Introduction

Oh, hello there, my friend! You know those days when you just crave something warm, comforting, and packed with flavor? The kind of meal that feels like a hug in a bowl and makes your kitchen smell absolutely divine? Well, I’ve got just the recipe for you – this incredibly easy and utterly delicious Vegan Lentil Chili!

Seriously, this chili is a game-changer. It’s so simple to throw together, perfect for a weeknight dinner, and the leftovers are even better the next day. Plus, it’s naturally vegan and bursting with plant-powered goodness. Let’s get cooking!

Why You’ll Love This Recipe

Fast: Ready in about an hour, with most of that time being hands-off simmering.
Easy: Minimal chopping and simple steps make this a beginner-friendly recipe.
Giftable: Make a big batch and share it with friends and family – it freezes beautifully!
Crowd-pleasing: Even the biggest chili lovers will be asking for seconds of this hearty, flavorful vegan version.

Ingredients

Here’s what you’ll need to create this magic. Don’t worry, most of these are pantry staples!

2 tablespoons olive oil: For sautéing our aromatics and getting everything started.
1 medium onion, chopped: The sweet foundation of our chili.
4 garlic cloves, minced: Because what’s chili without garlic?
1 ½ cups green lentils, rinsed: These hold their shape nicely and add a great texture.
½ cup red lentils, rinsed: These guys break down a bit, creating a lovely creamy base.
2 (15-ounce) cans tomato sauce: The savory liquid that ties it all together.
4 cups low sodium vegetable broth: Adds depth of flavor and ensures a good chili consistency.
1 (10-ounce) can diced tomatoes with chili seasonings: A little shortcut for extra spice and flavor!
1 (15-ounce) can kidney beans, rinsed: For that classic chili bean texture.
2 tablespoons chili powder: Our main spice hero! Adjust to your spice preference.
2 teaspoons oregano: Adds that fragrant, herbaceous touch.
1 teaspoon cumin powder: Earthy and warm, it’s essential for chili flavor.
1 teaspoon salt: To enhance all those wonderful flavors.
2 tablespoons maple syrup (optional): A little secret ingredient to balance the acidity and add a hint of sweetness. You won’t taste it directly, but it makes a difference!
Cilantro leaves, for serving: Fresh and vibrant, the perfect garnish.
Avocado, diced, for serving: For a creamy, cool contrast to the warm chili.

How to Make It

Alright, let’s get our hands dirty (in the best way possible!). This is so straightforward.

Get Sautéing: Grab a large pot or a trusty Dutch oven and heat your olive oil over medium heat. Toss in your chopped onion and let it soften up until it’s nice and translucent, about 5-7 minutes. You want it tender, not browned.
Garlic Power: Now, add your minced garlic to the pot. Stir it around for just about 1 minute until you can smell that amazing garlicky aroma. Be careful not to burn it!
All Together Now: Time to add the stars of the show! Stir in the rinsed green lentils, rinsed red lentils, tomato sauce, vegetable broth, that can of diced tomatoes with chili seasonings, rinsed kidney beans, chili powder, oregano, cumin, and salt. Give everything a good stir to combine.
Simmer Down: Bring this beautiful mixture to a gentle boil. Once it’s bubbling, reduce the heat to low, pop a lid on the pot, and let it simmer away for 30-40 minutes. You’ll want to stir it every now and then to make sure nothing is sticking to the bottom. You’re looking for those lentils to be perfectly tender.
Sweetness Boost (Optional): If you’re using the maple syrup, stir it in during the last few minutes of simmering. It just adds that little something extra!
Serve it Up! Ladle this gorgeous chili into bowls. Top it generously with fresh cilantro leaves and some creamy diced avocado. It’s pure comfort!

Substitutions & Additions

This recipe is super adaptable! Feel free to get creative:

Beans: No kidney beans? No problem! Black beans, pinto beans, or even cannellini beans work wonderfully.
Lentils: While the green and red lentil combo is fantastic, you can experiment with brown lentils too. Just be aware they might take a little longer to cook and break down more.
Veggies: Want to pack in more goodness? Sauté some chopped bell peppers (any color!) or corn along with the onions at the beginning.
Spice Level: Love it spicier? Add a pinch of cayenne pepper or a diced jalapeño (seeds removed for less heat) with the onions.
Smoky Flavor: For an extra layer of deliciousness, try adding a teaspoon of smoked paprika.

Tips for Success

A few little pointers to make your chili-making experience even smoother:

Rinse Those Lentils: Don’t skip rinsing your lentils! It removes any dust or debris and also helps them cook more evenly.
Don’t Overcook: While you want the lentils tender, you don’t want them to turn into mush. Taste them as they cook to get that perfect texture.
Taste and Adjust: Before serving, always taste your chili and adjust the salt and spices if needed. This is your chili, make it perfect for YOU!
Prep Ahead: Chop your onions and mince your garlic the day before to save time on busy weeknights.

How to Store It

This chili is a meal-prep dream!

Refrigerator: Once cooled, store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld and improve over time!
Freezer: For longer storage, let the chili cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

FAQs

Got a quick question? I’ve got you covered!

Q: Can I make this chili in a slow cooker?
A: Absolutely! Sauté the onion and garlic first, then add all ingredients (except garnishes) to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until lentils are tender.

Q: Is this chili spicy?
A: The spice level is generally mild to medium, thanks to the chili powder and the chili-seasoned diced tomatoes. You can easily adjust the chili powder amount or add a pinch of cayenne if you prefer more heat.

Q: What are some good toppings besides cilantro and avocado?
A: Oh, the possibilities are endless! Try a dollop of vegan sour cream, some shredded vegan cheese, a squeeze of lime, or even some crushed tortilla chips for extra crunch!

Q: My chili seems a little too thick, what can I do?
A: No worries! Just stir in a little more vegetable broth or water, a tablespoon at a time, until you reach your desired consistency.

Vegan Lentil Chili

An incredibly easy and utterly delicious Vegan Lentil Chili that's warm, comforting, and packed with flavor. It's a game-changer, perfect for a weeknight dinner, and the leftovers are even better the next day.

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Prep Time 15

Cook Time 45

Servings 6

Equipment

Large pot or Dutch oven

Ingredients

Main ingredients

2 tablespoons olive oil For sautéing our aromatics and getting everything started.
1 medium onion, chopped The sweet foundation of our chili.
4 cloves garlic cloves, minced Because what's chili without garlic?
1.5 cups green lentils, rinsed These hold their shape nicely and add a great texture.
0.5 cup red lentils, rinsed These guys break down a bit, creating a lovely creamy base.
2 (15-ounce) cans tomato sauce The savory liquid that ties it all together.
4 cups low sodium vegetable broth Adds depth of flavor and ensures a good chili consistency.
1 (10-ounce) can diced tomatoes with chili seasonings A little shortcut for extra spice and flavor!
1 (15-ounce) can kidney beans, rinsed For that classic chili bean texture.
2 tablespoons chili powder Our main spice hero! Adjust to your spice preference.
2 teaspoons oregano Adds that fragrant, herbaceous touch.
1 teaspoon cumin powder Earthy and warm, it’s essential for chili flavor.
1 teaspoon salt To enhance all those wonderful flavors.
2 tablespoons maple syrup A little secret ingredient to balance the acidity and add a hint of sweetness. You won't taste it directly, but it makes a difference!
Cilantro leaves, for serving Fresh and vibrant, the perfect garnish.
Avocado, diced, for serving For a creamy, cool contrast to the warm chili.

Instructions

Grab a large pot or a trusty Dutch oven and heat your olive oil over medium heat. Toss in your chopped onion and let it soften up until it's nice and translucent, about 5-7 minutes. You want it tender, not browned.
2 tablespoons olive oil
Now, add your minced garlic to the pot. Stir it around for just about 1 minute until you can smell that amazing garlicky aroma. Be careful not to burn it!
2 tablespoons olive oil
Time to add the stars of the show! Stir in the rinsed green lentils, rinsed red lentils, tomato sauce, vegetable broth, that can of diced tomatoes with chili seasonings, rinsed kidney beans, chili powder, oregano, cumin, and salt. Give everything a good stir to combine.
2 tablespoons olive oil
Bring this beautiful mixture to a gentle boil. Once it's bubbling, reduce the heat to low, pop a lid on the pot, and let it simmer away for 30-40 minutes. You'll want to stir it every now and then to make sure nothing is sticking to the bottom. You're looking for those lentils to be perfectly tender.
If you're using the maple syrup, stir it in during the last few minutes of simmering. It just adds that little something extra!
2 tablespoons olive oil
Ladle this gorgeous chili into bowls. Top it generously with fresh cilantro leaves and some creamy diced avocado. It's pure comfort!
2 tablespoons olive oil

Notes

This recipe is super adaptable! Feel free to get creative with substitutions and additions such as different beans, lentils, vegetables like bell peppers or corn, or adjust the spice level with cayenne pepper or jalapeño. For smoky flavor, add smoked paprika. Rinse your lentils, don't overcook them, taste and adjust seasoning before serving, and prep ahead by chopping onions and garlic the day before to save time.