Black Beluga Lentil Chili (Vegan!)
This easy lentil chili is a cozy meatless meal that truly satisfies. It's rich, hearty, and packed with plant-based protein!
Servings: 6 large bowls
Ingredients
- 1 yellow onion
- 1 red bell pepper
- 1-2 jalapeño peppers
- 5 cloves garlic
- 15 oz. can fire-roasted diced tomatoes
- 15 oz. can tomato sauce
- 3 cups vegetable broth
- 15 oz. can kidney beans
- 15 oz. can black beans
- 1 cup black beluga lentils
- 4 Tbsp. Chili Seasoning*
Toppings (optional):
- Diced avocado, fresh cilantro, hot sauce, tortilla strips, vegan cheese, dairy-free sour cream, etc.
Instructions
- Dice the onion and bell pepper.
- In a stockpot over medium-high heat, sauté the onion and bell pepper for about 8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, dice the jalapeño (seeds and ribs removed) and mince the garlic.
- When the onion is translucent, add the jalapeño, garlic, and chili seasoning blend. Stir and sauté 1-2 minutes.
- Then add the diced tomatoes, tomato sauce, and vegetable broth.
- Rinse and drain both cans of beans and the lentils. Add to pot and stir.
- Bring to a light boil. Then reduce heat to medium-low, cover, and simmer for about 25-30 minutes or until lentils are tender.
- Serve with any desired toppings. (I highly recommend avocado!)
Notes
*Chili seasoning: One batch of my homemade blend equals 4 tablespoons. You can make this ahead of time and store in a sealed jar in the pantry. (If you don't want to make the spice blend, you can substitute about 2 Tbsp. chili powder + 2 tsp. cumin, but this won't be as flavorful.)
Make it spicy: Add chipotle in adobo sauce, chipotle powder, or a pinch of cayenne pepper. Or simply top with hot sauce or red pepper flakes before serving.
Variations: Add zucchini, organic corn, sweet potato, different beans, etc.
Yield: Recipe makes about 9 cups chili. (It's a fairly large batch so adjust as needed.) I find this is 6 large bowls, or 8-10 smaller/medium bowls.
Recipe originally published January 2018. Updated November 2025.
Nutrition Per Serving (Estimate)
Calories: 288 kcal | Carbohydrates: 53 g | Protein: 19 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.2 g | Potassium: 937 mg | Fiber: 20 g | Sugar: 9 g | Vitamin A: 3590 IU | Vitamin C: 46 mg | Calcium: 118 mg | Iron: 7 mg
