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 don’t have red lentils. Do you think that green or brown lentils would work?
They should! But they will take longer to cook.
Thank you! It was delicious!
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!
Yay! Thanks for sharing, Kaelyn!
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.
I have made this a ton of times and always love it. We recently just got an instant pot and I was curious if you had recommendations on how to prepare it using that.
Hi Nicole, we haven’t tried it, but some other readers have. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “Instant Pot”) in the post and comments. Hope that helps!
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!
We’re so glad you enjoy it, Jackie! Thanks so much for the lovely review!
I’ve been looking for a vegan chilli recipe for a large group and this looks perfect for doubling or even tripling. Can it be made in a slow cooker?
Hi Jane, we think a slow cooker would work well! Another reader mentioned using a slow cooker on low for 8 hours with success. Let us know how it goes!
I’m new at cooking vegetarian & vegan, and this is now my “go to” chili! I used beluga lentils which were also excellent.
Whoop! Thanks for sharing, Sash!
This is just perfect.
Though we don’t have the chili pepper in it because we don’t normally have such things, it was very delicious. It also makes plenty which is good for lunches and dinners for most of the week :) It’s a good staple.
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!
Whoop! Thanks for sharing, Amber!
I love this recipe, its my go-to chili and I have made it a million times!
My mom brought over some of her newest chili recipe for me to try and she put sweet potatoes in it. It was so good! I instantly thought that would be delicious in this chili too.
If I were to add a sweet potato, which step should I do that in?
We’re so glad you enjoy it, Taryn! Thanks so much for the lovely review!
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!!
Hi Tabitha, thank you so much for your kind words! We are so glad you and your family enjoy our recipes! For the sweetener, yes, just add toward the end, if needed. For the garlic, we do mean tablespoons, but you can use less and work up, if desired! Garlic cloves can vary quite a bit in size, so that may be part of the discrepancy.
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!
Thanks so much for the lovely review, Megan. 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 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 :)
I thought I had to cook the lentils first before adding to any tomato mixture, in order for them to cook?????♀️
It’s not necessary to cook the lentils before adding to the tomato mixture. They will get tender in step 4. Sorry for any confusion!
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! ?
Yay! We’re so glad everyone enjoyed it, Michelle! Thanks so much for the lovely review! xo
We are hosting our small group from church on Saturday and I will be doubling this batch. Any suggestion?
That should work well! It is a bit of a big recipe already though, so you will need a large pot or to cook in two pots. Let us know how it goes!
I made this yesterday for our small group later and didn’t have to double the recipe with the number of people who are coming. My 3 beans are black, kidney, and pinto. I used 2 tbsp of cornstarch for my desired thickness, last time I only used 1 tbsp. I also used vegan butter instead of oil because butter! ?
Anyway, I’m really liking using cooked/canned beans for ease since I’m wheelchair-bound now. It seems rather watery. I’m thinking I need to decrease the water since I’m not using dry lentils? What say you? Thanks so much!
Yes, we’d say decreasing the water would be a good idea if using canned lentils. Let us know how it goes!
My friend made it for they’re housewarming party and I overage because it was so tasty… I’m going to make it tonight ?
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.
Wonderful! Thanks for sharing, Allison!
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!
Aw, thanks so much for your kind words and lovely review, Mandy! We’re so glad you enjoyed it!
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!
Wonderful! Thanks for sharing, Mimzy!
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).
Whoop! We’re so glad you enjoy it, Natalie!
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!
Hi!
I never made chilli in my life even though its something I really love and I came across yout amazing recipe and I really want to try it out!
Can I just ask what sort of chilli powder you use/recommend? I can only find Mild or Hot, not just “Chilli powder”.
Sorry if sounds like a silly question haha
I appreciate the help :)
We like Frontier and Simply Organic brands. Hope that helps!
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
Thanks so much for the lovely review, Nikki. 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
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!
Wonderful! Thanks, Amanda!
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 :)
Any tips on making this with an instant pot? :)
Hi Rachel, we haven’t tried it, but some other readers have. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “Instant Pot”) in the post and comments. Hope that helps!
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?
We’re so glad you enjoyed it! Thanks for sharing! We don’t have a precise measurement, but would estimate the full recipe makes about 12 cups, so probably 2 cups/serving. Hope that helps!
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!
Love it! Thanks for sharing, Debbie!
Great seasonal comfort food. Just the right thing to warm up a family on a cold, frosty, winter’s day in England.
Thanks so much for the lovely review, John. 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
This was so good!! My husband is a few months into a vegan journey so I’m trying to find new twists on his old favorite recipes and this chili was awesome!!! So flavorful and easy and it got better the more days that went by—we ate it the next several days without getting tired of it!! I found that my red lentils took forrreeeevver to cook though—nearly an hour for them to soften!! Did I do something wrong? I attempted to follow the recipe without using any substitutions. This isn’t a complaint—it was still worth it and I’ll keep making it over and over even like that! ?
Hi Ashley, we’re so glad you enjoyed it! Sometimes if the lentils are old they have a tough time softening. Hope that helps!
I made this chili with modifications and it was delicious. I did not use jalapeño peppers and used orange and yellow peppers instead of red. I doubled the recipe. Instead of kidney beans I used chick peas. And added half the maple syrup at the end and no corn. I found it quite hot and loved it. My son said it could be spicier and he had three helpings! I served it on quinoa. I will definitely make it again and will probably freeze what’s left for meals later in the month.
We’re so glad you and your son both enjoyed it! Thanks for sharing, Bonnie!
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!
Thanks for sharing your experience, Nicole! We’re so glad you enjoyed it and were able to modify to preference!
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!
Thanks so much for the lovely review, Daisy. 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’m so sorry I forgot to star it. Hoping this remedies that.
daisy@MapleHill101
Thanks for updating, Daisy! xo
Does the calories include the rice and avocado?? If not that is a lot of calories for basically just veg
No – nutrition doesn’t include toppings or optional ingredients.
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.
Thanks for sharing you experience! We’re so glad you enjoyed it!
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.
We’re glad you enjoyed it! Thanks for sharing!
I can’t wait to try! Would this be crock pot friendly? Besides the frying of the onions and peppers. Thank you!
We haven’t tried it, but it should work! Let us know if you give it a try!
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.
We’re so glad you enjoy it, Rebecca! Thanks for sharing!
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!!
Thanks so much for the lovely review and for sharing your modifications, Monique. We are so glad you both 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 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!
We’re so glad you enjoy it, Hannah! Thanks so much for the lovely review!
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!!!!
Whoop! We are so glad you and your family enjoyed it! Thanks so much for the lovely review, Jessica =)
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.
We’re so glad you enjoyed it, Karen! Thanks for sharing!
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!
Whoop! We’re so glad everyone enjoyed it, Lavetta! Thanks for sharing!
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.
We’re so glad you enjoyed it, Aleksandra! Thanks for sharing!
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.
We’re so glad you enjoy it, Tracy! Thanks so much for sharing!
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!)