Name: Lentil Chili with Beans
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon avocado oil; 1 medium onion, diced; 2 celery stalks, diced; 1 large bell pepper, diced; 2 garlic cloves, finely chopped; 1 small jalapeño or green chili, chopped; 2 tablespoons chili powder; 2 tablespoons ground cumin; 1/2 teaspoon ground cinnamon; 1 can (14 oz / 400 g) crushed tomatoes; 1 can (14 oz / 400 g) pinto beans, drained and rinsed; 1 can (14 oz / 400 g) black-eyed beans, drained and rinsed; 1/2 cup (100 g) green or brown lentils; 2 cups (500 ml) vegetable stock; 1/2 teaspoon dark cocoa powder; Salt and pepper to taste

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This lentil chili with beans is rich, tasty and super satisfying! With a hearty mix of green lentils, pinto beans and black-eyed beans, this chili recipe is perfect for those days you want to up your protein intake.

There are several vegan chili recipes on Vegan Cocotte because I simply cannot resist a steaming bowl of spicy goodness.

This lentil chili with beans is one of my absolute favorites, though, not just because of its rich flavors but also because it's ridiculously nutritious.

With two types of beans and a healthy dose of green lentils, this veggie lentil chili is simply bursting with plant-based protein and fiber.

The warming spices and aromatics make the chili comforting, too, so you get a super healthy meal that comes with the bonus of being super delicious.

Why you'll love this lentil chili with beans

It's very easy to make with pantry staples. I use canned beans for convenience because I always have some in the house. You can also use canned lentils if you want.
Since it tastes even better the second day, this bean and lentil chili is just perfect for meal prep.
It's just the best type of food to make whenever you're craving comfort food but still want it to be healthy.

Ingredients and substitutions

Avocado oil - You can substitute avocado oil with olive oil or canola oil.

Onion - Yellow or red onion are both good options for this lentil chili recipe.

Celery - A couple of diced celery stalks add texture and flavor to the chili.

Bell pepper - Use any color bell pepper you want to make this chili. A combination of colors is always fun.

Garlic - Freshly chopped or minced garlic is perfect here, but if you don't have any, you can use frozen or jarred garlic instead.

Jalapeño - Adjust the quantity to suit your spiciness preference. If you don't want the chili to be too fiery, make sure you deseed it first.

Spices - I use a mix of mild chili powder, ground cumin and ground cinnamon in this chili. If you want it very spicy, you can use a medium or hot chili powder instead.

Crushed tomatoes - Crushed tomatoes or diced tomatoes both work in this chili. Fire-roasted diced tomatoes are another option.

Beans - I used a mix of pinto beans and black-eyed beans in this chili, but you can add any kind of beans you want, including red kidney beans, black beans or cannellini beans.

Lentils - Green lentils and brown lentils are both good choices in this chili. I used dry lentils because they cook to perfection as the chili simmers for about 30 minutes.

If you want to use canned lentils, you can simmer the chilli for just 15 minutes.

Vegetable stock -Use a low-sodium vegetable broth in this chili and add extra salt as needed at the end.

Cocoa powder - A bit of dark cocoa powder makes the chili extra flavorful and makes the sauce extra rich.

How to make vegan lentil chili

Heat the avocado oil in a large heavy-bottomed pot and add the onion, celery and bell pepper. Cook for 5-6 minutes on medium heat until softened.

Stir in the garlic and jalapeño and continue to cook for another minute.

Next, add the chili powder, ground cumin and ground cinnamon and cook for a further minute.

Stir in the crushed tomatoes, pinto beans, black-eyed beans, green lentils, vegetable stock and cocoa powder.

Bring to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally.

Season to taste and serve with tortilla chips and your favorite toppings (avocado, jalapeño slices, vegan sour cream etc.)

Leftovers and storage

This vegan lentil chili with beans will keep well in the fridge for up to five days in an airtight container.
Reheat it on the stovetop or in the microwave - you may need to add some extra veggie stock if it looks too thick.
This chili freezes well for up to 3 months, so it's just great for meal prep. Defrost it in the fridge overnight before reheating.

Recipe notes and tips

Serve this chili with your favorite toppings. Ideas include tortilla chips, shredded vegan cheese, lime wedges, avocado, cilantro or vegan sour cream.
If you don't want any heat in your chili to keep it family-friendly, skip the jalapeño and use a mild chili powder.
Add some fresh or frozen sweetcorn to the chili to up the veggie content.

If you liked this lentil chili with beans, you might also like some of my other easy vegan chili recipes:

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Yield: 6