Bean Lentil Vegan Chili
A hearty, protein-packed vegan chili loaded with tender beans, wholesome lentils, and warm spices that will warm you to the core.
Ingredients
- •1 tablespoon olive oil
- •1 medium yellow onion, diced
- •1 red bell pepper, diced
- •3 cloves garlic, minced
- •1 tablespoon chili powder
- •2 teaspoons ground cumin
- •1 teaspoon smoked paprika
- •1/2 teaspoon ground cinnamon
- •1 cup dry brown or green lentils, rinsed
- •1 can (15 oz) black beans, rinsed and drained
- •1 can (15 oz) kidney beans, rinsed and drained
- •1 can (28 oz) crushed tomatoes
- •3 cups vegetable broth
- •1 tablespoon tomato paste
- •Salt and freshly ground black pepper to taste
- •Fresh cilantro and sliced avocado for serving
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the diced onion and red bell pepper, cooking for about 5 minutes until they begin to soften.
- 3
Stir in the minced garlic, chili powder, cumin, smoked paprika, and cinnamon, cooking for 1 minute until fragrant.
- 4
Add the rinsed lentils, black beans, kidney beans, crushed tomatoes, vegetable broth, and tomato paste, stirring well to combine.
- 5
Bring the chili to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the lentils are tender and the chili has thickened.
- 6
Season with salt and pepper to taste.
- 7
Ladle into bowls and garnish with fresh cilantro and sliced avocado before serving.
💡 Chef tips
- You can substitute black beans or kidney beans with pinto beans or white beans depending on what you have in your pantry.
- This chili actually tastes even better the next day after the flavors have had time to meld in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
✅ How it should turn out
A thick, deeply savory chili with a rich tomato base, tender beans and lentils, and a warming smoky spice aroma.