BLACK BEAN AND LENTIL
CHILI
April 15, 2013 By
This may be one of the most delicious chilis
you’ll ever make! Hearty lentils and black
beans paired with so much flavor will satisfy
everyone, vegan, vegetarian or not! This
reader favorite has even won a couple of chili
cook-offs!
Vegan | Gluten Free
Many years ago, good friends of ours held a
chili cook-off. It was so much fun! We all
brought our own versions of chili and blindly
taste-tested. Blindly, in that we didn’t know
who’s was who’s…but admittedly, there may
have been margaritas involved!
It was interesting to see different
interpretations of what we all refer to as
“chili”. Some had no beans at all, just ground
meat, while others had a mixture of the two.
The hostess had made hers with lentils. It was
really delicious and it’s always stuck with me.
Since then, I’ve been meaning to try making a
chili made with lentils…so, ten years later…
I created many pots of chili to get these
flavors exactly how I wanted. Honestly, I think
this blend of spices and balance of flavors
are perfection.
The chipotle and the Tabasco add some heat
and tanginess to the pot, but I like to serve
this with some more Tabasco on top…along
with avocado cubes, plant-based sour cream,
plant-based shredded cheddar cheese and
lots of fresh cilantro.
You can make a pot of rice to go along with
this, some corn bread or even just some
tortilla chips. I know you’ll love this!
So, if I’m ever invited to another chili cook
off…this is what I’m bringing!
Black Bean and Lentil Chili
This may be one of the most delicious chilis you'll
ever make! Hearty lentils and black beans paired
with so much flavor will satisfy everyone, vegan,
vegetarian or not! This reader favorite has even
won a couple of chili cook-offs!
Serves: 8 to 12
BUY NOW
Ingredients
3 tablespoons olive oil
1 large sweet onion diced
2 stalks celery diced
4 medium to large carrots diced
4 cloves garlic minced
4 tablespoons chili powder
1 tablespoons paprika
1 teaspoon chipotle chili powder
1 teaspoon allspice
1/2 teaspoon cumin
1 bay leaf
5 - 6 cups vegetable broth
2 cups lentils sorted and rinsed
29 ounce can tomato sauce
29 ounce can black beans drained and
rinsed
1 cup frozen sweet corn kernels
12 ounce jar roasted red peppers diced
1 - 2 teaspoons Tabasco sauce
1 tablespoon pure maple syrup
salt* and pepper to taste
Topping Suggestions
Tabasco or jalapeno hot sauce
plant-based sour cream
avocado cubes
plant-based shredded cheddar
a squeeze of lime
fresh cilantro leaves
Instructions
In a large heavy pot over medium high heat,
add the olive oil, then the onion, celery and
carrots. Sauté until the onions have
softened, then add the garlic and continue to
cook for just one minute.
Add the spices next through the bay leaf.
Cook for about two more minutes to get them
fragrant.
Add the broth (start with 5 cups first, you
may need an additional cup later to thin the
sauce out), lentils and tomato sauce and
raise the heat to high, bringing the broth to a
boil. Once it boils, reduce the heat to
medium low and simmer for about 30
minutes to get the lentils tender.
Add the black beans, corn, red peppers,
Tabasco and maple and continue to cook for
about 20 more minutes. Add the extra cup of
broth, if needed.
Serve in bowls with the toppings of your
choice.
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Notes
I prefer using jarred roasted red peppers for a few
reasons. The roasted pepper adds a nice sweet
and smokey flavor that you don't get from a fresh
pepper and it's so much easier to use the jarred
peppers instead of roasting them yourself. If you
want to roast your own…that would be delicious
too!
This makes a lot of chili, but it's wonderful
reheated days later and freezes well too.
*If you are using canned broth, don't use salt
until the dish is completely done, then give it a
taste. Even if using low salt broth, you may not
even need any additional.
Print Recipe
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AND LENTIL CHILI, YOU’LL
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Filed Under: Dinner, Fall, Gluten Free, Gluten Free Options,
Soups, Vegan, Vegan Options, Vegetables, Vegetarian, Winter
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COMMENTS
Cass
July 11, 2022 at 2:12 am
Hello, thank you for an amazing recipe. I think
I have been making this for almost a decade.
It is an absolute family favourite of ours and is
always perfect.
R E P LY
Caroline
October 28, 2022 at 10:24 am
Oh my goodness, Cass! What a
sweet message! This makes me so
happy :) I honestly just made this
chili, well, a variation of it anyway,
last night for dinner. It’s been a bit
since I’d made it and it was so
comforting. I actually added some
cubed potatoes to it just because I
had some about to grow eyes…and
it was perfect. I hope you get to try
that sometime. Let me know if you
do!
R E P LY
Paige
April 16, 2022 at 9:38 am
This is my hubby’s most requested dinner.
Thank you for something we both enjoy!! It’s
perfect just the way it is! :)
I see it serves 8-12 do you by chance know
what the serving size is if it were to feed 12?
R E P LY
Caroline
June 23, 2022 at 1:06 pm
What a sweet compliment, Paige!
Thank you! I’m so sorry I really don’t
know exactly what the serving size
would be for 12 servings, but if I
had to guess, I would say at least 1
1/2 cups per person. Hope that
helps!
R E P LY
ARW
January 20, 2021 at 2:00 pm
Unfortunately this recipe did not work for us
due to the cinnamon and allspice. I only used
half of what was called for and it was
overwhelming. I was able to doctor it up and
get my family to eat it. However, I will make it
again minus those ingredients as it is hearty
and healthy.
R E P LY
Caroline
January 22, 2021 at 10:56 am
I think I know why you may have not
enjoyed the flavor, ARW. You
mentioned cinnamon and allspice.
There is no cinnamon in this recipe.
I’m quite sure that would throw the
flavors off completely. Hope you’ll
try it again without the cinnamon. :)
R E P LY
Hannah
January 2, 2021 at 12:38 pm
I can’t wait to try this recipe!! So many
incredible comments!! I cannot find chipotle
chili powder or paste like another reviewer
mentioned. Any other tips as a substitute?
Thanks!!
R E P LY
Caroline
January 22, 2021 at 11:16 am
Hannah, you can try smoked
paprika in place of the chipotle chili
powder. It’s that smokiness that they
both lend that adds a lot of flavor.
R E P LY
Stephanie
December 2, 2020 at 4:14 pm
Now this was some good chili. I’ve been
making a weight watchers recipe of this, but
the increased spices, and added veggies
made it outstanding. I added smoked paprika
and a few extra teaspoons of cumin. I also
added some soy chorizo. It was hearty and
adding in the allspice and maple syrup made
it all the more yummy! Definitely putting it in
rotation! Definitely looking forward to
exploring more of your recipes. thank you!
R E P LY
Caroline
December 3, 2020 at 11:04 am
So sweet to hear you enjoyed this
recipe, Stephanie! Smoked paprika
is an awesome addition! It’s one of
my favorite spices! Thanks so much
for taking the time to share! :)
R E P LY
Susie Mackay
November 11, 2020 at 11:10 am
Ooh – I have made a lentil chilli before, but
not with black beans, Looks so yum! I’m
going to try this healthy recipe to
counterbalance the fact that I will pile it on
top of fries then top with melted cheese… at
