This Lentil Chili recipe is an easy and flavorful one-pot dinner! It is packed with garlic, onion, and spices and simmered in tomatoes and vegetable stock for a hearty vegetarian dinner.
Chili is one of my favorite meals to make in the Fall and Winter. It is easy to make and I always have the ingredients on hand. I already have a Creamy Vegan White Bean Chili and Vegetarian Three Bean Chili recipe here on Earthly Provisions, so I thought it was time to add another for the season.
And this Lentil Chili is the perfect addition! It is jam-packed with flavor from onion, garlic, and plenty of spices like chili powder and cumin. And it makes a big batch, and it's made in one pot, so clean up couldn't be easier. So, let's make it.
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Why You'll Love This Recipe
- This recipe requires simple, easy-to-find ingredients.
- And you only need one pot to make it!
- This Lentil Chili recipe is gluten-free and completely vegan, so anyone can enjoy it.
- It is packed with flavor from spices, onions, and garlic.
- And most importantly, it is absolutely delicious!
Ingredients
Dry Lentils: I always keep dry lentils on hand for recipes like Instant Pot Lentil Soup and Lentil Tacos. Only use brown or green lentils for this recipe. Do not use yellow or red because they will fall apart during cooking.
Crushed Tomatoes: I like crushed tomatoes more than diced tomatoes in chili recipes, so that is what I use.
Spices: A combination of onion powder, garlic powder, chili powder, cumin and oregano gives the chili so much flavor!
Vegetable Stock: I always use Better Than Bouillon, but use what you have.
Instructions
Step 1. Heat oil in a large Dutch oven over medium heat. Add chopped onion, bell peppers, jalapeno, and garli, and season with a pinch of salt and pepper.
Cook, stirring occasionally until the vegetables have softened, 7-10 minutes.
Step 2. Then, add the tomato paste, chili powder, cumin, oregano, onion powder, and garlic powder.
Cook, stirring frequently for 4 minutes.
Step 3. Add vegetable stock, crushed tomatoes, and rinsed lentils, and stir.
Bring the mixture to a simmer, then reduce the heat to low and cover.
Step 4. Simmer the Lentil Chili, covered, for 35-40 minutes, stirring occasionally, or until the lentils are tender and the chili is thick.
Taste the chili and add additional salt and pepper if necessary.
Serve with your favorite chili toppings like sour cream, shredded cheese, and hot sauce!
What to Serve it With
- A dollop of sour cream
- Vegan Cornbread
- Shredded cheese
- Vegan Dinner Rolls
- Sliced Jalapenos
- Quick Pickled Red Onions
- Tortilla Chips
Recipe FAQs
Store this chili in the refrigerator for up to 5 days. To reheat, add some chili and a little bit of water to a saucepan over medium heat. Cook, stirring occasionally until the chili is hot.
Green and brown lentils take anywhere from 20-30 minutes from dry, so they are a great legume to keep in your pantry!
Yes! Freeze the lentil chili for up to a month.
Expert Recipe Tips
It is important to cook the tomato paste and the spices with the onion and peppers for a few minutes before adding vegetable stock and tomatoes.
This will brown the tomato paste and bloom the spices, giving the Lentil Chili a cooked-all-day flavor without actually cooking it all day!
Looking for More Fall and Winter Dinner Ideas?
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📖 Recipe
Lentil Chili
Equipment
- 1 Large Dutch Oven Mine is 7-quarts
- 1 Cutting Board
- 1 Chefs Knife
- Measuring Cups and Spoons
Ingredients
- 3 tablespoon Extra Virgin Olive Oil
- 1 Large Yellow Onion, diced into ½" pieces
- 1 Medium Red Bell Pepper, diced into ½" pieces
- 1 Medium Green Bell Pepper, diced into ½" pieces
- 5 Medium Cloves of Garlic, minced
- 1 Medium Jalapeno, minced
- ⅓ Cup Tomato Paste
- 8 teaspoon Chili Powder
- 2 ½ teaspoon Cumin
- 2 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 4 Cups Lower Sodium Vegetable Stock
- 28 oz Can of Crushed Tomatoes
- 1 Pound Dry Lentils, picked through and rinsed
- Any desired toppings like: sour cream, cheese, jalapeno, or hot sauce
Instructions
- Heat olive oil in a large Dutch oven or other large heavy bottomed pot over medium heat. Add chopped onion, red bell pepper, green bell pepper and minced garlic and jalapeno. Season with a pinch of salt and pepper and cook, stirring occasionally until the vegetables soften, 7-10 minutes.3 tablespoon Extra Virgin Olive Oil, 1 Large Yellow Onion, diced into ½" pieces, 1 Medium Red Bell Pepper, diced into ½" pieces, 1 Medium Green Bell Pepper, diced into ½" pieces, 5 Medium Cloves of Garlic, minced, 1 Medium Jalapeno, minced
- Add the tomato paste, chili powder, cumin, oregano, garlic powder, and onion powder and cook, stirring frequently for 4 minutes.⅓ Cup Tomato Paste, 8 teaspoon Chili Powder, 2 ½ teaspoon Cumin, 2 teaspoon Dried Oregano, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder
- Add vegetable stock, crushed tomatoes and lentils. Stir and bring the mixture to a simmer. Place the lid on the pot and cook, stirring occasionally for 36-40 minutes or until the lentils are tender and the chili has thickened.4 Cups Lower Sodium Vegetable Stock, 28 oz Can of Crushed Tomatoes, 1 Pound Dry Lentils, picked through and rinsed
- Serve with your favorite toppings. Enjoy!Any desired toppings like: sour cream, cheese, jalapeno, or hot sauce
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