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+ servings
5 from 3 votes

One Pot Vegan Lentil Chili

by: claire cary

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!
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Prep: 10 mins
Cook: 30 mins
Total: 40 mins


  • 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


  • 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!


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. 
Serving: 1bowl / Calories: 375kcal / Carbohydrates: 55g / Protein: 19g / Fat: 8g / Fiber: 15.1g / Sugar: 5g

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