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Beluga Lentil Chili in a bowl with spoon
4.8 from 5 votes

Beluga Lentil Chili

Easy bean and black lentil chili packed with tons of plant-based protein and fiber!
AuthorKaitlin - The Garden Grazer
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
CourseChili, Main Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings6 large bowls


  • 1 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.


  • Dice onion.
  • In a stockpot over medium-high heat, saute onion for about 8-10 minutes. (I use 3 Tbsp. water/broth for no-oil saute method, adding more as needed.)
  • Meanwhile, mince garlic.
  • When onion is translucent, add chili powder, cumin, and garlic. Stir and saute 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 med-low, cover, and simmer for about 25-30 minutes or until lentils are tender.
  • Salt to taste and serve with any desired toppings.


Chili powders can range in spiciness. The one we buy from Simply Organic is pretty mild. If you like your chili spicy, add some chipotle in adobo, chipotle powder, or cayenne pepper. (Or simply top with hot sauce before serving!)
Optional additions: 1 tsp. smoked paprika, zucchini, bell pepper, organic corn, sweet potato, jalapeno, etc.

Nutrition Per Serving (Estimate)

Calories: 287 kcalCarbohydrates: 52 gProtein: 19 gFat: 2 gSaturated Fat: 1 gPotassium: 938 mgFiber: 20 gSugar: 8 gVitamin A: 2435 IUVitamin C: 17 mgCalcium: 131 mgIron: 8 mg