If comfort food had a plant-based crown, this Vegan Lentil Chili Recipe would be wearing it proudly. 🌶️
It’s hearty, cozy, deeply flavorful, and exactly what busy weeknights (and lazy Sundays) are begging for. Whether you’re feeding a hungry family, meal-prepping for the week, or just craving something warm and nourishing, this chili shows up and delivers.
As a chef, I love recipes that work hard without making you work hard. This one? It’s a one-pot wonder with bold spices, rich tomatoes, protein-packed lentils, and just enough surprise (hello cocoa and cinnamon 👀) to make people ask, “Wait… what’s in this?”
Let’s grab a spoon and dive in.
Table of Contents
Why You’ll Love This Vegan Lentil Chili Recipe
This Vegan Lentil Chili Recipe checks all the boxes for real-life cooking:
- Hearty & filling – Lentils + black beans = serious staying power
- Budget-friendly – Pantry staples doing their thing
- Meal-prep magic – Tastes even better the next day
- One pot – Fewer dishes, more couch time
- Bold but balanced flavor – Warm spices without overpowering heat
And yes, even the meat-lovers in your life will happily grab seconds. I’ve tested it. Repeatedly.
Ingredients You’ll Need
Here’s what brings this cozy pot of chili to life. Nothing fancy—just smart, flavorful choices.
- 2 teaspoons olive oil
- 1/2 yellow onion, chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1/4 cup chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 tablespoon tomato paste
- 3 cups vegetable broth
- 1 1/4 cups dry brown or green lentils
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can black beans, drained & rinsed
- 3 tablespoons minced cilantro
💡 Chef’s note: Brown or green lentils work best here. Red lentils cook faster but turn mushy—and chili deserves texture.
How to Make This Vegan Lentil Chili Recipe
This recipe is relaxed, forgiving, and perfect for multitasking (yes, you can answer emails while it simmers).
Step 1: Build the base
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until soft and fragrant. Add the diced red bell pepper and cook for another 2 minutes.
Your kitchen should already smell promising. That’s how you know you’re on the right track.
Step 2: Wake up the spices
Add the garlic, chili powder, oregano, cumin, cocoa powder, cinnamon, and salt. Stir constantly for about 1 minute. This step blooms the spices and deepens the flavor—don’t rush it.
Stir in the tomato paste and cook for another minute. It should darken slightly and smell rich, not raw.
Step 3: Simmer to perfection
Add the vegetable broth, lentils, and crushed tomatoes. Bring everything to a boil, then reduce the heat to a gentle simmer. Partially cover the pot and cook for 30–35 minutes, stirring occasionally, until the lentils are tender.
Step 4: Finish strong
Stir in the black beans and let them warm through for about 5 minutes. Turn off the heat and stir in the fresh cilantro.
Taste. Smile. Adjust salt if needed. Serve warm.
Pro Tips From My Kitchen
- Too thick? Add a splash of broth or water. Chili should be spoonable, not scoopable.
- Too thin? Let it simmer uncovered for a few extra minutes. It’ll tighten right up.
- Spice shy? Start with half the chili powder, then build up.
- Spice lover? A pinch of cayenne or chipotle powder will make this chili sing.
And if your chili looks a little wild while simmering—don’t panic. It always comes together in the end. Chili is forgiving like that.
A Little Chili Story From My Kitchen
This Vegan Lentil Chili Recipe became a staple after one of those “surprise guests at dinner” nights. I had lentils, canned tomatoes, and a prayer. Thirty-five minutes later, everyone was hovering over the pot asking for bowls.
Since then, it’s been my go-to for chilly evenings, casual gatherings, and those weeks when I want food that feels like a hug—but still keeps things wholesome.
FAQs About Vegan Lentil Chili Recipe
Can I make this Vegan Lentil Chili Recipe ahead of time?
Absolutely. It tastes even better the next day as the flavors settle in. Store it in the fridge for up to 5 days.
Can I freeze it?
Yes! Let it cool completely, then freeze in airtight containers for up to 3 months. Perfect for future-you.
What can I serve with it?
Cornbread, tortilla chips, rice, or a simple green salad all work beautifully.
Can I swap the black beans?
Totally. Pinto beans or kidney beans are great alternatives in this Vegan Lentil Chili Recipe.
Is the cocoa powder noticeable?
Not at all. It adds depth, not chocolate flavor. Think “rich and complex,” not dessert.
Make It Your Own
One of the best things about this Vegan Lentil Chili Recipe is how flexible it is. Add sweet potatoes, zucchini, or corn. Top it with avocado, vegan sour cream, or a squeeze of lime. Chili night doesn’t have to look the same every time—and that’s the fun of it.
A Cozy Bowl Worth Repeating
This Vegan Lentil Chili Recipe is everything I love about home cooking: simple ingredients, bold flavor, and zero stress. It’s the kind of meal that warms you from the inside out and makes everyone at the table feel taken care of.
So grab your biggest pot, turn on your favorite playlist, and let this chili simmer while life slows down for a bit. From my kitchen to yours—happy cooking.
Keep the Cozy Cooking Going
If this bowl of chili hit the spot, there are plenty of other warm, comforting dishes waiting for you in the kitchen. These recipes pair beautifully with the flavors and ingredients you just enjoyed and are perfect for those nights when you want something nourishing, satisfying, and easy to love:
- Try this vegan chili recipe with black beans for another cozy, protein-packed dinner when you’re craving a familiar classic with a slightly different bean-forward twist.
- If lentils are your comfort-food hero, you’ll adore this sweet potato lentil shepherd’s pie that’s hearty and family-friendly—rich, filling, and perfect for make-ahead meals.
- For a creamy, globally inspired option, this Thai coconut red lentil soup with warming spices brings bold flavor and serious cozy vibes to the table.
- And if you’re curious to explore a different take on one-pot lentil chili, this 1-pot red lentil chili with a minimalist, plant-based approach is a wonderful source of fresh inspiration.
These dishes keep the same comforting spirit alive while giving you new ways to enjoy lentils and plant-forward meals all week long.
Print
Vegan Lentil Chili Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Lentil Chili Recipe is a hearty, cozy one-pot meal made with lentils, black beans, tomatoes, and warm spices. Perfect for busy weeknights, meal prep, or a comforting plant-based dinner everyone will love.
Ingredients
2 teaspoons olive oil
1/2 yellow onion, chopped
1 red bell pepper, diced
3 garlic cloves, minced
1/4 cup chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 tablespoon tomato paste
3 cups vegetable broth
1 1/4 cups dry brown or green lentils
1 (28 oz) can crushed tomatoes
1 (14 oz) can black beans, drained and rinsed
3 tablespoons fresh cilantro, minced
Instructions
Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened.
Add red bell pepper and cook for 2 minutes.
Stir in garlic, chili powder, oregano, cumin, cocoa powder, cinnamon, and salt. Cook for 1 minute until fragrant.
Add tomato paste and cook for 1 additional minute.
Stir in vegetable broth, lentils, and crushed tomatoes. Bring to a boil.
Reduce heat to a simmer, partially cover, and cook for 30–35 minutes, stirring occasionally, until lentils are tender.
Stir in black beans and cook for 5 minutes.
Remove from heat, stir in cilantro, and serve warm.
Notes
Chili thickens as it sits—add broth if needed.
Tastes even better the next day.
Brown or green lentils work best for texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 15
- Protein: 17 g
- Cholesterol: 0 mg