Sometimes inspiration comes from the most unexpected places.
I posted this picture on Instagram a few weeks ago (for my Red Lentil Curry), and someone asked if it was red lentil chili. “No, but GOOD IDEA,” I replied.
The rest is history. I couldn’t shake the thought from my mind.
This chili comes just in time for these last few wintry days before spring arrives (at least here in the Pacific Northwest).
It’s simple, requiring just 1 pot, basic ingredients, and comes together in less than 1 hour.
I’ve been inspired by some Indian cooking methods I’ve been researching lately involving a mortar and pestle. Instead of just mincing or chopping your vegetables, spices, and herbs, you grind them together so their flavor is more intense and more evenly distributed throughout the dish.
Of course, if you don’t have a mortar and pestle, you can use a small food processor or just finely mince. I just love this method, and now that I’ve discovered it, I can’t stop!
In addition to red lentils – which are full of fiber, protein, folate, and magnesium (just to name a few) – I also included black beans (another great source of folate and fiber) and kidney beans (which are especially high in iron and vitamin B1).
This isn’t one of those soup-like chilis that’s mostly tomatoes. This is chock full of lentils, beans, and corn, and is thick and stew-like in texture – my favorite.
I hope you love this chili! It’s:
Hearty
Smoky
Flavorful
Not too spicy
Healthy
Comforting
Satisfying
& Simple
Make this dish for a crowd, as it’s especially great for hosting. Or make a batch over the weekend and enjoy it for lunch throughout the week.
If you try this recipe, let us know! It helps us and other readers so much. Leave a comment it, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see your creations. Cheers, friends!
1-Pot Red Lentil Chili
Ingredients
- 2 Tbsp avocado or coconut oil
- 1 medium white or yellow onion, diced
- 1 medium red pepper, diced
- 1/2 tsp each sea salt and black pepper (divided // plus more to taste)
- 1 small jalapeño, diced with seeds (remove seeds or reduce or omit for less heat)
- 4 cloves garlic (4 cloves yield ~2 Tbsp)
- 3 Tbsp chili powder (divided // NOT chili flakes or cayenne pepper)
- 2 Tbsp ground cumin (divided)
- 1 tsp smoked paprika
- 2 15-ounce cans diced tomatoes (if unsalted, add more sea salt)
- 3 Tbsp tomato paste
- 1 3/4 cup water (plus more as needed)
- 3/4 cup dry red lentils thoroughly rinsed in cold water + drained
- 1 15-ounce can kidney beans (slightly drained)
- 1 15-ounce can black beans (slightly drained)
- 1-2 Tbsp coconut sugar (or maple syrup)
- 1 15-ounce can corn, drained (optional)
FOR SERVING optional
- DIY Chili "Cheese” Fritos
- Rice or Quinoa
- Fresh chopped cilantro
- Avocado
Instructions
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Heat a large pot over medium heat. Once hot, add oil, onion, and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
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Add jalapeño and garlic to a mortar and pestle and crush into a rough paste (alternatively, blend in a small food processor, or finely mince). Add to the pot with onion and red pepper, and season with another pinch salt and pepper.
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Add 2/3 of the chili powder (2 Tbsp as original recipe is written), half of the cumin (1 Tbsp as original recipe is written), paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.
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Once boiling, add lentils and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cook for 15 minutes, or until lentils are mostly tender. As it's cooking you may need to add more water if the mixture is looking too dry and the lentils aren't submerged (I didn't find that necessary).
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Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining cumin (1 Tbsp as original recipe is written) and chili powder (1 Tbsp as original recipe is written), and stir to combine.
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Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.
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Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors.
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Serve as is, or garnished with chili cheese fritos, fresh jalapeño, cilantro, red onion, and/or avocado (optional).
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Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. Reheat on the stovetop, or in the microwave.
Notes
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 6)
- Calories: 320
- Fat: 6.8g
- Saturated fat: 0.7g
- Sodium: 427mg
- Carbohydrates: 52.4g
- Fiber: 18.9g
- Sugar: 10g
- Protein: 15.9g
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!
Yay! Thanks so much for the lovely review, Camille! We’re so glad you enjoyed it!
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!
Thanks for sharing, Julie!
Hi! Where can you buy dried red lentils? Does Trader Joe’s have them?
Yes, we’ve seen them there!
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!
Whoop! So glad to hear it! Thanks for sharing, Thea!
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!!!
Whoop! We’re so glad to hear it, Lani! Thanks for sharing!
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!
Wonderful! Thanks for sharing, Dodi! Hope everyone loves it.
Doubled down on the garlic and switched out the water for beer. Came out amazing. Adding it to the weekly menu!
We’re glad you enjoyed it! Thanks for sharing!
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.
Thanks so much for sharing, Nikita! We’re so glad you enjoyed it! xo
Hi Dana! Looove your recipes! I just did this one and is sooo yummy! Thank you!
We’re so glad you enjoyed it, Vi! Thanks for sharing! xo
I was not able to find red lentils. Would regular lentils work?
Yes, just know that it will take longer to cook b/c red lentils cook fast!
I couldn’t find red lentils anywhere. Can I make this with regular lentils?
Hmm, they should be readily available at most grocery stores! You could try with green lentils, but just know they will take longer to cook.
Yea, I thought I would be able to find them, but after 3 stores and no luck, I just grabbed a bag of regular lentils. Thanks for the reply, I’ll let you know how it works out. Making tomorrow 😊
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.
Thank you so much for your kind words and lovely review, Nick! xo
This is my new go-to chili! It is seriously everything a chili should be and more! :D
I’m wondering: Would I be able to easily double this recipe? Has anyone out there done so? Thanks guys!
Wonderful! Thanks for sharing, Suzelle!
Would you be able to do this in a crockpot? If so how would the timing change?
It should work! You could likely cook on low for 6-8 hours for good results. Just be sure not to skip sautéing the onions and veggies at the beginning.
I’m eating this right now and it’s seriously so good! As someone who does eat meat regularly but eats vegan during weekday lunches, this chili is every bit as satisfying as all the beef chili recipes I’m used to. I made it on the stove top using all the recommended spice amounts, 1.5 tbsp of coconut sugar, and corn. I prefer my chili on the soupier side so I included some of the canned corn liquid as well. With the corn liquid, it ended up making 6 very filling 2-cup servings. This might sound odd, but I’ve always liked adding a dash of soy sauce to my chili for that extra umami-ness — try it before you write it off as gross! Thank you for the great recipe!
Wonderful – thanks for sharing, Tammy!
So Holy Moly, this was AMAZING!!! Even my husband who has never been a fan of veg chili RAVED about how Great it is!!! Thank You!!! I did have some changes, used a red, yellow and orange bell pepper (they were at the use or lose stage:), added a cup of water bc I was worried about the lentils. That led to an additional 3 Tbls chili powder. Used 1 can rotel and one diced tomatoes-it’s what I had. After the recipe time finished, I just kept it on low with the lid off and it cooked down to the thick stew consistency I was looking for. SO Good!!!
Paired it with your THE BEST VEGAN GLUTEN-FREE CORNBREAD recipe and our dinner was all we could have hoped and dreamed of ❤️ This will stay on our winter meal rotation all season. Thank You 🙏
Thanks so much for the lovely review, Shannon! We’re so glad you both enjoyed it!
This is my favorite chili recipe! My whole family loves it. We especially appreciate that it is gluten free!
We’re so glad your whole family enjoys it! Thanks so much for the lovely review! xo
I have made this so many times & it is always DELICIOUS!!! Thank you for all your amazing recipes. ⭐️⭐️⭐️
Thanks, Colleen!
This was absolutely delicious. Thank you for the recipe.
Just watch out with the Chili quantities. I put only half and it was pretty hot, so I guess it depends on the type of chili. Was still really yummy!
Added some vegan “sausage” to make a chili sin carne.
Yay! Thanks, Danielle!
I tend to try a different chili recipe every time I’m craving chili, just because it’s fun to try new things. This is my favorite yet! I’ve been a vegetarian for 5 years, and this is the first veggie chili I’ve tried that doesn’t seem lacking in some way. Most veggie chilis just taste like vegetable soup. Not this one. It’s hearty and smoky and perfect.
Yay! Thanks for sharing, Riley!
This is my favorite favorite chili recipe! I soak the lentils during the day before I make this one at night to soften them up. Also a little Greek yogurt and cilantro are tasty to add in right before eating. Thank you so much for sharing this recipe! I can’t wait to make it all winter long ?
Yay! Thanks, Melissa!
than my normal chili recipe. Everyone in the comments is complaining about the spiciness… However I found it to be a bit lacking(even with substituting hotter chili peppers). Even with all the spices I thought it was a bit bland even after trying and trying to add more to get it to taste. Took much longer than an hour to prepare. And used way more than 1 pot. I like the use of the red lentils though. Not sure I will make again but perhaps try to incorporate the lentils into my own chili recipe. Still…always interesting to try something new and different.
Thanks for sharing, Kait! Its hard to determine spice quantities in recipes because as you highlighted, everyone’s palettes are so different. But thanks for giving this a try! Your feedback is valuable.
This chili is so delicious! I swapped 1 tbsp of regular chili powder for chipotle chili powder (just for fun) and I found that spicy enough without adding the jalapeno. I ate it with some roasted cauliflower and a blob of mac and cheese on the side. Can’t wait to eat the leftovers! Love your website and all of the recipes I have tried!
Thanks so much for the lovely review, Jennifer. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Fantastic vegetarian bean chilli, my go to recipe. You have to take a little time toward the end to balance the flavours a little more. I also found it needed plenty of salt and the corn goes in every time in our house. An absolute winner though, really lovely
Lovely – thanks for sharing, James!
This is an absolutely amazing chili recipe! I have made it for years now, probably 20 times. I typically double the garlic and jalapeño and blend in a little magic bullet. I always add the corn and often add sweet potato. When serving unusually add some shredded cheddar cheese and diced onion.
Yay! Thanks for sharing!
OMG this was SO delicious! I changed the recipe a little bit…I added cilantro, a cup of chickpeas, and a cup of white kidney beans. I cooked this for my friends in a #Yuck2Yum challenge for our nonprofit organization. Neither of them like cilantro, so I cooked a recipe full of it. They loved the chili and so do I. This is one of my absolute FAVORITE recipes to cook from here.
If you’d like to see the video of our challenge (and my Minimalist Baker shout-out) check out @bullockgarden on Instagram and Twitter. They will be posted on September 26, 2019.
Thanks, MB for ALWAYS having the absolute best vegan recipes!!!
Thanks for the love, Sonya!
I don’t have canned tomatoes but do have fresh tomatoes. Would a substitution work? Also, my husband and children cannot handle heat at all so if I omit the jalapeño will the dish be pretty mild? This looks delicious. Thanks!
Hi Nicky, that will help reduce the spiciness, but you will also need to make sure you are not using a spicy chili powder. Hope that helps!
I have to say that I am so grateful to have found this recipe! Yummy and my go to chilli. It’s a family favourite on repeat!
Yay- SO glad to hear it, Teresa! Thanks for sharing! xo
I made the recipe as is, except I added more jalapeño. It was great! I loved the extra spice kick! It was a simple recipe that was really enjoyable! Even the meat eaters thought it was delicious!
Lovely – thanks for sharing!
can I freeze chili on day 4 or does it need to be frozen the first day it was made?? mine has veggies in it, too.
It should be fine if you freeze it on day 4. But of course, the earlier you freeze it the fresher it’ll be when you thaw it.
Anyone know how much one serving is approximately? It says 6 servings but how much is a serving?
Roughly 3/4-1 cup.
Thank you!
This is one of mine and my fiancé’s favorite thing to make! It’s so flavorful and delicious! Great for leftovers as well. We have so much fun making it!
Yay! So glad you both enjoy it, Andi! Thanks so much for the lovely review!
This was unbelievably good! So flavorful and filling and super easy to make. I made the full 6 serving recipe and am very excited to have a couple of portions in the freezer when I am short on time!
Such a great recipe!! I’ve made it a few times now. I used water instead of oil. Thank you!
Thanks for sharing!
Thanks for this im making it now with a few substitutions will update with a review once its done!
Absolutely love this chilli,especially over jacket potato
This is hands down one of my faves! Wondering if it’s possible to do this in a crockpot? Any tips on accomplishing this via crockpot?
Hi Sydney, we haven’t tried it, but other readers have done so with success! One reader mentioned 3 hours on high worked well. Let us know if you give it a try!
I made this today and it was delicious and easy! I paired it with some roasted butternut squash cubes which really suited. I really recommend trying this as long as you have an hour, so worth it!
Thanks so much for the lovely review, Darrelle. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
I would give this recipe 6 stars if it was possible! Absolutely delicious and easy to make.
So kind! Thanks, Rita.
This was an amazing recipe, as all of the dishes I have made from your site. You have made my boyfriend’s transition into veganism enjoyable. I can’t thank you enough for that. I have made so many dishes of yours and did not stop to leave a review, no more of that. You are my favorite chef and make it so easy for everyone to have delicious meals. What a gift God’s given you. Again, thank you! – Kiki
Aww thanks so much for your kind words and lovely review, Kiki! xo
Wow! Flavour town! This chili is healthy, filling, full of flavour and sooo easy to make. Will definitely become a new week night winter staple! Thanks Dana!
So glad you enjoyed it, Courtney! Thanks for sharing!
Thanks for sharing!
Just made this chilli and it tastes amazing. Only changes I made was to add 2 red peppers instead of 1, as I had them in, and put and extra teaspoon of paprika in along with the tablespoon of maple syrup. Will definitely make again, when I do will try adding 3 red peppers to increase vegetables, think it could take it. Amazing recipe, thanks so much for sharing.
Whoop! Thanks for sharing, Vonny!
I only use one can of crushed tomatoes for a thicker chili.
Thanks for the tip!
I made the red lentil chili and it was delicious!!
I had everything at had minus the paprika. I chose not to use oil to saute the onion and pepper. I allowed the onion to sweat on it’s own and added a tablespoon of water at a time if the onion and pepper were drying out. I didn’t have red bell pepper so I used green instead. The directions were easy to follow and the chili was done in about an hour. This is a keeper. Thanks!
Thanks for sharing, Angie!
I added TJ’s beefless beef and left out a few other things because I just didn’t have them on hand (kidney beans, jalapeno, smoked paprika). It was still delish! And I loved that there was an extra boost of protein from the red lentils. I had to add some water while cooking because it was beginning to dry out. I also (after reading the reviews) was super careful about adding the chili. I think peeps may have ended up with varying levels of spiciness depending on the chili powder they used. I had a super spicy, Kashmiri chili powder my Indian grandma gave me — so I added just one tablespoon at first and adjusted later on. Overall, I think this is going to be my go to in the future for chili recipes!
Hi Dana, this dish is great but saying that it was just way too spicy. We applied half the chili powder measurements and half a chilli and it was just too spicy for us. We had to drown it in sour cream and we couldn’t taste much else after that first bite.
Hi Nick – did you use chili powder as in cayenne chili powder? Or a chili powder blend? Something store-bought or similar to this is recommended…
I was really disappointed after making this recipe . I used mild chilli powder and put in less than the recipe said but still it was so spicy that, even with half a pot of yogurt, it was inedible. I double checked the ingredients, and I had used less pepper, less chilli powder and less paprika than it said so I’m not sure what went wrong?
So strange! We’ll double check the quantities here, but considering it’s such a popular recipe I’m wondering if there was just a miscommunication somewhere in the ingredients or instructions. Looking it over now!
3 stars because it was very flavorful BUT HOLY SPICE! I think there should be a note on the spice level as many have commented below. Perhaps if you have a low tolerance like myself, only 1 TBS total of chili powder and no jalapeño. Higher tolerance levels can up to the 3 TBS and jalapeño if desired.
Hi Julia, sorry to hear it was too spicy for you! Different brands of chili powder vary in their spiciness, so that could be part of the issue. We just added a note on the jalapeño for those who are more sensitive to spice! Hope that helps!
Can green lentils be used in place of red?
Hi Jessica, That should work! They’ll just take longer to cook.
Fantastic recipe ~ I love a spicy, thick chili, and this was perfect!
Because I didn’t have dried lentils on the shelf, I used two cans of lentils (14.5 oz) which I drained and rinsed well (and this reduced the cooking time). Based on success with another chili recipe, instead of adding water and tomato paste, I dumped in a jar of salsa, which also ensured a more “sturdy” chili. I omitted any sweetener (the coconut sugar or maple syrup).
Other than those changes, I followed this recipe as written, and the result was delicious! The balance of spices was spot on ~ I’ve found my new “go-to” chili recipe (and have two containers waiting for me in my freezer).
Thank you, Dana :)
Thanks, Susan!!
This was absolutely delicious and easy, but it was not perfect. It turned out a little bland and watery due a few mistakes I made while cooking. Next time, I will drain the beans a little more, add an extra shake of lentils, allow the lentils to simmer longer, and I will probably double the chili powder and cumin and add hot sauce like Tabasco (I like my chili really spicy). I served the chili I made with quinoa, which helped make it a bit thicker and countered the watery-ness of the chili itself. Overall, I found this recipe to simple and easy to follow, and what I made is really, really yummy.
Thanks for sharing, Erin!
Is this suitable for freezing?
Yes! For future reference, you can find whether a recipe is freezer friendly in the section just above the ingredients header. Hope that helps!
This chili is one of my favorites ? I made two pots. One as is and one with meat. Definitely my favorite chili recipe!
So so good ! Thank you!
Is there any chance that you have instructions on how to make this recipe in an Instant Pot?
Hi Thomas, no, sorry, we do not have an Instant Pot and aren’t sure how to modify it. If you do some experimenting, we would love to hear how it goes!
The best chili recipe I’ve found with or without meat!
This turned out great! I had to use green lentils as that is the only lentils they carry at the grocery I go to. I really had to cook this longer as far as the lentils getting fully cooked (think next time I will pre soak them). The only other changes was I added 2 tbsn of a bottled BBQ sauce I had on hand, maybe that sounds weird but I have been trying to use it up in dishes just to get rid of it. And I find myself adding some lime juice. It is simple to make thank you for the recipe!
delicious!!!
I’ve been put on a high iron diet for a bit, so I decided to try a lentil chili (been eating so much red meat, I needed a break).
OH. MY. GODS.
This vegan chili came out AMAZING! I found I liked the taste a million times better than any meat chili.
Give it a try, you won’t be disappointed! I added a swirl of real maple syrup, a pinch of crushed red pepper, and a few dashes of Tabasco.
My 15mo son had two helpings at dinner!
So glad you enjoyed this, Shauna! Yay for iron-rich lentils! Thanks for the lovely review! xo
I’ve made this chilli 3 times now and I absolutely love it, it’s the tastiest chilli I’ve ever tried. Love the addition of lentils – this is genius. I made some very minor changes the most recent time and it turned out to be my best version yet:
1) I added a fresh red and green chilli and omitted one of the tbsps of chilli powder (I like spice!)
2) Only used one tbsp of cumin instead of two.
3) Used two heaped tsp paprika instead of one.
4) Before letting it cook for the last 20 mins I added two small pieces of dark chocolate which I would strongly recommend trying (roughly 1.5 tbsp chopped dark chocolate).
5) Serve with a good squeeze of lime.
6) Use frozen sweet corn instead of tinned – tastes much fresher and not as soggy as tinned.
Tried the two pieces of dark chocolate in there and it was delicious!!
Whoop!
Wicked suggestion of the dark chocolate. I made this tonight and just happened to have two squares left over from making ganache so I threw it in and WOW! SENSATIONAL.
I admit the first time I made the recipe it was too spicy for my taste but I loved the simplicity and ingredients so I vowed to try again. Before my 2nd attempt I scrolled thru the comments and I saw the suggestion to use dark chocolate…I didn’t have any chocolate on hand but I did have unsweetened dark cocoa powder so I tried that (1 tbsp). A-MAZING difference! I freely admit I cut back the chili powder to just 1 tbsp but those were the only changes I made. I know this will be my go to chili recipe especially the temperatures drop.
Thanks for sharing!
I love this recipe. The only adjustment I make is to reduce the amount of chili powder (it’s too hot for me) and add a supermarket branded tin of red kidney beans with added chili sauce. It thickens the consistency slightly and creates a deeper flavour (in my opinion).
Delicious and easy to follow instructions.
Since I’m new to the vegan world, I made this chili tonight. The only two differences were I added red and green jalepeno as well AND I added the impossible burger as the “meat”! I am so thoroughly impressed with this chili as well as myself! Thank you so much for this easy recipe!
I made this because I’m trying to have a very tasty daily go-to meal – whether it’s for lunch or dinner – that will last all week. It was really delicious. I fed my vegan work colleague and my doorman, not a vegan, but he ate every bite! Absolutely making it again.
Thanks so much for the lovely review, Jennifer. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Hey Dana. Can I use frozen corn instead of canned?
That should work! Let us know how it goes!
I’m a chili lover and have always been. I thought I’d created the best vegan chili until I tried this one. Oh my gosh this is a fantastic recipe. I thought I’d be underwhelmed, it seemed too simple, no ingredients that seemed to wow. But man, the final product was absolutely fantastic! My husband and I kept looking at each other and exclaiming “damn this is good!” I wasn’t sure how I’d feel about using red lentils as they can be mushier than other variaties, but this chili has a great mouth-feel and was incredibly hearty. Will be making this quite often!
Made this last week and have been enjoying all week, I love that this made such a huge batch, meant I had some for lunches this week and also put some in the freezer to enjoy at a later date. I didn’t read the directions clearly and de-seeded my jalapeno and found the chili needed more heat, next time I’ll definitely keep the seeds! I also used sweet potato instead of corn partially as I’m not big on corn and also needed to use up the sweet potato. Found it a bit bean-y for my, I think next time I’ll do less beans and add more veggies per personal preference, but overall quite pleased with it! Thanks for another fab recipe.
This came out great tonight, but I had to make a few substitutions as I didn’t want to go to the store. Instead of the canned tomatoes and paste, I put one drained can of Rotel tomatoes and a small jar of tomato / basil seed agetti sauce. I used 1.5 c of lentils as I didn’t want leftover lentils, and I didn’t have any kidney beans. I used jarred minced garlic. And no jalapenos, as I used the Rotel. And some extra frozen corn. Topped with cheese. Turned out great.
Yummy! This was so delicious. I love beans, so I actually doubled the bean amount from what is written and added some chili garlic oil and red pepper flakes so up the spice level a bit. This is super filling and great for my weekly meal prep!
Made this for my dinner meal prep last week and loved it so much I made it again for this week! Easy and simple instructions, not easy to mess it up. I am by no means a great cook, rather the opposite, and even my roommates were impressed with the taste.
Would highly recommend!
Made this today and it was the best chili I’ve ever had. The lentils gave it such a great texture and kept it from being too soupy like previous chili recipes I’ve made. I added some lemon juice at the end but otherwise stuck to the recipe. Thank you!
This recipe was delicious! I think that mincing the jalapeños and grinding to a paste was a brilliant way to add flavor and heat.
I added a little more tomato paste and cumin then was called for in the recipe, and a teaspoon of agave maple syrup. Even my meat-eating friends loved this chili! Thank you, Minimalist Baker!
I made this last night, and these are the changes I had to make/would have made:
1)I had to cook my lentils for 20 minutes before they were tender, so know that it might take more than 15!
2)I only had one can of diced tomatoes, so I added 3 roma tomatoes from my fridge plus an 8oz can of tomato sauce.
3) I had to add 1/2-3/4 cups of water throughout the cooking process b/c it got too dry.
4)I would have added at least another half of a jalepeño if not a whole one if I had had an extra on hand! It wasn’t quite spicy enough for me, but that’s personal preference.
Final product was served with quinoa, daiya vegan cheese, and avocados. It was tasty but not as flavorful as some chilis I have had. Would make again, but would make some adjustments:)
Thanks for the recipe!
Best chili I’ve ever tasted. Added about a tablespoon of liquid smoke, and I highly recommend it!! Thank you for sharing your delicious recipes and beautiful photos.
Another delish recipe! Thanks so much for the recipe!!
All I can say is Wow! What the heck. I’ll say more. This dish was amazing! Fun texture and wonderful taste! Beautiful, too!
Fair warning, this question may be dumb. (My brain is not working today.)
Do you cook the lentils before adding them to the chili, or just rinse/drain them?
Thank you,
Timothy
This has been my go-to chili recipe for any occasion for over a year now. I have used all kinds of substitutions and omissions over the several times that I’ve made it and I find that this is a very forgiving recipe. I’m vegetarian and I’ve yet to find a vegetarian chili as good as this, and it really packs a lot of protein! All my meat-eating friends love it when I serve it at parties with tortilla chips and guacamole. Thank you so much for posting this recipe!
Soooooooo delicious and easy! I didn’t have a jalapeno, so I used some adobo/chipotle pepper juice I had reserved in the fridge which added smokiness and spiciness. I’d definitely make this again!
Thanks for sharing, Carolyn! So glad you liked it.
Hello! Firstly, I’m so excited to try some of these nutritionally balanced, high protein vegan recipes! I just wanted to ask – how do you calculate the nutritional information for each recipe? Would you say they’re accurate figures or just rough estimates? Thank you!
❤️?
Great question! We use caloriecount.com to get our nutritional info!
im wondering why you leave some of the aquafaba in w the canned bean? and how much?? it’s vague..
Would it still be good if I left out the sweeteners (maple syrup/coconut sugar)?
It will still be delicious, yes!
Spicy, warm, fulfilling, and of course delicious. 10/10
My boyfriend called it a “powerhouse” of a meal… will definitely be adding this to our regular rotation.
Side note, I added pumpkin purée to my left overs, highly recommend. :)
My meat eater husband LOVED it! I find a lot of chili recipes to be lack luster in the seasoning department. NOT YOURS. Oh so perfect!
Thanks for sharing! As always, it was amazing :)
This was so delicious and so versatile, you can turn it into so many other good things, except one thing I would say is that you must be the wildest woman in the world with spices!! I like spicy food a lot and I put in only 1.5 tsp of chili powder plus the jalapeno and it is really incredibly spicy – still delish though… thank you for the recipe x
Once we finished eating and I took the empty bowls to the kitchen, I literally applauded this recipe. Plan to make regularly. The “serve with” frito advice also solid.
Thank you!
I have a family member that eats gluten free and vegan. I made this for her to eat and it is so good we all ate it. I used a can of rotel instead of grinding up jalapeños. I also only used 1 tablespoon of chili powder and 1 tablespoon of cumin and it was perfectly seasoned for us. I will continue to use this recipe for family dinners! Delicious! Thank you!
I loved this recipe and non vegans enjoyed it as well. Will definitely make again!
Whoop!
I made it!!! Absolutely amazing, went down a treat. Thank you so much for this recipe, keep up the good work!
This is so delicious!! And a great meal to last throughout the week. I did have 1 issue when making it the 2nd time that turned into a disaster, not sure if anyone else has had this issue, but the 1st time I made this I already had lentils made so I just added them in with the other beans but the 2nd time I made this I added the lentils to cook with the chili as per the instructions and well they never cooked. I cooked on the stove top for hours then put it in a slow cooker over night in hopes of salvaging it but the lentils still never cooked so I had to toss it. So I won’t take that chance again and I will always cook my lentils separately. I’ve read not to cook beans with salt or acidic mediums like tomatoes but obviously many have cooked this recipe without issue so I’m not sure what went wrong for me that 2nd time. Regardless I love this recipe, even made it again the day after this incident with separately cooked lentils and it’s a favorite in my household so it will be a regular, especially in the winter.
Had a huge craving for chili last night and I stumbled upon this recipe! I subbed out 1tbsp of the chili powder for 1tbsp smoked paprika and added a couple stalks of celery and a fat carrot in place of the red pepper because I don’t like peppers, plus added a few shakes of cayenne. A winner as always, and I stashed some in the freezer for future lazy evenings!
About how much is a serving size?
~1.5 cups!
Hello! I’m looking to make this for an end-of-the-semester party for my RAs. I was wondering if you knew approximately how much this makes in terms of volume. I have a 5.75 quart pot, so thinking about that. Could I double/triple the recipe and still be safe to use that size pot, or would the quantity be too much for it?
Many thanks!
Excellent!!
I did not leave the seeds in the jalapeno, (because I have a dainty palate). But so flavourful!
I had some sliced avocado on top and corn bread on the side- your recipe also!
Delish!
Thank you!
Made this recipe today and enjoyed it! Very easy to make, I did use dried beans and cooked them before hand so that took some extra time. I love trying new recipes from the Minimalist Baker, I feel like she really takes the time and thought into her work, and the results show! Thanks, keep up the good work!
Update…this was delicious! We topped it over spaghetti squash….ah-mazing ♥️
This is in my pot now and it looks amazing! I subbed sweet potatoes for corn and used great northern beans instead of kidney. I did use black beans as well. I may spoon this over spaghetti squash, or chickpea noodles…can’t decide yet. Gah….I can’t wait!
Hello,
We recently went vegetarian, and I am enjoying trying to find substitute recipes for our old meat-filled ones. This is the second time I have made this delicious recipe. The first was in the crockpot, and now this time as written on the stove. The lentils really make it filling and feel like there is ground beef or turkey. Delicious with fresh choped cilantro and white rice. Am making corn bread for today’s game day feast. Thank you!
This was a great recipe! I didn’t use the jalapenos, corn or tomato paste (because I didn’t have them).
Instead I substituted the heat & paste with 2 adobe peppers & sauce. It added that smoky flavor that I often think is missing in chili. I also added 2 diced carrots and cooked them with the onions before adding the peppers. I think this is my best veggie chili yet. Thanks!
Hello! I will try making this for a carry in. Do you think i could cook it stove top the night before and reheat in low, then keep warm the next day? If you would be so kind to email me your thought in this to me i would be so grateful in case i miss it here. It will be the mbarrett….. i submitted. Thank you!
I made the recipe as-is and it was delicious…so hearty!
Yay! We are glad to hear that, Jen!
This chili is so good it won 2nd place out of about 20 chilis at a mostly meat chili cook off! I’ve made it a few times and I love it every time and get compliments on it! Thanks for sharing your wonderful recipes.
This was fantastic! I made it with 2 changes (no black beans, so 1 can light and 1 can dark kidney beans), and used light brown sugar instead of coconut sugar. It’s easy to change the seasonings to your taste, so we made ours a little more spicy. But it’s delicious! Even better today for lunch, topped with fresh avocado, cheese and sour cream.
Thanks!
Delicious recipe! The kiddos don’t like spicy so I left the Jalapeño seeds out. Super hearty and love it over the quinoa. On the instant pot – 3 hours total. Cooked two batches of beans in the IP and then made the recipe as described on the stove top. Doubled it so we have extra for the winter…
Hey Minimialist,
Can I use brown lentils for this recipe?
P.S. Thank you for these bomb recipes! I have you to thank for becoming vegan :).
Yes, that should work!
I love this recipe !
Yay!
What size pot should I use?? Is 4 quarts big enough?
Definitely!
I have made this recipe about 10 times now in my college dorm and it is my favorite! Everyone always asks what I’m making because it smells so good! It lasts a long time too. I don’t use tomato paste, oil, or sugar, and can’t find any jalapenos where I am so have been subbing with a red chili. I always garnish with green onions. Love this recipe!!
Absolutely top notch chilli. Even the meat eater in my life loved it and she’s hard to please.
I used 2 large tablespoons of maple syrup but other than that inWouldn’t change a thing on this recipee. It’s that good
Yay! Thanks for sharing, Frank!
This is THE BEST CHILI! The flavor profile is completely accurate. Here are some of my tips:
1. Wait one day before you eat the chili – it tastes a lot better on day two;
2. Use corn on the cob if in season (I drench three in water, place on a cookie sheet and bake at 425 for 25 minutes; remove, let cool and then peel off the leaves; take a knife and cut the corn off);
3. Try topping with avocado crema (1 avocado, cilantro, approx 1/4 cup sour cream, lime juice, salt)
Great tips, Jenyce!
I made this last week and it was amazing it was so good I shared it with my sister, my neighbor, my church member and now my granddaughter wants me to make a pot for her. I will be making more for my niece during the holiday recommend this for all Chili lovers.
We are glad to hear that everyone enjoyed this recipe, Doris! Thank you for sharing!
I made this as the big Sunday family meal on the weekend for my meat-eating husband and children and got rave reviews! My kids are still quite young and can’t tolerate very much chilli so I reduced the amount of chilli powder by about half and it still had a nice spicy warmth that they were comfortable eating. I also made two batches of the fritos – one including the chilli for the adults and the other with all other spices and seasoning for the kids. A really fantastic, hearty and filling family meal!
Yay! Glad to hear it, Shannon!
Hello. This recipe is amazing!! Just an FYI that the instructions do not list when to add the coconut sugar or maple syrup.
Thank you fir this recipe! I made it last night and it was absolutely to-die-for delicious! The only change I made was to substitute vegetable broth for the water.
I will make this again and again.
I made this last night for dinner and found it to be absolutely delicious. My husband said it has “gravitas”! Definitely a do-over.
I’ve recently become interested in exploring meat-less dishes and this is the first one I’ve made. Oh my gosh this is so delicious! And it tastes even better the day after. I used only two tablespoons of chilli powder and it was just the right balance of flavour and fire. Absolutely adding this to my recipe collection and definitely will make again.
I LOVE this recipe! My partner is obsessed with Amy’s chili… but I think it is mainly because of the TVP added. I am wondering if you have any recommendations on adding TVP to this recipe? Thank you!
Hi Rebecca! We haven’t tried adding TVP to this recipe but if you experiment with it, report back on how it goes!
Can I freeze this for late?
Yes, for up to 1 month!
This recipe is amazing! I just recently become a vegetarian, and this is my number one recipe! I make this twice a month and a whole pot lasts me almost a whole week! I always add a little bit more paprika and ground cumin – but that’s just a personal preference!
Thank you for sharing this! You’ve made my switch to a vegetarian diet a lot easier.
I loved this, and so did my decidedly meat-eating parents. Swapped the sugar for about a teaspoon of cocoa powder
Versatile, easy, and tasty. Made quite a few modifications based on what I had in the cupboards. Used a red onion instead of white, left out the black beans because I didn’t have any, added 2 roasted red peppers at the same time as the tomatoes, and subbed green lentils. Used soft left over tomatoes instead of canned, I did add the corn and left out the jalapeno, and added lots of splashes of water throughout cooking. Also didn’t have much chili powder and it still turned out yummy. Came out with 4 portions instead of 6.
i made this chili tonight. I was pleasantly surprised at how tasty it was. I haven’t had good luck with vegetarian chilis, but this one I liked. Fresh Lime juice squeezed on top really gave it a nice flavor. I didn’t cook it with the jalepeno only served it on top because my kids don’t like spicy.
Quick question- How are you doing the nutrition information?
Thanks Stephanie! Those are rough estimates calculated with caloriecount.com.
Hi, this looks delicious. I just have a question – what does “slightly drained” mean for the canned beans? Do I just tip 1/3 of the liquid they are canned in out, and then add the rest of their liquid to the dish? :)
You bet!
Easy to make, great way to get lots of legumes and vegies in one dish and best of all it is so tasty!
Yay! Glad to hear it!
This was soooo good! I made this for my family and omitted the jalapeno and only used 2 garlic cloves and very little salt and pepper. My 3 year old and 11 month old loved it! My husband and I added a bit more salt and pepper and sriracha sauce to fit the adult palate. We had cornbread with it and all really enjoyed it. Definitely a keeper and so easy to make!
Thanks for sharing your recipe changes, Kerstin! We’re glad you and your family enjoyed it!
Tasty, but just as a warning, it’s VERY spicy. Adjust if you are making this for spice-sensitive people.
This was absolutely delicious! This was my first time cooking with lentils and a dish that I will definitely make again. Only real modification that I made was for 1 of the cans of diced tomatoes, I used a can of Rot-el. Otherwise, I followed the recipe as is and it turned out GREAT!!
I made this recipe and added the corn and also a sweet potato, and it was delicious! Easy, low maintenance meal that I made in the afternoon and it was even better by dinner time <3
My husband loved this! He doesn’t usually enjoy tomato- or lentil- or bean-based dishes, but he absolutely loved this! He adds “adding nutritional yeast on top even makes it better”. Thank you for the recipe! I appreciate any recipe that gets my family to eat healthier!
I’m a fan. You have consistently solid vegan recipes that are approachable to make and very flavorful and fulfilling to eat. This Red Lentil Chili is a great example. It’s instantly one of my favorites! Keep up the great work!
Just made this and whew! I love the heat! This is definitely going to be on rotation! TY! ????
Firstly, I’m a full on omnivore that occasionally has quorn and halloumi kebabs which is… Meh! So steak and chicken stirfry is usually my main thing.
Having said that I had a bag of red lentils in the cupboard and hate to waste food of any kind so decided to give it a try. The result…… Wow. It’s amazing. I’m now cooking it every week. And that one pot lasts for days! This is literally the best chilli I’ve ever had, meat or otherwise. Unequivocally.
It’s reinvigorated and inspired me to try more vegetarian recipes. So from the bottom of my heart, thank you.
We’re so glad you enjoy it, Nigel!
This comment is not for this recipe i particular, but I have to write it somewhere…
Living in Denmark (Europe) it is so helpful that you also write the meassurements i grams, litres etc. Thank you so much.
Hi Christian! Glad you find it helpful! Happy Cooking :D
I made this and it’s soooo good! I had mine with some tortilla chips. I scoop the chili with a chip, sprinkle some nutritional yeast on there and omg!!! cheesy goodness ❤️?
A M A Z I N G. This is on my weekly rotation. It is so delicious, so easy, so filling. My carnivorous hubby LOVES this and requests I make it all the time, although he is now cooking it for me too! I use canned lentils which cuts the cooking time down. I also play with the amount of liquid/ cooking time for days when I want an extra thick chili and days when I want a bit more of that yummy sauce. So glad I came across this recipe.
Beeeest vegan chili! It’s even better the next day. I’ve tried so many other vegan chili recipes but this is exactly how the chili should taste. Love it
This is the best chilli I have ever made! To make this SCD legal I used white beans instead of black/kidney & opted to not add any sugar. WOW! Incredible! The measurements are all on point and the flavor is out of this world comforting. Thank you minimalist baker for providing so much knowledge and spreading joy & wellness through foods! xo
Just made this tonight…SO good. Your recipes are always the best! :)
I used to really struggle to eat beans and disliked lentils so much, and tomato based dishes! I wanted something cosy and yummy like a chili and came across this. I got all the ingredients for it and was putting it off for days because it was all the things I usually didn’t like. Well.. I made it tonight and wow! I wish I had done it sooner. It’s absolutely delicious! It is so full of great, healthy things and I love that it doesn’t skimp on the spices and it is certainly worth it. Looking forward to trying more of your recipes, thanks for ridding my fear of lentils and beans! :-)
Excellent Chili and healthy!!! Made this over the weekend. Will definitely be making again!
This is now my go-to chili recipe! I have made it so many times to pack as workweek lunches, as well as for potlucks. I usually never follow recipes exactly but I do with this one, and it turns out perfectly each time. Thank you, thank you, thank you for posting this.
I haven’t tried this yet, but I’m excited to — I just discovered red lentils last week. They are so quick and very full of nutrition! My husband is on pureed food now, and this type is recipe is exactly what I need to pack a bowl with both flavor and nutrients.
I am not acquainted with coconut sugar but it sounds tasty — can you fill me in?
Almost ready, followed the recipe exactly. It tastes great and will do this again and often.
Yay! Glad you liked it, Michael!
I made it in my instant pot. I set the Instant Pot for 5 mins in step 4. When I did the fast release, there was no steam pressure. The mixture was just starting to stick. I stirred it up, and moved on. In step 6 I did not drain the corn, and added another cup of water, and set the pot for 7 mins. Again no steam pressure, and again the mixture just started to stick to the bottom. Never-the-less, it did not burn, and the lentils were tender. It came out delicious! I would tinker some more with it, but the Coconut Sugar is a genius touch, and the Chili is great!
Made this a few times and will be making it again today for our weekend away in the snow.
Did add less chili so the kids could jump in and eat without burning tungs!
Had it with tortilla chips, rice, quinoa andas is. All works good though rice would be my favorite.
Lovely, easy and warm. Recommendable.
Five stars.
We made this dish for my son’s 2nd birthday! I wanted to have a vegan option as I wanted to be able to feed all of our guests, vegan or not- and I’ve also been trying to eat more variety. The chili was a HUGE hit. It was amazing. All of the adults loved it and I gave the recipe to many. I had one friend shoot me a message yesterday saying she was making it for dinner. Thank you for a super flavorful and healthy dish!
Tried this last night i slipped the jalapeños and just added some sofrito in its place. The chilli was delicious and my picky eater loved it!
Yay! Glad to hear your picky eater loved it ;)
I have got to say – this recipe is amazing! So much better than chili with meat in my opinion.
It has a lot of flavour and it keeps for a week at least. I have just finished my first pot and will probably make another one very soon. Thanks!!
I just made this tonight, no kidney beans because I don’t like them, and bumped up the lentils to 1 cup instead of 3/4. This is by far the best chili I have ever made, even red meat chili! It’s so flavorful and hearty even right after it’s made so I can’t wait until it sits for a day and the flavors really marry. I’m so glad I stumbled across this recipe!
I was thinking about all of the beneficial plant-based ingredients that went into this dish as I was making it. I think knowing all of the anti-oxidants, vitamins, fiber, and anti-inflammatory ingredients made this even more delicious to eat! I liked the idea of making a garlic/jalapeño mash, I assume it was to draw out the flavors of each?
I’ve made this soooo often already, it’s one of my favorite meals!!
I made it for my meat eating family once and they LOVED it! My uncle says it’s better than all chilis with meat he ever ate :D
I made this chili last night. I didn’t get the red peppers so substituted with a diced carrot. This chili is divine! I had two bowls of it. Its wonderful and easy to make!
I made this tonight! The only change I made was substituting 1 Tbsp onion powder for the onion (husband has texture issues). It’s fantastic! Even he thinks so! :)
I just made this and it was delicious but GOSH DAMN is it spicy??? I’m starting to wonder whether I managed to buy the hottest chili powder on the face of the earth, but even so it’s the best vegan chilli I have made in my 10+ years as a veggie. Added to the repertoire and can’t wait to make again! (with considerably less chili!)
I literally just finished making this and OMFG so delicious!!! I’m hurt I didn’t make it sooner!!
Just made his and mixed ren halves and green whole lentils. Obviously it requires a bit more time and some extra water but MY GOSH is this tasty!! It’s my first completely intentional vegan meal and we’re loving it!! Thank you for sharing!!
Made *this…. stupid fat fingers! *red not ren
This chili is delicious. It is now the go to chili in my house. It is very hearty and tasty!!
I made this for my dad who recently went plant based to get a handle on his diabetes (he is currently off all his diabetic medications after 4 months of eating plant based diet, yay!). It was so incredibly hearty and delicious that when I came back down to visit them the following week, he asked me to make another pot of it for them so they could have it every day for lunch during the week. I’ve since made it for my hiking group (along with your vegan cornbread) and it was a hit. I am so happy to have found your website! Thank you for sharing such delicious and healthy recipes!!!
Love this chili. I make stuffed peppers with it. I make it as per instructions, but I omit the hot peppers. Then I spray a glass baking dish, cut the peppers in half, and fill them. Cover the dish with tin foil and bake 40 minutes. Hope you try it.
This was a simple, quick and delicious meal! My husband did not miss the beef/turkey, the taste was exceptional and, best of all, my 2 and 4 year old daughters told me “Mom this is delicious! Can you make it again?”
My boyfriend was craving chili and I’m trying to eat less meat, and this pleased both of us immensely!! The flavors kept getting better with each day – it was really hard to stretch it for leftovers (I take leftovers to work for lunch). I can’t have lentils so I actually just used quinoa and it turned around beautiful!! We couldn’t stop eating the chili cheese fritos either! Going to make again soon!
OMG(osh)! This stuff is good!!! I followed the recipe and will say that my chili turned out a bit spicy so will half the spices recipe and add extra from there. Other than that, this chili really impressed, even with the meat lovers. I served with cilantro, chili fries, and vegan sour cream (recipe from ohsheglows), and no corn. This chili is definitely making cookbook!
This was great! I used my instant pot and I added 2 cups of water and 1 cup lentils. I cooked on high pressure for 12 minutes and then used a full natural release. This was perfect for me. I used honey instead of sugar and a bit less cumin. I also added half a lime at the end.
So good! My go to vegan chili recipe every time!
I just found your recipe on Pinterest, as I was craving chilli. I must say indeed, it is the best chilli ever. I added extra pack of spicy chili mix with the lentil. Boy is it spicy! But I love it. Than you for your delicious and simple recipes.
Hi – I’ve made this previously and it was delicious. This time around, though, it turned out way too sweet. Any suggestions? Thx!
Just made it. Fantastic!!!
Delicious! Was short on lentils and they weren’t red, but it was still really good; and I figured with the beans there was plenty of protein. I added sweet potato cause I love them in a stew. It was spicy but in a good way after I added some maple syrup. (And a little sugar) I think raisins would be really good in it too-next time I’ll try that!
This was so good with the chili cheese Fritos! We aren’t vegan so I topped with Greek yogurt and Mexican cheese. Also had no jalapeño so used chipotle. Thanks
Would regular lentils work? I have a giant bag of them and don’t want to buy more! :/
Hi! What do you mean by regular lentils? Brown, green?
Made this tonight! Yum! Omitted the jalapeno and the sweetener and turned out great! Thank you!
I’ve made soo many of your vegan recipes and of course I love this as well!!!! I added corn and some red wine to it! The family loves it ! A side of vegan cornbread and its a great deal!!
Hi i have A question! I made This in the crock pot today. I totally Messed up and did not cook the lentils first! I just Added them into the crock pot to simmer with everything else for about 3 hours. It’s been 1 Hour and they’re still hard. Will it cook eventually?!
Hi Courtney! I recommend cooking it for the rest of the time and then assessing where they are at!
I made this chili last night and my very non-vegan husband LOVED it. He said it felt meaty, so he didn’t even miss the meat. Thanks for sharing really easy recipes :) You’ve really changed the way my husband sees vegan food since I started making these recipes.
I made this tonight. It’s delicious! So hearty. So tasty. So easy! It did take me longer than I expected. I also didn’t have chili powder-my fault. Still delicious!!! I’m hoping to try It in the slow cooker, for busy weeknight meals.
Thank you so much!!!
I’ve made this tonight and it was delicious! The only note I would have is that the recipe says it serves 6, and we’ve managed to finish off the entire pan with three people, even with greens and tortilla chips on the side. Maybe we’ve just got good appetites, or maybe the recipe is just too delicious to resist :) Anyway, it is very simple to make and very tasty, so if I’m making it again and I want leftovers, I’ll just increase the amounts a bit.
I made this today and it was so yummy! I added the chopped cilantro and sliced avacodo and sprinkled nutrional yeast for a cheesy tasting topping.Great fall comfort food!
Made this.for.dinner tonight! Threw in some chilies packed in adobo sauce because I wanted the extra kick. Absolutely delicious. Thanks for sharing!
We loved this…..so yummy. However, I am very slow at execution and it took longer than the recipe suggested, making it not a good choice for a weeknight. Still…would love to serve it as it is indeed comforting and satisfying. We thought that maybe we could make it ahead and freeze it.
Has anyone tried freezing it?? Thanks!
I made this last night and it tasted very similar to Canadian Tim jorton’s Chilli sans the meat. Reminded me of home. Excellent recipe :)
This is actually the best — so easy to make, so delicious, and makes great lunch leftovers. I’ve been heating up a bowl for lunch at work and I’ve sent the recipe to so many co-workers because of how good they thought it smelt. The best!!
Very close to the best meal that has ever been produced in my kitchen! Topped with cheese, sour cream, cilantro, and crushed tortilla chips… ummm… try it……seriously.
New to red lentils. Did you put them in dry or soak them before cooking them? Thank you!
Hi April! Just thoroughly rinse in cold water + drain, no need to soak!
Thank you!
I made this today and it was so good! I shared with my mom and sisters because I knew they would love it too! Thank you for all of your hard work on all of the content you put out!
I made this exactly how the recipe called for and it was absolutely delicious! I used the left overs the next day to make tacos and I couldn’t get enough!! I will definitely be making this again and again! Thanks!!!
I made this tonight, and it was delicious. The only thing I did was lessen the amount of cumin. My meat eater husband loved it! The recipe made a lot. Can’t wait to eat the leftovers.
This recipe was AMAZING :) So hearty and filling. I made it for just myself so I froze half in individual freezer bags to save for later and kept the other half to have throughout the week. I ended up just using jarred jalapeños and they were really good in this chili. I really enjoyed adding some fresh chopped green onion after I heated it up and also a heaping serving of nutritional yeast for a little “cheesy” flavor. Highly recommend!
Hello. Thank you for the great recipe. It turned out really well. I made this chilli for my son- in- law who is vegan. It was easy to do and I used my own homegrown dried chilli and also fresh corn on the cob, just cut the kernels off raw and added them in. Luckily, I had all the ingredients at home ready to use so that was easy. The kitchen, however, looked like it had taken a direct hit as I was also at the same time making vegan potato and leek soup. The kitchen maid seems to have left the building! Haha!
Lyn from Perth, Western Australia
I just made this and it is going to become our new favorite chili! Such depth of flavour! Thank you so much!!!
This the the absolute best chilli recipe ever!! It is so hearty and satisfying. I usually make a extra giant version so I can eat it multiple times. I tend not to completely stick to the recipe (in that I add extra of everything but don’t measure it out) and it always turns out. I will forever make this recipe :)
This has become my go-to Chili recipe! It is so delicious and has just the right amount of kick. I have never added any toppings but tonight I am going to try adding some red onion and avocado and am very excited. Thanks so much for the recipe!
So so delicious!!
I found that adding in the corn made a big difference, so I consider it a ‘must.’ We ate it with short grain brown rice. This super healthy and satisfying dish was loved by our entire Asian household. Adding in a squeeze of lemon on the side would also be wonderful for this dish.
I can’t believe I just found out about your blog. I love it! You have some great recipes and pictures. I just made the red lentil chili. My family loved it!! I would give more than 5 stars if I could! Only modification I made was that I dialed the spice level way back…no jalepeno, paprika and only 2 teaspoons of red chili. It was delicious, but still to spicy for our taste. Next time only 1 teaspoon should be enough. I can’t wait to try more recipes. Thanks for the great recipes!!
I made this tonight with the heat cut back a bit for my four-year old. I added a generous capful of maple syrup and shake of cinnamon, as they accent the smoky flavor. I gave her avocado to stir in. It was a HIT! So nice to make a meal that my daughter gobbles down because she likes it, not just because it falls within our vegan diet. She adamantly refuses meat and dairy because of her love of animals, but definitely misses the flavors. Most meals she’s looked a bit disappointed in, which is hard to watch. Not this one :) And it’s easy and affordable. I think I’m going to be making this one a lot! Thank you!
Meat eater here. Saw a link on Twitter to this today, just eating it now, delicious, used chick peas instead of ‘black’ beans, not sure what they are and there weren’t any in my local middle eastern supermarket, chillies in UK are either red or green, so used green as per picture, was drinking red wine as making it so threw some in, prefer to smash up cumin seeds in mortar rather than use ground cumin, used Aleppo chilli powder and sweet Mallorcan paprika, bringing the Mediterranean together, am finishing both bottle of wine (Merlot) and bowl of chilli together. Will sleep well tonight. Thanks !
Meant to say stirred in the coriander (UK English) just before eating which was a great addition.
My belly is singing! Thank you for this wonderful recipe :). I grilled corn on the cob in place of using canned. So nice to have a healthy and hearty vegan recipe, will be the only chili I make!
I made this for a potluck and it is delicious. A nice alternative to meat or chicken chili for our family. This recipe is going to be filed under: Favorites.
This is SO good! And great for those trying to reduce their meat intake – the texture is pretty close to chilli con carne, but it feels so much healthier.
I only had sliced pickled jalapeños, so I chopped a couple of those to chuck in. I also reduced the chilli powder to 1 tbsp and it was still quite spicy, bordering on becoming too hot, so be careful! You can always add extra chilli powder at the end if it’s not hot enough for you.
Great work, Dana – I’ve bookmarked so many recipes from your blog!
Made this twice already and it looks and tastes fantastic although I did reduce the chilli powder a little bit. Never going to have a meat chilli again as there is no point as it tastes so good. Last time we were camping and I forgot the lentils so chucked a can if baked beans in instead, still tasted great.
Not one to back down from a fight, I’m turning to plant-based proteins for reduced calorie, high protein meals in order to kick the butt of Mean Old Paws. Menopause :/ After cooking way too many lentils, my son asked “What are you going to do with all those lentils?”. After finding your blog, a lot, apparently. I’ve just made this chili and if I were blindfolded I’d think it was no different than meat chili. Well, it actually tastes better really.
Next up, Red Lentil Curry and of course, the Buddha Bowl! Thanks for sharing.
I love that the recipe is fool-proof and so nutritious. Also added some lime juice. The taste was not spectacular, just a nice and convenient meal.
I was looking for a way to use up red lentils that wasn’t curry and came across this. Love it because we’re trying to eat less meat and I miss my southwest foods living abroad. Also conveniently had almost all of the ingredients but did have to make a few modifications. It turned out SO DELICIOUS. My boyfriend was really skeptical about vegetarian chili but loved it as well. It really tastes like there is meat because it is so hearty.
Substitutions I made that worked well anyway:
-1-1.5 Tbsp. cayenne pepper instead of chili powder
-a few tsp. oregano (since no chili powder)
-1-1.5 Tbsp. kümmel (somewhat similar to cumin, which is hard to find in Germany)
-2 cans black beans instead of kidney and black beans
-No jalapeños (although I’m sure it would’ve been even better with them!)
-No sugar, no mortar and pestle (chopping the garlic was totally fine)
In my opinion corn should not be optional ;)
Topped with parmesan, cilantro, and lemon (I know I know it’s all wrong! But still so delicious!)
This will definitely be a new staple in our meal rotation!
I made this and it was delicious, although I added in some spicy mango chutney as did not have any other sweetener. It’s even better after day 2 or 3!
Delicious!
Hi Dana, I Just want to say thank you for sharing such a delicious recipe! Today I placed 2nd in my company Chili Cook off with this recipe.The winner was a meat chili but we were really close. This recipe beat did beat all veggie chili’s and a lot of meat chili’s. Thanks again for sharing your vegan recipes and proving that plant based meals and surpass animal products. You’re the best!
This has to be one of, if not the best, online recipe I’ve ever made. It’s beautiful, easy, and delicious! I cut back a little on the chili powder because I use the Spice House’s medium chili powder which can overpower other spices (although I highly recommend it–your chili won’t be the same). The smoked paprika is a nice touch. The lentils actually approximate the texture of ground turkey, giving the chili a meaty quality that is sometimes lacking in vegetarian chili. Excellent with creamy avocado on top or a sweet cornbread!
I just want to say thank you SO much for this recipe! It has become a staple on our household, one that I make every Sunday. It never gets old and my boyfriend always requests it! We love it with tortilla strips on top.
making this right now…very happy about it. already tasted it and i love it! thanks for another home – run! xo.
THIS WAS SO GOOD!!!
Full disclosure, I just glanced at the ingredients, went to the store to get what I was missing, and then just made up the measurements. I definitely ended up adding all 12oz of the red lentils, but it just made it super thick and hearty. We also added brown sugar instead of coconut sugar, and it was still amazing. This is definitely one of my new favorite recipes. We bought pretty much everything on this list (except the oil) PLUS ingredients to make cheesy jalapeño cornbread, all for under $30, and this will last us all week!
Is it possible to make this using dry beans instead of canned?
Yes, just cook them first!
I wanted to give you a general “Thank you so much” for your wonderful vegan/vegetarian recipes! Our household is not vegetarian, but my son’s is. When we visit I really enjoy cooking delicious things that everyone enjoys eating. This chili is so tasty! Your recipes are simple, creative, and easy to accomplish especially with all your encouraging photos.
This is the easiest and best tasting chili I’ve made. I subbed green lentils and increased the cooking time a little (5-10 min). I also minced the garlic and jalapeno instead of grinding them, but the flavor is still well balanced at the end.
I made this last night as meal prep for quick lunches this week and it is delicious! I forgot to buy a jalapeno, but I had some canned smoked jalapenos in the cupboard (which I now keep on hand thanks to your blog!), so used those instead. I also added in some chopped carrots, which made a nice addition. Topped with avocado…yum!
I made this tonight. I added some ground beef and swapped pinto beans for the kidneys but otherwise followed the recipe to a T. It’s absolutely delicious! Full of flavor, hearty, and filling. Will definitely be making this one again. Thanks for such a fantastic recipe!
Made this and served with smashed potato. Toned back chilli. Added celery at the beginning. Was absolutely fantastic!
These are potatoes….
https://patijinich.com/recipe/samis-smashed-baby-potatoes/
Hi,
I am a bit lost on the portions, as the following items on your list don’t make sense to me:
2 15-ounce (425 g) cans diced tomatoes (if unsalted, add more sea salt) If 2 15-ounces= 425g?
3 Tbsp (50 g) tomato paste
1 3/4 cup (420 ml) water, plus more as needed
3/4 cup (148g) dry red lentils, thoroughly rinsed in cold water + drained
1 15-ounce (425 g) can kidney beans, slightly drained How does 1 15-0unce= 425g?
1 15-ounce (425 g) can black beans, slightly drained
Many thanks.
Edward
Can I use green lentils instead of red without having much difference in consistency or taste?
That should work! They’ll just take longer to cook.
hi Dana! i came across your blog through pinterest when i was searching for a recipe to use up my kale and sweet potatoes, and pinterest led me to your chickpea sweet potato buddha bowls… SOO GOOD! so since i fell in love with that recipe, i’ve been scouring your blog for hours everyday (it was only about 3 weeks ago when i made your buddha bowls) and finding sooo many good things!! i have a couple vegan coworkers/friends so it’s something i’ve been discussing with them – i’m not vegan myself but am aiming to eat mainly vegan dishes going forwards simply for the health benefits. SO. what better blog to stumble across than yours!! since making the buddha bowls i’ve made the kale & sweet potato curry, raw double chocolate macaroons, PB&J energy bites, chickpea shakshuka (to die for), mango-ginger-kale smoothie (new fav) and THIS !!
honestly, my mom raised me on ground beef chili and i always thought her chili was the best! then after moving out on my own (well, with my fiancé) i switched over to chicken chili (for the leaner protein) which was great but not the same. but after making this, this is honestly the best chili i have ever eaten in my whole life! and it has ZERO meat in it! i can’t believe it but i’m seriously obsessed! i’ve been eating my leftovers the last four days and i’m not even complaining! i’m actually bummed out that i’ll be polishing off the last of it for supper tonight! the flavour is just sooo spot on! that’s why i’ve grown so obsessed with your recipes so quickly because too often i follow recipes and always feel like they are missing something but that is definitely not the case with yours! soooo much flavour in EVERYTHINGGGGGG! SO! thanks for all of your amazing recipes so far, i cannot wait to try more! and i know this isn’t the last comment you will be receiving from me :)
Would it be okay to use green lentils instead of red? Is there a taste or texture difference?
Hi! That should work! They’ll just take longer to cook.
Has anyone ever done this in an instant pot? I’d love to try it!
HI! I just tried this tonight in the instant pot. I added 2 cups of water and 1 cup lentils. I cooked on high pressure for 12 minutes and then used a full natural release. This was perfect for me. I used honey instead of sugar and a bit less cumin. I also added half a lime at the end. Good luck if you try it!
Hi Marla. When you made it in the instant pot, do you mean you added 2 cups of water on top of the 1 3/4, or just added an additional 1/4 cup to make it 2 cups total?
Hi Suzanne,
I just used 2 cups of water total to 1 cup lentils. To be honest, I wanted to use the rest of my lentils up so I figured another 1/4 cup wouldn’t hurt so I added a bit more water;)
I hope that helps!
I realize its been a while so you may not see this, but I was wondering if you added all the ingredients in at one time before pressuring? I’m trying to decide if I should wait to add the canned beans until after the 12 minutes of pressure or just go for it and add it all.
Thanks!
Oh my gosh I’m sitting here eating this and I am so happy!! It’s the perfect winter meal to warm you up. I will say – it’s quite spicy with the jalapeño (my nose is currently running) so if anyone is turned off by spicy I would omit the jalapeño (or remove the seeds). I paired it with corn bread and YUM! Chili heaven!
Once again a success with this recipe! Seriously delicious, easy to make, and the leftovers are just as good if not better. Healthy but satisfying, will be making again.
I’m making this right now…and although its not finished yet, I sneaked a taste WOW the flavor is amazing! But since I’m weird, I think something is missing according to my taste buds, maybe another type of pepper…maybe the type of peppers that come in the can with the sauce? IDK but its not a deal breaker, its great the way it is. Thanks again for another great recipe!
I had been looking for a recipe for vegetarian chili for some time and trying various ones. This has been the only successful veggie chili I’ve made. The heat and seasonings were a great blend that gave a nice kick as well as flavors. Also, one thing that was great was how the recipe had layers for adding salt and pepper as well as the chili powder and cumin. I followed this recipe pretty much to a T, except, I didn’t have coconut sugar and just used cane sugar.
My husband and I are transitioning to the vegan lifestyle and recipes like this blow him away with how good they are! I also made the vegan cornbread to go with this and it was excellent!
I bookmarked this recipe when it was originally posted and knew it would be a good save for a chilly winter night. Made it tonight, and, I must say…it’s thee best I’ve ever had! So well balanced. Thank you soooo much for sharing!
I made this and baked some faux fritos, then paired it up chopped green onion. Very tasty and easy!
I usually never comment on recipes I make but I had to come back here because last night was the SECOND time we made this chili and it’s just the best, quickest, easiest, and most delicious vegan chili recipe out there! We scoop it on top of brown rice with a dollop of tofutti sour cream and some avocado… I also found it tastes even better the next day. So good – thank you for this creation!!
So great! Thanks for sharing!
I’m loving this recipe, just doubled it for the neighborhood Xmas party!! So much chili ?
Genius!!!!! I am so making these this week!
Just made a 2nd batch but with a little less chili powder. Such a smart recipe. Lots of health.
Tried adding an avocado. It actually goes quite well.
Merci.
Made this tonight for my family! It was soooo good, full of flavour and just felt really healthy and good to eat!
Added quorn chicken chunks to mine (not that it needs the extra protein) but was a very nice addition, and served it with a bit of rice and garlic bread.
Couldn’t find black beans in the store so substituted for pinto beans, very good!
I found all cooking times and quantities accurate!
Thankyou so much!
Hi everyone!
I want to try this recipe but I was wondering if the kidney beans should be 425grams or if the 425 grams refer to the whole can’s weight ?
It would be nice if anyone could answer me.
Hi there! That refers to the can’s weight.
Hi!
So I’m completely new to cooking/baking/everything, and I have a ridiculous question. When you say “red pepper”, does this refer to like a red chili pepper or a red bell pepper or some other type of pepper? I’m so ignorant, please halp!
Sorry! It means a red bell pepper!
Thank you!!
This took exactly an hour start to finish and it is DELICIOUS as promised. This and your vegan sweet potato chili are two of my new favorites! Your blog is my go-to for recipes and I recommend it to everyone. xoxo
Fantastic flavor! This is one of my favorite recipes and is the only chili I make now.
this came out so awesome. the only changes I made were using green lentils since I had them in the house, and I used slightly less cumin and a little more chili powder and paprika because I don’t love when cumin is too dominant. I also forgot the jalapeno so added red pepper flakes and sriracha to make to make it spicy. highly recommend, as usual. the flavor and consistency were perfect. thanks for another awesome recipe. :)
I want to make this for my little guy who has special dietary needs. Would it be ok to omit the jalapeno so it’s not too hot for his little mouth?
Of course!
I made this tonight and it is so tasty! I really like that the lentils don’t get mushy like red lentils usually do. Great recipe!
Try Mung beans with the lentils and other foods too! Just a handful adds a smoky flavor to most. Funny how I can taste stuff without making it.
I will use portions of what you have here to make a lentil stew with Lentils, Mung beans, chili powder, celery seed, paprika, Onion, celery, carrots etc..
Tip: take the 1/3 c mung beans, garlic cloves and a 1 cup portion (depending what you are making, I always make a lot) of soaked lentils and blend them in a blender. that adds thickness and texture to the boiling stew!
Be Happy.
Stay Happy.
chrisB
Just made this tonight and it was delicious. Accidentally put all of the spices in at once, but it worked out fine. Left out the seeds, and the chili still had plenty of spice.
I have made many of your recipes but never written a review. I eat a plant based diet and appreciate your easy, step by step instructions and lovely photos. I meal-prep every Sunday for the past 16 months.
I typically include many of your wonderful recipes.
I’ve printed this one a few months and finally had ALL the ingredients (including the corn) on hand to make it. Wow!!!
This is the best chili I’ve had in a long time. The spice and hearty lentils are divine. Thank you for sharing your recipes.
Kia
I made this red lentil chili and it was delicious – a perfect blend of spices, ingredients all in a lovely broth.
I’ll be trying more recipes.
Ok. this is seriously THEEEE BEST chili I have ever eaten!!! I’m not a vegan, but I love to try all kinds of foods and this is definitely something that I want to eat every week this winter. No joke. I ate mine on a baked potato and another time with chips and cheese ?. Just so good. Thanks for the amazing recipe!!!
This was amazing…made it a week ago and already making it again tonight. Seriously best chili EVER!