Black Beluga Lentil Chili (Vegan!)

This easy Black Lentil Chili recipe is a cozy meatless meal that truly satisfies. It's rich, hearty, and packed with plant-based protein! (Vegan, gluten-free, oil-free.)

This easy Black Lentil Chili delivers serious flavor and comfort in every bite!

It's packed with plant-based protein and fiber (about 19 grams protein per serving!) always leaving us full and energized.

Black lentils hold their shape well while cooking, giving the chili a dense texture (unlike other lentil varieties that become mushy). Paired with beans, they make a perfect meat alternative!

Then the "secret ingredient" is my homemade Chili Seasoning blend that's so bold, zesty, and adds incredible depth to this recipe.

Ingredients for Black Lentil Chili

For this recipe, you'll simmer in a large pot on the stove:

• Yellow onion: Or use sweet onion or white onion if desired.
• Red bell pepper: Or swap in another color like green, yellow, or orange.
• Jalapeño pepper
• 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.
• Fire-roasted diced tomatoes: These add more depth of flavor but you can substitute with regular diced tomatoes instead.
• 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. I use kidney beans and black beans, but pinto beans would be great as well. (Or all kidney beans or all black beans instead.)
• Black beans
• Black beluga lentils: These have a rich, earthy flavor, and their shape holds up very well during cooking. Cooked black lentils are high in protein, fiber, and iron so it's a great meat substitute in this hearty chili. However they're not as common as other lentils so if you can't find them, no worries, simply replace with standard green or brown lentils.
• Chili seasoning: We'll use one batch of my homemade chili seasoning recipe. I love this bold & zesty blend and it really makes this recipe shine, delivering delicious depth of flavor. Plus it only takes a couple minutes to make!

Customizing

Make it spicy: Add chipotle in adobo sauce, more jalapeño (or even serrano pepper), or a pinch of cayenne pepper to taste. Or simply top your bowl with your favorite hot sauce or red pepper flakes before serving.

Vegetables: Add other veggies like zucchini, poblano pepper, organic sweet corn, sweet potato, or butternut squash. (You can reduce the beans or lentils to make room for veggies if you'd like.)

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

Toppings: Garnish your bowl with diced avocado (my favorite!), fresh cilantro, green onion, crumbled tortillas chips for crunch, vegan cheese shreds, dairy-free sour cream, or anything else that sounds good.

Potatoes & grains: This chili is also great served over baked potatoes for an ultra-comforting meal! Or you can add cooked rice or quinoa to your bowl.

Storing

After it cools, store the leftovers in a sealed container in the refrigerator. I find they keep really well for about 4-5 days. Reheat in the microwave or on the stovetop when ready to enjoy.

Freezing: I haven't 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.

If you're 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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