If you’ve ever craved a hearty, comforting, and nourishing meal that feels like a warm hug in a bowl, this Lentil Chili Recipe is your new best friend. Packed with vibrant veggies, protein-rich lentils, and fragrant spices, it’s a delicious way to enjoy chili without any meat, while still delivering all the bold flavors you’d expect. Whether you’re cooking for a cozy family dinner or meal prepping for the week ahead, this recipe shines in its simplicity and satisfies every time.
Ingredients You’ll Need
The beauty of this Lentil Chili Recipe lies in its straightforward ingredients, each chosen to build layers of flavor, texture, and color. From tender lentils to sweet bell peppers, every component plays a key role in making this chili truly special.
- 1 tablespoon olive oil: Provides a subtle richness and helps soften the vegetables for a perfectly balanced base.
- 1 large onion, diced (about 1 cup): Adds natural sweetness and depth to the chili’s foundation.
- 2 large carrots, diced (about 1 cup): Contributes a delightful sweetness and slight crunch to the texture.
- 1 large bell pepper (any color), diced (about 1 cup): Brings bright color and fresh flavor to the pot.
- 4 cloves garlic, minced: Infuses a robust aroma and savory punch.
- 2 tablespoons chili powder: The heart of the spice blend, delivering warmth and classic chili zing.
- ½ teaspoon ground cumin: Adds a smoky earthiness that complements the chili powder perfectly.
- 4 cups vegetable broth: Keeps things moist and flavorful without overpowering the other ingredients.
- 1 ¼ cups dried lentils, sorted and rinsed: The protein-packed star ingredient that makes this chili hearty and filling.
- 1 (15-ounce) can black beans, drained and rinsed: Boosts texture and delivers extra fiber and protein.
- 1 (15-ounce) can crushed tomatoes, undrained: Provides a rich, tangy base with vibrant color.
- 2 tablespoons tomato paste: Intensifies the tomato flavor and thickens the chili.
- ½ teaspoon crushed red pepper flakes: Adds just the right amount of heat to wake up your taste buds.
- 1 teaspoon unsweetened cocoa powder: A surprising twist that deepens the chili’s flavor complexity.
- 1 teaspoon sea salt: Enhances all the natural flavors shining through.
- ½ teaspoon black pepper: Gives a subtle kick that rounds out the spice profile.
- 1 bay leaf: Imparts a gentle aromatic note that simmers beautifully into the chili.
How to Make Lentil Chili Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium-high heat. Add the diced onions, carrots, bell pepper, and minced garlic. Sauté these until they become tender and release their wonderful aromas, about 5 to 7 minutes. This step builds the flavor foundation that will carry throughout the chili.
Step 2: Bloom the Spices
Sprinkle in the chili powder and cumin, stirring frequently for 2 to 3 minutes. Blooming these spices in the hot oil helps unlock their full flavor potential, making the chili vibrant and fragrant rather than flat or dull.
Step 3: Simmer the Chili
Pour in the vegetable broth, then add the lentils, black beans, crushed tomatoes, tomato paste, red pepper flakes, cocoa powder, sea salt, black pepper, and the bay leaf. Give everything a good stir and bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer gently for 30 to 40 minutes until the lentils are tender and the chili has thickened. Make sure to stir occasionally to prevent sticking and help everything meld together.
Step 4: Final Touches and Serve
Before serving, remove the bay leaf. This Lentil Chili Recipe is now ready to enjoy—warm, comforting, and full of rich flavors that taste like they spent hours simmering. Feel free to ladle it into bowls and prepare for the delicious feast ahead.
How to Serve Lentil Chili Recipe
Garnishes
Garnishing your Lentil Chili Recipe is where you can really let your personality shine. Fresh chopped cilantro or parsley adds a burst of bright herbaceous flavor. A dollop of sour cream or creamy avocado slices offer a cooling contrast to the spices. Grated cheese or a squeeze of fresh lime juice can be fantastic final touches, elevating every spoonful.
Side Dishes
This chili pairs wonderfully with classic cornbread for soaking up every bit of the sauce. For a lighter option, try a crisp green salad or even a side of steamed rice or quinoa, which carries those bold flavors beautifully and makes the meal even more satisfying.
Creative Ways to Present
Looking for a fun twist? Serve the chili in a hollowed-out bread bowl for an edible container that adds texture and flavor. Or try topping it over baked sweet potatoes or crispy tortilla chips for a loaded chili dinner that feels festive and fun. You can even stuff it into bell peppers and bake for a comforting stuffed pepper treat.
Make Ahead and Storage
Storing Leftovers
This Lentil Chili Recipe keeps incredibly well in the fridge for up to 4 days. Store it in an airtight container to preserve its fresh flavors and thick texture. It’s perfect for quick lunches or easy dinners when you want something nourishing without extra effort.
Freezing
If you want to prepare ahead of time or just have easy meals on hand, this chili freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
Reheating
Reheat your Lentil Chili Recipe gently on the stovetop over medium heat, stirring occasionally until warmed through. You might want to add a splash of vegetable broth or water if it needs loosening up. It also reheats well in the microwave; just cover and heat in short bursts, stirring in between.
FAQs
Can I use canned lentils instead of dried?
Yes, you can use canned lentils to save time. Add them towards the end of cooking since they do not need the long simmer. Adjust liquid amounts accordingly to maintain the right chili consistency.
Is this recipe spicy?
This Lentil Chili Recipe has a mild to moderate kick thanks to the chili powder and red pepper flakes, but it’s easy to adjust. Add more or less red pepper flakes to suit your heat preference or serve with cooling garnishes like sour cream or avocado.
Can I make this in a slow cooker?
Absolutely! Sauté the veggies and spices first for maximum flavor then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Lentils may absorb more liquid, so keep extra broth or water handy to maintain the desired texture.
What if I don’t have cocoa powder?
The cocoa powder adds a subtle depth and richness, but if you don’t have it, you can leave it out. Your chili will still be tasty and comforting—just a little less complex.
How can I make this gluten-free and vegan?
This Lentil Chili Recipe is naturally gluten-free and vegan, just check your broth to ensure it’s gluten-free. It’s a wonderful meal for those with dietary restrictions that doesn’t compromise on flavor or heartiness.
Final Thoughts
There’s something truly special about a bowl of chili that’s both nourishing and bursting with flavor, and this Lentil Chili Recipe delivers on every level. Whether you’re a seasoned cook or a kitchen newbie, it’s an approachable recipe that promises comfort, satisfaction, and a little culinary magic in each spoonful. Give it a try soon—you might just find your new go-to chili that warms your soul through every season.
Print
Lentil Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A hearty and flavorful Lentil Chili recipe that combines tender lentils, black beans, and a blend of spices simmered to perfection. This versatile chili can be prepared on the stovetop or quickly in a pressure cooker, making it a perfect comforting meal for any time of the year.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil (or any cooking oil)
- 1 large onion, diced (about 1 cup)
- 2 large carrots, diced (about 1 cup)
- 1 large bell pepper (any color), diced (about 1 cup)
- 4 cloves garlic, minced
Spices and Seasonings
- 2 tablespoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 bay leaf
Liquids and Legumes
- 4 cups vegetable broth
- 1 ¼ cups dried lentils, sorted and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can crushed tomatoes, undrained
- 2 tablespoons tomato paste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium-high heat. Add diced onion, carrots, bell pepper, and minced garlic. Sauté until the vegetables are tender and fragrant, about 5-7 minutes.
- Bloom Spices: Stir in chili powder and ground cumin with the sautéed vegetables. Continue cooking for a few more minutes, stirring frequently to allow the spices to release their flavors.
- Simmer: Add vegetable broth, rinsed lentils, black beans, crushed tomatoes with their juice, tomato paste, crushed red pepper flakes, cocoa powder, sea salt, black pepper, and bay leaf to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes until the lentils are tender and the chili thickens. Stir occasionally to prevent sticking.
- Serve: Remove the bay leaf from the chili. Serve the chili warm, topped with your favorite chili toppings such as shredded cheese, sour cream, or chopped cilantro.
- Pressure Cooker Option – Sauté Vegetables: Select the ‘sauté’ function on your pressure cooker and heat olive oil. Add onion, carrots, and garlic, sauté until tender. Stir in chili powder and cumin, sauté for a few more minutes, then press ‘cancel.’
- Pressure Cook: Add the remaining ingredients (vegetable broth, lentils, black beans, crushed tomatoes, tomato paste, red pepper flakes, cocoa powder, salt, pepper, and bay leaf) to the pressure cooker. Secure the lid and seal the vent. Select ‘manual’ or ‘pressure cook’ and cook on high pressure for 3 minutes.
- Natural Release: Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure to safely open the lid.
- Serve: Remove the bay leaf and serve the chili warm with your favorite toppings.
Notes
- You can adjust the spiciness by increasing or decreasing the amount of crushed red pepper flakes.
- If you prefer a smoother chili, use an immersion blender to partially blend the chili before serving.
- This chili freezes well; store in airtight containers for up to 3 months.
- Serve with cornbread or over rice for a complete meal.
- If cooking stovetop, stir occasionally to prevent sticking and ensure even cooking.
