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Vegan Chili with Black Beans and Lentils Recipe

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4.2 from 13 reviews

This vibrant vegan chili recipe combines hearty black beans, red lentils, and smoky chipotles to create a flavorful and nutritious one-pot meal. Simmered with spices, tomatoes, and vegetable broth, it’s a comforting and easy-to-make dish perfect for a healthy lunch or dinner. Garnish with your favorite toppings for a delicious plant-based feast.

Ingredients

Base Ingredients

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 5 cloves garlic, minced

Spices and Seasonings

  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon sugar
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Vegetables and Beans

  • 1 (14.5-ounce) can diced tomatoes
  • 2 teaspoons diced chipotles in adobo
  • 3 (15-ounce) cans black beans, drained and rinsed
  • 1 cup uncooked split red lentils

Liquids

  • 2 (15-ounce) cans tomato sauce
  • 2–3 cups vegetable broth
  • Juice of 1 lime

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced red onion along with a generous pinch of kosher salt and freshly cracked pepper. Cook for 4-5 minutes, stirring frequently, until the onion softens and becomes translucent.
  2. Add Spices and Garlic: Stir in minced garlic, chili powder, cumin, and sugar. Cook for an additional minute while stirring continuously to release the fragrances without burning the garlic.
  3. Combine Main Ingredients: Add the diced tomatoes, diced chipotles in adobo, drained black beans, red lentils, and season again with a large pinch of salt and pepper. Stir well to combine all ingredients uniformly.
  4. Add Liquids: Pour in the tomato sauce and 2 cups of vegetable broth. Mix everything thoroughly to create a rich base.
  5. Simmer the Chili: Cover the pot, increase the heat to medium-high to bring the chili to a simmer. Then reduce heat to medium-low and let it simmer uncovered for 5-7 minutes, stirring regularly to prevent sticking and ensure even cooking. If the chili seems too thick, add the remaining 1 cup of vegetable broth to reach desired consistency.
  6. Finish and Season: Stir in the juice of one lime and adjust seasoning with additional salt and pepper as needed.
  7. Serve: Garnish the chili with crunchy Fritos, vegan sour cream, and freshly chopped cilantro to enhance flavors and textures before serving.

Notes

  • Do not over-simmer the chili to avoid turning the lentils mushy; 5-7 minutes is sufficient for perfect tenderness.
  • Stir the chili frequently during simmering, about every minute, to prevent beans and lentils from sticking to the bottom of the pot and to ensure even cooking.
  • You can customize the garnish to suit dietary preferences or availability, such as using avocado or vegan cheese instead of sour cream.
  • This chili stores well and tastes even better the next day after flavors have melded.

Find it online: https://flavorspath.com/vegan-chili-with-black-beans-and-lentils-recipe/