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!
- 2 Tbsp (30 ml) grape seed or coconut oil
- 1 white or yellow onion, diced (110 g)
- 1 red pepper, diced (119 g)
- 1/2 tsp each sea salt and black pepper, divided (plus more to taste)
- 1 jalapeño, diced with seeds
- 4 cloves garlic (2 Tbsp or 12 g)
- 3 Tbsp (24 g) chili powder, divided
- 2 Tbsp (14 g) ground cumin, divided
- 1 tsp smoked paprika
- 2 15-ounce (425 g) cans diced tomatoes (if unsalted, add more sea salt)
- 3 Tbsp (50 g) tomato paste
- 1 3/4 cup (420 ml) water, plus more as needed
- 3/4 cup (148g) dry red lentils, thoroughly rinsed in cold water + drained
- 1 15-ounce (425 g) can kidney beans, slightly drained
- 1 15-ounce (425 g) can black beans, slightly drained
- 1-2 Tbsp (12-24 g) coconut sugar (or maple syrup)
- optional: 1 15-ounce (425 g) can corn, drained
- DIY Chili "Cheese” Fritos
- Fresh chopped cilantro
- Avocado
- 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 Tbsp chili powder, 1 Tbsp cumin, 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 1 Tbsp cumin, and 1 Tbsp chili powder, 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.
Gosh i love a good chili and that one sounds oh so amazing!!
I’ll make sure to try it real soon (like this weekend obviously, i won’t resist! ;)
I love the red lentils! Such a great addition (or hearty alternative!) to beans.
This chili just makes me want to cozy up with a big blanket and eat on the couch! Love the lentils in this!
Can I make this in a slow cooker?
I haven’t tried, but I’d assume so!
I did, three hours on high worked great. I also subbed chilli for 3 tbsp smoked chipotle powder. Lovely deep flavour but hot hot hot!
Dana – this looks amazing! I’ve become a lentil fanatic recently. BTW I’m a huge fan of your blog. I write my own too with dessert recipes! IfYouGiveaBlondeaKitchen.com
Do you have any suggestions for how to make this in a slow cooker? My fiance has a chili cook off thing at work next week but we can’t seem to find any slow cooker chili recipes.
Looove your blog btw, we make weekly menus together for dinner during the week and I swear every time its his turn to plan, 4/5 recipes are from your blog :D
I made this in the slow cooker, three hours on high worked great
I’m following your lead. Hope it works. Lol
I cannot WAIT to try this. It sounds (and looks) delicious. Thanks for the recipe.
This is exactly like chana masala!
Just here to say I love this site. I don’t like cooking but minimal ingredients make it look so easy!
Thank you! Also especially for having so many years Indian influences! :)
Hi Dana, do you think green lentils will work? The only place that sells the red ones here is like three times more expensive lol.
That should work! They’ll just take longer to cook.
Chili is so good and hearty! This looks fantastic!
Hi. We don’t really have chili powder in australia, as I am hoping you don’t mean 2 tbspns og ground pure chilis. Do you have a recipe for making your own mix (eg like for garam masala, etc) Thanks
You definitely have it! and it’s actually my fave lol. i got it at woolworths when I was living there, it’s the woolworths select chilli ground :)
Oh. My. Heavens. This looks, like, surreal good. My husband has such a soft spot for lentils, too, so he and I will have to make this lickety split!
When I opened my e-mail today and saw 1 Pot Red Lentil Chili from Dana, I said, “OhmyGosh! Please let me have all of the ingredients on hand!!!” I skimmed through the list with excitement & thought, oh no. Too good to be true, maybe I went too fast. So, I checked it again and said, “Hallelujah, I’m making this tonight!” Well, my 20 minute simmer has ended and I have tasted. The flavor is awesome! I love it and bc it is so healthy, this will be a staple in my house. When I find something so delicious and so easy to make like this, I make a batch (lot’s of times two), and freeze individual portions for instant meals later. Thank you Dana, you never disappoint.
Thanks Judy! xoxo
Oh Dana, I want to live inside these photos. Because that would mean never-ending chili supplies right? The nights are getting cooler here in Australia and I think this is going to be on high rotation throughout the winter months :)
This is perfect! I always have an excess of red lentils in my pantry. :P
I made this tonight to go one top of some homemade fries. I had to leave out the paprika, corn and jalepeno for my sister, but is still delicious. There is enough left iver fornat least two more meals. Frito pie, chili stuffed baked potatoes, chili and cornbread…the list goes on. Definitely a hit in my house tonight…especially with the four-legged babies that attacked a plate when i wasn’t looking. Fabulous dish!!!
Thanks Ellie!
Fantastic looking recipe! This is my kind of chili!
This looks delicious! I’ll have to try it soon!
**A tip for those without a mortar & pestle** I recently posted on my blog about my experience with a lack of small enough food processor/spice grinder/m&p and I found that using a meat mallet to smash spices in a baggy worked beautifully! Good recipe timing!
– Charlie
I loved the red lentil curry you posted a few weeks ago, so I am so excited to make this one!!!
I prepared this tonight for my family! It was a big hit – Thank you again for another great recipe!
Thanks Lee! xoxo
Awesome, you make this looks like an artist, I will make this for my family and hope they will love it. Thank you so much for your recipe!
Just made this and packed it for my lunches for the next week – can’t wait! However just a warning, I reduced the chilli and mine still came out very spicy! Maybe it’s just me though haha
Thanks Nicola! xoxo
Hi Dana, I just wanted to say that I made this dish tonight with your vegan cornbread and it was a hit with the family! So easy and delicious. Thanks again for your great recipes. They always work out.
Wow, this looks SO good!
This was SO good. Seriously. I used a lot less chili, honey instead of sugar and only kidney beans, and it came out perfect. I stopped eating meat recently, and I’m a little sad it’s only now that I’m discovering how satisfying vegetarian meals can be. Even my meat-eating boyfriend loved it. Thanks so much for the recipe, this will definitely become a staple in our house.
Just made it and I love it! The homemade Fritos too! Genius! =]
Love it
LOVE the thickness of this – looks like you get a heaping serving of beans in every spoonful! Just the way it should be. Red lentils are quickly becoming my faaaave so I’m all about this. Beautiful photos! (not surprised, of course) :)
This was amazing! Worked well with my student budget too, had everything in the pantry already. I would rate this 5 stars!
I made this yesterday on a rainy Sunday afternoon here in NC. It turned out great! My only change was to saute the tomato paste with the onions and red peppers for about 2 minutes (until it had darkened in color) before I added the diced tomatoes. I think it really makes a difference – richer flavor. I will be enjoying this for lunch all week!!
Made this last night for dinner and was very yummy! Tastes even better today for lunch! I paired it with your chili cheese fritos. I accidentally put 1 Tbsp of paprika instead of 1 tsp, but it still tasted delicious. Thanks!
ok ummmmm…so I made this tonight and it was deeeeeeelish!! It was savory, spicy and AAAAMAZING! My husband is a meat eater and he went back for seconds :) Only mod I made was white kidney beans instead of dark but it was out of this world good! Thanks again for a GREAT recipe that a busy mama could make on a weeknight :)
Thank you!!
I made this tonight. A great recipe! I left out the kidney beans and just used extra black beans and also added some celery cause I’ve always put celery in my chili. I also used less chili powder, probably only 1 tablespoon, cause I didn’t have enough on hand. And I soaked my lentils a bit before using them cause I always do. I would make it again! Thanks!
Help!!! Just cooked up a batch and can’t stop eating it!!. What do I do!!!???
Yeah, noticed someone else had a similar problem. I wanted to rate as a 5 star, but couldn’t get beyond 4 stars. there’s a glitch.
Hi Anne, could you let me know what browser you are using so I can do some testing? And was there a trick to getting the rating to work the second time?
Made this tonight and oh my, so good!
This is delicious! So tasty I could hardly put it down, despite how hearty it is! I added sweet potato too. Thanks a lot~
I made this and it was fantastic! I left out the jalapeno because I was serving it to my boys. Tasted amazing with some cornbread on the side.
Made this recipe tonight for my parents and both said it was the best vegetarian chili they’ve ever had! I had to leave out the jalapeño as my mom can’t handle spice/heat of any kind. I also didn’t use the oil or sugar, and put in a few more beans. But the spice ratio was absolutely perfect. Thanks so much!
I just tried this recipe and it turned out AMAZING!!!! I altered it by cooking the bean (not using canned beans), and I added sweet potatoes. Because I boiled my own beans and sweet potatoes, it took me a total of 2 hours to make this dish. However, it was well worth it! Simply delicious, thank you for the recipe Dana.
That looks amazing! I love anything with lentils.
I’m excited to try this recipe. I was wondering if you could tell me the purpose of the tomato paste. I just ran out but I have everything else in the ingredients. Is it to add more umami? Can I substitute something else savory, like nutritional yeast?
I eat so much chili, this is a great recipe to change things up a bit! Love lentils!
I made this a couple nights ago and it is DELICIOUS!! I’ll be making more this weekend. My carnivorous husband loved it too! WIN WIN
So I tried this… did not look as good as the picture but was in the end very tasty ! Thanks a lot for sharing :)
made this tonight with the DIY “cheese” Fritos & guacamole topping: CALL OF THE WILD.
This chili is super vibrant and colorful!! Thats neat that you’ve started using a mortar and pestle. It makes sense that doing it this way would add/preserve the intense flavor!
This chili recipe was so delicious! My kids loved it!
Thanks for the wonderful recipe. I’m glad i didn’t use the jalapeno seeds because last night it was quite spicy!! A cold taste this morning proved it to be just perfect today!! Thanks for another consistently great recipe.
Made this recipe for dinner tonight. Loved how easy this was to make. It has a nice kick to it. Also, added nutrientional yeast and mushrooms to the recipe as well. Will definitely make this again.
This looks incredible! Do you think leaving out the garlic completely would ruin the flavor of it? I can’t eat garlic anymore and finding recipes that taste delicious without it is so very hard.
I stumbled upon your blog and tried this recipe yesterday – AMAZING! I’m a timid cook who hates complicated recipes so this was perfect. Looking forward to trying many more of your recipes!
Such a hearty, warming and beautiful healthy entree, which was perfect after a long hike earlier in the day. I simmered mine a bit longer than the 20 minutes at the end, just to let the flavors blend together a bit more. I would have wished for a bit more spice in mine, but next time I know to add a bit more during the cooking. Not only was this a perfect meal (served with rice and a small salad), it made for the perfect lunch the next two days. I will most definitely make this again and I plan on sharing the recipe with the cook at my school to “enhance” her chili :)
I made this tonight and it was super flavorful! The only change I made was using refried black beans to thicken it up instead of tomato paste (I added about 1/2 cup to get the consistency I prefer) and I didn’t add any of the optional sugar or corn.
Bold, easy and filling. I’ll be making this regularly.
Thanks Dana!
Another winner! My family absolutely loved this amazing chili and nobody missed the meat. Dana, you’ve done it again. Thanks so much for such inspiring, healthy recipes. Would you consider making the “printable view” small enough to fit on ONE sheet of paper?
Thanks Val! It should be printing on one page. Did you use the print button function in the recipe box?
Oh wow! This is so so good! I’ve made it twice now and everyone loves it. We have a shared family cookbook and when there’s an outstanding recipe, it gets added to the collection. This one definitely made the cut. Plus it uses ingredients I usually have on hand. Thank you!
Delicious! The flavours are spectacular. Easy to make. Next time will add more lentils to make it a bit heartier. Making Easy Chana Masala tonight!
Can this one be frozen?
Thanks for another great recipe Dana! We just finished up trying it, super delicious!
I didn’t think one jalapeno would be enough, but it was! Very tasty!
This chili was DELICIOUS. I just used kidney beans, black beans and lentils and it was so hearty and spicy I didn’t miss meat not being in there. The recipe was easy to follow and yielded enough for me to eat several lunches and freeze a lot for later. I do not have a mortar and pestle so I put the jalapeno, garlic and onion in the food processor and minced them all together then sauteed them with chopped red peppers.
i LOVED this chili! In fact I raved about it so much that my boyfriend had to make it himself to find out (and loves it) and I’m making it again tonight, just one week later. Also, I think the optional can of corn is a must, so yummy!
BEST CHILLI EVER!
My boyfriend has a deep set hatred for chilli (and anything that typically involves mince). I looove a good chilli and having made countless quorn chillies that I’ve loved and he’s hated, I didn’t hold out much hope for this one. I was soo wrong (as was he!). This is absolutely the best chilli I’ve ever eaten. I will never go back from this one. He loves it, I love it, my vegetable-phobic housemates love it! I can’t wait to impress my family with this next time I visit them.
I accidentally used 1tbsp of paprika and I didn’t have any ground cumin to hand so I used cumin seeds. Still delicious!
Thank-you Dana for putting chilli back on our menu!!!! :D
WOW! Wonderful flavors, and so simple to put together. I did not have coconut sugar so I substituted with regular and in place of the black pepper I used Grains of Paradise.
This was really good! Even my meat-loving sister enjoyed it.
I made this for tonight’s dinner. Instead of red lentils and kidney beans (didn’t have any on hand) I used green lentils and chickpeas. Also subbed chilli peppers for jalapeños. Even so, it tastes awesome! Now if hubby could hurry up and get home so we can eat, lol!
This chili is amazing!! It is so delicious and will be our go-to chili recipe from now on! Thank you so much for sharing it!
This was pretty good and hearty! Next time I think I’ll cut the spices in half ?!
This looks so yummy and healthy. I think I will reduce the chilli because the weather is really hot now. Thanks for sharing!
wow look yummy i love chili receipt , thank you.
I liked it, but it was a bit too spicy for me. Next time I’ll leave out the minced chili and just use the powder. But apart from that, thumbs up!
Dana, you did it again! This chili is AWESOME. The taste is different than I’m used to from spending years eating McCormick Chili Mix, but a GOOD different. Very smoky, sweet, nice kick… I didn’t change a thing and I doubt I will! Thank you for yet another wonderful recipe!
Five stars from me! And I misplaced my red lentils! Had to use my autumn ones though I doubt that make much difference. Had to leave out the corn since I’m fighting a lot of inflammation and corn is a no-no. I will make this again.
I absolutely love this recipe! Everything about it was delicious and it made enough to freeze for lunches/dinners. I put a dollop of Greek yogurt on top with some chopped cilantro and was in heaven every bite. ❤
Easy and delicious. OK, I admit to skipping the mortar and pestle part–didn’t have one on hand–next time. Still turned out wonderful. Smoked paprika is relatively new addition to our extensive spice collection. It really adds a complex smoky dimension! Love it!
I Made this chili twice and it was awesome !
The instructions were perfectly clear!
I also made your seven ingredient musil bread 4 times!
WOW tasty and simple !
Love your website both the recipes and your husbands UI design, very easy to read and navigate.
Ed
I made this last week for dinner, and it was great! The best vegan chili recipe I’ve tried! I will definitely be making this again. I’m going to try the lentil sloppy joes tonight, and I’m excited! Thank you!
This was delicious! I used 2 cans of black beans and 1/2 can of diced jalapenos (as opposed to fresh). I also substituted granulated garlic for the fresh garlic, omitted the smoked paparika and added the optional can of corn (no salt added). My husband also loved it and said it was “perfect chili.” He did add ground turkey to his, but at least he ate enjoyed it! Thanks for a great recipe.
I LOVE this chili. We’ve already made it twice, and it’s so delicious with corn bread. I put in a little less chili powder when I make it because I’m a big baby about spices but it still had plenty of flavor.
Do you have any suggestions for other side dishes that would pair well with it? I often cook for some relatives who are vegetarian and I’m always out of ideas!! Thanks!
Hey! Is it possible to substitute the dry lentils with already cooked lentils?
Hi ! This chili sounds amazing, do you think I could use dry beans as well ? I’ve been looking for a chili recipe that doesn’t use canned beans.
This was absolutely delicious and easy to make. My 6 year old asked for “vegan chili” and I knew there had to be a recipe here! He had two bowls!!!
I recently stumbled upon this amazing website. I recently made the decision to go vegan for health reasons and I was actually looking for recipes for a good vegan chocolate because I am a HUGE chocolate fan and didn’t know if I could give it up. I haven’t tried your chocolate recipe yet because I just realized no where here carries cocao butter, that I’m going to have to order it on the Internet. I did try this delicious chili recipe and the Fritos one and OH MY! It was fantastic! My whole family enjoyed the heck out of it, it turned out so much better than I could have hoped and was more than satisfying for me. I will follow your recipes on this website religiously lol you are my new best friend! You are truly an artist when it comes to taking beautiful photos of what you cook but also being able to cook better than most chefs. I think you would probably make good money if you were to open up your own franchise of vegan restaurants. Your food is gold in my opinion, anyways though. Great recipes! I’m looking forward to trying out more of them.
So kind! Thanks Sarah Lynne!
Just made this chili recipe for dinner and it was AWESOME!!! I made a cashew sour cream with lime and cilantro to garnish, also garnished with avocado and chopped green onions. Thanks for all your amazing recipes: I have made your chocolate cake twice (a crowd pleaser for sure), quinoa tacos, cinnamon rolls, and ramen noodles–all super yummy!
This recipe look sweet and delicous. You made it, Dana
Thank for share this awesome post.
This is way better than my current vegan chili recipe. I also added 1/2 tsp chipotle flakes and served it some whole grain macaroni resulting in an amazing chili mac. My only regret is that I was out of corn, but I’ll be sure to add it next time.
Wayyyyyyyyyy too spicy! Perhaps a typo on the 3 tablespoons chili ???
Nope, I like spice! What kind of chili powder were you using? I didn’t mean chipotle chili powder, but rather the commercial spice blend.
Organic chile powder blend from whole foods … Must be really fresh/potent! I used to use a different blend that probably would have been perfect (amount wise) for this recipe.
It look so sweet and delicous. I’ll be sure to add it next time.
Thanks Dana
So good! My non vegetarian family loved it. Topped it with queso fresco, cilantro, plain yogurt and homemade cornbread. Thanks!–meryl
Looking forward to reading more. Great article . Really looking forward to read more. Really Cool
Found this turned out sort of watery, but I had a batch of frozen tomato soup from a couple months back in the freezer, unthawed it, and used a cup in the chili. It made the broth more creamy. I used “Veggemo” for a non dairy milk. Think you can only find this product in Canada for now though.
Turned out excellent.
I didn’t take a picture but it was deeelish! I used a can of mixed beans and we ate it with flour tortillas and cheese and lettuce yum!
Much appreciated. I will make my next batch a little less spicy for my sensitive palate (less chili powder, more peppers such as green and orange). I love the lentils with the red and black beans. Definitely a winner. Merci beaucoup from Ontario.
Unexpectedly, I’ve been eating it cold. I think it tastes great and not at all too spicy. The smoky taste comes out. In conclusion, a batch with less chili powder for hot servings and a batch as is for the cold servings. Bang on recipe. Lots of nutrition.
Just a heads up this chilli is VERY HOT. I didn’t put in the jalapeños or the additonal spice and my mouth is still burning! The flavors are nice though. Had mine on top of rice.
Wow!! This is literally the BEST chili I have ever made/eaten. My husband and I are both meat eaters but this blows any meaty chili I’ve made out of the water. I always feel like it’s missing something but this one was just so perfectly good. I believe it’s the smoked paprika that makes it. I used a huge jalapeño so it was super spicy but the other flavors still came through. Love it. Will be making again. (P.s. I made my red lentils in a separate pot and then added them to the simmering chili pot when they were done since I’ve had bad experiences with lentils in the past)
This is the tastiest chilli I have ever made. I was worried the children wouldn’t like it as it had no meat but they loved it too.
Looking forward to reading more. Great article
Made this tonight and oh my it was so tasty! This will be my go to chili!
Hi there! This looks great, if I’m making for one will the leftovers freeze?
I made this chili yesterday and it turned out great. Very happy with it. I will have to tone back the spice for the kiddos though. I put about 4 cups of it in the freezer to enjoy later. I will definitely make this again! Thank you!
My Fiancé is craving a chili that has a bit of a ‘pasty’ texture amidst all the hearty vegetables, rather than a broth consistancy. Do you have any recommendations on how I can achieve that effect? I can only think to leave out some liquid and maybe blend a part of the chili and add it back like in your amazing Lentil soup recipe :) Thank you!
This was really tasty. I added garam masala for warmth and used chickpeas for the beans(I am not a big fan of kidney beans).
I just made this for dinner tonight, and it is so delicious. i’m only 16 and if i can make it and it be delicious, then anyone can. I highly reccomend making this recipe, super delicious and very good for you. (& since its a big recipe i’m excited to take it for lunch)
i just said delicious three times in one review. that can show you how good this recipe is. oh my haha.
I made this red lentil chili last night and it was delicious; a perfect blend of spices made it a great, hearty meal in a bowl. Instead of jalapenos, I added 2 dried chilies and transferred the chili in the crock pot to simmer for a couple of hours. I will definitely make this again.
N. W.
This was amazing…made it a week ago and already making it again tonight. Seriously best chili EVER!
Ok. this is seriously THEEEE BEST chili I have ever eaten!!! I’m not a vegan, but I love to try all kinds of foods and this is definitely something that I want to eat every week this winter. No joke. I ate mine on a baked potato and another time with chips and cheese ?. Just so good. Thanks for the amazing recipe!!!
I made this red lentil chili and it was delicious – a perfect blend of spices, ingredients all in a lovely broth.
I’ll be trying more recipes.
I have made many of your recipes but never written a review. I eat a plant based diet and appreciate your easy, step by step instructions and lovely photos. I meal-prep every Sunday for the past 16 months.
I typically include many of your wonderful recipes.
I’ve printed this one a few months and finally had ALL the ingredients (including the corn) on hand to make it. Wow!!!
This is the best chili I’ve had in a long time. The spice and hearty lentils are divine. Thank you for sharing your recipes.
Kia
Just made this tonight and it was delicious. Accidentally put all of the spices in at once, but it worked out fine. Left out the seeds, and the chili still had plenty of spice.
Try Mung beans with the lentils and other foods too! Just a handful adds a smoky flavor to most. Funny how I can taste stuff without making it.
I will use portions of what you have here to make a lentil stew with Lentils, Mung beans, chili powder, celery seed, paprika, Onion, celery, carrots etc..
Tip: take the 1/3 c mung beans, garlic cloves and a 1 cup portion (depending what you are making, I always make a lot) of soaked lentils and blend them in a blender. that adds thickness and texture to the boiling stew!
Be Happy.
Stay Happy.
chrisB
I made this tonight and it is so tasty! I really like that the lentils don’t get mushy like red lentils usually do. Great recipe!
I’m trying to give it five stars, but the website will only let me give it four.
I want to make this for my little guy who has special dietary needs. Would it be ok to omit the jalapeno so it’s not too hot for his little mouth?
Of course!
this came out so awesome. the only changes I made were using green lentils since I had them in the house, and I used slightly less cumin and a little more chili powder and paprika because I don’t love when cumin is too dominant. I also forgot the jalapeno so added red pepper flakes and sriracha to make to make it spicy. highly recommend, as usual. the flavor and consistency were perfect. thanks for another awesome recipe. :)
Fantastic flavor! This is one of my favorite recipes and is the only chili I make now.
This took exactly an hour start to finish and it is DELICIOUS as promised. This and your vegan sweet potato chili are two of my new favorites! Your blog is my go-to for recipes and I recommend it to everyone. xoxo
Hi!
So I’m completely new to cooking/baking/everything, and I have a ridiculous question. When you say “red pepper”, does this refer to like a red chili pepper or a red bell pepper or some other type of pepper? I’m so ignorant, please halp!
Sorry! It means a red bell pepper!
Thank you!!
Hi everyone!
I want to try this recipe but I was wondering if the kidney beans should be 425grams or if the 425 grams refer to the whole can’s weight ?
It would be nice if anyone could answer me.
Hi there! That refers to the can’s weight.
Made this tonight for my family! It was soooo good, full of flavour and just felt really healthy and good to eat!
Added quorn chicken chunks to mine (not that it needs the extra protein) but was a very nice addition, and served it with a bit of rice and garlic bread.
Couldn’t find black beans in the store so substituted for pinto beans, very good!
I found all cooking times and quantities accurate!
Thankyou so much!
Just made a 2nd batch but with a little less chili powder. Such a smart recipe. Lots of health.
Tried adding an avocado. It actually goes quite well.
Merci.
Genius!!!!! I am so making these this week!
I’m loving this recipe, just doubled it for the neighborhood Xmas party!! So much chili ?
I usually never comment on recipes I make but I had to come back here because last night was the SECOND time we made this chili and it’s just the best, quickest, easiest, and most delicious vegan chili recipe out there! We scoop it on top of brown rice with a dollop of tofutti sour cream and some avocado… I also found it tastes even better the next day. So good – thank you for this creation!!
So great! Thanks for sharing!
I made this and baked some faux fritos, then paired it up chopped green onion. Very tasty and easy!
I bookmarked this recipe when it was originally posted and knew it would be a good save for a chilly winter night. Made it tonight, and, I must say…it’s thee best I’ve ever had! So well balanced. Thank you soooo much for sharing!
My husband and I are transitioning to the vegan lifestyle and recipes like this blow him away with how good they are! I also made the vegan cornbread to go with this and it was excellent!
I had been looking for a recipe for vegetarian chili for some time and trying various ones. This has been the only successful veggie chili I’ve made. The heat and seasonings were a great blend that gave a nice kick as well as flavors. Also, one thing that was great was how the recipe had layers for adding salt and pepper as well as the chili powder and cumin. I followed this recipe pretty much to a T, except, I didn’t have coconut sugar and just used cane sugar.
I’m making this right now…and although its not finished yet, I sneaked a taste WOW the flavor is amazing! But since I’m weird, I think something is missing according to my taste buds, maybe another type of pepper…maybe the type of peppers that come in the can with the sauce? IDK but its not a deal breaker, its great the way it is. Thanks again for another great recipe!
Once again a success with this recipe! Seriously delicious, easy to make, and the leftovers are just as good if not better. Healthy but satisfying, will be making again.
Oh my gosh I’m sitting here eating this and I am so happy!! It’s the perfect winter meal to warm you up. I will say – it’s quite spicy with the jalapeño (my nose is currently running) so if anyone is turned off by spicy I would omit the jalapeño (or remove the seeds). I paired it with corn bread and YUM! Chili heaven!
Has anyone ever done this in an instant pot? I’d love to try it!
Would it be okay to use green lentils instead of red? Is there a taste or texture difference?
Hi! That should work! They’ll just take longer to cook.
hi Dana! i came across your blog through pinterest when i was searching for a recipe to use up my kale and sweet potatoes, and pinterest led me to your chickpea sweet potato buddha bowls… SOO GOOD! so since i fell in love with that recipe, i’ve been scouring your blog for hours everyday (it was only about 3 weeks ago when i made your buddha bowls) and finding sooo many good things!! i have a couple vegan coworkers/friends so it’s something i’ve been discussing with them – i’m not vegan myself but am aiming to eat mainly vegan dishes going forwards simply for the health benefits. SO. what better blog to stumble across than yours!! since making the buddha bowls i’ve made the kale & sweet potato curry, raw double chocolate macaroons, PB&J energy bites, chickpea shakshuka (to die for), mango-ginger-kale smoothie (new fav) and THIS !!
honestly, my mom raised me on ground beef chili and i always thought her chili was the best! then after moving out on my own (well, with my fiancé) i switched over to chicken chili (for the leaner protein) which was great but not the same. but after making this, this is honestly the best chili i have ever eaten in my whole life! and it has ZERO meat in it! i can’t believe it but i’m seriously obsessed! i’ve been eating my leftovers the last four days and i’m not even complaining! i’m actually bummed out that i’ll be polishing off the last of it for supper tonight! the flavour is just sooo spot on! that’s why i’ve grown so obsessed with your recipes so quickly because too often i follow recipes and always feel like they are missing something but that is definitely not the case with yours! soooo much flavour in EVERYTHINGGGGGG! SO! thanks for all of your amazing recipes so far, i cannot wait to try more! and i know this isn’t the last comment you will be receiving from me :)
Can I use green lentils instead of red without having much difference in consistency or taste?
That should work! They’ll just take longer to cook.
Hi,
I am a bit lost on the portions, as the following items on your list don’t make sense to me:
2 15-ounce (425 g) cans diced tomatoes (if unsalted, add more sea salt) If 2 15-ounces= 425g?
3 Tbsp (50 g) tomato paste
1 3/4 cup (420 ml) water, plus more as needed
3/4 cup (148g) dry red lentils, thoroughly rinsed in cold water + drained
1 15-ounce (425 g) can kidney beans, slightly drained How does 1 15-0unce= 425g?
1 15-ounce (425 g) can black beans, slightly drained
Many thanks.
Edward
Made this and served with smashed potato. Toned back chilli. Added celery at the beginning. Was absolutely fantastic!
These are potatoes….
https://patijinich.com/recipe/samis-smashed-baby-potatoes/
I made this tonight. I added some ground beef and swapped pinto beans for the kidneys but otherwise followed the recipe to a T. It’s absolutely delicious! Full of flavor, hearty, and filling. Will definitely be making this one again. Thanks for such a fantastic recipe!
I made this last night as meal prep for quick lunches this week and it is delicious! I forgot to buy a jalapeno, but I had some canned smoked jalapenos in the cupboard (which I now keep on hand thanks to your blog!), so used those instead. I also added in some chopped carrots, which made a nice addition. Topped with avocado…yum!
This is the easiest and best tasting chili I’ve made. I subbed green lentils and increased the cooking time a little (5-10 min). I also minced the garlic and jalapeno instead of grinding them, but the flavor is still well balanced at the end.
I wanted to give you a general “Thank you so much” for your wonderful vegan/vegetarian recipes! Our household is not vegetarian, but my son’s is. When we visit I really enjoy cooking delicious things that everyone enjoys eating. This chili is so tasty! Your recipes are simple, creative, and easy to accomplish especially with all your encouraging photos.
Is it possible to make this using dry beans instead of canned?
Yes, just cook them first!
THIS WAS SO GOOD!!!
Full disclosure, I just glanced at the ingredients, went to the store to get what I was missing, and then just made up the measurements. I definitely ended up adding all 12oz of the red lentils, but it just made it super thick and hearty. We also added brown sugar instead of coconut sugar, and it was still amazing. This is definitely one of my new favorite recipes. We bought pretty much everything on this list (except the oil) PLUS ingredients to make cheesy jalapeño cornbread, all for under $30, and this will last us all week!
making this right now…very happy about it. already tasted it and i love it! thanks for another home – run! xo.
I just want to say thank you SO much for this recipe! It has become a staple on our household, one that I make every Sunday. It never gets old and my boyfriend always requests it! We love it with tortilla strips on top.
This has to be one of, if not the best, online recipe I’ve ever made. It’s beautiful, easy, and delicious! I cut back a little on the chili powder because I use the Spice House’s medium chili powder which can overpower other spices (although I highly recommend it–your chili won’t be the same). The smoked paprika is a nice touch. The lentils actually approximate the texture of ground turkey, giving the chili a meaty quality that is sometimes lacking in vegetarian chili. Excellent with creamy avocado on top or a sweet cornbread!
Hi Dana, I Just want to say thank you for sharing such a delicious recipe! Today I placed 2nd in my company Chili Cook off with this recipe.The winner was a meat chili but we were really close. This recipe beat did beat all veggie chili’s and a lot of meat chili’s. Thanks again for sharing your vegan recipes and proving that plant based meals and surpass animal products. You’re the best!
Delicious!
I made this and it was delicious, although I added in some spicy mango chutney as did not have any other sweetener. It’s even better after day 2 or 3!
I was looking for a way to use up red lentils that wasn’t curry and came across this. Love it because we’re trying to eat less meat and I miss my southwest foods living abroad. Also conveniently had almost all of the ingredients but did have to make a few modifications. It turned out SO DELICIOUS. My boyfriend was really skeptical about vegetarian chili but loved it as well. It really tastes like there is meat because it is so hearty.
Substitutions I made that worked well anyway:
-1-1.5 Tbsp. cayenne pepper instead of chili powder
-a few tsp. oregano (since no chili powder)
-1-1.5 Tbsp. kümmel (somewhat similar to cumin, which is hard to find in Germany)
-2 cans black beans instead of kidney and black beans
-No jalapeños (although I’m sure it would’ve been even better with them!)
-No sugar, no mortar and pestle (chopping the garlic was totally fine)
In my opinion corn should not be optional ;)
Topped with parmesan, cilantro, and lemon (I know I know it’s all wrong! But still so delicious!)
This will definitely be a new staple in our meal rotation!