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Home » Recipes » Chili

Beluga Lentil Chili

Jan 30, 2018 by Kaitlin · 10 Comments

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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 minutes
Cook Time: 30 minutes minutes
Total Time: 55 minutes 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.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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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

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

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Comments

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    Recipe Rating:




  1. Jennifer says

    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 says

      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 says

    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 says

      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 says

    July 08, 2021 at 5:23 pm

    5 stars
    So delicious!

    Reply
    • Kaitlin says

      July 09, 2021 at 12:01 pm

      Thank you!

      Reply
      • Barbara says

        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 says

          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 says

    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 says

      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

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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