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Vegan Black Bean & Lentil Chili – Hearty, Protein-Packed & Comforting

When you want a deeply comforting, bold, rich, and satisfying meal that warms you from the inside out, nothing beats a bowl of Vegan Black Bean & Lentil Chili. This plant-based chili is thick, hearty, packed with protein, and loaded with layers of flavor—from smoky chipotle to aromatic cumin, fresh garlic, jalapeño heat, and the earthy richness of lentils and beans. Unlike traditional chili, this vegan version doesn’t rely on meat or dairy to create depth. Instead, the combination of black beans, red lentils, tomatoes, spices, and fresh aromatics forms a thick, luscious base that’s naturally high in protein, fiber, and nutrients. Red lentils break down as they simmer, helping create a perfect chili consistency—creamy, thick, and satisfying—while black beans add texture and heartiness. If you’re looking for a plant-based dinner that feels indulgent but is incredibly nourishing, this is the ideal recipe. It’s budget-friendly, meal-prep friendly, freezer-friendly, and made with pantry staples, making it perfect for busy nights or cozy weekends. Top it with cilantro, lime, vegan sour cream, jalapeños, or crunchy corn chips, and you have a bowl of pure comfort that can satisfy anyone—vegan or not. Let’s make this bold, smoky, irresistibly thick chili!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Beans & Lentils
  • Three 15-ounce cans black beans drained and rinsed
  • 1 cup split red lentils
Vegetables & Aromatics
  • 1 red onion diced
  • 5 garlic cloves minced
  • 1 jalapeño chopped (remove seeds for mild heat)
  • 1 can 14.5 oz diced tomatoes
  • 1 bunch fresh cilantro chopped
  • Juice of 1 lime
Liquids
  • 2 cups vegetable broth
  • Two 15-ounce cans tomato sauce
Seasonings & Spices
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp kosher salt
Fresh cracked pepper
  • ½ tsp sugar to balance acidity
  • 2 tsp chipotles in adobo adjust for spice level
Oil
  • 1 tbsp olive oil
Optional Toppings
  • Vegan sour cream
  • Fresh cilantro
  • Lime wedges
  • Sliced jalapeños
  • Fritos or tortilla chips
  • Avocado cubes
  • Green onions

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Can opener
  • Measuring cups and spoons
  • Ladle
  • Small bowls for toppings

Method
 

Step 1: Sauté Aromatics
  1. Heat olive oil in a large pot over medium heat.
  2. Add diced red onion and sauté for 4–5 minutes.
  3. Stir in garlic and jalapeño; cook until fragrant.
Step 2: Add Spices
  1. Add chili powder, cumin, black pepper, sugar, and salt.
  2. Sauté for 1 minute to bloom spices and deepen flavor.
Step 3: Add Beans, Lentils & Tomatoes
  1. Add black beans, red lentils, diced tomatoes, and tomato sauce.
  2. Stir well to coat everything in the spice mixture.
Step 4: Add Broth & Chipotle
  1. Pour in vegetable broth and add chipotles in adobo.
  2. Stir thoroughly; bring to a gentle simmer.
Step 5: Simmer
  1. Reduce heat to low and simmer for 25–35 minutes, stirring occasionally.
  2. Red lentils will break down and create a thick, chili-like texture.
Step 6: Adjust & Brighten
  1. Stir in lime juice and fresh cilantro.
  2. Taste and adjust seasoning—more salt, more chipotle, or more lime if needed.
Step 7: Serve
  1. Ladle chili into bowls and add desired toppings: vegan sour cream, cilantro, chips, jalapeños, or avocado.
  2. Thick, smoky, spicy, and comforting—perfect every time.

Notes

🧊 Storage & Reheating
Refrigerator
Lasts 4–5 days in airtight containers.
Flavors deepen as it sits—tastes even better the next day.
Freezer
Freeze up to 3 months.
Thaw overnight for best texture.
Reheating
Stovetop: low heat, splash of broth if thick
Microwave: 1–2 minutes, stir halfway
Add extra lime juice after reheating to refresh flavor
🥄 Variations
Extra Protein: Add chickpeas or tofu crumbles.
Thicker Chili: Simmer longer or add extra lentils.
Spicy Version: Add cayenne or more chipotle.
Mild Version: Remove jalapeño seeds or omit chipotle.
Veggie Boost: Add corn, bell peppers, zucchini, or spinach.
Smoky Flavor: Add smoked paprika or liquid smoke (alcohol-free).
Creamier Texture: Stir in coconut milk at the end.
❓ 10 FAQs
1. Can I use green lentils instead of red?
Red lentils create a thicker texture; green lentils stay whole. You can use them, but the chili won’t be as creamy.
2. Is this recipe spicy?
It can be mildly spicy or very spicy depending on jalapeño and chipotle amounts.
3. Can I make this oil-free?
Yes—sauté onions in vegetable broth instead of oil.
4. Can I cook this in a slow cooker?
Yes—4 hours on high or 7 hours on low.
5. What toppings work best?
Vegan sour cream, cilantro, lime, avocado, chips, and green onions.
6. Can I add corn?
Absolutely—corn adds sweetness and texture.
7. Does this freeze well?
Very well—the beans and lentils hold up perfectly.
8. Can kids eat this?
Yes—just reduce the chipotle and jalapeño.
9. How do I thicken the chili?
Simmer longer or mash some beans with a spoon.
10. Can I serve it without rice?
Yes—serve with tortilla chips, baked potatoes, quinoa, or bread.
🏁 Conclusion
This Vegan Black Bean & Lentil Chili is everything you want in a comforting bowl of plant-based goodness—hearty, smoky, packed with spices, and loaded with protein and fiber. The red lentils break down to create a thick, velvety base while black beans provide structure and bite. The combination of garlic, jalapeño, chipotle, cumin, and lime delivers a bold flavor balance that’s deeply satisfying and nourishing.
It’s a budget-friendly, meal-prep-friendly, freezer-friendly recipe that works for busy weeknights, cozy weekends, potlucks, or anytime you want a warming, wholesome meal. Topped with fresh herbs, vegan sour cream, crunchy chips, or avocado, every bowl becomes comforting, filling, and absolutely irresistible.
A plant-powered chili packed with flavor, warmth, and soul—perfect every time.