This lentil chili is a hearty, fiber-rich, protein-packed meal prep favorite you can make once and enjoy all week.
If you like easy one-pot lentil recipes, try our lentil curry, lentil bolognese, or curry lentil soup next for another hearty and satisfying dinner.
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Why you’ll love our Lentil Chili!
This is the lentil chili you make once and happily eat all week. 🥣 It’s big-batch, back-to-school, Sunday-meal-prep GOLD, the kind of recipe that makes you feel ridiculously organized every time you open the fridge 🙌.
Louise and I love it because it’s outrageously wholesome but absolutely does not taste like healthy food. You’ve got lentils + two kinds of beans bringing loads of fiber and plant-based protein, all simmered in a smoky, tomatoey, cumin-spiced chili that’s thick, hearty, and properly satisfying. 🌱
Add rice, quinoa, crusty bread, or a wedge of cornbread and dinner is DONE. Even better, it keeps beautifully and tastes arguably better the next day, which is exactly what you want from meal prep.
And please, do not hold back on the toppings. 🌶️ Greek yogurt, avocado, guac, pico de gallo, hot sauce, lime, cilantro, pickled onions, jalapeños—pile them on. Make every bowl different. Healthy? Extremely. Boring? Not even slightly.
P.S: For more cozy meals with legumes, try our black bean soup, cowboy bean soup, or lemon bean soup. They are all easy, hearty, and packed with wholesome ingredients.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Olive oil: builds a rich flavor base. Substitute avocado oil or another neutral cooking oil.
- Onion: adds sweetness and depth. Use yellow, white, or red onion; for a milder option, try leeks.
- Garlic: adds savory flavor. If garlic intolerant, simply omit it or use garlic-infused olive oil if suitable for you.
- Red bell pepper: adds sweetness and color to this vegetarian chili. Substitute yellow or orange bell pepper, poblano, or diced carrots.
- Red pepper flakes: add a little heat. Substitute American-style chili powder (the mild spice blend used for chili), not cayenne pepper or pure ground chili.
- Cumin, smoked paprika, and oregano: create that warm, smoky chili flavor. Regular paprika works if needed.
- Tomato paste: concentrates the tomato flavor.
- Bay leaves: add subtle aromatic depth. Omit if unavailable.
- Dried green or brown lentils: hold their shape well and give the chili a hearty texture. Substitute canned lentils, drained and rinsed; add them near the end and use less broth since they’re already cooked.
- Black and kidney beans: add texture, fiber, and protein. Pinto, cannellini, or chickpeas are excellent swaps.
- Crushed tomatoes: form the hearty tomato base. Use diced tomatoes for a chunkier meatless chili.
- Vegetable broth: provides the cooking liquid. Substitute water plus extra seasoning.
- Balsamic vinegar: optional, but adds depth. Substitute lime juice.
- Cilantro: adds freshness. Substitute parsley or omit it.
How to Make Lentil Chili
1. Cook the vegetables
Rinse the lentils well under running water and check for any small stones or debris. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and diced bell pepper, then cook for about 5 to 7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 30 seconds.
2. Bloom the spices
Stir in the red pepper flakes, cumin, smoked paprika, oregano, tomato paste, and bay leaves.
Cook for about 1 minute, stirring often, until the spices smell fragrant and the tomato paste darkens slightly.
This quick step gives your one-pot lentil chili a deeper, richer flavor.
3. Add the lentils and simmer
Add the rinsed lentils, drained and rinsed beans, crushed tomatoes, vegetable broth, salt, and black pepper.
Stir well and bring to a boil. Reduce the heat and simmer gently for about 35 to 40 minutes, partially covered, until the lentils are tender.
Stir a few times as it cooks so nothing sticks to the bottom. Add a splash more broth if the chili gets too thick before the lentils are done.
4. Finish and serve
Stir in the balsamic vinegar, then taste and adjust the salt, pepper, or chili to your liking.
For a thicker chili, simmer uncovered for a few extra minutes. For a looser consistency, stir in a little more broth.
Serve warm with rice, quinoa, cornbread, or crusty bread, then add your favorite toppings like Greek yogurt, avocado, guacamole, pico de gallo, cilantro, lime, hot sauce, or pickled jalapeños.
Serving Suggestions
- Make it a complete meal: Serve over brown rice, quinoa, or another grain for an extra-filling lunch or dinner.
- Add a protein-rich topping: Spoon on Greek yogurt, shredded cheese, or both for extra richness and protein.
- Go classic with cornbread: A warm wedge of cornbread is perfect for scooping up the thick, smoky chili.
- Build a chili bar: Set out avocado, guacamole, pico de gallo, Greek yogurt, shredded cheese, cilantro, lime, jalapeños, and hot sauce so everyone can customize their bowl.
- Bring it to a potluck: Keep the chili warm in a slow cooker and let guests serve themselves. Bring toppings separately.
- Meal prep lunches: Portion the chili with rice or quinoa into individual containers, then keep fresh toppings separate until serving.
- Make an easy game-day dinner: Serve a big pot with tortilla chips, guacamole, pico de gallo, and plenty of toppings for a casual crowd.
- Stretch leftovers: Spoon leftover chili over baked potatoes or sweet potatoes for an easy second-day meal that doesn’t feel like leftovers.
Tips
- Choose the right lentils: Green or brown lentils hold their shape best. Red lentils will make the chili much softer and creamier.
- Let the lentils be your timer: Different lentils cook at different speeds, so go by tenderness rather than the clock.
- Adjust the consistency at the end: Simmer uncovered to thicken, or add a splash of broth if it’s too thick.
- Finish with something tangy: Balsamic vinegar adds depth, while fresh lime gives the chili a brighter finish.
- Taste before serving: Beans and lentils soak up seasoning, so you may need another pinch of salt or a little more spice.
- Make it ahead: The chili tastes even better the next day and is ideal for meal prep. Add a splash of broth or water when reheating if it has thickened.
Frequently Asked Questions
Yes. Since canned lentils are already cooked, add them during the last 10 to 15 minutes so they don’t become too soft. You’ll also need less broth, start with 2 cups and add more as needed.
Yes. Sautéing the vegetables, tomato paste, and spices first gives you the best flavor, then transfer everything to the slow cooker and cook until the lentils are tender.
It can be as mild or spicy as you like. Use a mild chili powder blend for a family-friendly chili, or add extra red pepper flakes, jalapeños, or hot sauce for more heat.
Black beans and kidney beans give you a great mix of color and texture, but pinto beans, cannellini beans, or chickpeas work too. This makes it an easy pantry staple dinner when you need to use what you have.
Simmer it uncovered for a few extra minutes. Keep in mind that the chili will naturally thicken as it cools and even more after refrigeration.
Let the chili cool, then refrigerate it in an airtight container for up to 5 days. It’s excellent for make-ahead lunches and dinners.
You can also freeze lentil chili for up to 3 months. Thaw it overnight in the refrigerator, then reheat on the stovetop or in the microwave, adding a splash of broth or water if needed.
More Easy Lentil Recipes
- Lentil Pasta
- Greek Yogurt Lentil Curry
- Creamy Red Lentil Soup
- French Lentil Soup
- Mediterranean Lentil Soup
- Mujadara
- Lentil Meatballs
- Lentil Sweet Potato Patties
If you try this Lentil Chili Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Lentil Chili (Meal-Prep Champion)
Video
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 red bell pepper diced
- 3 cloves garlic minced or grated
- ¼ teaspoon red pepper flakes or 1½ tablespoons chili powder blend, not pure chili powder. Adjust to taste.
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- ½ teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 cup dried lentils green or brown, rinsed
- 1 can black beans 15 oz / 400 g can, drained and rinsed
- 1 can kidney beans 15 oz / 400 g can, drained and rinsed
- 2 cans crushed tomatoes 15 oz / 400 g each can
- 4 cups vegetable broth plus more as needed
- 1 teaspoon salt + black pepper to taste.
- 2 tablespoons balsamic vinegar optional
- 1 handful cilantro + lime juice, Greek yogurt, and avocado for serving (optional)
Instructions
- Cook the vegetables: Rinse the lentils well and check for any small stones or debris.Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large onion (chopped) and 1 red bell pepper (diced) and cook for 5 to 7 minutes, stirring occasionally, until softened.Add 3 cloves garlic (grated) and cook for 30 seconds.
- Add the spices: Stir in ¼ teaspoon red pepper flakes (or chili powder), 2 teaspoons ground cumin, 2 teaspoons smoked paprika, ½ teaspoon dried oregano, 2 tablespoons tomato paste, and 2 bay leaves.Cook for 1 minute, stirring often, until fragrant.
- Add lentils and simmer: Add 1 cup dried lentils, 1 can black beans (rinsed), 1 can kidney beans (rinsed), 2 cans crushed tomatoes, 4 cups vegetable broth, 1 teaspoon salt, and black pepper. Stir well and bring to a boil.Lower the heat and simmer gently, partially covered, for 35 to 40 minutes, or until the lentils are tender. Stir a few times so the chili doesn’t stick.If it gets too thick before the lentils are tender, add a little more broth.
- Finish and serve: Stir in 2 tablespoons balsamic vinegar. Taste and add more salt, pepper, or chili if needed.For thicker chili, simmer uncovered for a few more minutes. If it’s too thick, add a splash of broth.Serve with rice, quinoa, cornbread, or crusty bread and your favorite toppings.
Notes
- Olive oil → Avocado oil or neutral cooking oil.
- Onion → Yellow, white, or red onion; leeks for milder flavor.
- Garlic → Omit or use garlic-infused olive oil if suitable.
- Red bell pepper → Yellow or orange bell pepper, poblano, or diced carrots.
- Red pepper flakes → Chili powder (the American spice blend, not pure cayenne pepper).
- Cumin, smoked paprika & oregano → Regular paprika can replace smoked paprika.
- Bay leaves → Omit if unavailable.
- Green / brown lentils → Avoid red lentils; they become much softer.
- Black / kidney beans → Pinto beans, cannellini beans, or chickpeas.
- Crushed tomatoes → Diced tomatoes for a chunkier texture.
- Vegetable broth → Water plus extra seasoning.
- Balsamic vinegar → Lime juice.
- Cilantro → Parsley or omit.
- Use green or brown lentils: They hold their shape best.
- Cook until tender: Let the lentils, not the clock, tell you when it’s done.
- Adjust the thickness: Simmer uncovered to thicken; add broth to thin.
- Add a tangy finish: Try balsamic vinegar or fresh lime juice.
- Taste and adjust: Add more salt or spice if needed.
- Storage: Make it ahead. It’s even better the next day. Add broth or water when reheating if needed.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Another amazing dish 🙂
Delicious! I added a green pepper and a zucchini for more veggies. My green lentils were cooked at about the 40 minute mark, and I did not have to add any more broth to cook them. I might tweak the seasoning a little next time, but this is a delicious, easy to prepare meal. I served over cooked millet with some homemade vegan smoked cheddar added in. I will definitely make this again. Thanks for the great recipe!
I made this for our Meatless Monday meal this week. I had black lentils on hand so that’s what I used, also used black beans and garbanzo beans. Made some rice and I had pickled onions to top this with. Ended up cooking this in my instant pot, because Mondays don’t offer a lot of time for us, 10 minutes and natural release, made cooking this even easier. This was delicious and will stay in our rotation of meals.
Fantastic, Angela, that’s a great meatless Monday idea 🥳
Wonderful tip on the instant pot, thank you for your valuable input, it is very useful!
All the best,
Louise
This was delicious for something so simple. Adding it to my rotation, thanks so much!
Made this tonight for dinner and it was delicious!
Fantastic, Harold!! Great news. Thank you so much for coming back to leave your feedback here.
Best, Louise
This recipe is absolutely delicious, and we’ll definitely start this in our rotation of meals! My husband is the pickiest eater out there (hates veggies and always thinks the diced veggies are too big when he sees me prepping/cooking), and even HE approved. He did add a little bit of shredded cheese and a few crushed Fritos to it but all in all he gave it a 9.5 out of 10. If you knew him, you’d be thoroughly impressed and ready to try this!
This is one of our favorite recipes for the week to come! We make it at least twice a month if not more.
This is excellent. My whole family loved it!
This was delicious! Family of 6 and everyone had two bowls! (I doubled the recipe.) Everyone put their favorite chili toppings per usual. I love that I don’t feel like I can move after! Thanks so much!
Amazing. Just beginning the plant based journey and this is a hit! Not often that I follow a recipe but I wanted this to turn out as intended. And it did. I did add a tsp of cocoa powder and I cooked it in my pressure cooker.
We are thrilled you liked the recipe Vic!
I’m sure the addition of cocoa powder makes it even tastier 🙂
Have a wonderful day!
Nico
The best chili ever! I had mine with sour cream and jalapeños. 😊
Amazing, that sounds delish! 💪
Thanks so much for sharing. Kindest,
Louise