This Vegan Black Bean Lentil Chili is a robust and deeply satisfying plant-based dish, perfect for a cozy weeknight dinner or a crowd-pleasing potluck. It’s incredibly versatile, budget-friendly, and packed with wholesome ingredients that will leave you feeling nourished and content.
Key Ingredients for Vegan Black Bean Lentil Chili
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 bell peppers (any color), deseeded and chopped
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Optional toppings: fresh cilantro, diced avocado, vegan sour cream, lime wedges, tortilla chips
How to Make Vegan Black Bean Lentil Chili
This Vegan Black Bean Lentil Chili is designed for simplicity and maximum flavor. In just about 15 minutes of prep, you’ll create a comforting, nutrient-dense chili that’s incredibly satisfying. Its rich texture and deep, savory taste come from the perfect blend of hearty lentils, protein-rich black beans, and aromatic spices, making it a standout dish for any occasion.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and cook, stirring occasionally, until softened, about 5-7 minutes.
- Add Garlic and Spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
- Incorporate Tomatoes and Beans: Pour in the undrained diced tomatoes and add the rinsed and drained black beans. Stir well to combine with the onion and pepper mixture.
- Add Lentils and Broth: Add the rinsed lentils and vegetable broth to the pot. Stir everything together, ensuring the lentils are fully submerged in the liquid.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 30-40 minutes, or until the lentils are tender and the chili has thickened. Stir occasionally to prevent sticking.
- Season and Serve: Remove the bay leaf. Season the Vegan Black Bean Lentil Chili generously with salt and freshly ground black pepper to your taste. Ladle the hot chili into bowls and serve with your favorite toppings.
Why You’ll Love This Vegan Black Bean Lentil Chili
This soul-warming Vegan Black Bean Lentil Chili boasts a wonderfully thick and hearty texture, thanks to the perfect marriage of tender lentils and plump black beans. It’s a dish that truly satisfies, offering a depth of flavor that rivals any meat-based chili, proving that plant-based cooking can be both incredibly delicious and deeply comforting. Beyond its delightful taste, this recipe is a champion of your wallet; making a large batch at home is significantly more economical than purchasing pre-made chili or dining out, especially given the affordability of pantry staples like beans and lentils.
The vibrant spices, from smoky paprika to a hint of cayenne, along with the fresh, zesty toppings like avocado and lime, elevate this chili from simple to sensational, offering a customizable culinary delight that’s perfect for any craving.
Unlike many quick weeknight meals, this chili doesn’t skimp on flavor or satisfaction, offering a robust experience that will leave you feeling completely content. Whether you’re a seasoned vegan cook or just exploring meatless options, this Vegan Black Bean Lentil Chili is an approachable and rewarding recipe guaranteed to become a staple in your repertoire. So grab your ingredients, get cooking, and prepare to impress yourself and your loved ones with this incredibly delicious and wholesome dish!
Storing and Reheating Tips
This Vegan Black Bean Lentil Chili is a fantastic make-ahead meal and stores beautifully.
- Refrigeration: Once cooled, transfer the chili to an airtight container. It will stay fresh in the refrigerator for up to 4-5 days.
- Reheating:
- Stovetop: For the best results, reheat the chili gently in a pot over medium-low heat, stirring occasionally, until heated through. You may need to add a splash more vegetable broth or water if it has become too thick.
- Microwave: Reheat individual portions in a microwave-safe bowl, stirring halfway through, until piping hot.
- Freezing: To freeze for longer storage, cool the chili completely and portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
- Thawing Frozen Chili: Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Final Thoughts
This Vegan Black Bean Lentil Chili is a testament to how simple, wholesome ingredients can create an incredibly flavorful and satisfying meal. Don’t hesitate to adjust the spices to your preference and enjoy creating this comforting dish in your own kitchen; you’ll be delighted by the results!
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Vegan Black Bean Lentil Chili
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and cook, stirring occasionally, until softened, about 5-7 minutes.2 tablespoons Olive oil, 1 Large yellow onion, finely chopped, 2 Bell peppers (any color), deseeded and chopped
- Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.3 cloves Garlic, minced, 1 teaspoon Chili powder, 1 teaspoon Ground cumin, ½ teaspoon Smoked paprika, ¼ teaspoon Cayenne pepper (optional, for heat)
- Pour in the undrained diced tomatoes and add the rinsed and drained black beans. Stir well to combine with the onion and pepper mixture.1 (28-ounce) can Diced tomatoes, undrained, 1 (15-ounce) can Black beans, rinsed and drained
- Add the rinsed lentils and vegetable broth to the pot. Stir everything together, ensuring the lentils are fully submerged in the liquid.1 cup Brown or green lentils, rinsed, 4 cups Vegetable broth
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 30-40 minutes, or until the lentils are tender and the chili has thickened. Stir occasionally to prevent sticking.1 Bay leaf
- Remove the bay leaf. Season the Vegan Black Bean Lentil Chili generously with salt and freshly ground black pepper to your taste. Ladle the hot chili into bowls and serve with your favorite toppings.to taste Salt and freshly ground black pepper to taste, Optional toppings: fresh cilantro, diced avocado, vegan sour cream, lime wedges, tortilla chips