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    Home » Recipes » Chili

    Beluga Lentil Chili

    Jan 30, 2018 by Kaitlin

    An easy beluga (black lentil) chili recipe packed with plant-based protein and fiber! A satisfying meatless meal that is vegan, gluten-free, and oil-free.

    Beluga Lentil Chili in a bowl with spoon and topped with avocado

    This easy vegan chili is filled with hearty beans and black beluga lentils.

    It is packed with plant-based protein and fiber which helps us feel pleasantly full and energized.

    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 are not as common as other lentils so if you can't find them, no worries, simply replace with green/brown lentils.

    Black beluga lentil ingredient in a glass jar with wooden spoon

    Ingredients for Black Lentil Chili

    For this recipe you will simmer in a large pot:

    • Yellow onion: Or use sweet onion or white onion if desired.
    • Fresh garlic cloves: I like the flavor of fresh minced garlic best in this recipe, but you can substitute with dried garlic powder if needed.
    • Diced tomatoes: Either regular or fire-roasted tomatoes work well.
    • Tomato sauce: Be sure to use a 15-ounce can plain tomato sauce (not marinara).
    • Vegetable broth: Use low sodium if desired.
    • Kidney beans: For this recipe you can use any two cans of beans you prefer. Here we use kidney beans and black beans, but pinto beans would be great as well. Or all kidney beans instead.
    • Black beans
    • Black beluga lentils: These have a rich, earthy flavor, and their shape holds up very well during cooking. Plus cooked black lentils are high in protein, fiber, and iron. It's a great meat substitute in this hearty chili.
    • Chili powder: Most often I use mild chili powder from the brand "Simply Organic". Be aware chili powder can vary in spiciness depending on how much cayenne pepper is included.
    • Ground cumin: In addition to the cumin, I also like adding a half teaspoon to one teaspoon of smoked paprika for added taste.
    Bowl of vegan chili topped with avocado and cilantro

    Customizing

    Make it spicy: Add chipotle in adobo sauce, jalapeno, or cayenne pepper to taste. Or simply top your bowl with your favorite hot sauce before serving.

    Vegetables: Add other veggies like zucchini, bell pepper, poblano pepper, organic sweet corn, sweet potato, or butternut squash.

    Make it "meaty": Instead of beans, feel free to add your favorite vegan ground beef crumbles. I suggest cooking these separately according to package instructions. Then stir them in towards the end of cook time.

    Serving

    Garnish your bowl with your favorite toppings if desired! A few suggestions include:

    • Diced avocado (my favorite!)
    • Fresh cilantro
    • Green onion
    • Crumbled tortilla chips
    • Vegan cheese shreds
    • Vegan sour cream

    Tip: This chili is also great served over baked potatoes! Or you can add cooked brown rice or quinoa to your bowl.

    Storing

    Store leftovers in a sealed container in the refrigerator. We find they keep for about 4-5 days. Simply reheat in the microwave when ready to enjoy.

    Freezing: I have not tried freezing this chili but I'm guessing it would do very well as a freezer meal. Be sure to let it cool completely, then store in a freezer-safe container for 1-2 months.

    Lentil Chili in a white bowl with spoon and avocado on top

    For more inspiration, also browse all vegan lentil recipes.

    Beluga Lentil Chili in a bowl with spoon

    Beluga Lentil Chili

    An easy bean and black lentil chili filled with protein and fiber. So hearty, nourishing, and warmly spiced. Great served with avocado!
    4.89 from 9 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Total Time: 55 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Chili, Main Dish
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 6 large bowls

    Ingredients

    • 1 yellow 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, 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 medium-low, cover, and simmer for about 25-30 minutes or until lentils are tender.
    • Salt to taste and serve with any desired toppings.

    Notes

    Make it spicy: Chili powders can range in spiciness. The one I buy from Simply Organic is fairly mild. If you like your chili spicy, add chipotle in adobo sauce, chipotle powder, or cayenne pepper. (Or simply top with hot sauce before serving.)
    Variations: Add 1 tsp. smoked paprika, zucchini, bell pepper, organic corn, sweet potato, jalapeno, etc.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Beluga Lentil Chili
    Amount per Serving
    Calories
    277
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    874
    mg
    25
    %
    Carbohydrates
     
    51
    g
    17
    %
    Fiber
     
    19
    g
    79
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    18
    g
    36
    %
    Vitamin A
     
    1596
    IU
    32
    %
    Vitamin C
     
    17
    mg
    21
    %
    Calcium
     
    118
    mg
    12
    %
    Iron
     
    7
    mg
    39
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this Black Beluga Lentil Chili recipe, also check out:

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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Chili Recipes

    • Mushroom Chili
    • Smoky Black Bean Quinoa Chili with Chipotle
    • Fiesta Three Bean Chili
    • Sweet Potato Black Bean Chili

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Jennifer

      September 16, 2022 at 7:20 pm

      5 stars
      Had saved this recipe until I could order some beluga lentils. Made it a couple weeks ago, but forgot to review. This was a hit with both hubby and daughter. Very tasty and was told “you should definitely make this one again!” Thanks for sharing all your delicious creations.

      Reply
      • Kaitlin

        September 20, 2022 at 8:48 am

        Yay, glad this was a hit! Love that you're getting into the chili recipes now. Bring on cozy soup season! Wishing you and your family a wonderful week! -Kaitlin

        Reply
    2. Mary

      January 25, 2022 at 4:47 am

      5 stars
      I have cooked black lentils here left over from another recipe. Do I just add 1/2 a cup? This recipe sounds so good.

      Reply
      • Kaitlin

        January 25, 2022 at 8:32 am

        Hi Mary! If you have already-cooked lentils, I would add about 2 heaping cups of them towards the end of cooking time. (Or if you only have 1/2 cup cooked lentils, then you could also add another can of beans instead.) Hope you enjoy!

        Reply
    3. Rita

      July 08, 2021 at 5:23 pm

      5 stars
      So delicious!

      Reply
      • Kaitlin

        July 09, 2021 at 12:01 pm

        Thank you!

        Reply
        • Barbara

          August 07, 2022 at 9:01 am

          5 stars
          Really hearty vegan chili. I love the combination of pulses and vary the beans according to what I have in the cupboard. I serve with rice and home made guacamole. And put cheese on the chili. This is a good batch cook recipe. I freeze it in portions and use it as chili or filling for enchiladas.

          Reply
          • Kaitlin

            August 07, 2022 at 12:57 pm

            Thrilled to hear you've been enjoying the recipe, Barbara! What a great idea freezing it in portions and using it for freezer meals and enchiladas - love that. Thanks so much for sharing your kind and helpful feedback!

    4. Linda

      April 12, 2020 at 7:46 pm

      5 stars
      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!

      Reply
      • Kaitlin McGinn

        April 15, 2020 at 12:21 pm

        So fun to hear you've been enjoying this one! I love your substitutions. Thanks so much for coming back to let me know (and for leaving a recipe rating)!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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