Meatless lentil chili with simple ingredients and flavorful spices. It’s wholesome, filling, and makes one easy weeknight meal.

lentil chili in a white bowl this recipe
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Deliciously Hearty Vegan Lentil Chili

This lentil chili recipe is like no other! I’ve been making it for years and years, and my whole family is still obsessed. Even my meat-loving husband always asks for more! In fact, he practically licks his bowl. 

And with over 30 ratings and a 5-star review, it’s one of the most popular recipes on the site, too. As soon as the warm, savory flavors reach your tastebuds you’ll understand why. There’s so much texture, depth, and just the best comforting flavor of chili that we all love.

It comes together with just 10 staple ingredients and cooks in a single pot. That means that prep time is minimal and cleanup is a breeze.

From start to finish, the dish is ready in just over an hour. Leftovers store well, too, meaning you can cook once and enjoy hearty meals for days. Load your chili up with your favorite toppings and enjoy.

Don’t take my word for it, though! Take a look at the feedback from some of our readers: 

“I absolutely LOVE this recipe! I have shared it with many friends! It’s delicious!!!”

“I have been Plant based for years now and have tried 15 chili recipes. This recipe is hands down the best recipe I have ever made! So delicious and simple and is now my family’s favorite!”

Love meatless lentil recipes? Try our Lentil and Butternut Squash Chili. Loaded with veggies, lentils, and spices.

close up lentil chili recipe

Lentil Chili Recipe Ingredients

  • Olive oil: We use this to sauté the onions and peppers. If preferred avocado oil will also work. 
  • Fresh vegetables: White or yellow onion, red bell pepper, and fresh garlic add nutrients, fiber, and flavor to the chili. 
  • Herbs and spices: Chili powder adds a touch of heat. Then, we include bay leaves and chopped fresh cilantro for a bright, herbaceous taste. 
  • Lentils: We’re using dry brown lentils, but green lentils will also work. 
  • Diced tomatoes: Use diced canned tomatoes. Tuttorosso brand ones are superb for a rich tomato base.
  • Vegetable stock: Use store-bought or homemade vegetable stockas the base of the broth. Chicken stock will also work. 
ingredients for lentil chili

What Type of Lentils To Use?

Brown or green lentils are best for lentil chili. Brown lentils have a mild and earthy flavor, whereas green lentils have a peppery taste. Both lentils hold their shape well when cooked.

I recommend using dry lentils for this recipe and not canned. 

Do Lentils Need to Be Soaked?

Lentils do not require soaking. Simply rinse lentils before adding them to the chili, and quickly sift through for any broken bits. 

How to Make Vegetarian Lentil Chili

In a heavy-duty dutch oven, at least 5-quart (or bigger), cook the onions and bell pepper over medium heat until soft and lightly browned, about 8-10 minutes. Stir in garlic and chili powder, and cook until fragrant.

cooked vegetables in dutch oven

Add lentils, tomatoes, bay leaf, and vegetable stock. Season generously with salt and pepper. Bring to a simmer and cook, partially covered, until lentils are tender, about 30 minutes.

Tip: Lentils are cooked as soon as they are tender but not mushy and no longer crunchy.

lentils with vegetable stock in a pot

Remove the chili from heat and discard the bay leaf. Transfer about 3-4 cups of chili into a food-processor and process until smooth.

pureed lentil chili in a food processor

Return the puréed chili back to the pot and stir to combine. Stir in cilantro and serve with your favorite toppings.

lentil chili topped with cilantro in a dutch oven

Vegetarian Lentil Chili Variations

This lentil chili recipe is very adaptable. You can add more flavor to the chili by adding more veggies, spices, or beans. Here are a few suggestions:

  • Vegetables – carrots, celery, zucchini, corn, jalapeño, canned fire-roasted tomatoes 
  • Spices – cumin, oregano, smoked paprika, cayenne pepper, chipotle chili powder
  • Beans – canned black beans or red kidney beans
chili without meat

Our Favorite Toppings For Chili With Lentils

To serve lentil chili, set out a variety of toppings so everyone can customize their bowls. Here are a few favorites:

  • Sliced jalapeño
  • Minced red onion or pickled red onion
  • Fresh cilantro leaves
  • Diced avocado
  • Lime wedges
  • Sour cream or crema
  • Cheddar cheese
  • Roasted tomato salsa
  • Cheese puffs (for dipping!)

How to Store Leftover Chili With Lentils

Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator or up to 3 months in the freezer.

Video: How to Make Lentil Chili

You May Also Like…

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Black Bean Quinoa Chili

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Turkey Quinoa Chili

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chili without meat

Lentil Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 36 reviews
  • Author: Katya
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins
  • Yield: 8-10
  • Category: Soup
  • Method: Simmer
  • Cuisine: American
Print Recipe

Description

Meatless lentil chili with simple ingredients and flavorful spices. It’s wholesome, filling, and makes one easy weeknight meal.

Ingredients

Units Scale
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 5 cloves garlic, minced
  • 4 tsp. chili powder
  • 1 (16 oz.) bag dry brown lentils
  • 2 (14.5 oz.) cans diced tomatoes
  • 1 bay leaf
  • 2 (32 oz.) cartons vegetable stock
  • ⅓ cup fresh chopped cilantro
  • Kosher salt and fresh ground black pepper

To Serve

  • Red onions, minced
  • Jalapeño, thinly sliced
  • Cilantro, chopped
  • Limes

Instructions

  1. In a large heavy-duty dutch oven, heat olive oil over medium heat. Add onions and red bell pepper. Cook for about 8-10 minutes or until soft and lightly browned, stirring occasionally.
  2. Stir in garlic and chili powder and cook until fragrant, about 30 seconds.
  3. Add lentils, tomatoes, bay leaf, and stock. Season generously with salt and ground black pepper. Simmer partially covered over medium-low heat for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
  4. Transfer 3-4 cups of chili into a food processor and process until smooth. Add the puréed chili back into the pot and stir to combine. Taste for salt and pepper.
  5. Stir in cilantro and serve with toppings of choice.

Notes

  • Add-Ins: This lentil chili is very adaptable. See post for a full list of add-in ideas.
  • Leftovers: Leftovers will keep in the fridge for up to 4 days or for up to 3 months in the freezer. Chili will thicken the longer it sits. If desired, thin out with a little stock when reheating.

Nutrition

  • Serving Size: 1 ½ cups
  • Calories: 231
  • Sugar: 5.6 g
  • Sodium: 588.1 mg
  • Fat: 3.6 g
  • Carbohydrates: 39.2 g
  • Protein: 12.9 g
  • Cholesterol: 0 mg