Print

Stovetop Vegan Bean and Lentil Chili

  • Author: Claire Cary
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Cuisine: American

Description

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!


Scale

Ingredients

  • 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
  • 2 1/2 cups vegetable broth
  • 4 cloves garlic, minced
  • 1 medium red onion, chopped
  • 1 cup fire roasted or regular corn
  • 12 stalks celery, finely diced
  • 1 red bell pepper, chopped
  • 2 serrano peppers, chopped*
  • 2 tbsp coconut oil
  • 1 tsp coconut sugar
  • 2 1/2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 2 bay leaves
  • 1/21 tsp sea salt
  • Black pepper to taste
  • Optional: Pinch of cayenne

Instructions

  1. Chop the onion into small pieces and add to a pan with the coconut oil. 
  2. Saute until translucent, about 5-10 minutes. 
  3. Add in the chopped celery, bell pepper, serrano pepper (see notes about spice), garlic and saute an additional 5 minutes. 
  4. Add in all of the spices, coconut sugar, salt, and bay leaves and mix well. 
  5. Add in all remaining ingredients and bring to a low boil. 
  6. 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. 
  7. If the chili isn’t reaching your desired thickness, let it simmer with the top off for about 10 minutes. 
  8. Serve warm 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, just use 2 full cans, drained and rinsed. 

I do not recommend subbing the red lentils for a different type of lentil. 


Nutrition

  • Serving Size: 1 bowl
  • Calories: 375
  • Fat: 8g
  • Carbohydrates: 60g
  • Fiber: 15.1g
  • Protein: 17.4g

Keywords: lentil chili, vegan chili, vegan chili recipe