Made with lentils, beans, and a richly spiced tomato sauce, this Lentil Chili is a one-pot recipe that comes together in just 30 minutes!
Looking for more recipes starring lentils? Try my recipes for Instant Pot Lentil Soup, Lentil Tacos, Lentil Sloppy Joes, and Lentil Meatballs.
Why You Will Love Lentil Chili
When it comes to chili recipes, I can't get enough. From classic beef and bean chili to chicken chili to sweet potato quinoa chili, I love them all!
But when I am looking for something lighter, yet hearty, this Lentil Chili is my go-to recipe for many reasons.
- Extremely affordable. Made with dried lentils and a few canned goods, this recipe costs pennies per serving.
- Ready in 30 minutes. Chili oftentimes takes hours to develop a rich flavor, but this recipe for Lentil Chili is made in one pot in just under 30 minutes.
- Vegan-friendly, yet hearty! Even though this recipe is meatless, it packs in a ton of plant-based protein thanks to lentils and beans. It is also full of fiber, which keeps you feeling full for hours.
- Allergy-Friendly. Not only is this recipe for Lentil Chili vegan-friendly, but is also nut-free, soy-free, and gluten-free.
- Crowd-pleaser. Even my picky kids and meat-loving husband enjoy this meatless lentil chili.
Notes on Ingredients
- Lentils: For Lentil Chili, it is crucial to use either dried green or brown lentils. Red and yellow lentils are much too soft to hold up in a chili recipe.
- Onions and Garlic: A tip for adding flavor to a quick-cooking chili is to start the recipe by sautéing onion and garlic. It takes a few minutes of time and really starts the recipe out with a lot of flavor.
- Red Wine: My secret to giving this wine a deep, rich flavor is to deglaze the pan with a dry red wine, like Merlot or Cabernet. If you don't care to cook with alcohol, replace the wine with additional vegetable broth.
- Vegetable Broth: Use your favorite low-sodium store-bought or homemade vegetable broth.
- Tomatoes: I use a combination of tomato sauce and diced tomatoes for a variety of textures. If your family prefers a smoother chili, replace the diced tomatoes with additional tomato sauce, or if you like a chunky chili, replace the tomato sauce with diced tomatoes.
- Spices: I use my homemade chili seasoning which is the perfect combination of dried seasonings that work to add incredible depth to the chili.
- Beans: I prefer using kidney beans for this chili recipe, but black, pinto, or red beans can be used in their place.
How to make Lentil Chili
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Lentil Chili comes together extremely quickly. Saute the onions and garlic, deglaze with wine, and simmer until the lentils are tender. It really is that easy to develop an amazing flavorful plant-based chili in under 30 minutes.
Slow Cooker Instructions
To make this Lentil Chili in the slow cooker, reduce the broth from 2 cups to 1 cup. Place all the ingredients into the slow cooker, stirring to combine. Cook on low for 6 hours or high for 4 hours, or until the lentils are tender.
Storing Leftovers
- Refrigerate: Once the chili has cooled slightly, you can store the leftovers in an airtight container for up to 5 days in the refrigerator.
- Freeze: Once the lentil chili has cooled fully, transfer the chili to a freezer-safe container, leaving 1 inch of space for expansion. Freeze the chili for up to 3 months.
- Reheat: Defrost the chili in the refrigerator overnight if needed. Transfer the chili to a small saucepan, adding a bit of water or stock to thin if necessary. Heat over medium-low heat until just warmed through. To make leftovers stretch a bit further, try serving the leftover lentil chili over Instant Pot Baked Potatoes or Instant Pot Sweet Potatoes.
More Plant Based Soup & Chili Recipes
- Instant Pot Lentil Chili
- Black Bean Sweet Potato Chili
- Instant Pot Black Bean Soup
- Instant Pot Minestrone
- Instant Pot Vegetable Soup
If you tried out this recipe for Lentil Chili, I would love for you to leave a comment and review below.
Lentil Chili
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves of garlic minced
- ½ cup dry red wine optional
- 1 tablespoon chili seasoning
- 15 oz can diced tomatoes blended
- 15 oz can diced tomatoes not blended
- 2 cups water or vegetable broth
- 1 cup green or brown lentils
- 2 cups beans cooked or canned
Instructions
- Heat olive oil over medium heat. Add onion and garlic and spices. Saute until onion is softened.
- Deglaze pan with wine and allow to boil for 1 minute.
- Add tomatoes and broth (or water). Bring to a boil and reduce heat to low.
- Add the lentils and beans and cook until lentils are tender--about 15 to 20 minutes.
- Season with salt and pepper as needed.
- Serve with desired toppings.
Notes
- Lentil Chili can be stored in the fridge for 4-5 days and can be frozen for up to 3 months.
- I blended one can of tomatoes to give the soup more liquid and for texture preference. You can skip this step and just use 2 cans of diced tomatoes, or you can blend all the tomatoes if your family is opposed to the texture of diced tomatoes.
- I recommend kidney beans and black beans for this Lentil Chili, but you can use red beans or pinto beans instead.
- Feel free to adjust the spices to accommodate your family's preferences.
- Green or brown lentils are best for this chili recipe. Red lentils will turn to mush, so are not recommended for this recipe.
- Dry red wine, like Merlot or Cabernet, is recommended for this Lentil Chili, but feel free to use additional vegetable stock in place of the wine.
- Slow Cooker Instructions: Place all ingredients into the slow cooker and cook for 6 hours on low or 4 hours on high.
Reginia Sam
How long in the instant pot?
Kristen Chidsey
Hi Regina! I would cook for 12 minutes on high pressure. Be sure to put layer the ingredients so that the tomatoes are on the top of the lentils and broth to prevent a burn notice.
Natasha
This vegetarian lentil chili was delicious! It's a bonus that it's vegan-friendly and so hearty. Thanks for this amazing recipe.
Andrea Thueson
This lentil chili was so flavorful, I cannot wait to make it again.
Jessica
My husband absolutely loves soups like this, so I'm always on the hunt for a different version so I can keep things interesting. Haha! This one was a HIT! Thank you!
Sarah Garden
Mmmmm, I like this idea for lentils. I have too many bags of them in the pantry right now, just waiting to be put to good use. This looks delish, garnished with avocado and cilantro! What a fun idea!
Kristen Chidsey
This is the PERFECT recipe for all those lentils! Enjoy!
Julie Evink
This was so delicious yet easy! Thanks for saving me when I needed a quick dinner my family would love!
Kristen Chidsey
YAY! So glad your family enjoyed this Julie! It is so easy and on the table fast!
Britni
Excited about soup weather. Thank you for this new yummy soup recipe.
Kristen Chidsey
This is the perfect meatless soup to warm up with.
Beth Lee
So simple and easy - we love to have chili around in the fall and winter - sometimes we put it over rice or I make cornbread and I love all the toppings!
Kristen Chidsey
I love to serve my chili over cornbread and rice too! I am glad you enjoyed this recipe Beth .
Nellie Tracy
So delicious and perfect for fall!
Kristen Chidsey
Thank you Nellie!
KalynsKitchen
That sounds so good! I am a huge fan of lentils! Thanks for the shoutout for my Vegan Picadillo Lentil Stew!
Kristen Chidsey
Thank you Kalyn! I am so excited to make your stew as well 🙂