Easy vegetarian lentil chili recipe made in one pot! Delicious, economical and vegan friendly and gluten-free too.
This simple vegetarian chili combines pantry staples with some fresh veggies for a protein-packed, nutritious and comforting meal. No meat needed.
Hearty vegetarian lentil chili is perfect for any night of the week. Loaded with green lentils, beans and bold spices. It is a cozy one-pot meal.
If you are looking to feed your family on a budget, meatless and plant-based meals are a great option. Lentils, grains and legumes are so versatile. From appetizers to main dishes, and even holiday dinners too, you can impress your family and guests with tasty creations.
They are easy to work with, and add great nutritional value to your dishes. From canned and dried beans, to lentils an quinoa there is something for everyone to enjoy.
Chili made from quinoa is another easy one pot meal made in under an hour. Love meatloaf? Give this lentil loaf a try.
Lentil pasta sauce is a great alternative to a meat based sauce. Need a great brunch recipe? Give this egg and lentil hash a try. Perfect for dinner too.
Entertaining and holidays? These lentil cream cheese balls are the perfect start to any party. You can even turn traditional French Canadian tourtiere into a lentil meat pie.
Vegetarian Chili With Lentils Ingredients
Just some simple pantry items are all you need. Be sure to check out my suggestions and recipe tips.
- Green lentils
- Carrots
- Peppers
- Spices/seasonings
- Broth
- Onion
- Garlic
- Tomatoes
- Beans
- Garnish
Easy One-Pot Meatless Lentil Chili
One-pot recipes are the best. Less mess to clean up, and this recipe is great for batch cooking too. Full instructions are in the recipe card.
- Prep the veggies.
- Rinse the lentils and beans.
- Sauté the onions and carrots.
- Add the peppers.
- Toss in the seasonings and mix well.
- Add the lentils, beans, broth and tomatoes.
- Bring to a boil, reduce and simmer until the lentils are tender.
- Stir occasionally.
The chili is done when it is nice and thick, you can always adjust the amount of liquid to make it the perfect consistency for you.
Remove from heat. I like to let it sit for a few minutes before serving. Ladle into bowls and add some garnish like grated cheese. Dig in and enjoy. You won’t miss the meat in this delicious lentil meal. Hubby thinks this might be the best chili recipe yet.
A hearty, nutritious and comforting meal for busy weeknights. Great to take to a potluck. Leftovers make easy meals for the week. This is great for batch cooking since it freezes well too.
Suggestions / Recipe Tips
- Green lentils are perfect for this chili. You could also use brown lentils too.
- Pinto beans can be replaced with kidney beans or black beans.
- Chili powders and seasonings are bold and spicy. Adjust the amount to your liking. You can use a chili blend or even Mexican taco seasoning. Feel free to add salt and pepper to this recipe, I choose not too.
- Garnish is optional. Cheese, corn chips, or sliced avocado are great options.
- Canned tomatoes are so easy to use. You can also use tomato sauce in place of the crushed tomatoes.
- Store leftovers in the fridge for up to 5 days, or freeze for longer storage.
- Reheat in a pot, in the oven or even the microwave.
If you are looking for some meat based chili recipes, give these a try:
Vegetarian Lentil Chili (Meatless)
Ingredients
- 2 tablespoons olive oil
- 2 ounces onion diced
- 3 cloves garlic diced
- 8 ounces carrots diced
- 6 ounces peppers diced
- 9 ounces green lentils washed/rinsed
- 14 ounces pinto beans 1 can/drained and rinsed
- 16 ounces canned diced tomatoes with juice
- 14 ounces canned crushed tomatoes 1 can
- 3 cups vegetable broth
- 1 ½ teaspoons mild chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon mayan chili powder
Instructions
- Cut/dice the veggies and set aside.
- Rinse/wash the lentils and set aside.
- In a large pot, heat the olive oil over medium heat.2 tablespoons olive oil
- Add the onions and carrots. Sauté for about 5 minutes.8 ounces carrots, 2 ounces onion
- Add the garlic and peppers, and sauté for about 3 minutes.3 cloves garlic, 6 ounces peppers
- Add the seasonings, and mix well.1 ½ teaspoons mild chili powder, ½ teaspoon mayan chili powder, ½ teaspoon smoked paprika
- Add the lentils, beans, tomatoes and broth.9 ounces green lentils, 14 ounces pinto beans, 16 ounces canned diced tomatoes, 14 ounces canned crushed tomatoes, 3 cups vegetable broth
- Bring to a boil, reduce heat, cover and simmer until the lentils are tender, and the chili is nice and thick. This will take about 45-50 minutes. Stir occasionally.
- Remove from heat, place in serving bowls, garnish if desired and enjoy.
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