There’s a special kind of comfort that comes from a simmering pot of chili. It’s the smell that fills the whole house, promising a meal that’s as nourishing as it is delicious. For years, my quest for the perfect weeknight vegan chili felt endless; recipes either took hours or lacked the deep, hearty flavor I craved.
This Cozy Vegan Black Bean & Lentil Chili was born from that very quest. I wanted a chili that was lightning fast, packed with pantry staples, and so satisfying that even the staunchest meat lovers at the table would ask for seconds. The secret? Protein rich split red lentils. They cook in a flash, thickening the chili into a luxuriously creamy texture while blending seamlessly with smoky chipotles, earthy cumin, and tangy lime. The result is a pot of comfort that’s robust, smoky, slightly spicy, and undeniably wholesome; a true one pot wonder that proves healthy eating doesn’t mean sacrificing an ounce of flavor.
Why You’ll Make This Recipe Again and Again
- Pantry Powerhouse: Built from cans, dried lentils, and spices you likely already have.
- Weeknight Hero: From stovetop to bowl in about 30 minutes.
- Meal Prep Champion: Tastes even better the next day and freezes beautifully.
- Crowd Pleasing: A guaranteed hit for vegans, vegetarians, and omnivores alike.
Essential Equipment
- Large Dutch Oven or Heavy Bottomed Pot (6 quart or larger)
- Wooden Spoon for stirring
- Can Opener
- Measuring Cups and Spoons
- Chef’s Knife and Cutting Board
Ingredient Notes & Smart Substitutions
This recipe is wonderfully flexible. Here’s how to adapt it to your pantry and preferences.
- Beans: Black beans are classic here, but pinto beans, kidney beans, or a mix work great.
- Chipotles in Adobo: This is the flavor MVP, providing a deep smokiness. Find them in the international aisle. No chipotles? Use 1 teaspoon smoked paprika + a pinch of cayenne.
- Split Red Lentils: Crucial for the quick cook time. Do not substitute with brown or green lentils, as they require much longer cooking. Yellow split peas are a closer alternative.
- Tomato Sauce: Use plain, canned tomato sauce (not marinara or pizza sauce). V8 or tomato juice can be used in a pinch.
- For a Gluten Free Dish: This recipe is naturally gluten free. Always check your vegetable broth labels to ensure no gluten containing additives.
- To Add More Veggies: Sauté 1 diced bell pepper with the onions, or stir in 1 cup of frozen corn or diced sweet potato with the tomatoes.
Step by Step Instructions
1Build the Flavor Base
Heat 1 tablespoon of olive oil in your large Dutch oven over medium heat. Add the diced red onion along with a generous pinch of kosher salt and black pepper. Cook for 4-5 minutes, stirring frequently, until the onions are softened and translucent. This step is about coaxing out the onion’s natural sweetness.
2Bloom the Spices
Add the minced garlic, 1 tablespoon chili powder, 1 tablespoon ground cumin, and ½ teaspoon of sugar to the pot. Cook, stirring constantly, for just 1 minute. You’ll know it’s ready when the kitchen smells incredibly fragrant. This “blooms” the spices, unlocking their full flavor potential.
3Combine and Simmer
To the pot, add the entire can of diced tomatoes (undrained), 2 teaspoons of diced chipotles in adobo, 3 cans of drained and rinsed black beans, 1 cup of uncooked split red lentils, and another good pinch of salt and pepper. Stir to combine.
Pour in the 2 cans of tomato sauce and 2 cups of vegetable broth. Give everything a final stir.
4Cook to Perfection
Increase the heat to medium high, cover the pot, and bring the chili to a lively simmer. Once bubbling, immediately reduce the heat to medium low. Let it simmer gently, covered, for 5-7 minutes. It is critical to stir every minute or so to prevent the lentils from sticking to the bottom. The chili is done when the lentils are tender but not mushy. If you prefer a thinner consistency, stir in the remaining 1 cup of broth.
5Finish and Serve
Remove the pot from the heat. Stir in the fresh juice of one lime; this brightens all the flavors beautifully. Taste and adjust seasoning with more salt and pepper if needed.
Ladle into bowls and garnish with your favorites: a dollop of vegan sour cream, a handful of crunchy Fritos, fresh chopped cilantro, and sliced jalapeños for heat.
Pro Tips for Success
- Don’t Overcook the Lentils: Set a timer! Split red lentils cook very quickly. 5-7 minutes of simmering yields a perfect, tender bite. Overcooking will make them mushy (which still tastes good but changes the texture).
- Stir, Stir, Stir: Frequent stirring during the short simmer is non negotiable. It ensures even cooking and prevents any ingredients from burning on the bottom of the pot.
- The Wait is Worth It: This chili is good right away, but it’s truly exceptional the next day. The flavors have time to meld and deepen, making it a perfect make ahead meal.
Make Ahead, Storage & Freezing
- Make Ahead & Fridge: This is a meal prep dream. Store cooled chili in an airtight container in the refrigerator for up to 5 days.
- Freezing: Portion the fully cooled chili into freezer safe containers or bags, leaving some space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a saucepan over medium low heat, stirring occasionally and adding a splash of broth or water if needed. You can also microwave single portions in a covered, microwave safe bowl, stirring every 60 seconds.
Serving Suggestions
This hearty chili is a complete meal in a bowl, but it loves company!
- Classic Pairings: Serve over a baked potato, sweet potato, or a scoop of fluffy rice. A side of cornbread or warm tortillas is always a winner.
- For a Fresh Contrast: A simple avocado salad or a crisp shredded cabbage slaw with a lime vinaigrette cuts through the richness perfectly.
- Drink Pairing: A light bodied, citrusy lager, a sparkling agua fresca, or an iced hibiscus tea (agua de jamaica) complements the smoky spicy flavors beautifully.
Frequently Asked Questions
Can I make this in a slow cooker or Instant Pot?
Yes!
- Slow Cooker: Sauté the onions and garlic as directed in a skillet, then transfer everything to your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Instant Pot: Use the Sauté function for Steps 1 & 2. Add all remaining ingredients (use only 1.5 cups of broth). Seal and cook on HIGH PRESSURE for 5 minutes, followed by a 10 minute natural release. Quick release any remaining pressure.
Do I have to drain and rinse the canned beans?
Yes, I highly recommend it. Rinsing removes the excess sodium and the starchy canning liquid, which can affect the final flavor and texture of your chili. You’ll have better control over the seasoning.
My lentils are still hard. What happened?
You likely used whole lentils (like brown or green) instead of split red lentils. Split red lentils cook much faster. If yours are still hard, simply add a bit more broth and continue simmering, covered, until tender, checking every few minutes.
How can I make this chili spicier or milder?
- For More Heat: Add an extra teaspoon of chipotles in adobo, include the seeds from your jalapeño garnish, or add a pinch of cayenne pepper with the other spices.
- For Milder Heat: Reduce the chipotles to 1 teaspoon or omit them, using only the chili powder. You can also use a mild chili powder blend.
Cozy Vegan Black Bean & Lentil Chili
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 large red onion diced
- 5 garlic cloves minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon sugar
- 1 can 14.5 oz diced tomatoes, undrained
- 2 teaspoons diced chipotles in adobo sauce
- 3 cans 15 oz each black beans, drained and rinsed
- 1 cup uncooked split red lentils
- 2 cans 15 oz each tomato sauce
- 2-3 cups low sodium vegetable broth
- 1 lime juiced
- Kosher salt and fresh cracked black pepper to taste
For Garnish:
- Vegan sour cream or plain yogurt
- Fresh cilantro chopped
- Fritos corn chips or tortilla strips
- Sliced fresh jalapeño
- Diced avocado
Instructions
- Sauté the Aromatics: Heat olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add the diced onion, a large pinch of salt, and a few cracks of black pepper. Cook, stirring frequently, until softened, about 4-5 minutes.
- Bloom the Spices: Add the minced garlic, chili powder, cumin, and sugar. Cook, stirring constantly, for 1 minute until very fragrant.
- Combine: Stir in the diced tomatoes (with their juices), chipotles in adobo, drained black beans, and red lentils. Add another large pinch of salt and pepper. Pour in the tomato sauce and 2 cups of the vegetable broth. Stir well to combine.
- Simmer: Increase heat to medium high, cover the pot, and bring to a simmer. Once simmering, immediately reduce heat to medium low. Simmer gently, covered, for 5-7 minutes, stirring every minute to prevent sticking, until the lentils are just tender.
- Finish: Remove from heat. Stir in the fresh lime juice. Taste and season with additional salt and pepper as needed. If the chili is thicker than you prefer, stir in the remaining 1 cup of broth until desired consistency is reached.
- Serve: Ladle into bowls and garnish with your favorite toppings like vegan sour cream, fresh cilantro, Fritos, and sliced jalapeño.
Notes
- Lentil Watch: Set a timer! Split red lentils cook very fast and can become mushy if overcooked. 5-7 minutes of simmering is perfect.
- Stirring is Key: Stir frequently during the short simmer to ensure even cooking and prevent any sticking on the bottom of the pot.
- Flavor Development: This chili tastes even better the next day as the flavors have time to meld, making it ideal for meal prep.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
