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.
Vegan, gluten-free, oil-free
Serves about 4-6
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, dry/uncooked
2 1/2 Tbsp. chili powder*
1 tsp. cumin
Salt to taste
Optional additions: 1/2 tsp. – 1 tsp. smoked paprika, zucchini, bell pepper, organic corn, sweet potato, jalapeno, etc.
Toppings if desired: avocado, green onion, cilantro, hot sauce, tortilla strips, dairy-free cheese or sour cream, etc.
Directions
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, smoked paprika if using, 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.
*Note:
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 it with hot sauce before serving!)
More vegan chili inspiration:
I'll be making this tomorrow night 🙂