Easy bean and lentil chili packed with tons of plant-based protein and fiber! A satisfying meatless meal that’s vegan, gluten-free, and oil-free.
Simple, healthy vegan chili loaded with beans and lentils! This meal is packed with protein and fiber – an awesome combination that helps keep us both full AND energized. Not only are these tiny black beluga lentils adorable, but I love how they hold their shape while cooking (unlike other lentil varieties that can become mushy). Their dense texture adds such a hearty feel to the dish and makes it a great meat replacement. They’re not as common as other lentils so if you can’t find them, no worries, simply replace with brown lentils.
This chili is great served as is, over baked potatoes (YUM), or mixed with brown rice/quinoa. I usually make a batch of rice or quinoa for the week to keep in the fridge and love stirring them in chili and soups. I know avocado on toast has been all the rage lately (I totally get it, I love it too)… but avocado on chili?? Be still my heart. So, so good. If you’re interested in more vegan chili recipes, I included some links below – enjoy!
PS – come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys cook up.
Beluga Lentil Chili
Easy bean and lentil chili packed with tons of plant-based protein and fiber! A satisfying meatless meal that's vegan, gluten-free, and oil-free.
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:55 minutes
Servings:6 medium bowls
Ingredients
- 1 onion
- 3-4 cloves garlic
- 15 oz. can diced tomatoes
- 15 oz. can tomato sauce
- 2 1/2 cups vegetable broth
- 15 oz. can kidney beans
- 15 oz. can black beans
- 1 cup black beluga lentils (uncooked)
- 2 1/2 Tbsp. chili powder
- 1 tsp. cumin
- Salt to taste
Toppings (optional)
- Avocado, green onion, cilantro, hot sauce, tortilla strips, dairy-free cheese or sour cream, etc.
Instructions
- Dice onion.
- In a stockpot over medium-high heat, saute onion (I use water/veggie broth to saute) for about 8-10 minutes or until soft and translucent.
- Meanwhile, mince garlic.
- When onion is soft, add chili powder, cumin, and garlic. Saute 1-2 minutes.
- Add vegetable broth, diced tomatoes with juice, and tomato sauce.
- Rinse and drain both beans and lentils. Add to pot.
- Increase heat and bring to a light boil.
- Reduce heat to med-low, cover, and simmer for about 25-30 minutes or until lentils are tender.
- Salt to taste and serve with any desired toppings.
Notes
Chili powders can range in spiciness – the one we buy from Simply Organic is pretty mild. If you like your chili spicy, add some chipotle in adobo, chipotle powder, or cayenne pepper. (Or simply top with hot sauce before serving!)
Optional additions: 1 tsp. smoked paprika, zucchini, bell pepper, organic corn, sweet potato, jalapeno, etc.
Nutrition Per Serving (estimate)
Calories: 287kcal | Carbohydrates: 52g | Protein: 18g | Fat: 2g | Potassium: 937mg | Fiber: 19g | Sugar: 8g | Vitamin A: 48.7% | Vitamin C: 20.9% | Calcium: 13.1% | Iron: 43.4%
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
More vegan chili inspiration:
I'll be making this tomorrow night 🙂