1-Pot Red Lentil Chili

I made this recipe. It was very delicious. Thank you

this chili will warm your heart AND soul.

i made a few changes. i chose to not add the peppers or jalapeño, but did half green lentils and half red. i thought the green lentils added a nice texture, since the red sorta become a little mushy.

11/10, absolutely perfect!

I’ve been counting calories, and trying to cut back on my meat. Came across this recipe I’ve made it numerous times now. I love it. I can’t tell you how much I love it. It leaves me full. It tastes delicious. It’s easy and quick to make. What more could I ask for? Thank you!!!!

I used brown lentils, no corn, and added maybe 2 tsp apple cider vinegar to add some brightness. We like it hot so I threw 2 habaneros and 2 jalapenos in with the garlic. It’s tasty and perfectly thick, not soupy.

I didn’t follow the recipe exactly but close enough I know it’s a wonderful recipe. Thanks me and my family loved this!

I made this and improvised a little, adding a few Tbs of cocoa powder to the spice mix, and subbing in some chipotle powder for some of the chili powder. I also added a 12oz pack of soy mince at same time as lentils, I subbed veggie chicken broth for half the water and added garbanzo beans to round it out… yum!

I just made a double batch of this chili so that I could put some aside in the freezer for our new baby next month. It was incredible! My three young kiddos are gobbling it down at this very moment and giving it rave reviews! I don’t know if any will make it to the freezer….

I didn’t have red pepper so I diced a few carrots and added those. We also used jarred jalapenos because that’s what we had. I omitted the tomato paste also because we didn’t have any of that on hand. We simply topped this with some sliced avocado, but would love to also add cashew cream next time! This is by far my favorite chili. Thank you for sharing this recipe!

This is a recipe I have printed and added to into my “favorites” recipe book. So good! And healthy! I love it and can’t wait to dive into more of your recipes!

-Kianna Scott
@live.simply.dream.greatly

This is our go to chili recipe and has been for years, I felt like I should finally write a review! We make this in the slow cooker, adding everything in at once and omitting the oil. Absolutely delicious and flavorful, and suuuuper easy. We usually put everything in the slow cooker first thing in the morning, leave it on low and it is ready by dinner! The only thing that seems to vary is how much salt we add, so I would just advise tasting and using your best judgement. I think it just changes because we’ve used different brands of the canned items.

I make this all the time. love this recipe for meal prep. With the rice and cheese I can make 5 servings of about 600 calories a plate. I recommend making the recipe as listed and adjust things to your taste :)

I have changed up the recipe to make it easier to make and fit my tastes more. I use diced jalapeño in jar, jarred garlic or garlic powder, normal lentils, no salt added tomatoes, white onion, green pepper. I put rice on the side and shredded sharp cheddar on top. I do not add salt to it for my diet and also don’t add any sweetener.

This is my favorite chili! I serve it with rice and top with cilantro and homemade hummus. So good!

I use this recipe for backpacking meals! It dehydrates really well and it’s so amazing after a long day of hiking in the mountains. I make a few tweaks: I add smoked jackfruit and barbeque sauce, and I leave out the oil so it dehydrates better then add oil while cooking on trail.

My husband and I both enjoyed this chili. I did not add the corn, but that would have been tasty as well. I also did not add the coconut sugar. The store did not carry the red lentils, so I used black lentils instead. I could have used a bit more salt for saltiness. I would definitely make this again!

I tried this recipe last night in my instant pot, and it didn’t work at all. I followed the recommendations of other comments to increase the water (I added 2 cups more) and set at high for 7 minutes. I got 3 burn notices, and finally gave up because it was 9pm and we were hungry. I transferred it to the stove and cooked it all together for 20 minutes.
The final result was really good, definitely something I would make again. But I’ll just stick to the stove directions until an official recipe for instant pot comes out.
We topped it with cheese, sour cream, lime juice, cilantro, and ate it with warm naan bread.

I didn’t use the sugar but other than that I love this recipe! Great for left overs too.

I am thoroughly impressed with this recipe! Some tweaks that I made:

1.) Tomato soup instead of paste (it’s what I had on hand).
2.) Frozen corn and canned (again, what I had on hand).
3.) Deseeded 1 jalapeno (large) and kept the seeds of other jalapeno (med) – only used 2 when I tripled the recipe in all other aspects.
4.) Used prepackaged “jambalaya” mix of red lentils with rice and various dehydrated vegetables, so I ALSO added a ton of water instead of reducing the tomato soup.
5.) Diced up fresh tomatoes as well as used canned (again, what I already had on hand)

This was truly a delightful experience! I’m anemic, so I need a lot of iron in my diet. I have been searching for the perfectly DELICIOUS way to eat a ton of lentils to achieve that goal and am SO happy to have found this recipe which will help me use up the old cans in my pantry as well! 10/10!!!

Love this recipe. This time I added a green pepper as well as the red pepper. I’m not a vegetarian but haven’t made chili with meat since I found this recipe. Great flavour, texture and a nice amount of heat.

I’m so happy I found this recipe and this cite. This chili is delicious! The only change I made was using frozen corn for the optional canned corn. I can’t wait to try other recipes. Thank you!!!

Super tasty! The Coconut Sugar was a good idea! I also added a couple more Italian spices!

I made this tonight and it was fantastic. I didn’t use sugar but added carrots. No one else in the house was adventurous enough to try it so I will enjoy it for the next few days.

Delicious! I had some tempeh in the fridge so grated that and added it as well, along with sme chopped carrot. I also made it a bit spicier by using 1/2 chipotle chili powder and 1/2 regular chili powder, so there was a nice kick but it wasn’t too spicy for the family members who can’t tolerate overly spicy food.

Awesome!!!!! Just made it. Was delicious. Can’t wait to have more tomorrow. I didn’t have a jalapeño, but I love spicy so substituted the jalapeño with a can of chipotle peppers in adobo sauce. Turned out great. Thanks again!

Wonderful! Made the recipe as written and thoroughly enjoyed it!

New favorite chili! This was enjoyed by both meat and non-meat eaters. It has the perfect balance of “sweet” (from the corn and sugar/maple syrup) and spice (it’s not very spicy at all but there’s a hit of the jalapeño flavor). I enjoyed it immensely with sourdough bread. My only change was cannellini beans instead of black because I forgot to prep them. It was still perfect. Froze well and tasted even better reheated!

Great recipe and delicious, thank you!

This is the bomb! And packs some heat so be careful with the chilli. Served with crusty bread, sour cream and added some shredded chicken for the non veggies. Will become a favourite in this household.

I’ve made this recipe over 10 times and every time it’s delicious! I don’t put in the jalapeno just because I’m not a fan of spice and it’s still great without it.

This was delicious! I added an extra jalapeño for spice and it was the perfect amount of heat. I think this was the best chili recipe I’ve made yet!

I made this dish last week. It was tasty, hearty and filling. I did not care for the smokey smell/taste so I added a few things to offset it. I used Kidney Beans instead of Red Beans (just a preference). I did not add all of the chilli powder and smoke paprika. Also, I used Monk Fruit and Ethanol sugar instead of coconut sugar. (what I had). I added cinnamon (my husband said I added too much) and a little brown sugar and coriander ground seeds. Delicious.

One of the more flavorful bean/lentil chilis I’ve tried. Love its thicker consistency

This was such a great recipe! I omitted a couple of the smaller seasonings I didn’t already have on hand and used green lentils instead, and this was still amazing. Will be making this again very soon!

UK person here, made this and it was amazing, but I had to make some changes for UK stuff. We don’t use cups as measurements for example, but I just used a small IKEA coffee cup you’d drink out of. It’s hard to have too many lentils, especially red which are more for body.
Chili…. there isn’t really chili mix here and we’d buy pure chili powder so for the love of all don’t put two tablespoons of that in…. especially if you buy the real stuff from Asian/subcontinent stores. Two teaspoons are more than ample. I’d always recommend this as spices there are so cheap and you can really throw the cumin around.

Apart from that, this will make a big batch so I made a couple more adjustments. You can buy tomato purée in tubes cheap and I put a whole tube in (approx 4 tablespoons). Cumin, can easy do 3 tbsps and the secret ingredient really is smoked paprika, but it’s strong stuff. 3 teaspoons and it becomes another level of awesome. Don’t be scared of using salt but taste often to be sure.
Add water of course if it seems to be going too dry and that it.

Thanks again, great recipe idea

Fantastic recipe! It has replaced my usual chilli con carne and I think lentils actually work better. I add a cinnamon stick and a tsp of ground coriander too.

I made this in the instant pot and it’s so delicious!! I made my own chili blend so the sodium content wasn’t too much and I loved it 🥰

This recipe was so delicious!!! I made it in a slow cooker on low for 8 hours, sautéing the veggies beforehand. I also substituted dry green lentils (I was out of red lentils) and used an entire 6 oz can of tomato paste (was too lazy to save it, haha) with no issues. Serving with cheese and avocado made the perfect dinner!

I had to make some changes but really like the recipe! My kiddo doesn’t like onions or peppers yet and I didn’t have corn on hand, so I used onion powder and garlic powder and used less of each spice than what it says. I put 3 diced carrots in instead of corn. My one issue is when a recipe calls for part of a can of something and I end up wasting the rest of the can. So I put the whole little can of tomato paste in it. Worked fine! The one mistake I made was to rush the lentil cooking stage. I was in a hurry and should have made sure they were done before moving on.

I am from Texas and this chili gets a double thumbs up in my book. Thank you for all your great recipes. This one is a keeper.

As always, you killed it with this recipe- super tasty! Served it on baked potatoes, cheese, avocado, cheery toms and corriander. Absolutely delish <3

This is my go-to chili AND lentil recipe. Whenever I feel like something very nutritious I go to this recipe. Thanks so much for sharing it!

I have made this recipe twice now (in the past two weeks). It is the BEST Vegan chili recipe I have ever found. Will be making it often I am sure! Thanks for the recipe!!!!

I absolutely LOVE this recipe! It is easy to follow and easy to add my own little flare. I’ve made this several times and its always a hit! Also love that it is freezer friendly, as I usually make it for a meal prep week. Thanks for all the awesome recipes Minimalist Baker!

I get so excited when I google for a recipe that I would like to make WFPB and I see Minimalist Baker pop up and I get so excited because so far, your recipes have never failed me. This was no different!! My new go to chili recipe!! It was delicious!!!

Most amazing chili I have ever made. Delicious!!!!

Hi just wanted to say that I made this for a dinner party and it was delicious – even the non vegans/vegetarians commented on it. I have made a few vegan chilli just with beans but they always lack substance and taste just like stews. The combination of lentils and beans in this recipe is perfect – this will be my ‘ Go to Chilli” from now on. It had a nice kick too with the chill powder and the jalapeño.
Thank you for sharing ! The pressure was on as my husband used to make a mean meat chilli so we needed something that was just as good in our plant based diet . This is spot on !

Made this chili multiple times and we love it! I’ve even added in other veggies to disguise them from the picky hubby. Pair it with some cornbread and it’s an awesome meal!

Wonderful! The spice blend is perfect! Love that everything is made in one pot! Very flavorful! The texture with red lentils and beans, other veggies laced with fragrant tomatoes and chilis…Amazing!

Delicious. Added 4 Carrots, 2 Celery to saute grouping in my Instant pot then added rest of Ingredients as listed on this recipe except increase Red Lentil to 1 full Cup increase Water content to 3.5 cups to eliminate Burn on Instant pot ( next time will add 1 cup more comes out thick) High Pressure on INSTANT pot for 7 minutes and dinner was done. Served with Brown rice and avocados. Fabulous!!!

This veggie chili far exceeds any other I’ve tried! Rarely do I make a recipe multiple times without tweaking it a little to suit my tastes, but I have made this one as-is on repeat! I keep expecting an eye roll or a protest when I say we’re having chili AGAIN, but instead I get a “hell yeah!” every time. I think the addition of the red lentils that break down as they cook is key to achieving a nice thickness that many veggie chilis lack. I’m always just as excited for it on day four as I am on day one. Thanks for another delicious and easy recipe!

This was the first recipe I ever made from your blog, and I’ve been going back to it for years! It’s delicious and hearty and flavorful enough to be able to feed to meat eaters, which is a big win. I usually double the lentils and use pureed tomatoes instead of diced, just because it tends to make it more appealing to picky eaters. I also triple the garlic and roughly double most of the spices for more flavor, but no matter how you swing it, this recipe is an all time favorite! It’s enough to feed me for a week, so I love making it a few days before I know I’m going to be really busy.

Really delicious lentil chilli though next time I think I’d want more lentils in there. Word of warning, the quantities in the recipe could serve 12 people at least NOT 6 – I’m not complaining as I’ll freeze portions but just be prepared if you’re not looking to do that.

The BEST chili ever! I’ve made this SEVERAL times and it is such a crowd pleaser. Even my non-vegan boyfriend LOVED it. It’s such a simple but flavorful recipe. I’m serious when I say I don’t need any other chili recipe…this is the one for me!

This is delicious! I tried a different lentil chili recipe once and wasn’t really into it, but this was great. I followed the recipe almost exactly other than using canned diced jalapenos. I now have plenty of leftovers that will hopefully last me a while!

I made this recipe for the Fourth of July once and it’s now an annual favorite! Love how the spice builds, how easily you can sub different cans of beans on hand, and I added sweet potato for some more heartiness to this freezer-friendly meal. Will make some fresh biscuits this year to go with the chili!

Love this chili recipe…healthy & delicious ??

Love this . Our favorite chili recipe. The grandkids love this and they are very picky eaters.

This has become our fave chilli recipe! Was so happy to find red lentils at the supermarket today so I could make it. Thanks for another amazing recipe :)

We made this for the first time tonight. It was a hit for all of us. You don’t miss the meat at all. I added a little oregano and decreased the chili powder to 2 tbsp for the kids’ palate. We’ll definitely be making it again.

Loved this recipe – had to make some modifications due to ingredients I had available. I used pickled jalapeños, red onion and chipotle spice mix (instead of cumin) and dried Chili flakes! Came out delicious and made a nice big batch so I’ve frozen a few portions. Really easy to make too!!

Had this over a dozen times but we add mushrooms and instead of black beans usually some cannellani bean. Honestly we’ve had this since becoming vegan and a big staple meal in our house

Amazing recipe! Thank you so much for sharing. I had to substitute Beyond Beef for red lentils(I pre-cooked the beef, skipped the 15 minute lentil cooking time and added it with the beans) and it still came out great. Thanks again!

This is a huge hit with my husband! I’m vegan, and it can be hard to alter recipes for him because he’s such a picky eater, but I’ve made this probably a dozen times at this point and it’s always a favorite we go back to. I usually go heavy on the spices, so I’ll use overflowing measurements. It’s filling, so flavorful, and lasts the two of us a few days for leftovers. Definitely worth making!

This is a great recipe. Very filling, which is good considering it’s hit and miss on what you’ll be able to get in the shops right now. which is why I ended up subbing a lot. I had butter beans, red onion, sweetcorn, a few peas and stirred in rice at the end. It still tastes good even though it’s no Mexican flavour exactly. Especially since I omitted the chilli entirely as that opens up all the tearducts in my face. Still thanks a lot for the recipe. I’m glad to have two future meals sitting in the freezer.

This chili is soooo flavorful! I added some adobo peppers and used mushroom broth instead of water and I am amazed at how deep the flavors are. So goood!

I’m new at cooking vegetarian & vegan, and this is now my “go to” chili! I used beluga lentils which were also excellent.

I’ve made this chili several times and it’s always a winner. My entire non-vegan family loves it and has even requested I make it…definitely a crowd pleaser. Will always have this one bookmarked to make again!

Hi! I absolutely love all of your recipes and have made probably over a dozen of them so far, but this is my first time commenting.

re: the coconut sugar/maple syrup here, I don’t see where to add it except at the end to balance flavor–is this correct? I went ahead and added it with all the spices but didn’t see it written there.

re: garlic, it says it should be approx Tbsp, but I’m thinking it should read tsp? At least that’s what the jar of minced garlic tells me.

Thank you for all your work and all you do, your recipes have seriously revolutionized the way my family and I eat!!

This was delicious, healthy, and so easy to make. Thank you very much!

Brilliant recipe, everyone loves it! Nice and thick. I serve some before adding kidney beans to my fussy eater, and scale down the chilli powder a little, bit cooking now for the third time. Healthy ingredients that will hopefully keep any viruses at bay. Thank you for this recipe!

Loved it, thank you :)

I have made this. It was wonderful. Very substantial and no disappointment to anyone accustomed to a hearty meat chili. Great flavor. Nice texture.

Perfect! So good & nutritious- thick & filling! I made this for my whole extended fam & everyone loved it! I love your recipes!

Excellent and easy recipe and delicious chili.

This chili was amazing!!! I subbed in green lentils, because that’s what I had on hand, and added some extra chili powder, cayenne, and an extra jalapeno – it turned out so so great! So filling, and healthy too! Thanks for the awesome recipe, I’m going to add it to my regular rotation!

I loved this recipe! It tasted so well and I loved how thick it was (so many chilis are too watery for my liking). I left out most of the chili and the jalapeños for my boyfriend’s sake and then added hot chili sauce to my own plate and that worked really well.
Thanks for making and sharing this recipe :)

Made this for our Meatless Monday. I made some modifications like no jalapeno because I have an 8 year old baby, no chili powder instead used a Taco Seasoning from Trader Joe’s and I couldn’t find my lentils and black beans so my 3 beans were pinto, kidney, and garbanzo. I paired it with these awesome corn bread I made into muffins and they were a bit with my family! Even my overly-critical husband said it was good and he’s a hater of vegan food! My picky eater finished her bowl which very very very rarely happen! Thanks for another keeper recipe, Dana! You have my heart! ?

This chili is a current staple in our house. We miss it when we take it out of rotation! No jalapeño for us, and half the chili powder. I hate chopping, so I use frozen chopped onion and garlic powder. I added a bag of frozen, chopped spinach as well… ’cause I need my leafy greens, but I also want them to hide.

I entered this chili in at work for a “Chili Cook Off”. I did not expect to win since it was a vegan/vegetarian chili and most of the other entries had meat. I was very excited to learn that I had won! I followed the directions exactly.

I made this yesterday for game day and it was a hit! Just had to decrease the amount of chili powder (we as a family cannot handle that much heat haha), and added vegan beef crumbles, and it was oh-so-heavenly. And it went great with both nachos and on top of hot dogs! You’re a culinary genius, Dana!

Lovely recipe! I used 2 dried chipotle chillies instead of 1 jalapeno as I had them to use up so only put 1 tbsp chilli powder in and used the water I used to rehydrate the chillies in the recipe, yum yum! Only problem I had was my red lentils took ages to soften for some reason, but dont think that was a problem with the recipe, just my lentils! I just kept adding a little bit of water and simmered for ages. I like to simmer my chilli for a while anyway. First vegan chilli I’ve ever made and it’s a success!

Love this recipe. I make it every fall and winter at least 2/3 times. Thanks minimalist baker!

This chili is divine. Perfect texture and keeps my carnivore hubby happy. I did make a couple of additions. I substituted 3/4 of the water with red wine. I prefer to cook with wine, sometimes I even put it in the food. I also added a teaspoon of ground coriander, juice of a lime and 2 teaspoons of cocoa powder (shhhhh).

This chili is incredible. It is a wonderful dinner during the winter and my kids LOVE it! We scaled down the spice for the kids sensitive palettes (less chili powder and no jalapenos) and it was perfect! Minimalistbaker has been a lifesaver for our transition to Vegan! Forever grateful, thank you!

I stayed true to the recipe with the exception of the jalapeno pepper. Without a doubt, the best pot of chili I have ever made and the best chili I have ever eaten!

I stayed true to the recipe with the exception of the jalapeno pepper and I will say that this is the best pot of chili I have ever made and the best chili I have ever tasted!

Delicious! I didn’t have jalapeños so just crushed the garlic with a press and used a T. Penzy’s medium hot chili powder and two T. of regular which added just enough heat. I was also out of cilantro but didn’t miss it. Served it with a little rice and some shredded Daiya cheddar cheese and a few crushed tortilla chips. Will definitely make this again.

Another favorite recipe from you that I make alll the time! We loOove this one! Thank you ☺️

The best chili recipe I’ve tasted in years. All the other recipes required meat. My husband and I have been very disappointed in the past with previous chili recipes. But this one was delicious! I didn’t change a thing except using maple instead of coconut sugar because that’s what I had. I topped it with avocado. Thank you for sharing your love of good food!

My husband and I are new to vegan eating and cooking. I picked this recipe because of the claim it was a stew not a soup. It absolutely was thick and delicious. I followed the recipe almost exactly but I did put less chili powder and no sugar. We topped it with avocado. It’s enough to serve a crowd so we put some away in the freezer for next week.

This was amazing!! My boyfriend is a super picky eater, but he loved this!! We served it over some jasmine rice with avocado & tortilla chips!! Thank you!!

I love this recipe! I subbed the lentils for TVP for a meaty texture and it turned out great, and you don’t need to wait for it to cook which is nice- just throw them in

Just made this in the slow cooker! Nice and low for 8 hours and my son (7) at 3 bowls full and my daughter (4) liked it as well! Used veg. broth instead of water. Added more beans for the big cooker! I was hoping for leftovers and it’s almost all gone! Great!

Absolutely incredible! So flavorful and a great source of protein! The amount of spices are perfect. I kept it on simmer for a while longer just because I think it gets better with more time, but it would have been delicious after the allotted time as well!

My first time making chilli and it turned out fantastic! Very easy to follow, clear instructions. Will definitely be one of my go-to’s from now on :)

My first vegan dish. I didn’t miss the meat at all. Love it. I didn’t divide the recipe before we started eating. Do you happen to know the size of the portion, is it 1 cup or a little more?

This is an incredibly forgiving recipe. I shopped for groceries to get all of the ingredients that I was lacking. I made a number of mistakes, the most glaring of which was adding half the can of full fat coconut milk when I imagined I was adding the black beans, kidney beans, and corn. I didn’t remember to separate it from the group. But I continued with the recipe, which had extra diced tomatoes because they didn’t have 15 oz cans and added extra spices in an attempt to correct the change in the flavor profile. Substituting a serrano pepper for the jalapeno (I cannot get the tilde to save my life) was a lesser issue. Adding the beans and corn at the same time as the dry lentils was just another mistake. But it came out great! A very forgiving recipe!

Great seasonal comfort food. Just the right thing to warm up a family on a cold, frosty, winter’s day in England.

I LOVE this recipe. It’s replaced my family’s normal meat chili as our go-to – our favourite is to serve it over baked potatoes with some sour cream and green onions. I normally cut the chili powder in half though, otherwise it’s just a bit too spicy for us!

I made this last week, as we are having a very chilly autumn. I subbed out a couple of things, (no kidney beans, jalepeno or coconut sugar), and it turned out great! It made a big enough batch that I can savor it for a few days. Made my crockpot polenta to go with it and mmmm, mmmm, I’m a happy camper!
Kudos, Dana!

I made it! But not quite exactly as written. And not on purpose. The only two things I was originally planning on doing differently were to use veggie broth instead of water and frozen instead of canned corn. I really dislike the taste of most canned veggies. I got the lentils through the 20 minute cook time and gave it a taste test. And it was delicious. I didn’t see the point in adding the additional spices or the jalapeno. I like my food spicy, but also like to be able to taste something besides the heat. And this chili was already full of spice. I may add more liquid next time, but that’s only because I like mine a bit more wet. But it’s so good, I’m not even gonna bother this time around. Thank you for the recipe. Almost forgot, hoping to have enough left this evening to try the baked fritos. They sound delicious as well.

Very good, hearty chili recipe. Good level of spice. Used green lentils instead of red since it’s what I had, but otherwise followed to a T.

I absolutely love this recipe! It’s delicious and hearty. The one ingredient I do modify is the water; I use organic chicken bone broth instead.

I made this last week, except I didn’t have jalepenoes so I used a different pickled pepper, it turned out awesome!!! I would however not add as much Chili powder, depending how much heat you like. I also used yellow peppers not red. It had a great heat level for me and my husband, but I’m going to scale back for my inlaws. Highly recommend this recipe!!

I can’t stop making this chili – it’s so delicious that it’s become weekly staple for me. A perfect winter warmer and a great way to get your veggies in. Thank you!

This was DELICIOUS! Thank you. I’m so glad I made the chili corn chips for over top, too. So so good!

Oh my goodness!!!!!! I have made many different kinds of chilis and this one is by far my favorite. My husband is a meat eater, and this chili has been added to our regular dinner rotation based on his request. If you are cooking for someone who is a meat eater, they won’t miss the meat, and the flavor is incredible. When my kids decided to eat vegan last year, I didn’t know where to turn. I now turn to Minimalist Baker for all of my gluten free vegan recipes. Thank you!!!!

Great recipe, very tasty. I used vegetable broth instead of water, and cut the chili powder to two tablespoons instead of three, and only one table spoon of cumin. I did add the black pepper as instructed and it was hot and spicy but not too much. Really like the crunchiness of the corn. Next time I will soak the lentils for a few hours before I make this as they didn’t soften as much as I would have liked.

I made the red lentil chili right after Thanksgiving. It won over everyone! It was really good and flavorful! Will definitely make again! Love it!

The red lentil chili was so good! I made it for my family and everyone loved it. Great flavor, I will definitely make this again.

I’ve made this recipe three times in four weeks! It’s so good! I love how one pot will last six meals, so it’s perfect for freezing and heating up on those nights that you don’t have time to make dinner. It pairs really well with diced avocado and the Pumpkin tortilla chips from Trader Joe’s.

I made this today for dinner. It was super easy to prepare and tasted INCREDIBLE. Not only that, but it was actually satisfying and kept me full (something I have trouble finding with some vegan dinner recipies). This is a new staple recipie of mine for sure!

Our family of 5 loves this chili, and it’s a regular at our get togethers too. I’m making a quadruple recipe today to jar and freeze some. We’ve never added the coconut sugar/maple syrup or the corn, and sometimes we leave out the smoked paprika. We don’t feel like we’re missing anything; It’s fantastic without them. We’ve eaten this chili by itself, with added cheese and/or avocado and/or cilantro, on a Frito pie (we use organic corn chips from Trader Joes’s that taste better than Fritos), in chili mac, on chili dogs or chili burgers… It is soooo good. Thank you for the healthy and delicious recipe!

I made this last night and it was a success! So comforting and flavorful. My non-vegan friends asked for the recipe and took the leftovers home. I wish I had more.
Thx!

Made this for our neighborhood chili cook-off and won 2nd place! (1st place was also a plant-based recipe btw. Yay for plants!). I made it exactly as written except for without the jalapeños. (I’m a wimp). It really was delicious and perfect in every way. Thank you!!!

Oh my goodness! This was the most flavorful chili. Both my daughters are vegan and I have tried many chilis and most have been lacking in flavor or just too “tomato-y” for me. I usually make a beef based chili for my husband and me. Not any longer! I just tasted this and WOW!

The only 2 things I changed was I used candied jalapeños that I had previously made from my fridge and frozen corn because it is what I had.

Serving this tonight. I can’t wait to hear their thoughts. Thank you for your terrific recipes!

Loved this recipe! I swapped red lentils with split pigeon peas (tur dal), and tomato paste with ketchup (eliminating sugar at the end) keeping everything else the same! I’ve made a big batch and intend on freezing it to enjoy throughout fall!
I might try this in the insta pot next time though, just to quicken the process.

Hi Dana! Looove your recipes! I just did this one and is sooo yummy! Thank you!

This recipe is a keeper. I did tweak a little, adding an extra onion, pepper and another tbsp of paprika, ancho chilli powder and ground rosemary. Fried off the tomato paste a little before adding other wet ingredients. The juice of half a lime opened the flavour up, and I let it simmer gently for an hour before adding the lentils, which took 20 mins to cook.

Served with guacamole (avocado, onion, tomato and lime juice) and brown rice (1 part brown rice, 2 parts boiling water, chuck it in the microwave on high for 1.5 mins, then 30 mins on the lowest setting – hassle free fluffy rice)

I’m trying to eat more plant based and this recipe is as good as any chilli I’ve made with meat. Also, a massive thank you to the minimalist baker, your recipes are consistently top notch and have reinvigorated my love of cooking.