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.
Origins of Chili
While many think chili is a dish that was created in Mexico, apparently that’s not where it originated! Who knew?
However, one ingredient central to chili – chilies – first originated in Central or South America. They were then grown in Mexico and became 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.
I’ve been inspired by some Indian cooking methods I’ve been researching lately involving a mortar and pestle. Instead of just mincing or chopping your vegetables, spices, and herbs, you grind them together so their flavor is more intense and more evenly distributed throughout the dish.
Of course, if you don’t have a mortar and pestle, you can use a small food processor or just finely mince. I just love this method, and now that I’ve discovered it, I can’t stop!
In addition to red lentils – which are full of fiber, protein, folate, and magnesium (just to name a few) – I also included black beans (another great source of folate and fiber) and kidney beans (which are especially high in iron and vitamin B1).
This isn’t one of those soup-like chilis that’s mostly tomatoes. This is chock full of lentils, beans, and corn, and is thick and stew-like in texture – my favorite.
I hope you love this chili! It’s:
Hearty
Smoky
Flavorful
Not too spicy
Healthy
Comforting
Satisfying
& Simple
Make this dish for a crowd, as it’s especially great for hosting. Or make a batch over the weekend and enjoy it for lunch throughout the week.
If you try this recipe, let us know! It helps us and other readers so much. Leave a comment it, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see your creations. Cheers, friends!
1-Pot Red Lentil Chili
Ingredients
- 2 Tbsp avocado or coconut oil
- 1 medium white or yellow onion, diced
- 1 medium red pepper, diced
- 1/2 tsp each sea salt and black pepper (divided // plus more to taste)
- 1 small jalapeño, diced with seeds (remove seeds or reduce or omit for less heat)
- 4 cloves garlic (4 cloves yield ~2 Tbsp)
- 3 Tbsp chili powder 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
- DIY Chili “Cheese” Fritos
- Rice or Quinoa
- Fresh chopped cilantro
- Avocado
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.
Nick Swanevelder says
Hi Dana, this dish is great but saying that it was just way too spicy. We applied half the chili powder measurements and half a chilli and it was just too spicy for us. We had to drown it in sour cream and we couldn’t taste much else after that first bite.
Hi Nick – did you use chili powder as in cayenne chili powder? Or a chili powder blend? Something store-bought or similar to this is recommended…
Isabella says
I was really disappointed after making this recipe . I used mild chilli powder and put in less than the recipe said but still it was so spicy that, even with half a pot of yogurt, it was inedible. I double checked the ingredients, and I had used less pepper, less chilli powder and less paprika than it said so I’m not sure what went wrong?
So strange! We’ll double check the quantities here, but considering it’s such a popular recipe I’m wondering if there was just a miscommunication somewhere in the ingredients or instructions. Looking it over now!
Julia says
3 stars because it was very flavorful BUT HOLY SPICE! I think there should be a note on the spice level as many have commented below. Perhaps if you have a low tolerance like myself, only 1 TBS total of chili powder and no jalapeño. Higher tolerance levels can up to the 3 TBS and jalapeño if desired.
Hi Julia, sorry to hear it was too spicy for you! Different brands of chili powder vary in their spiciness, so that could be part of the issue. We just added a note on the jalapeño for those who are more sensitive to spice! Hope that helps!
Jessica says
Can green lentils be used in place of red?
Hi Jessica, That should work! They’ll just take longer to cook.
Susan says
Fantastic recipe ~ I love a spicy, thick chili, and this was perfect!
Because I didn’t have dried lentils on the shelf, I used two cans of lentils (14.5 oz) which I drained and rinsed well (and this reduced the cooking time). Based on success with another chili recipe, instead of adding water and tomato paste, I dumped in a jar of salsa, which also ensured a more “sturdy” chili. I omitted any sweetener (the coconut sugar or maple syrup).
Other than those changes, I followed this recipe as written, and the result was delicious! The balance of spices was spot on ~ I’ve found my new “go-to” chili recipe (and have two containers waiting for me in my freezer).
Thank you, Dana :)
Thanks, Susan!!
Erin Parra says
This was absolutely delicious and easy, but it was not perfect. It turned out a little bland and watery due a few mistakes I made while cooking. Next time, I will drain the beans a little more, add an extra shake of lentils, allow the lentils to simmer longer, and I will probably double the chili powder and cumin and add hot sauce like Tabasco (I like my chili really spicy). I served the chili I made with quinoa, which helped make it a bit thicker and countered the watery-ness of the chili itself. Overall, I found this recipe to simple and easy to follow, and what I made is really, really yummy.
Thanks for sharing, Erin!
Lou says
Is this suitable for freezing?
Yes! For future reference, you can find whether a recipe is freezer friendly in the section just above the ingredients header. Hope that helps!
Nell Hanson says
This chili is one of my favorites ? I made two pots. One as is and one with meat. Definitely my favorite chili recipe!
So so good ! Thank you!
Thomas Matson says
Is there any chance that you have instructions on how to make this recipe in an Instant Pot?
Hi Thomas, no, sorry, we do not have an Instant Pot and aren’t sure how to modify it. If you do some experimenting, we would love to hear how it goes!
Jessica says
The best chili recipe I’ve found with or without meat!
Mike says
This turned out great! I had to use green lentils as that is the only lentils they carry at the grocery I go to. I really had to cook this longer as far as the lentils getting fully cooked (think next time I will pre soak them). The only other changes was I added 2 tbsn of a bottled BBQ sauce I had on hand, maybe that sounds weird but I have been trying to use it up in dishes just to get rid of it. And I find myself adding some lime juice. It is simple to make thank you for the recipe!
Kimberly says
delicious!!!
Shauna says
I’ve been put on a high iron diet for a bit, so I decided to try a lentil chili (been eating so much red meat, I needed a break).
OH. MY. GODS.
This vegan chili came out AMAZING! I found I liked the taste a million times better than any meat chili.
Give it a try, you won’t be disappointed! I added a swirl of real maple syrup, a pinch of crushed red pepper, and a few dashes of Tabasco.
My 15mo son had two helpings at dinner!
So glad you enjoyed this, Shauna! Yay for iron-rich lentils! Thanks for the lovely review! xo
Sonal says
I’ve made this chilli 3 times now and I absolutely love it, it’s the tastiest chilli I’ve ever tried. Love the addition of lentils – this is genius. I made some very minor changes the most recent time and it turned out to be my best version yet:
1) I added a fresh red and green chilli and omitted one of the tbsps of chilli powder (I like spice!)
2) Only used one tbsp of cumin instead of two.
3) Used two heaped tsp paprika instead of one.
4) Before letting it cook for the last 20 mins I added two small pieces of dark chocolate which I would strongly recommend trying (roughly 1.5 tbsp chopped dark chocolate).
5) Serve with a good squeeze of lime.
6) Use frozen sweet corn instead of tinned – tastes much fresher and not as soggy as tinned.
Kimberly says
Tried the two pieces of dark chocolate in there and it was delicious!!
Whoop!
Karina says
Wicked suggestion of the dark chocolate. I made this tonight and just happened to have two squares left over from making ganache so I threw it in and WOW! SENSATIONAL.
Andi says
I admit the first time I made the recipe it was too spicy for my taste but I loved the simplicity and ingredients so I vowed to try again. Before my 2nd attempt I scrolled thru the comments and I saw the suggestion to use dark chocolate…I didn’t have any chocolate on hand but I did have unsweetened dark cocoa powder so I tried that (1 tbsp). A-MAZING difference! I freely admit I cut back the chili powder to just 1 tbsp but those were the only changes I made. I know this will be my go to chili recipe especially the temperatures drop.
Thanks for sharing!
Beth says
I love this recipe. The only adjustment I make is to reduce the amount of chili powder (it’s too hot for me) and add a supermarket branded tin of red kidney beans with added chili sauce. It thickens the consistency slightly and creates a deeper flavour (in my opinion).
Madeline says
Delicious and easy to follow instructions.
Jamice B says
Since I’m new to the vegan world, I made this chili tonight. The only two differences were I added red and green jalepeno as well AND I added the impossible burger as the “meat”! I am so thoroughly impressed with this chili as well as myself! Thank you so much for this easy recipe!
Jennifer Adler says
I made this because I’m trying to have a very tasty daily go-to meal – whether it’s for lunch or dinner – that will last all week. It was really delicious. I fed my vegan work colleague and my doorman, not a vegan, but he ate every bite! Absolutely making it again.
Thanks so much for the lovely review, Jennifer. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Roxy says
Hey Dana. Can I use frozen corn instead of canned?
That should work! Let us know how it goes!
Amber says
I’m a chili lover and have always been. I thought I’d created the best vegan chili until I tried this one. Oh my gosh this is a fantastic recipe. I thought I’d be underwhelmed, it seemed too simple, no ingredients that seemed to wow. But man, the final product was absolutely fantastic! My husband and I kept looking at each other and exclaiming “damn this is good!” I wasn’t sure how I’d feel about using red lentils as they can be mushier than other variaties, but this chili has a great mouth-feel and was incredibly hearty. Will be making this quite often!
Rebecca says
Made this last week and have been enjoying all week, I love that this made such a huge batch, meant I had some for lunches this week and also put some in the freezer to enjoy at a later date. I didn’t read the directions clearly and de-seeded my jalapeno and found the chili needed more heat, next time I’ll definitely keep the seeds! I also used sweet potato instead of corn partially as I’m not big on corn and also needed to use up the sweet potato. Found it a bit bean-y for my, I think next time I’ll do less beans and add more veggies per personal preference, but overall quite pleased with it! Thanks for another fab recipe.
Lisa M says
This came out great tonight, but I had to make a few substitutions as I didn’t want to go to the store. Instead of the canned tomatoes and paste, I put one drained can of Rotel tomatoes and a small jar of tomato / basil seed agetti sauce. I used 1.5 c of lentils as I didn’t want leftover lentils, and I didn’t have any kidney beans. I used jarred minced garlic. And no jalapenos, as I used the Rotel. And some extra frozen corn. Topped with cheese. Turned out great.
Merilla says
Yummy! This was so delicious. I love beans, so I actually doubled the bean amount from what is written and added some chili garlic oil and red pepper flakes so up the spice level a bit. This is super filling and great for my weekly meal prep!
Hannah A. says
Made this for my dinner meal prep last week and loved it so much I made it again for this week! Easy and simple instructions, not easy to mess it up. I am by no means a great cook, rather the opposite, and even my roommates were impressed with the taste.
Would highly recommend!
Tara says
Made this today and it was the best chili I’ve ever had. The lentils gave it such a great texture and kept it from being too soupy like previous chili recipes I’ve made. I added some lemon juice at the end but otherwise stuck to the recipe. Thank you!
Juliane says
This recipe was delicious! I think that mincing the jalapeños and grinding to a paste was a brilliant way to add flavor and heat.
I added a little more tomato paste and cumin then was called for in the recipe, and a teaspoon of agave maple syrup. Even my meat-eating friends loved this chili! Thank you, Minimalist Baker!
Jordan Spencer says
I made this last night, and these are the changes I had to make/would have made:
1)I had to cook my lentils for 20 minutes before they were tender, so know that it might take more than 15!
2)I only had one can of diced tomatoes, so I added 3 roma tomatoes from my fridge plus an 8oz can of tomato sauce.
3) I had to add 1/2-3/4 cups of water throughout the cooking process b/c it got too dry.
4)I would have added at least another half of a jalepeño if not a whole one if I had had an extra on hand! It wasn’t quite spicy enough for me, but that’s personal preference.
Final product was served with quinoa, daiya vegan cheese, and avocados. It was tasty but not as flavorful as some chilis I have had. Would make again, but would make some adjustments:)
Thanks for the recipe!
Amy says
Best chili I’ve ever tasted. Added about a tablespoon of liquid smoke, and I highly recommend it!! Thank you for sharing your delicious recipes and beautiful photos.
Ashley says
Another delish recipe! Thanks so much for the recipe!!
Maryann Austin says
All I can say is Wow! What the heck. I’ll say more. This dish was amazing! Fun texture and wonderful taste! Beautiful, too!
Timothy says
Fair warning, this question may be dumb. (My brain is not working today.)
Do you cook the lentils before adding them to the chili, or just rinse/drain them?
Thank you,
Timothy
Jackie says
This has been my go-to chili recipe for any occasion for over a year now. I have used all kinds of substitutions and omissions over the several times that I’ve made it and I find that this is a very forgiving recipe. I’m vegetarian and I’ve yet to find a vegetarian chili as good as this, and it really packs a lot of protein! All my meat-eating friends love it when I serve it at parties with tortilla chips and guacamole. Thank you so much for posting this recipe!
Carolyn Lepiscopo says
Soooooooo delicious and easy! I didn’t have a jalapeno, so I used some adobo/chipotle pepper juice I had reserved in the fridge which added smokiness and spiciness. I’d definitely make this again!
Thanks for sharing, Carolyn! So glad you liked it.
Kim says
Hello! Firstly, I’m so excited to try some of these nutritionally balanced, high protein vegan recipes! I just wanted to ask – how do you calculate the nutritional information for each recipe? Would you say they’re accurate figures or just rough estimates? Thank you!
❤️?
Great question! We use caloriecount.com to get our nutritional info!
Jeanne Monast says
im wondering why you leave some of the aquafaba in w the canned bean? and how much?? it’s vague..
Stephanie Williams says
Would it still be good if I left out the sweeteners (maple syrup/coconut sugar)?
It will still be delicious, yes!
RML says
Spicy, warm, fulfilling, and of course delicious. 10/10
My boyfriend called it a “powerhouse” of a meal… will definitely be adding this to our regular rotation.
Side note, I added pumpkin purée to my left overs, highly recommend. :)
Taryn says
My meat eater husband LOVED it! I find a lot of chili recipes to be lack luster in the seasoning department. NOT YOURS. Oh so perfect!
Thanks for sharing! As always, it was amazing :)
Emma says
This was so delicious and so versatile, you can turn it into so many other good things, except one thing I would say is that you must be the wildest woman in the world with spices!! I like spicy food a lot and I put in only 1.5 tsp of chili powder plus the jalapeno and it is really incredibly spicy – still delish though… thank you for the recipe x
Jule Ray says
Once we finished eating and I took the empty bowls to the kitchen, I literally applauded this recipe. Plan to make regularly. The “serve with” frito advice also solid.
Thank you!
Beth says
I have a family member that eats gluten free and vegan. I made this for her to eat and it is so good we all ate it. I used a can of rotel instead of grinding up jalapeños. I also only used 1 tablespoon of chili powder and 1 tablespoon of cumin and it was perfectly seasoned for us. I will continue to use this recipe for family dinners! Delicious! Thank you!
Sarah says
I loved this recipe and non vegans enjoyed it as well. Will definitely make again!
Whoop!
Ashley says
I made it!!! Absolutely amazing, went down a treat. Thank you so much for this recipe, keep up the good work!
Kristin says
This is so delicious!! And a great meal to last throughout the week. I did have 1 issue when making it the 2nd time that turned into a disaster, not sure if anyone else has had this issue, but the 1st time I made this I already had lentils made so I just added them in with the other beans but the 2nd time I made this I added the lentils to cook with the chili as per the instructions and well they never cooked. I cooked on the stove top for hours then put it in a slow cooker over night in hopes of salvaging it but the lentils still never cooked so I had to toss it. So I won’t take that chance again and I will always cook my lentils separately. I’ve read not to cook beans with salt or acidic mediums like tomatoes but obviously many have cooked this recipe without issue so I’m not sure what went wrong for me that 2nd time. Regardless I love this recipe, even made it again the day after this incident with separately cooked lentils and it’s a favorite in my household so it will be a regular, especially in the winter.
Samantha says
Had a huge craving for chili last night and I stumbled upon this recipe! I subbed out 1tbsp of the chili powder for 1tbsp smoked paprika and added a couple stalks of celery and a fat carrot in place of the red pepper because I don’t like peppers, plus added a few shakes of cayenne. A winner as always, and I stashed some in the freezer for future lazy evenings!
Kaitlyn says
About how much is a serving size?
~1.5 cups!
Thressa says
Hello! I’m looking to make this for an end-of-the-semester party for my RAs. I was wondering if you knew approximately how much this makes in terms of volume. I have a 5.75 quart pot, so thinking about that. Could I double/triple the recipe and still be safe to use that size pot, or would the quantity be too much for it?
Many thanks!
Charlotte says
Excellent!!
I did not leave the seeds in the jalapeno, (because I have a dainty palate). But so flavourful!
I had some sliced avocado on top and corn bread on the side- your recipe also!
Delish!
Thank you!
Brita says
Made this recipe today and enjoyed it! Very easy to make, I did use dried beans and cooked them before hand so that took some extra time. I love trying new recipes from the Minimalist Baker, I feel like she really takes the time and thought into her work, and the results show! Thanks, keep up the good work!
Nicole says
Update…this was delicious! We topped it over spaghetti squash….ah-mazing ♥️
Nicole says
This is in my pot now and it looks amazing! I subbed sweet potatoes for corn and used great northern beans instead of kidney. I did use black beans as well. I may spoon this over spaghetti squash, or chickpea noodles…can’t decide yet. Gah….I can’t wait!
Karen says
Hello,
We recently went vegetarian, and I am enjoying trying to find substitute recipes for our old meat-filled ones. This is the second time I have made this delicious recipe. The first was in the crockpot, and now this time as written on the stove. The lentils really make it filling and feel like there is ground beef or turkey. Delicious with fresh choped cilantro and white rice. Am making corn bread for today’s game day feast. Thank you!
Kayla says
This was a great recipe! I didn’t use the jalapenos, corn or tomato paste (because I didn’t have them).
Instead I substituted the heat & paste with 2 adobe peppers & sauce. It added that smoky flavor that I often think is missing in chili. I also added 2 diced carrots and cooked them with the onions before adding the peppers. I think this is my best veggie chili yet. Thanks!
Mary Barrett says
Hello! I will try making this for a carry in. Do you think i could cook it stove top the night before and reheat in low, then keep warm the next day? If you would be so kind to email me your thought in this to me i would be so grateful in case i miss it here. It will be the mbarrett….. i submitted. Thank you!
Jen says
I made the recipe as-is and it was delicious…so hearty!
Yay! We are glad to hear that, Jen!
Ruth says
This chili is so good it won 2nd place out of about 20 chilis at a mostly meat chili cook off! I’ve made it a few times and I love it every time and get compliments on it! Thanks for sharing your wonderful recipes.
Kelly says
This was fantastic! I made it with 2 changes (no black beans, so 1 can light and 1 can dark kidney beans), and used light brown sugar instead of coconut sugar. It’s easy to change the seasonings to your taste, so we made ours a little more spicy. But it’s delicious! Even better today for lunch, topped with fresh avocado, cheese and sour cream.
Thanks!
Nathan says
Delicious recipe! The kiddos don’t like spicy so I left the Jalapeño seeds out. Super hearty and love it over the quinoa. On the instant pot – 3 hours total. Cooked two batches of beans in the IP and then made the recipe as described on the stove top. Doubled it so we have extra for the winter…
Baylee-Anne McNew says
Hey Minimialist,
Can I use brown lentils for this recipe?
P.S. Thank you for these bomb recipes! I have you to thank for becoming vegan :).
Yes, that should work!
Olga says
I love this recipe !
Yay!
Sydney says
What size pot should I use?? Is 4 quarts big enough?
Definitely!
Cole says
I have made this recipe about 10 times now in my college dorm and it is my favorite! Everyone always asks what I’m making because it smells so good! It lasts a long time too. I don’t use tomato paste, oil, or sugar, and can’t find any jalapenos where I am so have been subbing with a red chili. I always garnish with green onions. Love this recipe!!
Frank says
Absolutely top notch chilli. Even the meat eater in my life loved it and she’s hard to please.
I used 2 large tablespoons of maple syrup but other than that inWouldn’t change a thing on this recipee. It’s that good
Yay! Thanks for sharing, Frank!
Jenyce Woodruff says
This is THE BEST CHILI! The flavor profile is completely accurate. Here are some of my tips:
1. Wait one day before you eat the chili – it tastes a lot better on day two;
2. Use corn on the cob if in season (I drench three in water, place on a cookie sheet and bake at 425 for 25 minutes; remove, let cool and then peel off the leaves; take a knife and cut the corn off);
3. Try topping with avocado crema (1 avocado, cilantro, approx 1/4 cup sour cream, lime juice, salt)
Great tips, Jenyce!
Doris Walker says
I made this last week and it was amazing it was so good I shared it with my sister, my neighbor, my church member and now my granddaughter wants me to make a pot for her. I will be making more for my niece during the holiday recommend this for all Chili lovers.
We are glad to hear that everyone enjoyed this recipe, Doris! Thank you for sharing!
Shannon says
I made this as the big Sunday family meal on the weekend for my meat-eating husband and children and got rave reviews! My kids are still quite young and can’t tolerate very much chilli so I reduced the amount of chilli powder by about half and it still had a nice spicy warmth that they were comfortable eating. I also made two batches of the fritos – one including the chilli for the adults and the other with all other spices and seasoning for the kids. A really fantastic, hearty and filling family meal!
Yay! Glad to hear it, Shannon!
Daniella says
Hello. This recipe is amazing!! Just an FYI that the instructions do not list when to add the coconut sugar or maple syrup.
Jan says
Thank you fir this recipe! I made it last night and it was absolutely to-die-for delicious! The only change I made was to substitute vegetable broth for the water.
I will make this again and again.
Anne Sasko says
I made this last night for dinner and found it to be absolutely delicious. My husband said it has “gravitas”! Definitely a do-over.
Katrina A says
I’ve recently become interested in exploring meat-less dishes and this is the first one I’ve made. Oh my gosh this is so delicious! And it tastes even better the day after. I used only two tablespoons of chilli powder and it was just the right balance of flavour and fire. Absolutely adding this to my recipe collection and definitely will make again.
Rebecca Millsop says
I LOVE this recipe! My partner is obsessed with Amy’s chili… but I think it is mainly because of the TVP added. I am wondering if you have any recommendations on adding TVP to this recipe? Thank you!
Hi Rebecca! We haven’t tried adding TVP to this recipe but if you experiment with it, report back on how it goes!
Jennifer says
Can I freeze this for late?
Yes, for up to 1 month!
Matthew says
This recipe is amazing! I just recently become a vegetarian, and this is my number one recipe! I make this twice a month and a whole pot lasts me almost a whole week! I always add a little bit more paprika and ground cumin – but that’s just a personal preference!
Thank you for sharing this! You’ve made my switch to a vegetarian diet a lot easier.
Lucy says
I loved this, and so did my decidedly meat-eating parents. Swapped the sugar for about a teaspoon of cocoa powder
Carolyn says
Versatile, easy, and tasty. Made quite a few modifications based on what I had in the cupboards. Used a red onion instead of white, left out the black beans because I didn’t have any, added 2 roasted red peppers at the same time as the tomatoes, and subbed green lentils. Used soft left over tomatoes instead of canned, I did add the corn and left out the jalapeno, and added lots of splashes of water throughout cooking. Also didn’t have much chili powder and it still turned out yummy. Came out with 4 portions instead of 6.
Stephanie says
i made this chili tonight. I was pleasantly surprised at how tasty it was. I haven’t had good luck with vegetarian chilis, but this one I liked. Fresh Lime juice squeezed on top really gave it a nice flavor. I didn’t cook it with the jalepeno only served it on top because my kids don’t like spicy.
Quick question- How are you doing the nutrition information?
Thanks Stephanie! Those are rough estimates calculated with caloriecount.com.
Rufus says
Hi, this looks delicious. I just have a question – what does “slightly drained” mean for the canned beans? Do I just tip 1/3 of the liquid they are canned in out, and then add the rest of their liquid to the dish? :)
You bet!
Danielle says
Easy to make, great way to get lots of legumes and vegies in one dish and best of all it is so tasty!
Yay! Glad to hear it!
Kerstin says
This was soooo good! I made this for my family and omitted the jalapeno and only used 2 garlic cloves and very little salt and pepper. My 3 year old and 11 month old loved it! My husband and I added a bit more salt and pepper and sriracha sauce to fit the adult palate. We had cornbread with it and all really enjoyed it. Definitely a keeper and so easy to make!
Thanks for sharing your recipe changes, Kerstin! We’re glad you and your family enjoyed it!
Heidi says
Tasty, but just as a warning, it’s VERY spicy. Adjust if you are making this for spice-sensitive people.
leslielou says
This was absolutely delicious! This was my first time cooking with lentils and a dish that I will definitely make again. Only real modification that I made was for 1 of the cans of diced tomatoes, I used a can of Rot-el. Otherwise, I followed the recipe as is and it turned out GREAT!!
Haley Portell says
I made this recipe and added the corn and also a sweet potato, and it was delicious! Easy, low maintenance meal that I made in the afternoon and it was even better by dinner time <3
Mirna says
My husband loved this! He doesn’t usually enjoy tomato- or lentil- or bean-based dishes, but he absolutely loved this! He adds “adding nutritional yeast on top even makes it better”. Thank you for the recipe! I appreciate any recipe that gets my family to eat healthier!
Richard Lesher says
I’m a fan. You have consistently solid vegan recipes that are approachable to make and very flavorful and fulfilling to eat. This Red Lentil Chili is a great example. It’s instantly one of my favorites! Keep up the great work!
Cheryl says
Just made this and whew! I love the heat! This is definitely going to be on rotation! TY! ????
Nigel says
Firstly, I’m a full on omnivore that occasionally has quorn and halloumi kebabs which is… Meh! So steak and chicken stirfry is usually my main thing.
Having said that I had a bag of red lentils in the cupboard and hate to waste food of any kind so decided to give it a try. The result…… Wow. It’s amazing. I’m now cooking it every week. And that one pot lasts for days! This is literally the best chilli I’ve ever had, meat or otherwise. Unequivocally.
It’s reinvigorated and inspired me to try more vegetarian recipes. So from the bottom of my heart, thank you.
We’re so glad you enjoy it, Nigel!
Christian Houmann says
This comment is not for this recipe i particular, but I have to write it somewhere…
Living in Denmark (Europe) it is so helpful that you also write the meassurements i grams, litres etc. Thank you so much.
Hi Christian! Glad you find it helpful! Happy Cooking :D
Thando says
I made this and it’s soooo good! I had mine with some tortilla chips. I scoop the chili with a chip, sprinkle some nutritional yeast on there and omg!!! cheesy goodness ❤️?
Jasmin Hartel says
A M A Z I N G. This is on my weekly rotation. It is so delicious, so easy, so filling. My carnivorous hubby LOVES this and requests I make it all the time, although he is now cooking it for me too! I use canned lentils which cuts the cooking time down. I also play with the amount of liquid/ cooking time for days when I want an extra thick chili and days when I want a bit more of that yummy sauce. So glad I came across this recipe.
Stephanie says
Beeeest vegan chili! It’s even better the next day. I’ve tried so many other vegan chili recipes but this is exactly how the chili should taste. Love it
Carly says
This is the best chilli I have ever made! To make this SCD legal I used white beans instead of black/kidney & opted to not add any sugar. WOW! Incredible! The measurements are all on point and the flavor is out of this world comforting. Thank you minimalist baker for providing so much knowledge and spreading joy & wellness through foods! xo
Lauren says
Just made this tonight…SO good. Your recipes are always the best! :)
Claire says
I used to really struggle to eat beans and disliked lentils so much, and tomato based dishes! I wanted something cosy and yummy like a chili and came across this. I got all the ingredients for it and was putting it off for days because it was all the things I usually didn’t like. Well.. I made it tonight and wow! I wish I had done it sooner. It’s absolutely delicious! It is so full of great, healthy things and I love that it doesn’t skimp on the spices and it is certainly worth it. Looking forward to trying more of your recipes, thanks for ridding my fear of lentils and beans! :-)
Robyn says
Excellent Chili and healthy!!! Made this over the weekend. Will definitely be making again!
Sabrina! says
This is now my go-to chili recipe! I have made it so many times to pack as workweek lunches, as well as for potlucks. I usually never follow recipes exactly but I do with this one, and it turns out perfectly each time. Thank you, thank you, thank you for posting this.
Mar says
I haven’t tried this yet, but I’m excited to — I just discovered red lentils last week. They are so quick and very full of nutrition! My husband is on pureed food now, and this type is recipe is exactly what I need to pack a bowl with both flavor and nutrients.
I am not acquainted with coconut sugar but it sounds tasty — can you fill me in?
Michael Durmus says
Almost ready, followed the recipe exactly. It tastes great and will do this again and often.
Yay! Glad you liked it, Michael!
Mont says
I made it in my instant pot. I set the Instant Pot for 5 mins in step 4. When I did the fast release, there was no steam pressure. The mixture was just starting to stick. I stirred it up, and moved on. In step 6 I did not drain the corn, and added another cup of water, and set the pot for 7 mins. Again no steam pressure, and again the mixture just started to stick to the bottom. Never-the-less, it did not burn, and the lentils were tender. It came out delicious! I would tinker some more with it, but the Coconut Sugar is a genius touch, and the Chili is great!
Sara says
Made this a few times and will be making it again today for our weekend away in the snow.
Did add less chili so the kids could jump in and eat without burning tungs!
Had it with tortilla chips, rice, quinoa andas is. All works good though rice would be my favorite.
Lovely, easy and warm. Recommendable.
Five stars.
Deborah Hunt says
We made this dish for my son’s 2nd birthday! I wanted to have a vegan option as I wanted to be able to feed all of our guests, vegan or not- and I’ve also been trying to eat more variety. The chili was a HUGE hit. It was amazing. All of the adults loved it and I gave the recipe to many. I had one friend shoot me a message yesterday saying she was making it for dinner. Thank you for a super flavorful and healthy dish!
Jatae says
Tried this last night i slipped the jalapeños and just added some sofrito in its place. The chilli was delicious and my picky eater loved it!
Yay! Glad to hear your picky eater loved it ;)
Trevor Kilvington says
I have got to say – this recipe is amazing! So much better than chili with meat in my opinion.
It has a lot of flavour and it keeps for a week at least. I have just finished my first pot and will probably make another one very soon. Thanks!!