• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Garden Grazer

  • Home
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact

Beluga Lentil Chili

January 30, 2018 By Kaitlin McGinn 3 Comments

Easy bean and black lentil chili packed with tons of plant-based protein and fiber! A satisfying meatless meal that’s vegan, gluten-free, and oil-free.

Bowl of vegan beluga lentil chili topped with avocado and cilatnro

Simple, healthy vegan chili loaded with beans and black 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 a bit mushy). Their dense texture adds such a hearty feel to this 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 green/brown lentils!

Beluga Lentil Chili in a bowl with spoon

This chili is great served as is, over baked potatoes, or mixed with brown rice or 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. And I know avocado on toast has been all the rage lately (I get it, I love it too)… but avocado on chili? Be still my heart. So, so good.

If you’re looking for even more tasty, plant-based chili inspiration:
Sweet Potato Black Bean Chili
Hearty Vegan Chili (30 Minute)
Smoky Chipotle Black Bean Quinoa Chili
Summer Vegetable Chili

Lentil Chili in a bowl with spoon and avocado on top
Beluga Lentil Chili in a bowl with spoon
Print Pin
4.8 from 5 votes

Beluga Lentil Chili

Easy bean and black lentil chili packed with tons of plant-based protein and fiber!
Author: Kaitlin – The Garden Grazer
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:55 minutes
Category: Chili, Main Dish
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings:6 large bowls

Ingredients

US Customary – Metric
  • 1 onion
  • 3-4 cloves garlic
  • 15 oz. can diced tomatoes (or fire-roasted)
  • 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. ground 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 for about 8-10 minutes. (I use 3 Tbsp. water/broth for no-oil saute method, adding more as needed.)
  • Meanwhile, mince garlic.
  • When onion is translucent, add chili powder, cumin, and garlic. Stir and 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. Then 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: 19g | Fat: 2g | Saturated Fat: 1g | Potassium: 938mg | Fiber: 20g | Sugar: 8g | Vitamin A: 2435IU | Vitamin C: 17mg | Calcium: 131mg | Iron: 8mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
photo collage of vegan beluga lentil chili

Enjoying this Black Lentil Chili? Feel free to also check out the full “Vegan Soup” recipe archives on the site for more cozy plant based inspiration!

And come join The Garden Grazer on Instagram and share a pic if you make this! I love seeing your beautiful recreations.

Filed Under: Gluten-Free, Main Dish, Recipe, Soup, Vegan, WFPBNO Tagged With: autumn, black beans, chili, cumin, garlic, kidney beans, lentils, one pot, onion, plant protein, tomato, winter

Previous Post: « Asian Mushroom Rice
Next Post: Loaded Greek Salad with Tangy Vinaigrette »

Reader Interactions

Comments

  1. Terri S

    February 15, 2018 at 2:28 am

    I'll be making this tomorrow night 🙂

    Reply
  2. Linda

    April 12, 2020 at 7:46 pm

    Sorry I didn’t rate this sooner. I’ve been making this since it first appeared and I am addicted to it. I made it again today. The only difference is I only had 2 -10 oz cans of tomatoes and green chilies with cilantro and lime juice. It still came out amazing! Not only does it freeze beautifully but there are so many different things you can add to it if you chose. Thank you for an outstanding recipe! You5 stars

    Reply
    • Kaitlin McGinn

      April 15, 2020 at 12:21 pm

      Hi Linda! Aww, that’s so fun to hear you’ve been enjoying this one, yay! It’s definitely a fun recipe to play around with, and I love your substitutions!! Thanks so much for coming back to let me know (and for leaving a recipe rating) 🙂 Very appreciated! Hope you’re staying well. -Kaitlin

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Please rate it! (Thank you!)




Primary Sidebar

Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

Join 200,000+ followers!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Copyright © 2021 · thegardengrazer.com

Privacy Policy