Bean Lentil Vegan Chili
A hearty, protein-packed chili that combines earthy lentils and tender beans for a satisfying plant-based meal.
Ingredients
- •1 tablespoon olive oil
- •1 medium yellow onion, diced
- •2 cloves garlic, minced
- •1 bell pepper, chopped
- •1/2 cup dried brown or green lentils, rinsed
- •1 can (15 oz) black beans, drained and rinsed
- •1 can (15 oz) kidney beans, drained and rinsed
- •1 can (14.5 oz) fire-roasted diced tomatoes
- •2 cups vegetable broth
- •2 tablespoons chili powder
- •1 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •Salt and black pepper to taste
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion, garlic, and bell pepper until softened, about 5 minutes.
- 2
Stir in the chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant.
- 3
Add the rinsed lentils, diced tomatoes with their juices, and vegetable broth to the pot.
- 4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the lentils are tender.
- 5
Stir in the black beans and kidney beans, and continue to simmer uncovered for another 5 to 10 minutes to allow the flavors to meld and the chili to thicken.
- 6
Season with salt and pepper to taste before serving hot.
💡 Chef tips
- For a deeper flavor, prepare the chili a day in advance; it tastes even better after the spices have had time to meld in the refrigerator.
- If you prefer a thicker consistency, mash a small portion of the beans against the side of the pot with a wooden spoon.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
✅ How it should turn out
The finished chili should be thick and fragrant with a deep, smoky aroma, featuring tender lentils and beans in a rich, savory tomato-based sauce.