This easy vegetarian lentil chili is a high-protein, budget-friendly meal packed with flavour. Made with dried lentils, canned beans, tomatoes, and warming spices, it’s hearty, comforting, and sure to satisfy everyone at the table.
Chili is a regular on our weekly dinner menu, which is why I’ve created so many different versions! From Beef Chili Without Tomatoes to Ground Chicken Chili, pantry-friendly Tuna Chili, and now this delicious vegetarian option. This nourishing lentil chili is packed with beans, veggies, and warming spices, making a simple, one-pot dish that’s hearty, satisfying, and endlessly adaptable.
I love that this chili is budget-friendly, made mostly with pantry staples, and naturally vegetarian (or vegan if you skip the cheese toppings) while still being high in protein and fiber. Brown lentils simmer with kidney beans, black beans, and tomatoes, soaking up bold spices and just a hint of cocoa powder for a rich, smoky depth. Toss in plenty of onion and colorful bell peppers for sweetness and texture, and you’ve got a nourishing bowl that’s every bit as cozy as classic chili con carne—without the meat.
Serve it alongside cornbread, rice, tortilla chips, or a dollop of yogurt or sour cream for the ultimate comfort meal!
Ingredients You’ll Need
A handful of pantry staples and fresh vegetables come together to make this wholesome lentil chili:
- Brown lentils: Lentils are fiber and protein powerhouses. They’re budget-friendly, long-lasting, and give the chili a hearty texture. Look for brown or green lentils, as they hold their shape well during cooking.
- Beans: A mix of kidney beans and black beans adds creaminess, color, and extra plant-based protein.
- Vegetables: Onion and bell peppers (any color) create a flavorful base and add natural sweetness.
- Tomatoes: The secret to rich, deep flavor. Use canned diced tomatoes for the perfect balance of texture and body.
- Spices: Garlic, garlic powder, coriander, cumin, smoked paprika, and dried oregano infuse every bite with warmth and depth.
- Cocoa powder: My secret ingredient to a meat-free chili! Just a small amount enhances the chili’s richness and adds a subtle, earthy depth that balances the spices beautifully.
- Salt and pepper: To season everything perfectly and bring the flavors together.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Lentil Chili
Sauté the base: Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and bell peppers, and cook for 3–4 minutes until softened and fragrant.
Toast the spices: Sprinkle in the garlic powder, coriander, cumin, smoked paprika, dried oregano, salt, and pepper. Cook for 2–3 minutes, stirring often, to toast the spices and release their aroma.
Add lentils, beans, and tomatoes: Pour in the dried lentils, rinsed kidney beans, black beans, and canned tomatoes. Add about ½ cup of water (or more if needed) to cover everything, then stir well.
Simmer: Bring the chili to a gentle boil, then reduce the heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until the lentils are tender and the chili thickens. Add a splash more liquid if needed.
Ingredient Substitutions
- Lentils: You can replace brown lentils with green lentils, just note the texture will be slightly firmer.
- Beans: Out of kidney or black beans? Add pinto beans, chickpeas, or cannellini beans instead.
- Boost the veggies: Feel free to add diced zucchini, carrots, or corn for extra flavor and color.
- Tomatoes: You can replace canned diced tomatoes with crushed tomatoes or tomato passata.
- Spices: Adjust the spices to your taste—add chili powder or cayenne for extra heat.
- Liquid: You can replace water with vegetable broth for a deeper, savory flavour.
Storing Leftovers
- To Store: Keep lentil chili in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.
- To Freeze: Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Recipe FAQ
Yes! Sauté the onions, garlic, and spices first, then add everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, until lentils are tender.
Add cayenne pepper, chili powder, or a chopped jalapeño for extra kick.
It’s delicious with cornbread, rice, tortilla chips, or topped with avocado, yogurt, or cheese.
Yes, but reduce the simmer time to about 15–20 minutes since canned lentils are already cooked.
More Chili Recipes
If you try this lentil chili recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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Lentil Chili
- Total Time: 50 minutes
- Yield: Serves 4-6 1x
Description
This easy vegetarian lentil chili is a high-protein, budget-friendly meal packed with flavour. Made with dried lentils, canned beans, tomatoes, and warming spices, it’s hearty, comforting, and sure to satisfy everyone at the table.
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chilli powder
- 1 tablespoon cocoa powder
- ¾ cup dried brown lentils, rinsed
- 400g (14 oz) can red kidney beans, not drained
- 400g (14 oz) can black beans, not drained
- 2 x 400g (14 oz) cans diced tomatoes
- ½ cup water or beef stock
- 1 teaspoon salt
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and bell peppers, and cook for 3–4 minutes until softened and fragrant.
- Add the garlic powder, coriander, cumin, smoked paprika, dried oregano, cocoa powder, and salt. Cook for 2–3 minutes, stirring often, to toast the spices and release their aroma.
- Pour in the lentils, whole can of kidney beans, black beans, and canned tomatoes. Add about ½ cup of water (or more if needed) to cover everything, then stir well.
- Bring the chili to a gentle boil, then reduce the heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until the lentils are tender and the chili thickens. Add a splash more liquid if needed.
- Serve with your favourite toppings and enjoy!
Notes
- Don’t drain your kidney beans — add the whole can, liquid and all. The starchy bean liquid helps naturally thicken the chili and adds extra flavour to the sauce*.
- To Store: Keep in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.
- To Freeze: Cool completely, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: ⅕ recipe
- Calories: 336
- Sugar: 9.3g
- Fat: 5.6g
- Saturated Fat: 1.3g
- Carbohydrates: 54.3g
- Fiber: 15.4g
- Protein: 22.6g
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