This Vegan Lentil Chili is a warm, hearty stew made with brown or green lentils, tomatoes, onions, and spices. It’s a healthy, filling dish that’s perfect for cozy evenings or busy weeknights.
I like to think I’m making a big bowl of comfort food that’s good for me. Plus, it’s so easy to make that I feel like a kitchen hero with minimal effort!
For quick serving, I top it with chopped avocado or fresh herbs. It’s also great with a side of crusty bread or a scoop of rice for extra fullness.
Ingredients & Substitutions
Green or brown lentils: These form the base of the chili and add hearty texture. I prefer green lentils for their firm bite, but brown work well too. Rinse them before cooking to remove dust. You can swap with red lentils for a softer texture.
Canned diced tomatoes: They give the chili a rich, tangy flavor. Use fire-roasted for extra depth. If you don’t have canned, fresh chopped tomatoes work. Just add a little tomato paste to boost flavor.
Onion and garlic: These add a savory base to the chili. Chop the onion small for even flavor. If you’re out of garlic, garlic powder is fine—use about half as much. They develop flavor as they cook, so don’t skip them.
Chili powder and spices: They give the chili its warm, spicy flavor. I like a mix of chili powder, cumin, and smoked paprika. Adjust the heat to your taste. If you’re out of chili powder, cayenne or paprika alone can work as substitutes.
Vegetables (bell peppers, corn): These add sweetness and crunch. Use any color bell peppers you like, or frozen corn for convenience. Other veggies like zucchini or carrots can be added too, depending on what you have.
How do I get the perfect simmer without overcooking the lentils?
Keep the chili at a gentle simmer, not a rolling boil, to avoid mushy lentils. Once it reaches a boil, reduce heat to low. Stir occasionally to prevent sticking, and cook uncovered until the lentils are tender, about 30-40 minutes.
- Use low heat; the liquid should just barely bubble.
- Check lentils at 30 minutes; they should be soft but hold their shape.
- If they’re still hard, cook a few more minutes, adding a splash of water if needed.
How to Make Vegan Lentil Chili?
Ingredients You’ll Need:
Vegetables
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, chopped
Pantry Staples
- 1 cup dried lentils, rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 30-40 minutes. Total: About 50 minutes.
Step-by-Step Instructions:
1. Sauté Vegetables
Heat a large pot over medium heat. Add diced onion, garlic, bell pepper, and carrots. Cook for 5-7 minutes until veggies soften.
2. Add Spices and Lentils
Stir in chili powder, cumin, salt, and pepper. Add rinsed lentils and stir to coat well. Cook for 2 minutes to toast the spices.
3. Pour in Liquids
Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes until lentils are tender.
4. Adjust Seasoning and Serve
Check if chili is thick and lentils are soft. Taste and add more salt or spices if needed. Serve hot, garnished with your favorite toppings.
