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    Home » Soups & Stews » One Pot Vegan Lentil Chili

    One Pot Vegan Lentil Chili

    September 16, 2020 / by Claire Cary / 6 Comments

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    Sit by the fire with a big bowl of this vegan lentil chili for a cozy Sunday evening. This recipe is easy to make, ready in just about 30 minutes, and loved by both vegans and meat eaters. It’s also freezable and perfect for meal prep!

    Final recipe in bowl with jalapeno on top.

    This post contains affiliate links, which means I earn a small commission if you buy any products through those links. I only link to products I absolutely love and use myself. Thank you for making Eat With Clarity possible!

    There’s nothing quite as comforting as some fuzzy socks, a warm fire, lentil chili and some of your favorite people on a Sunday afternoon. Ugh, how perfect does that sound?!

    There are so many ways to make chili, but I decided to stick to the basics for this one. It’s made with lentils, beans, veggies, a whole lot of spices and tomatoes. It’s hearty, thick and perfectly spiced.

    This recipe is made similarly to my vegan chana masala, so if you’ve ever made that, you know just how simple it is. I’ll walk you through it step by step so you can make it perfectly every time.

    It’s made in just one pot, full of flavor, plant-based protein and perfect for meal prep since it freezes well! It has a meaty texture so it’s bound to impress but is made with just lentils, beans and veggies.

    Angled view of the lentil chili with cilantro on top.

    How to make this recipe

    Before I do anything, I like to first prep all of the veggies. So, I’ll mince the garlic, (this garlic press makes it super easy), chop the peppers, measure the corn, dice the onion, celery and set them all aside.

    Next, add the diced onion to a large pot with oil. Let it saute for 5-10 minutes or until translucent. Add in the garlic, peppers and celery and saute for a few minutes. Then add in all of the spices and the bay leaves. Saute for anout 2 minutes to let the flavors blend.

    Finally, add in the beans, lentils, corn, tomato sauce, veggie broth and bring to a low boil. Let the mixture simmer, covered, for about 25 minutes or until most of the liquid has been absorbed.

    This final step is optional, but I often will take about 2 cups of the chili and puree it in a blender and then pour it back in. This give this chili a slightly meaty texture and adds more substance.

    Showing how to make the recipe step by step.

    Serving Suggestions

    I love serving this lentil chili with cornbread (usually from a box if I’m feeling lazy!), fresh cilantro and avocado on top. It is also delicious with sour cream or just as is!

    If you aren’t super sensitive to spice like I am, some jalapeno peppers on top adds a nice flavor and a little crunch. No matter how you have it ,this lentil chili is a high protein dinner recipe that is perfect for a chilly Fall or Winter day.

    Lentil chili in a large white pot with a ladle.

    Does it keep?

    Once prepared, this recipe will store in the fridge for 5 days. However, chili is also freezer friendly! Allow the chili to cool completely and store it in the fridge in an air tight container for up to 1 month.

    Make it spicy

    For a spicy chili, use 2 serrano peppers WITH seeds. For a mild chili, use 1 serrano pepper with no seeds. I personally like 2 serrano peppers with no seeds plus a small pinch of cayenne for medium spice. Feel free to play around and see what you like!

    Can I freeze it?

    Yes, this vegan lentil chili freezes well! Just let it cool completely, then transfer to a freezer safe and air tight container for up to 2 months. Let it thaw in the fridge overnight, then reheat on the stove. It helps to freeze it in smaller containers so you don’t have to thaw it all at once if you don’t want to reheat it all right away.

    Vegan lentil chili in a bowl with sour cream and avocado.

    Try these recipes next!

    • Red Lentil Dahl
    • Roasted Butternut Squash Soup
    • Quinoa Stuffed Sweet Potatoes

    Follow along on on instagram and subscribe to my email list for more recipes and updates. Leave a comment and rating below if you try this recipe and let us know how it turns out!

    One Pot Vegan Lentil Chili

    Sit by the fire with a big bowl of this vegan bean and lentil chili for a cozy Sunday evening. This recipe is easy to make, ready in just about 40 minutes, and loved by both vegans and meat eaters. It’s also freezable and perfect for meal prep!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 servings
    Author: Claire Cary

    Ingredients
     

    US Customary – Metric
    • 1 can black beans (drained and rinsed)
    • 1 can kidney or pinto beans (drained and rinse)
    • 1 cup red lentils
    • 28 ounce can tomato sauce or finely diced tomatoes
    • 3 cups vegetable broth
    • 4 cloves garlic (minced)
    • 1 medium red onion (chopped)
    • 1 cup corn
    • 2 stalks celery (finely diced)
    • 1 red bell pepper (chopped)
    • 2 serrano peppers (chopped*)
    • 2 tbsp oil (I used olive)
    • 1 tbsp coconut sugar
    • 3 tbsp chili powder
    • 1 tbsp cumin
    • 1 tsp paprika
    • 2 bay leaves
    • 1-1 ½ tsp sea salt
    • Black pepper to taste
    • Optional: Pinch of cayenne

    Instructions

    • Chop the onion into small pieces and add to a pan with the oil. 
    • Saute until translucent, about 5-10 minutes. 
    • Add in the chopped celery, bell pepper, corn, serrano pepper (see notes about spice), garlic and saute an additional 5 minutes. 
    • Add in all of the spices, coconut sugar, salt, and bay leaves and mix well. 
    • Add in all remaining ingredients and bring to a low boil. 
    • Cover, reduce heat to low and let simmer for about 25 minutes stirring occasionally to ensure the chili doesn’t burn or stick to the bottom. 
    • After about 25 minutes, taste and adjust flavors as desired. Discard the bay leaves, then transfer about 2 cups of chili to a blender and blend until mostly smooth, leaving the lid slightly ajar to let the heat escape. Start the blender on the lowest setting and work up.
    • Transfer back to the pot and stir to combine.
    • Serve warm with sour cream, cilantro, avocado and enjoy!

    Notes

    For a spicy chili, use 2 serrano peppers WITH seeds. For a mild chili, use 1 serrano pepper with no seeds. I personally like 2 serrano peppers with no seeds plus a small pinch of cayenne for medium spice. 
    Once prepared, this chili will store in the fridge for 5 days or in the freezer for 1 month. 
    Any combination of bean can be used (black, pinto, kidney etc), just use 2 full cans, drained and rinsed. 
    I do not recommend subbing the red lentils for a different type of lentil. 

    Nutrition

    Serving: 1bowl | Calories: 375kcal | Carbohydrates: 55g | Protein: 19g | Fat: 8g | Fiber: 15.1g | Sugar: 5g
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: lentil chili, vegan chili, vegetarian chili

    Reader Interactions

    Comments

    1. Emma Alkema

      March 10, 2020 at 2:35 pm

      5 stars
      Just made it for dinner and it was amazing! Packed with flavour and so filling. You really do not miss the meat in this chili recipe, and to be honest, I love this recipe even more than a chili recipe with meat. Thanx for sharing, I’m definitely gonna make this more often.

      Reply
      • Claire Cary

        March 10, 2020 at 6:24 pm

        Thank you Emma! So happy you enjoyed it!

        Reply
    2. Polly

      February 18, 2020 at 2:52 pm

      5 stars
      This is so tasty and easy to make! It has a lovely rich tomatoey flavour and just the right amount of kick.

      Reply
      • Claire Cary

        February 19, 2020 at 10:04 am

        Thank you Polly!!

        Reply
    3. Sean

      January 09, 2020 at 5:48 am

      5 stars
      I made this for around 10 of us – mostly omnis and a few vegans, and everyone loved it! I served it on crispy baked potatoes with a few slices of avocado and a light sprinkling of vegan cheese. Yum!

      Reply
      • Claire Cary

        January 09, 2020 at 8:38 am

        YUM!! That sounds delicious with the potatoes. Thanks for the feedback, Sean!

        Reply

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