taste
• Fresh cracked pepper, to taste

Garnish options: Fritos, vegan sour cream, fresh chopped cilantro, sliced jalapeno

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion along with a large pinch of salt and pepper. Cook for 4-5 minutes, stirring frequently, until the onion is soft.
2. Step 2: Add minced garlic, chili powder, cumin, and sugar. Cook for another minute while stirring frequently to release the spices’ aroma.
3. Step 3: Stir in the diced tomatoes, chipotles in adobo, black beans, lentils, and a generous pinch of salt and pepper.
4. Step 4: Pour in the tomato sauce and 2 cups of vegetable broth. Cover the pot, increase heat to medium-high, and bring the chili to a simmer.
5. Step 5: Reduce heat to medium-low and simmer for 5-7 minutes, stirring frequently, until lentils are tender. If desired, add an additional cup of vegetable broth for a thinner consistency.
6. Step 6: Stir in the lime juice and adjust the seasoning with salt and pepper to taste.
7. Step 7: Serve hot, garnished with Fritos, vegan sour cream, fresh cilantro, and sliced jalapenos if desired.

Tips & Variations

• Don’t simmer the chili for longer than 7 minutes to avoid mushy lentils; stirring frequently helps cook the lentils evenly and prevents sticking.
• For extra depth, try adding a teaspoon of smoked paprika or a splash of soy sauce.
• If you prefer a thicker chili, reduce the amount of vegetable broth or simmer uncovered for a few extra minutes.
• Serve over baked sweet potatoes for a comforting variation.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze the chili for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans?

Yes, you can substitute black beans with kidney beans, pinto beans, or a mix of your favorites. Just ensure each is drained and rinsed before adding.

Is this recipe very spicy?

The chili has a mild to moderate heat level due to the chipotles in adobo. Adjust the amount to your taste or omit if you prefer less spice.

Vegan Black Bean Chili with Lentils Recipe

Print Recipe

★★★★★

5 from 184 reviews

This hearty Vegan Chili recipe combines black beans, red lentils, and rich spices to create a flavorful, nutritious, and comforting meal. Perfect for a cozy dinner, it simmers gently on the stovetop and is garnished with crunchy Fritos, vegan sour cream, fresh cilantro, and jalapeno slices for an extra kick.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chili Base

• 1 tablespoon olive oil
• 1 red onion, diced
• 5 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 teaspoon sugar

Beans & Lentils

• 3 (15-ounce) cans black beans, drained and rinsed
• 1 cup uncooked split red lentils

Tomatoes & Liquids

• 1 (14.5-ounce) can diced tomatoes
• 2 (15-ounce) cans tomato sauce
• 2–3 cups vegetable broth
• 2 teaspoons diced chipotles in adobo

Seasonings

• Juice of 1 lime
• Kosher salt, to taste
• Fresh cracked pepper, to taste

Garnishes

• Fritos
• Vegan sour cream
• Fresh chopped cilantro
• Sliced jalapeno

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion along with a large pinch of salt and pepper. Cook for 4-5 minutes, stirring frequently until the onion softens and becomes translucent.
2. Add Spices & Garlic: Stir in minced garlic, chili powder, cumin, and sugar. Cook for another minute, stirring continuously to toast the spices and release their flavors.
3. Combine Main Ingredients: Add diced tomatoes, chipotles in adobo, black beans, red lentils, and a large pinch of salt and pepper to the pot. Stir well to combine all ingredients evenly.
4. Add Sauces and Broth: Pour in the tomato sauce and 2 cups of vegetable broth. Stir to incorporate thoroughly.
5. Simmer the Chili: Cover the pot, increase heat to medium-high, and bring the mixture to a simmer. Then reduce heat to medium-low and let it simmer uncovered for 5-7 minutes, stirring frequently, until the lentils are tender. Add the remaining vegetable broth if the chili is too thick or as desired.
6. Finish with Lime and Seasoning: Stir in the juice of one lime. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve and Garnish: Ladle the chili into bowls and garnish with Fritos, vegan sour cream, fresh chopped cilantro, and sliced jalapeno as preferred.

Notes

• Do not simmer the chili for longer than 5-7 minutes to avoid mushy lentils, which can thicken the chili but alter its texture.
• Stir the chili frequently during simmering to prevent sticking and ensure even cooking of the lentils and beans.
• This chili pairs beautifully with baked sweet potatoes or crusty bread.

Keywords: Vegan chili, black beans chili, lentil chili, plant-based chili, easy vegan dinner