An easy beluga (black lentil) chili 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 need:
- Yellow onion
- Garlic cloves
- Diced tomatoes: Either regular or fire-roasted.
- Tomato sauce
- Vegetable broth
- Kidney beans: Use any two cans of beans you prefer. Here we use kidney beans and black beans, but pinto beans would be great as well.
- Black beans
- Black beluga lentils
- Chili powder: I use mild chili powder from the brand Simply Organic.
- Ground cumin: In addition to the cumin, I also like adding 1/2 teaspoon - 1 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.
Add vegetables: Zucchini, bell pepper, organic sweet corn, sweet potato, or butternut squash would all be great additions.
Make it "meaty": Instead of beans, feel free to add your favorite vegan beef crumbles.
Serving
This chili is great served as is, over baked potatoes, or mixed with brown rice or quinoa. A few suggestions for toppings include:
- Diced avocado (my favorite!)
- Fresh cilantro
- Green onion
- Crumbled tortilla chips
- Vegan cheese shreds
- Vegan sour cream
Storage
Store leftovers in a sealed container in the refrigerator. We find they keep for about 4-5 days. Simply reheat in the microwave.
Freezing: I have not tried freezing this chili but I suspect it would do very well as a freezer meal. Be sure to let it cool completely before freezing, then store in freezer for 1-2 months.
For more inspiration, also browse all lentil recipes.
Beluga Lentil Chili
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
Nutrition Per Serving (Estimate)
If you are enjoying this Black Beluga Lentil Chili, 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 RSS for more updates and inspiration.
Rita
So delicious!
Kaitlin
Thank you!
Linda
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!
Kaitlin McGinn
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)!