1-Pot Red Lentil Chili

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Bowls of our hearty protein-packed vegan Lentil and Black Bean Chili recipe

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.

Sautéing red bell pepper and onions in a large soup pot for 1-pot vegan chili

Origins of Chili

While many think chili is a dish that was created in Mexico, apparently that’s not where it originatedWho knew?

However, one ingredient central to chili – chilies – are native to Mesoamerica (a region that includes parts of Mexico and Central America). And they are an important ingredient in Mexican cuisine. So we get the confusion!

The exact origin of the dish chili isn’t clear, but most historians trace its roots to San Antonio, Texas. You can take a deeper dive into the history of chili here.

About This Red Lentil Chili

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.

Mortar and pestle with sliced jalapenos for making our healthy chili recipe

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!

Big pot of our gluten-free vegan Lentil and Black Bean Chili recipe

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.

Two bowls of our Lentil and Black Bean Chili for a protein- and fiber-packed vegan meal

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!

Bowl of our hearty, filling Red Lentil and Black Bean Chili topped with jalapenos

1-Pot Red Lentil Chili

Hearty red lentil chili made in 1 pot with simple ingredients! A smoky, flavorful, protein- and fiber-rich plant-based meal perfect for cold nights and feeding a crowd.
Author Minimalist Baker
Print
Big bowls of Red Lentil Chili garnished with sliced jalapeno, cilantro, and red onion
4.88 from 332 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Course Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days

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 blend (divided // NOT chili flakes, cayenne pepper, or pure chili)
  • 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 ¾ 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • Serve as is, or garnished with chili cheese fritos, fresh jalapeño, cilantro, red onion, and/or avocado (optional).
  • 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.

Video

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 320 Carbohydrates: 52.4 g Protein: 15.9 g Fat: 6.8 g Saturated Fat: 0.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 427 mg Fiber: 18.9 g Sugar: 10 g

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  1. Shawna Stone says

    Hi! We love this recipe but have a newly T1D diagnosis in our household. It is very important we count the carbs in each meal/serving. Can you please advise how much 1 serving is, 1 cup, 2 cups, etc.?

    We love your recipes because we also have a non-diary vegetarian in the household. Would love to see the recipes mention the actual serving sizes so we can continue to use your wonderful site. Thanks again!

    • Support @ Minimalist Baker says

      Hi Shawna, we’re so glad you enjoy our recipes! We’ll keep that in mind moving forward. We don’t have a specific cups measurement for this one, unfortunately! The nutrition information is for 1/6 of the full batch. One idea would be to measure out the amount when you make it and input into a nutrition software such as cronometer. Hope that helps!

  2. Lorie says

    Made this today and used only 1 tbsp of the spice blend. It tasted delicious but sadly the red lentils are still not cooked…would suggest cooking lentils ahead of time.

    • Support @ Minimalist Baker says

      Oh no! So sorry your lentils didn’t cook all the way, Lorie. Did you make any other modifications? We’re here to help trouble-shoot if you’d like! Thanks for the review!

  3. Hannah says

    Hi! Could vegetable broth be substituted for the water? If so, would the amount needed be the same or would it most likely vary? I have a few other chili recipes I use broth for, but using water is a new method I’ve heard! Can I ask why water instead of broth? Thanks! xx

    • Support @ Minimalist Baker says

      Yes, just start with slightly less salt to compensate! We used water because some brands of veggie broth have a stronger flavor that can distract from the chili taste. Also, with water you don’t have to worry about how to use up the rest of the veggie broth before it goes bad =)

  4. lauren says

    this chili will warm your heart AND soul.

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

    11/10, absolutely perfect!

  5. Julia says

    Could this be adapted for the Instant Pot? With the higher temps here in the upper Midwest, I’m trying not to heat up the kitchen, but really want to make this!

  6. Vivian says

    What do you mean by “Divided” “Chili Powder BLEND” ? Could you clarify whether this is a blend or chili powder only? Is there a packaged brand you would recommend if we are not making our own? Thanks!

    • Support @ Minimalist Baker says

      Hi Vivian, sorry for any confusion! Divided means that it is used in more than one step (steps 3 and 5). This allows it to season in multiple layers for best flavor. If that’s confusing though, you can add it all in step 3. We do mean a chili powder blend. We like Simply Organic brand.

  7. Val Aus says

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

  8. Tasha says

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

  9. Amber says

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

  10. Nick N says

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

  11. Jack Beaumont says

    Hi,

    Great recipe!!! loved it.
    Only thing Id say is, I think the tbs of chilli powder was supposed to be tsp? alittle strong on the chilli needed to dilute it abit longer.

    Jack

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Jack! We like the recipe with the full amount of chili powder, but you can always adjust to your taste. We’re glad you enjoyed the chili!

      • Daurelle says

        Dear support, You said you like the recipe with 1 Tbsp chili powder, but the recipe states to put 3 Tblsp of chili powder in! I was afraid to put that much in. I think 1 Tblsp would be about right (like you said) — so perhaps you should change the recipe online to match your reply?

        Anyway — keep the recipes coming! Love ’em!

        • Support @ Minimalist Baker says

          Hi Daurelle, sorry for the confusion! The comment was an error. We like the full 3 Tbsp, but you can start with less if you prefer.

  12. Jackie Baratta says

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

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

    • Support @ Minimalist Baker says

      We’re so glad you and your family are enjoying it, Jackie! Thank you so much for sharing and all the best to you with the new babe! xo

  13. Kianna Scott says

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

    -Kianna Scott
    @live.simply.dream.greatly

  14. Aurora says

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

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoy this recipe, Aurora. Thank you for the lovely review! xo

  15. Eric says

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

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

  16. Alisha says

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

    • Desiree says

      I made a triple batch of this FANTASTIC vegan chili for the first time to bring to a baby shower. I might have been crazy to do that, but I loved the list of ingredients and knew it was going to be good. Phew! Called that one correctly! The guests all gave rave reviews (none of whom are vegan, I was the only one) and they didn’t miss the meat! Everyone said an emphatic yes when I asked if they wanted to take some home, but I ended up with plenty of leftovers for myself. After sitting in the fridge overnight, the flavors blended even more, so it was off-the-charts yummy the next day reheated.
      Suggestions? I have a few minor ones to share:
      1) Make it a day in advance of when you plan to eat it. It goes from great to spectacular when it reheated the next day
      2) Take the extra few minutes to make the recipe for Chili Powder Blend (link to the recipe is right in the chili recipe).
      It made for a wonderful combination of flavors that complimented the chili perfectly
      3) Double or triple the recipe so you can add 2 or 3 different kinds of kidney beans. I used dark red, light red, and cannellini (white) kidney beans.
      4) Next time I make this recipe, I’m going to try brown (or even black) lentils instead, much as I truly love red lentils. The red lentils pretty much disintegrated into the chili, so I think the brown or black ones will hold their shape and add a meaty texture.
      OVERALL THIS IS AN OFF THE CHARTS YUMMY RECIPE AND GREAT COMFORT FOOD!

  17. Michelle says

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

  18. Bernadette MacNeil says

    First time making a vegan chili and LOVE this recipe, it makes a lot and is great for my weight loss diet, make this all the time!

  19. Susan says

    All I have are dry beans. I know I have to soak them but what about quantity conversation, and cooking times? Sorry, I’m now to bean cooking, and meatless diet.

    • Support @ Minimalist Baker says

      Hi Susan, we’d suggest cooking the beans separately first because they will probably have trouble softening due to the acidity of the tomatoes. You can find our recipes for stovetop black beans here, Instant Pot black beans here, and Instant Pot kidney beans here.

  20. Meagan says

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

  21. Mary N says

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

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

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

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Mary! Thanks so much for the lovely review and for sharing your modifications!

  22. Ingrid says

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

  23. Dori says

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

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Dori! Thanks so much for your kind words and lovely review! xo

  24. Vincent Scapecchi says

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

  25. Carol B says

    I made the red lentil chili without the coconut sugar or maple syrup! Was awesome! I’m trying to count calories! I know it gives a per serving caloric count however I didn’t measure the whole pot to determine what you consider a serving size! Can you please let me know? Thank you!

  26. Gary says

    I am someone that gets oxalate kidney stones. So I can’t have the black or red kidney beans. I am going to use parts of your recipe to make meat and lentil chili. I will be checking your other recipes for sure! Thank you for sharing.

    A few months ago I made black bean white bean and red kidney bean chili with ground beef and pork. Yes not minimalist at all. I ended up making enough for two meals for five people and it didn’t last for leftovers either time. I am looking forward to trying your recipes and of course adding my own twist to them.

    • Support @ Minimalist Baker says

      Thanks for sharing, Gary! Feel free to modify to your needs. This recipe is a great base for flavor.

    • Support @ Minimalist Baker says

      Recipe coming soon =) In the meantime, 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.

  27. Leslie says

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

    • Support @ Minimalist Baker says

      Yum, love the tempeh addition. We’re so glad you and your family enjoyed it. Thanks for sharing, Leslie!

  28. Linda says

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

  29. Penny Urwiler says

    Hi, I’m wondering if you could add coconut milk to make a Thai version? Or would that not taste so good? Thanks!

  30. Bernadette MacNeil says

    Can you tell me what specifically is the size of a serving? How many cups that is? Trying to count calories.

    Love this recipe! It’s so filling. First time making a meat free chili and I am so happy I found this!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it! We don’t have a precise measurement, but would estimate the full recipe makes about 12 cups, so probably 2 cups/serving.

      • Kath says

        This is delicious. I made it exactly to recipe. I was a little terrified about the amount of chili – but, no! It was perfect. My family loved it – brother in law had three bowls. Thank you.

  31. Lozza says

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

  32. Bev says

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

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Bev! Different brands of chili powder can vary in their spiciness, so if it’s lacking any flavor with less chili powder, maybe try another brand.

  33. Madison says

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

  34. Caitlyn says

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

  35. Kelly says

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

    • Support @ Minimalist Baker says

      Thanks for sharing, Kelly! You could also use sweet paprika next time for less smoky flavor.

  36. Lauren says

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

  37. Ian says

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

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

    Thanks again, great recipe idea

    • Support @ Minimalist Baker says

      Thanks for sharing, Ian! If you’d prefer metric measurement for next time, you can find them by clicking “metric” beneath the ingredients header. Hope that helps!

  38. Valerie says

    May I ask the reason for dividing the spices, such as cumin and chili powder, when preparing this chili? I usually season as I go, but most often with just salt and pepper. Will the lentils be adversely affected if all the cumin and chili powder were added prior to simmering?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s essentially a way of seasoning throughout so it builds layers of flavor, versus dumping them all in at once. Adding them at once will not affect the lentils!

  39. Eva Turner says

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

  40. Miriam says

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

  41. Madison says

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

  42. Jenn says

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

    • Support @ Minimalist Baker says

      Thanks for sharing, Jenn! Another idea for leftover tomato paste is to freeze it in an ice cube tray and transfer cubes to a sealed bag for future use. Hope that helps!

      • Jenn says

        In my freezer, tomato paste and pumpkin have a 100% chance if going bad before being used. Ha! I realized late last night that I did not put the sugar in. It was of course fine but I think it would add to it so will try to remember next time.

  43. lisa hess says

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

  44. Tasha says

    Hello,
    When it says chili powder blend , not straight chili powder , what does it mean ? Isn’t chili powder already a mix of spices ? Suggestions to make make one or buy the one you like ? Thank you .

  45. Ali-ray says

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

    • dianna says

      i’ve never made other chili recipes before, but why look for others when this one is so. dang. good?! i’ve made this more times than i can count. super easy recipe to make and follow! i’d marry this chili if i could, it’s just *chefs kiss*

  46. Laura Hunter says

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

  47. Juli says

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

  48. Jennifer says

    Hello. The recipe looks yummy. I can’t wait to make it. I don’t have coconut sugar or maple syrup. Will it make a difference if I don’t use it?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nah! It just balances the flavors. Try stevia or sugar if you don’t have the others.

  49. Kat says

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

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kat. 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

  50. Amy says

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

  51. Sheri A says

    Can I make this in the instant pot? Or would the recipe need more liquid for pressure cooking? Thank you!

    • Support @ Minimalist Baker says

      Hi Sheri, 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!

  52. Mary says

    Have you ever made this substituting hominy for corn? I just made this and really am enjoying the bowl I’m currently having for breakfast – no kidding! Next time I’ll keep the maple syrup measurement to 1 scant tablespoon. Keep on doing what you do. The question about the use of hominy is one I’d really appreciate being answered. Thanking you in advance. Mary Bergfeld

    • Support @ Minimalist Baker says

      Hi Mary, we haven’t tried it, but we think it sounds nice! Let us know if you try it!

  53. Sophie says

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

    • Support @ Minimalist Baker says

      Whoop! We’re so glad to hear it, Sophie! Thanks so much for the lovely review!

  54. Amanda says

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

  55. B says

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

  56. MARYELLEN HOFFMAN says

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

  57. laura says

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

  58. Nick says

    I had great fun making this, but unfortunately it was way too spicy (and I like spicy food). I was wondering if the chili powder mentioned in this recipe is a blend? In Australia we generally have the one “Chilli Powder – Hot” (often from India) available at our supermarkets. 3 table spoons of that blew my head off! I’m definitely keen to make again with perhaps a different chilli powder.

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear it was too spicy, Nick! We use a chili powder blend, so it’s likely more mild. We’ll look into making that more clear.

      • Nick says

        Thanks so much! I asked a friend from the States who confirmed it was probably a spice blend, and not just 3 tablespoons of crushed up hot chilli peppers! I still enjoyed eating it, just with lots of natural yoghurt. Looking forward to making it again with the correct ingredients.

    • Elle says

      Nick, I too have made that mistake and used pure cayenne in a recipe that called for chilli powder! I think it catches quite a few of us Australians out. There are some great chilli powder blend recipes online, but when I’m in a hurry, I find that the Masterfoods Mexican Chilli powder (available at either Woolworths or Coles) works well. 😊

  59. Nick says

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

  60. Gila says

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

  61. Megan says

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

    • Ruth Wallace says

      We don’t have a ‘chilli blend’ and i will need to use straight up chilli powder. How much should i use? I love hot food but don’t want to blow my head off or make it inedible

  62. Amy says

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

    • Support @ Minimalist Baker says

      Yes, but you would need to cook them first as they require a longer cook time than the other ingredients.

    • Jessie says

      Since it’s still quarantine, I put Literally Whatever in this tonight. I didn’t have an onion or garlic, so I used carrots and frozen broccoli, which really bulked it up on top of the lentils. I found that it needed a lot of salt because my canned tomatoes were bitter, and it would have been amazing if I had lime juice. I also left out the tomato paste and let it cook down a little extra.

      I never thought to add lentils to chili (I usually use bulgur) but it was super filling and hardy. Added vegan cheese and sriracha at the end because it’s 2020 and times are weird.

  63. Sneha says

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

      • Sam says

        I’d appreciate some guidance on what the spice blend used is for the chilli powder. I have the single spices and Indian curry powder, none of which are really quite right.

        • Support @ Minimalist Baker says

          Hi Sam, It typically includes chilies, cumin, oregano, coriander, and garlic powder. Sometimes small amounts of other spices such as allspice and clove. Hope that helps!

  64. Kathleen says

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

    • Melissa Crockett-Joyoue says

      This is my fav chilli and was my lifesaver when I was on a severely restricted diet in order to breastfeed my baby daughter who had severe allergies. I needed lots of protein & don’t eat meat. I would cheat a d chuck the whole lot in a slow cooker (ignoring all your steps sorry!) and reduce the chilli to 1tsp cayenne (I’m in NZ so wasn’t sure what chilli you meant). I would then package it up into dinner size and small portions (freeze then reheat as required) and ate it usually one or two meals a day for months on end. I’d have it on very expensive grain free bread, usually on fried up roasted sweet potato or pumpkin, with cilantro, vegan sour cream and lots of avocado and lime juice. I’d have it with smoked salmon on top. I’d have it on corn chips, in a corn wrap etc. it was one of the few things that I will still eat now from those days as it was so damn tasty it was hard to be utterly over it like I was with everything else! This recipe is amazing! I post it in food pages especially vegan and allergy mum ones all the times! Plus your vegan cornbread and black bean brownies! Xxx

      • Support @ Minimalist Baker says

        Aw, we’re so glad it helped you and that you enjoy our recipes, Melissa! Thank you so much for the lovely review and for sharing with others! xo

  65. April says

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

  66. Wanji says

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

  67. Zoe says

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

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Zoe. 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

  68. baron says

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

  69. Kaelyn says

    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!

  70. Judy says

    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.

  71. Nicole George says

    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.

    • Support @ Minimalist Baker says

      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!

  72. Jackie says

    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!

  73. Jane Bennett says

    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?

    • Support @ Minimalist Baker says

      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!

  74. Sash says

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

    • Caerwyn says

      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.

  75. Amber says

    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!

  76. Taryn A Bauer says

    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?

  77. Tabitha says

    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!!

    • Support @ Minimalist Baker says

      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.

  78. Rebecca Light says

    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!

  79. Maryann Austin says

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

  80. Roslyn says

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

  81. Megan says

    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!

    • Support @ Minimalist Baker says

      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

  82. Anni says

    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 :)

  83. LouAnn says

    I thought I had to cook the lentils first before adding to any tomato mixture, in order for them to cook?????‍♀️

    • Support @ Minimalist Baker says

      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!

  84. Michelle says

    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! ?

        • Support @ Minimalist Baker says

          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!

          • Michelle says

            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!

          • Support @ Minimalist Baker says

            Yes, we’d say decreasing the water would be a good idea if using canned lentils. Let us know how it goes!

  85. Alex Page says

    My friend made it for they’re housewarming party and I overage because it was so tasty… I’m going to make it tonight ?

  86. Chrissy says

    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.

  87. Allison says

    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.

  88. Mandy says

    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!

    • Support @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Mandy! We’re so glad you enjoyed it!

  89. Shelley says

    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!

  90. Natalie says

    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).

  91. Jessica says

    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!

  92. Veronica says

    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 :)

  93. Nadine Gilder says

    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!

  94. Nadine Gilder says

    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!

  95. Deb Gussman says

    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.

  96. Jan says

    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!

  97. Kathy Williams says

    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.

  98. Christina says

    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!!

  99. Nikki says

    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

    • Support @ Minimalist Baker says

      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

  100. Amanda says

    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!

      • Sarah says

        Hello,
        I’ve been recommended to make this by a friend and it looks divine! Can I ask though, are the measurements for the chili powder definitely tablespoons and not teaspoons? I only ask because I only ever put one or two teaspoons of chilli powder in my chillis normally. I’m in the UK so I don’t know whether our chilli powder is hotter? I don’t want to burn my mouth 😂💚

        • Support @ Minimalist Baker says

          Hi Sarah, the measurement is correct. We typically use a chili powder blend which isn’t 100% chiles. If you know your chili powder is spicy, we’d recommend starting with less! Hope that helps!

  101. Eli says

    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!

  102. Grace says

    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 :)

    • Support @ Minimalist Baker says

      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!

  103. John Bondaruk says

    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?

    • Support @ Minimalist Baker says

      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!

  104. Debbie Paton says

    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!

  105. John Sanderson says

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

    • Support @ Minimalist Baker says

      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

  106. Ashley says

    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! ?

    • Support @ Minimalist Baker says

      Hi Ashley, we’re so glad you enjoyed it! Sometimes if the lentils are old they have a tough time softening. Hope that helps!

  107. Bonnie says

    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.

  108. Nicole says

    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!

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Nicole! We’re so glad you enjoyed it and were able to modify to preference!

  109. daisy says

    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!

  110. Rachel says

    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.

  111. Anonymous says

    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.

  112. Rebecca says

    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.

  113. Monique Svehla says

    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!!

    • Support @ Minimalist Baker says

      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

  114. Hannah says

    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!

  115. Jessica says

    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!!!!

    • Support @ Minimalist Baker says

      Whoop! We are so glad you and your family enjoyed it! Thanks so much for the lovely review, Jessica =)

  116. Karen says

    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.

  117. Lavetta says

    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!

  118. Aleksandra Nokes says

    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.

  119. Tracy says

    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.

  120. Camille says

    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!

  121. Julie A Winckler says

    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!

  122. Thea says

    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!

  123. Lani says

    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!!!

  124. Dodi Walker says

    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!

  125. Nikita says

    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.

    • Support @ Minimalist Baker says

      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.

      • Tabitha says

        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 ?

  126. Nick says

    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.

  127. Suzelle says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  128. Tammy says

    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!

  129. Shannon CM says

    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 ?

  130. Colleen says

    I have made this so many times & it is always DELICIOUS!!! Thank you for all your amazing recipes. ⭐️⭐️⭐️

  131. Danielle Libine says

    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.

  132. Riley says

    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.

  133. Melissa says

    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 ?

  134. Kait says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  135. Jennifer Copeland says

    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!

    • Support @ Minimalist Baker says

      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

  136. James says

    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

  137. Bobby Goodell says

    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.

  138. Sonya Harris says

    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!!!

  139. Nicky says

    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!

    • Support @ Minimalist Baker says

      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!

    • Courtney says

      So delicious! Has quickly become a weekly staple in our house. I’ve made it both with and without the red lentils, and personally prefer it without (and cuts the cooking time in half too!). I love using this as a filling in burritos with coriander, red cabbage, guacamole and cheese. Yum!

      Note: I figured out (the hard way) that Chili powder in Australia seems to be MUCH stronger than in the USA, so you only need to use 1-1.5 teaspoons of chili powder to have it moderately spicy.

  140. Teresa says

    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!

  141. Sandy says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  142. Andi says

    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!

  143. Adam P. says

    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!

  144. Sydney Ross says

    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?

    • Support @ Minimalist Baker says

      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!

  145. darrelle says

    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!

    • Support @ Minimalist Baker says

      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

  146. Kiki says

    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

  147. Courtney says

    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!

    • Vonny says

      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.