Hearty, Comforting, and Packed With Plant Protein
This vegan black bean & lentil chili is the kind of warm, soul-soothing dish that fills your home with rich, spicy aroma and keeps you full for hours. Loaded with hearty lentils, tender black beans, tomatoes, and bold spices, every spoonful delivers deep flavor and satisfying texture. It’s perfect for chilly evenings, meal prep, or easy weeknight dinners when you want something nourishing and abundant. The toppings — creamy avocado, crunchy tortilla strips, fresh herbs — make each serving feel vibrant and customizable. Simple ingredients, big flavor, and true comfort in a bowl.
PrintVegan Black Bean & Lentil Chili
Hearty vegan chili made with lentils, black beans, tomatoes, and warming spices.
Ingredients
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 bell pepper, chopped
1 carrot, diced
1 celery stalk
1 cup dried lentils
1 can black beans
1 can crushed tomatoes
3 cups vegetable broth
2 tbsp tomato paste
1 tbsp chili powder
2 tsp cumin
1 tsp smoked paprika
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
Instructions
1. Sauté onion 2 minutes.
2. Add garlic and vegetables; cook 3 minutes.
3. Stir in tomato paste and spices 1 minute.
4. Add lentils, beans, tomatoes, and broth.
5. Simmer 25–30 minutes.
6. Adjust seasoning and serve with toppings.
Notes
Store 4 days or freeze 3 months.
Add corn or zucchini.
Serve over potatoes, rice, or quinoa.
Preparation Time
Preparation: 10 minutes
Cooking: 35 minutes
Total Time: 45 minutes
Servings: 4–6 people
Ingredients
Chili Base
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 bell pepper, chopped
1 carrot, diced
1 celery stalk, diced
1 cup dried brown or green lentils, rinsed
1 (15-ounce) can black beans, drained
1 (28-ounce) can crushed tomatoes
3 cups vegetable broth
2 tbsp tomato paste
1 tbsp chili powder
2 tsp cumin
1 tsp smoked paprika
½ tsp oregano
½ tsp salt (adjust to taste)
¼ tsp black pepper
Optional Toppings
Sliced avocado
Cilantro
Sliced jalapeños
Tortilla strips
Vegan sour cream
Green onions
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large pot or Dutch oven
Sharp knife
Cutting board
Wooden spoon or spatula
Measuring cups and spoons
Ladle
Preparation Steps (Beginner-Friendly)
- Heat olive oil in a large pot over medium heat. Add onion and sauté 2 minutes until soft and fragrant.
- Add garlic, bell pepper, carrot, and celery. Cook 3 minutes until the vegetables begin to soften.
- Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute to release the spices’ aroma. 🌶️
- Add lentils, black beans, crushed tomatoes, and vegetable broth. Stir well to combine.
- Bring to a boil, then reduce heat and simmer 25–30 minutes, stirring occasionally. The chili should become thick and hearty as the lentils cook. 🍲
- Taste and adjust seasoning with more salt or spices if needed.
- Ladle into bowls and finish with your favorite toppings — avocado, jalapeños, cilantro, tortilla strips, or vegan sour cream. ✨
Chef’s Tips
Store chili for up to 4 days or freeze for 3 months.
Add corn or diced zucchini for extra vegetables.
Serve over baked potatoes, rice, or quinoa for a fuller meal.
For extra heat, add chipotle chili in adobo or a pinch of cayenne.
Nutrition Information
Serving: 1
Calories: 320 kcal
Protein: 17 g
Carbs: 48 g
Fat: 8 g
Fiber: 14 g
Sugar: 8 g