Beluga Lentil Chili

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.

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.

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.

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.

For more inspiration, also browse all vegan lentil recipes.

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

US CustomaryMetric

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.

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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

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