This lentil chili is hearty and loaded with flavor, packed with protein-rich lentils, a blend of beans and vibrant spices, and robust roasted red peppers. You'll also love my Classic Chili Recipe. So good!
Lentil Chili Recipe
Looking for a new vegetarian spin on your favorite bowl of chili? This Lentil Chili Recipe has everything you need.
This robust dish is a plant-based twist on your favorite classic chili. It brings together the earthy goodness of creamy red lentils with the vibrant flavors of fire-roasted tomatoes, roasted red peppers, and two types of beans.
What You'll Love About My Lentil Chili
- It's packed with protein! This dish is loaded with a combination of hearty lentils and beans for a big boost of proteins in every bowl.
- It has serious depths of flavor. I incorporate both roasted red peppers and fire-roasted tomatoes into this dish, 2 of my very favorite base ingredients, for big flavor with smoky notes.
- You can customize heat. You can use spicy jalapenos or even hotter chilies like serranos, or use milder bell peppers for less spicy.
You will love this chili, my friends! It truly satisfies, whether you're a committed vegetarian or just want a nutritious, meatless meal. You'll get a blast of warmth and comfort in every bite.
Let's talk about how to make lentil chili, shall we?
Lentil Chili Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Vegetable Oil. Olive oil is good, or any of your favorites.
- Onion. For a base of sweetness and flavor depth.
- Jalapeno Peppers. For a spicy kick! Use mild bell peppers or sweet peppers for less heat. You can use hotter peppers to your preference.
- Garlic. Gorgeous and aromatic!
- Tomato Paste. Concentrates the tomato flavor and adds richness.
- Spices. Chili powder (for the quintessential chili taste), earthy and warming ground cumin, cayenne (optional, for fiery heat), and salt and black pepper to taste. Smoked paprika is a nice addition as well.
- Vegetable Broth. You can use chicken broth, though it's not strictly vegetarian.
- Fire-Roasted Tomatoes. For smoky, slightly charred flavor. Diced tomatoes are good, too, or tomato sauce.
- Roasted Red Peppers. For sweetness and depth. I love homemade roasted bell peppers for this dish, but jarred brands work perfectly and are a great time saver.
- Beans. For both texture and protein. I'm using red kidney beans and black beans, but this dish will work with most types of beans.
- Red Lentils. Lentils cook up fast and bring a creamy consistency, and lots of protein.
- Hot Sauce. To taste, my friends. Spice it up as much as you want to.
How to Make Lentil Chili - the Recipe Method
First, cook down the onion and jalapenos (or bell pepper) in a large pot or Dutch oven until softened, then the garlic until its aroma blooms.
Mix in the spices and tomato paste. Cook just a couple minutes, stirring, to enhance the overall flavor.
Pour in the vegetable broth, fire-roasted tomatoes, roasted red peppers, red lentils, kidney beans, black beans, and a bit of hot sauce. Stir to combine
Simmer the pot at least 30 minutes, or until the lentils are tender and the chili has thickened to your liking.
Taste and adjust for salt and hot sauce!
Boom! Done! Your lentil chili is ready to serve. Ladle the chili into bowls and garnish with your favorite toppings. I hope you love it! It's so good.
For Slow Cooker Lentil Chili: Follow the recipe through Step #4, then dump everything into your crock pot or slow cooker, then cook on high for 2-3 hours, or on low for 3-4 hours.
Recipe Tips & Notes
- For a thicker chili, use 3 cups of vegetable broth. Use 4 cups for a soupier version.
- Red lentils cook faster and tend to break down for a creamier texture. Use green lentils or brown lentils for a firmer texture. You may need to adjust your cooking time.
- Let the chili simmer longer to intensify the flavors. You can also refrigerate it overnight to let the flavors meld and deepen, then reheat the next day. It's even better this way.
- Customize the heat by adjusting the amount of jalapenos, cayenne pepper, and hot sauce.
Serving Lentil Chili
Top your lentil chili with any and all of your favorite chili toppings! Consider shredded cheddar or Monterey jack cheese sprinkled over the top.
Spoon on sour cream, yogurt, or Mexican crema for creamy, tangy, cooling notes.
Add some texture and flavor pops with fresh chopped cilantro, buttery sliced avocado, or crunchy tortilla chips. Bust out the Fritos!
I enjoy it with warm Mexican cornbread, but try it with crusty bread to sop up the sauciness, or over a bed of rice for a more filling meal.
Storage & Leftovers
Store cooled chili in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the chili in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Warm leftovers on the stovetop over medium heat, stirring occasionally, until heated through.
That's it, my friends. I hope you enjoy this vegetarian lentil chili recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- Vegan Chili. This is more of a classic version, without the lentils, still amazing.
- Vegetarian Chili Recipe. Try this chili made with a plant-based protein starter.
- Chili con Carne. For when you want the best meaty chili. Or...
- Texas Chili. I can't tell if I love this more!
- White Bean Chicken Chili. Everyone loves this dish. Lots of chicken flavor.
- Chili Verde. This is Patty's favorite. She loves everything "verde".
- See all of my Chili Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Lentil Chili Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion diced
- 2-3 jalapeno peppers diced (use bell pepper for milder heat)
- 6 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons chili powder or more to taste
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper optional, for extra spicy
- Salt and black pepper to taste
- 3-4 cups vegetable broth use 4 for thinner chili
- 2 15 ounce cans fire roasted tomatoes
- 16 ounces roasted red peppers - use jarred or 3-4 roasted red bell peppers (double the amount for even more flavor!)
- 15 ounce can red kidney beans drained and rinsed
- 15 ounce can black beans drained and rinsed
- 1 cup dried red lentils
- hot sauce to taste
- Toppings. Choose your favorites!
Instructions
- Heat the oil in a large pot to medium heat.
- Add the onion and jalapenos (or bell pepper) and cook 2-3 minutes to soften.
- Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
- Stir in the chili powder, ground cumin, cayenne, salt and pepper to taste, and tomato paste. Cook 1-2 minutes to let the spices bloom.
- Stir in the vegetable broth, roasted red peppers, tomatoes, beans, lentils, and hot sauce to taste.
- Bring to a boil, then reduce heat and simmer, uncovered, for at least 30 minutes to let the flavors mingle and develop, and for the lentils to soften. You can simmer longer if you’d like.
- Serve with your favorite chili toppings.
Notes
Nutrition Information
CHRISTOFER MARTIN FAY says
Great recipes, thank you.
Mike Hultquist says
Sure thing, Christofer!
Steve says
Made this the other night, it's a keeper! I used a bit more chili powder and went with the 3 cups of broth to make a thicker consistency.
The lentils gave a great texture to the chili.
Mike H. says
Awesome, enjoy it, Steve! Glad you've customized it to your liking.
Scott Swanberry says
I am looking forward to trying this chili recipe. As an occassional chili competition contestant, I will be facing some mental challenges with this vegetarian version. It will be difficult, but I will get thru it !! MIke, I love you other chili recipes !! My primary care provider will
Mike H. says
Thank you, Scott. Enjoy!
Soner Ali says
Mike your finally doing a vegetarian dish,about time to
Mike H. says
LOL Enjoy!