Beluga Lentil Chili

Easy bean and black lentil chili packed with 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 black lentils! This meal is packed with protein and fiber - an awesome combination that helps keep us feeling full and energized.

I love how black lentils hold their shape well 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.

This black lentil 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 it into chili and soups.

More vegan chili inspiration:

• Sweet Potato Black Bean Chili
• Hearty Vegan Chili (30 Minute)
• Smoky Chipotle Black Bean Quinoa Chili
• Summer Vegetable Chili

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4.8 from 5 votes

Beluga Lentil Chili

Easy bean and black lentil chili packed with tons of plant-based protein and fiber!

AuthorKaitlin - The Garden Grazer

Prep Time25 mins

Cook Time30 mins

Total Time55 mins

CategoryChili, Main Dish

CuisineGluten-Free, Oil-Free, Vegan

Servings6 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.

Cook ModePrevent your screen from going dark

Instructions

• Dice onion.
• In a stockpot over medium-high heat, sauté onion for about 8-10 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
• Meanwhile, mince garlic.
• When onion is translucent, add chili powder, cumin, and garlic. Stir and sauté 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: 287 kcalCarbohydrates: 52 gProtein: 19 gFat: 2 gSaturated Fat: 1 gPotassium: 938 mgFiber: 20 gSugar: 8 gVitamin A: 2435 IUVitamin C: 17 mgCalcium: 131 mgIron: 8 mg

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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!

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