Entrees, Soups, Vegan, Veggies

Vegan Lentil Chili

vegan lentil chili

It’s the middle of OCTOBER, people!  It’s currently 86 degrees outside this week and I made CHILI.  A Vegan Lentil Chili that is!  I like to cook according to the season, not so much according to the temperature….because if that was the case, I would NEVER be able to make soups, chili, or down-home-comfort foods here in Miami.  Now, because I like to keep it real here on LoveBakeEat, I will tell you this…. I’m not 100% sure my husband actually LOVED this dish as much as I did???  I had to ask him THREE TIMES if he liked it.  When that happens, I know he’s just being nice with his, “Yeah, babe. It’s good.”  Because under normal circumstances when I get experimental in the kitchen, if he really likes/loves something I make, I don’t have to ask.  He immediately says how much he likes whatever it is I made.  He blamed the fish sticks he ate a couple hours before dinner on why he couldn’t “finish” his bowl of Vegan Lentil Chili.  *Please insert the eye-roll emoji here*

All of that to say – this recipe isn’t being blogged because the Mister liked it this time.  It’s being blogged because I LOVED it!  🙂  And honestly, I’m really hoping somebody else out there might try this recipe and LOVE it, too!  It would make my heart SO incredibly happy!  And yes, I was totally FULL from this meal!  I served mine on a bed of organic spinach (to make sure I had my greens for the evening)…  For me, it was a perfect, plant-based, Vegan meal!  I promise, you won’t miss the meat!  PLEASE give it a try and let me know what you think!  <3

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Vegan Lentil Chili

  • Servings: 6
  • Print

A one-pot vegan meal that you're going to LOVE!


  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 red bell pepper, diced
  • 1 – 2 tbsp minced garlic (the more, the better!)
  • 1 jalapeno, diced (seeded if you want it to be mild)
  • 3 tbsp chili powder
  • 2 tbsp ground cumin
  • 1 tsp paprika (smoked or regular)
  • 1 tbsp dried oregano
  • 2 – 15oz cans diced tomatoes
  • 3 tbsp tomato paste
  • 1 3/4 cup water
  • 3/4 cup dried red lentils, rinsed and drained
  • 1 – 15 oz can kidney beans, rinsed and drained
  • 1 – 15 oz can black beans, rinsed and drained
  • 1 – 2 tbsp organic cane sugar
  • Optional Garnishes:  avocado, purple onion, jalapeno, cheese, tortilla chips


  1. Heat up a large pot or Dutch oven on medium heat.  Once hot, add the olive oil, onion and carrots.  Let saute for 3 – 4 minutes.  Next, add the bell pepper, jalapeno and garlic.  Season with salt and pepper; stir occasionally until translucent (about 3 – 4 more minutes.
  2. Add all of the spices, diced tomatoes, tomato paste and water.  Stir well.  Bring to a low boil over medium-high heat.  Once boiling, add the lentils and reduce the heat to low.  Cook for 15 minutes or until the lentils are soft.  If the mixture starts to look too dry, add a little more water to the pot.  You want the lentils to be submerged in the water.
  3. Now, add the kidney and black beans.  Stir until everything is well combined again.  Give it a little taste test.  You may need to add a little more salt at this point.  I did.  (I added a little more sugar, too.)
  4. Continue cooking on low heat for about 20 more minutes to allow all of the flavors to come together.
  5. I served my Chili on top of a bed of spinach… obviously, this is optional!  Top with your favorite toppings and EAT!!!
  6. You can store the leftovers in the fridge for a few days or freeze it for a quick and easy dinner later on!  Just reheat on the stove-top (or microwave).

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*This recipe was adapted from The Minimalist Baker.  I LOVE her recipes!*

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