This hearty lentil chili ist the perfect comfort food for cozy nights. It’s super delicious, packed with protein-rich lentils, kidney beans, and aromatic spices, and a ton of flavor. Trust me, this is not your average chili – it’s a bowl full of warmth and goodness you won’t want to miss! And the recipe comes together in just 30 minutes!
Why This Recipe Works
For me, chili is the ultimate comfort food! I’ve already got a few vegan chili recipes on the blog, but this lentil chili is my new favorite! I mean who could say no to a a bubbling pot of goodness, packed with nutritious red lentils, hearty kidney beans, and sweet corn?
The recipe is full of nutrients and it’s perfect for vegans and vegetarians. The combination of red lentils and kidney beans creates a protein-packed base that will keep you full and satisfied for hours.
Corn adds the perfect sweetness, and red and green bell peppers give the chili a nice crunch and a pop of color. So all in all, the lentil chili is packed with protein and fiber and it is incredibly good for you. I love to make it on chilly fall and winter days, but of course it’s great the whole year round.
Plus, it’s super easy to make and the recipe comes together in only 30 minutes. So it’s perfect for those busy weeknight dinners or lazy Sunday feasts.
And the recipe is super flexible. Throw in some extra veggies, or add vegan sour cream or guacamole on top. Plus, it’s also great with black beans instead of kidney beans. And you could use it as a filling for vegan burritos or enchiladas.
I’ve made the recipe so many times and it always works like a charm. And it’s a real crowd-pleaser and a great recipe to make for a larger group of people. It’s one of my go-to dishes for gatherings and potlucks. I like to serve it with brown rice or baguette for a healthy and filling meal.
So grab your ingredients and cozy up with a bowl of this delicious vegan lentil chili!
Ingredients & Substitutions
- Red Lentils
- Kidney Beans – I used canned kidney beans. You could also cook dried ones in your Instant Pot before starting with this recipe.
- Corn – frozen or canned.
- Bell Peppers – I used a green and a red one.
- Onion & Garlic
- Spices – paprika, smoked paprika, ground cumin, salt, and pepper.
- Tomato Paste
- Tomatoes – canned tomatoes.
How To Make This Recipe
1. Step: Finely dice the onion and the garlic.
2. Step: Heat some oil in a large pot. Sauté the onion for 2-3 minutes or until translucent. Then add the garlic and sauté for another minute.
3. Step: Add the tomato paste to the sautéed onion and garlic and cook for 2 minutes. Stir often.
4. Step: Then add the spices (paprika, smoked paprika, and cumin), stir well, and cook about 1 minute until fragrant. Do not add salt at this point.
5. Step: Add the diced tomatoes and the red lentils.
6. Step: Also add the vegetable broth and stir well. Cook for 5 minutes uncovered on medium heat.
7. Step: In the meantime, dice the green and red bell peppers.
8. Step: Then add the bell peppers to the lentils and cook uncovered for 10-15 minutes on medium heat until the lentils are tender.
9. Step: Adjust the cooking time of the lentils as needed. They shouldn’t be completely soft. They should still have some texture.
10. Step: Add the corn and kidney beans and stir well.
11. Step: Season with salt, pepper, and red pepper flakes and serve with brown rice or rustic bread.
Tips & Tricks
- The chili is also great with black beans instead of kidney beans. Or use a combination of kidney beans and black beans.
- To make this dish extra comforting, top it off with some vegan sour cream and guacamole and serve it with brown rice or tortilla chips.
- Make sure not to add salt with the spices but after cooking the lentils. It will extend the cooking time.
Storing
Stored in an airtight container in the fridge, it will last up to 4 days.
Freezing
The lentil chili freezes really well. Make sure to let it cool down completely before freezing it in a freezer-safe container for up to 3 months.
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I Love To Hear From You!
I hope you like this lentil chili as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Lentil Chili
Ingredients
- 1 onion
- 2 cloves of garlic
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 cans diced tomatoes
- 1 cup vegetable broth
- 1 cup red lentils
- 1 can kidney beans
- 1 can corn
- 1 red bell pepper
- 1 green bell pepper
- salt, to taste
- black pepper, to taste
- red pepper flakes, to taste
Instructions
- Finely dice the onion and the garlic.
- Heat some oil in a large pot. Sauté the onion for 2-3 minutes or until translucent. Then add the garlic and sauté for another minute.
- Add the tomato paste to the sautéed onion and garlic and cook for 2 minutes. Stir often.
- Then add the spices (paprika, smoked paprika, and cumin), stir well, and cook about 1 minute until fragrant. Do not add salt at this point.
- Add the diced tomatoes and the red lentils.
- Also add the vegetable broth and stir well. Cook for 5 minutes uncovered on medium heat.
- In the meantime, dice the green and red bell peppers.
- Then add the bell peppers to the lentils and cook uncovered for 10-15 minutes on medium heat until the lentils are tender.
- Adjust the cooking time of the lentils as needed. They shouldn't be completely soft. They should still have some texture.
- Add the corn and kidney beans and stir well.
- Season with salt, pepper, and red pepper flakes and serve with brown rice or rustic bread.
Notes
- The chili is also great with black beans instead of kidney beans. Or use a combination of kidney beans and black beans.
- To make this dish extra comforting, top it off with some vegan sour cream and guacamole and serve it with brown rice or tortilla chips.
- Make sure not to add the salt with the spices but after cooking the lentils. It will extend the cooking time.
Antonia Hasler
Best Chili ever! I added eine sunflower-mince and IT tasted soooo delicious. Great structure of thé recipe. It’s easy to cook. Thank you!
Micky
Thank you for all your lovely recipes Sina, they are all so tasty and really make being vegan so much easier!