Even though this lentil chili is fairly quick and easy, it's probably the best vegan chili you've ever had! There are a few key secrets to making meaty, thick, rich vegetarian chili, and once you learn those tricks and taste the difference, you'll be hooked!
This recipe includes gluten-free and oil-free options.
The most difficult thing about this chili was figuring out what to name it because so many awesome descriptors apply! It's simultaneously:
The Best Lentil Chili
The Best Vegan Chili
Easy 3-Bean Chili
The Only Chili Recipe You'll Ever Need!
Basically, this lentil chili is perfect in every way. (In case you can't tell, I'm REALLY excited about it.) The flavor and texture are exactly what you're craving when you want chili. But it's simpler than my other chili recipe and comes together in just 45 minutes!
While I love that other, more complex vegan chili recipe, it's more of an event, you know? Specialty ingredients. Plenty of dirty dishes. And who has time for that on a regular basis?So I wanted to come up with a chili recipe that's just as exciting, but easy enough to make regularly.
I know what you're thinking... everyone says they have the best chili. But seriously, take a quick glance at the recipe, and you'll see there are a few interesting ingredients - and that's what makes all the difference! This isn't some flat, tomatoey, thin chili experience. No ma'am, this lentil chili is rich, thick, meaty, and balanced.
There's only one way for you to know whether I'm telling the truth (I am!). 😉 So I really hope you'll try it and report back.
Update: check out the glowing reviews in the comments below!
Secrets for the Best Lentil Chili
The same secret ingredients listed below are used in my other chili and were inspired by an America's Test Kitchen recipe. I came across ATK's version years ago, and kept tweaking it to make it easier. I even won a few local chili cook-offs with my version.
But this time I've simplified it even more. I ditched the process of making your own chili powder because I'm guessing 99.9% of you don't want to track down specialty dried peppers, toast them in the oven, then grind them into powder, right? Heard. Store-bought chili powder to the rescue!
But we are keeping a few of the America's Test Kitchen ideas because they're critical for making epic vegan chili (while taking shortcuts where we can).
- ground, toasted walnuts - walnuts thicken the chili and add a subtle richness that's missing from a lot of vegetarian chilis. But instead of turning on the oven to toast a few nuts, we give them a quick toast on the stovetop in the same pot we'll use to make the chili.
*If you can't eat walnuts simply omit them, and decrease the water by ¼ or ⅓ cup. - bulgur - bulgur wheat is inexpensive, easy to find (look for it in bulk bins), and adds a ground beef-like texture while also thickening the chili.
*For a gluten-free option, sub millet or quinoa. Or for extra protein choose TVP (textured vegetable protein). - dried mushroom powder - instead of the dried shiitake mushrooms called for in the original recipe, which then had to be ground into powder, I used Trader Joe's umami mushroom powder as a shortcut. Feel free to omit this if you can't get your hands on any powdered mushroom seasoning.
So whereas my "Best Vegan Chili" takes closer to an hour-and-a-half start to finish, this lentil chili recipe takes just 45 minutes.
I'd say that's even easy enough for a weeknight! Make this lentil chili on Monday or Tuesday evening and enjoy it the rest of the week.
Tips and Substitutions
- Easily make this lentil chili gluten-free by subbing millet or quinoa for the bulgur and using tamari instead of soy sauce.
- If you follow an oil-free diet omit the oil used for sautéing the veggies and spices. See the Notes section in the recipe card about reversing the order of Step 3. Basically, you'll add the onion mixture to the pot before adding the spices.
- With the addition of red lentils in this chili, you don't necessarily need three types of beans. So unless you just really love a bean-heavy chili, feel free to pare down to your two favorites. I really enjoy it with just pinto and black beans.
- In a hurry? Not into lentils? Skip the lentils, and reduce the water by ½ cup. This chili is still loaded with satisfying beans. As an added bonus, omitting the lentils means shaving a few minutes off the cook time!
*Special tip: if you need to omit the walnuts or bulgur because of an allergy, stir in half a can of refried beans for extra thickening power.
Serving Suggestions
I love this chili so much that honestly, I don't even like the distraction of toppings. But you do you!
Add your favorite chili fixings like cilantro, green onion, fresh or pickled jalapeños, shredded vegan cheese, and sour cream.
Pair lentil chili with any of these vegan cornbread recipes for a real treat:
Jalapeno Cornbread Muffins
Savory Skillet Cornbread
Oil-Free Cornbread
I truly hope you love this 45-Minute Lentil Chili as much as we do. If you try it be sure to leave a comment and rating below (it not only helps me, but it helps other readers find recipes they'll love).
Happy cooking!
Check out this new Vegan White Chili recipe (includes Instant Pot instructions).
45-Minute Lentil Chili (Vegan; GF option)
Equipment
Ingredients
- ½ cup raw walnut halves If allergic, omit and reduce water by about ¼ cup. TIP: another option for added thickening is to stir in half a can of refried beans at the end of cooking.
- 1 large red or yellow onion, cut into large chunks
- 2 large jalapeno peppers, stems removed For mild to moderately spicy chili remove the seeds from one or both of the peppers; for extra spicy chili include all of the seeds.
- 5 cloves garlic, smashed
- 2 Tablespoons olive oil Omit for oil-free.
- 3 Tablespoons chili powder (the blend, not a specific chili)
- 1 Tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 2 teaspoons mushroom powder blend (such as Trader Joe's), optional
- 1 teaspoon smoked sea salt flakes (or sub ¾ tsp regular fine sea salt)
- 1 (28 oz) can crushed fire-roasted tomatoes
- 2 Tablespoons soy sauce Sub tamari for GF.
- 4 cups vegetable broth
- 1 ½ cups water
- ⅔ cup red lentils
- ⅔ cup bulgur For GF sub millet or quinoa; rinse and drain before adding to pot.
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained, optional Include these if you like a lot of beans in your chili, otherwise, skip 'em.
Instructions
- Preheat a large soup pot over medium-low heat. Toast the walnuts until warm and fragrant, about 3 minutes, stirring frequently to prevent burning. Transfer walnuts to the bowl of a food processor, and pulse until finely ground. Transfer the ground walnuts to a bowl.
- Add the onion, jalapenos, and garlic to the food processor (see Notes section). Blend until mostly pureed.
- Note: If omitting oil, reverse the order of this step; add the blended onion/jalapeno mixture to the pot first, then add the spices. Otherwise, for the best flavor, bloom the spices in oil as described below.Return the pot to the stove, and increase the burner to medium heat. Add the olive oil to the pot. Add the spices (chili powder, oregano, cumin, smoked paprika, mushroom powder), and stirring frequently, cook for about 1 minute. Add the pureed onion mixture to the pot, and cook for 1 to 2 minutes.
- Add the smoked salt, tomatoes, soy sauce, broth, and water. Bring to a boil. Add the lentils, bulgur, beans, and ground walnuts, and stir well. Return to a simmer, and cook for 15 minutes.
- Once the lentils are as done as you like, turn off the heat, and give the chili another good stir. Taste and add a pinch more salt or a drizzle of soy sauce, if needed. Let stand 5 to 10 minutes. The chili will continue to thicken as it rests.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com. For the most accurate nutrition information we recommend calculating it yourself to reflect the specific ingredients used in your dish.
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Sara
This is seriously the most delicious chili recipe. I’m the only vegan in the family but my husband and kids actually prefer this to “regular” chili. I have made it 3 times in the last 3 weeks!
AJ
I'm a new vegan (vegan-in-training) and I actually love this chili! It was really good. I didn't have the mushroom powder or bulgur (used brown rice instead) and I omitted the oil. Followed directions and it turned out great! I'm having to retrain my pallet so having a tasty recipe that is healthy and vegan is a WIN-WIN!! Thank you. I'll be trying more recipes and will make this again!
Sal
I'm sad, this didn't hit my taste buds like I thought it would. The soy sauce through the flavor off for me.
Lori
I'm sorry to hear that, Sal. Obviously we all have very different tastes and preferences, but honestly I'm surprised you could detect 2 tablespoons of soy sauce above all of the spices, pepper, tomato, and onion. That makes me wonder if something was off about the spices you used, or potentially mis-measured? By chance did you make any changes to the recipe? If not, maybe you would prefer it next time using only sea salt for the saltiness.
Amanda
That really was weeknight chili! I cook a lot and I always get irritated how they’re like “5-minute whatever,” and I’m like, “yeah but you have to pull out 20 things from your cabinet”, which takes time! And I did have to pull out a lot of things for this recipe (for a good reason) but it still was fast! Thank you!!!! I just added the beans and lentils and stuff, so I haven’t tried it yet but it smells good and I’m so happy it was actually fast!
Lori
This made me giggle. I'm happy you're happy that it's quick, Amanda! After years of making a much more complicated chili, I love the speed of this one, too!
Amanda
It was so good! I'm making it again tonight! Even though I don't feel like cooking because I know it's fast! Thank youuuuu!
Kristen
Made this tonight and followed the recipe exactly, with no oil... although didn’t have smoked salt. It is absolutely delicious. Like shockingly good! Well done, and thank you!
Krista
This chilli was so delicious!! I’ve tried a lot of vegan chilli recipes, but this one is by far my favourite! The texture is so good with the bulgher, and the lentils make it heartier than other chilli recipes. I’m making this again tonight, and adding chopped, sautéed sweet potatoes. This recipe is a keeper!
Lori
I love the sweet potato idea and may do that next time, myself! Thank you for the awesome feedback, Krista! 😀
Nanci Thomsen
I made a half recipe and found the recipe easy to work with and the result was a well-seasoned thick chili. For thickening, I used 1/2 cup of instant dried refried beans - worked great and it was what was on hand. I also made veggie "broth" from dried mixed veg and boiling water. I also added a quarter cup of diced canned mushrooms that I pureed with the onions. Great recipe. I could access my pantry and easily make substitutions as recipe indicated. No need to go to store for ingredients.
Lori
Mmmm I love the addition of mushrooms. Nice job making it work with what you had on hand! I'm so happy you enjoyed it, Nanci!
Rosa
Made this for the second time tonight and it deserves a second review! SO MUCH FLAVOUR! I skipped the oil, and sauteed the veggies and spices all together in some broth, used the quinoa option and dried beans that had been previously cooked. Amazing!
Lori
Thanks for the great feedback, Rosa! I’m so glad you love it!
Linda
Any chance you could convert to Instant Pot?
Lori
Hi Linda,
Sorry about the delayed response! I haven't tested this, but I think making it in the Instant Pot should be pretty easy. Most of it will use the saute function, steps 1 through 3. But I would be very careful not to burn the walnuts. I find the saute function in my IP to be very hot!
Then in step 4, add everything as mentioned except for the cooked beans (stir those in at the end just to heat through). Lock on the lid and cook on high pressure for 2 minutes. Quick release, stir in the beans, and taste and adjust seasonings as desired. Hope that helps!
Rosa
Made this with the quinoa option and 3 cans of beans. So delicious! Absolutely loving the depth of flavour here. Amazing recipe! Would definitely make again! 🙂
Lori
So glad you enjoyed it, Rosa. Thanks for the feedback!
Nina Windhauser
The texture of this recipe is spot on!! It's also very flavorful. The second time I made this, I put it on low for 6 hours in the crock pot. My house smelled amazing!
Lori
The crockpot is a great idea, Nina. I'm so glad you love it!
anthony
Hi Lori,
First time trying out one of your recipes, and it was quite good. I used farro rather than bulghur, and mushroom powder from some capsules that I had around, with some shredded cheddar cheese on top. I'm thinking of a few other changes for a more complex texture, perhaps diced rather than crushed tomatoes, and not using the processor on the veggies, but sauteeing them instead. That being said, I think some of the complexity of the taste came from processing them as you suggested. Corn bread tomorrow! Thanks!
Lori
Hi Anthony,
The farro sounds great! Glad you enjoyed the chili. And yes, diced tomatoes would work well, too, and give you more texture. I tend to enjoy chili that has some texture but isn't overly chunky with vegetables, but that's the great thing about chili... very easy to adapt! You could even puree half of the veggies and leave half of them diced/chopped for a bit of both perks. 😀 Another option is to puree one onion and add another one, chopped. I may try that next time. Thanks so much for the feedback! Hope you enjoy the cornbread.
Emily
I made this chili over the weekend, and it turned out wonderfully. I love the addition of the ground toasted nuts and the red lentils, both of which give a hearty texture that I've been missing in other vegetarian chili recipes. Thank you so much for this recipe and for your lovely website. I'm a new fan, and I can't wait to try your other recipes <3
Lori
So glad you enjoyed it, Emily. 😀 Thanks for being here!
Nina Windhauser
I've made several plant based chilis over the past 5 years and this is hands down, my favorite! I made the oil free version and used the bulgur. I think the bulgur is definitely key. It has the perfect texture, just like minced meat. I used 2 cans of beans. Thank you so much!
Lori
Woohoo, that's great to hear, Nina! I totally agree about the bulgur. Thanks for the feedback!
April
I made this tonight and am so excited. I have had it on the menu for 2 months and finally was able to make it. I used TJ's quick cooking farro instead of bulgar. It worked perfectly. I also used beef broth instead of veggie which is fine with us. It's a little salty (and I went easy on the salt and only 2 teaspoons of soy sauce instead of 2 Tb). Thank you for this delicious chili! I'm waiting to see what my fam thinks!
Tana Black
My fiancé said it was the best chili he’s ever had!
Lori
That’s awesome! Thanks, Tana!