This lentil chili is quick and easy enough for a weeknight, and yet it just might be the BEST vegan chili you've ever tasted! There are a few tricks to creating deeply flavorful, thick, and satisfying chili without meat, and once you taste the difference, you'll never go back! But don't take my word for it - check out the reviews! This red lentil chili is vegan, easily made gluten-free and/or oil-free, and ready in 45 minutes.
Why You'll Love It
The most difficult thing about this lentil chili recipe was figuring out what to call it because it truly checks all the boxes! It's:
- the best lentil chili
- the best vegetarian and vegan chili
- an easy 2- or 3-bean chili
- and possibly the only chili recipe you'll ever need!
Basically, it's our idea of chili perfection. Bonus, it's always a hit, no matter the crowd. From vegans to meat-eaters, you can count on this lentil chili to impress.
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The flavor and texture are exactly what you crave in a bowl of chili. But it's simpler than my other vegan chili recipe and comes together in just 45 minutes!
While I love that other 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? (Update: no one! So I've improved that recipe to be more streamline. So you might want to check it out, too.)
I wanted to come up with an all-around amazing vegan chili recipe that's just as exciting as my old go-to chili recipe, but easy enough to make anytime, even on weeknights.
I know what you're thinking... everyone says they have the best chili. But seriously, friends. This is good. It's not like the flat, tomato-y, thin vegetarian chili recipes you've tried before.
This lentil chili is rich, thick, smoky, flavorful, balanced, and versatile.
I hope you love it as much as we do. Give it a try and report back to let us know!
Ingredient Notes
The same key ingredients listed here are also in the other vegan chili I mentioned. It's inspired by an America's Test Kitchen chili recipe I came across years ago. I kept tweaking the recipe each time I would make it and even won a few local chili cook-offs with that recipe.
This time I've simplified the process even more and added red lentils for even more protein, thickness, and nutrition.
I ditched the step 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? Yeah, me either. 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.
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- Walnuts - ground walnuts thicken the chili and add a richness that's missing from a lot of vegetarian chilis. Instead of turning on the oven to toast the nuts, we give them a quick toast on the stovetop in the same pot we'll use for the chili.
- For nut-free, simply omit the walnuts, 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 use TVP (textured vegetable protein).
- Mushroom powder - instead of the whole dried shiitake mushrooms called for in the original recipe, which then had to be ground into powder, I now use this shiitake mushroom powder or a product like Trader Joe's umami seasoning as a shortcut. But if you don't have any, it's perfectly fine to skip this ingredient.
Side note: If you're not sure how else you'll use mushroom powder, it's a great way to add umami to grains, gravy, casseroles, beans, and so much more. It's also the base of my vegan "beef" broth powder.
How to Make Lentil Chili
Be sure to check out the video below to see the recipe come to life. Here's the basic process:
- Prep and gather all ingredients because once you start cooking, things move quickly! Preheat a soup pot over medium-low heat and toast the walnuts for a few minutes. Transfer to a food processor and pulse until finely ground. Transfer the ground walnuts to a bowl and set aside.
- Add the onion, jalapeños, and garlic to the food processor. Blend until mostly pureed.
- Return the pot to the stove, and increase heat to medium. Add the oil, if using, and the spices. If not using oil, add the blended onion-jalapeno mixture before adding the spices. Stirring, cook the spices 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, stirring occasionally.
- Turn off the heat, and give the chili another good stir. Taste and adjust seasonings as desired. Let stand 5 to 10 minutes. The chili will continue to thicken as it rests.
Tip! Like most chili recipes, it tastes even better the next day.
Substitutions
- Gluten-free - sub millet or quinoa for the bulgur and use tamari instead of soy sauce.
- Oil-free - omit the oil used to sauté 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.
- Nut-free - either omit the walnuts and reduce the water slightly, or add a bit more oil when blooming the spices for more richness.
Tip: If you need to omit the walnuts or bulgur due to an allergy, use only two cans of beans and stir in half a can of refried beans for extra thickening.
Variations
With the addition of red lentils in this chili, it doesn't really need three types of beans. So I've updated the recipe to only include two cans of beans. But if you like chili with a lot of beans, feel free to include a third can.
In a hurry? Not into lentils? Omit 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!
Serving Suggestions
I love this chili so much that, honestly, I rarely even add toppings. But you do you!
Add all of your favorite chili fixings, like cilantro, green onion, fresh or pickled jalapeños, shredded cheese, and sour cream.
Lentil chili is also great with cornbread:
For a full list of toppings and sides that pair well with chili, check out this post: What to Serve With Chili!
I hope you love this Lentil Chili as much as we do. If you try it be sure to leave a comment and rating below. Your feedback not only helps me, but it helps other readers find recipes they'll enjoy.
Happy cooking!
Be sure to try my other chili recipes: Vegan White Chili, Beyond Meat Chili and Vegan Cincinnati Chili!
More Lentil Recipes
Recipe Video
Click to play the video and see how to make lentil chili!
Recipe
The BEST Lentil Chili (45 Minutes!)
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 chunks
- 2 large jalapeno peppers, stems removed - for mild chili remove the seeds; for spicier chili include all or some of the seeds
- 5 cloves garlic, peeled and smashed
- 2 Tablespoons oil such as avocado, olive or grapeseed - omit for oil-free
- 3 rounded tablespoons chili powder - the spice blend, not pure chile pepper
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 2 teaspoons mushroom powder, optional
- 1 teaspoon smoked sea salt flakes or 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 or TVP, dry - For GF, sub millet or quinoa; rinse and drain before adding to pot. TVP is also GF.
- 2 (15 oz) cans beans, rinsed and drained - pinto, black, and/or kidney
Instructions
- Tip: Once cooking begins in Step 4, things move quickly, so it helps to have all or most of the ingredients gathered and prepped.
- 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 oil to the pot. Add the spices (3 T chili powder, 1 T cumin, 2 tsp oregano, 2 tsp smoked paprika, and 2 tsp mushroom powder). 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, stirring occasionally.
- Once the lentils are done, 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 desired. 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.
Lisa Marlow
Hi Lori, the recipe sounds great and I'm anxious to try it.
I know the mushroom powder is optional but I have a question.
I don't like the taste of mushrooms but I don't have a problem with their texture.
Does adding the powder give a pronounced mushroom taste or flavor? If it really adds something special to the dish I might try it but probably not if it's just normal mushroom flavor.
Thanks!
Lori
Hi Lisa, good question! Honestly, there are SO many other flavors going on, with the spices and veggies, I think you will like it either way. You won't taste mushroom if you do decide to include the mushroom powder. So in your case I would recommend just omitting it. No need to buy an ingredient you may not have much of a use for in other recipes.
Hope you enjoy!!
Lisa
This IS the best chili ever!! Absolutely delicious! My husband swore there was beef in it! It’s so meaty tasting! Thank you!
Mary
Do you think cooking this in an Instant Pot would harm the flavour any? Thanks for a GREAT recipe!
Lori
Hi Mary, I think cooking it in the Instant Pot will be great. You'll want to use the sauté function for steps 2 - 4. Then once you add all the other ingredients I don't think it will need to cook long. Maybe high pressure for 5 minutes? I would stir in the ground walnuts at the end, after pressure cooking. Hope that helps!
ShaunD
Just made your chili in my Instapot! Came out perfect! Very tasty! I used millet in place of the bulgar and Umami seasoning in place of the mushroom powder.
Janet
Did you decrease the liquid using the instant pot? Thanks!
Sherri
I've tried several vegan chili recipes and this one is by far my favorite. It is saved and starred in my recipe book. Thank you for this one! I just found your website about a month ago and I am enjoying it so much. I especially love the name of your website, My Quiet Kitchen.....so peaceful.
Kate
I made this recipe last night, it is friggin' amazing! So delish and feels super nourishing!! I used fresh shiitake mushrooms and a punnet of organic cherry tomatoes (in addition to regular canned tomatoes) - it turned out perfectly! Served with a nice salad and dollop of creme fraiche, loved every mouthful!
Lesley
I made this tonight and it was, as my husband said, "fantastic!" I found this while searching for recipes to use up a bunch of garden grown jalapenos that a friend gave us. I didn't expect to find such a wonderful recipe that I'll be adding to the normal rotation! Because I didn't have everything on hand, I subbed quinoa for the bulgur, used regular crushed tomatoes, regular sea salt, and no mushroom powder. I can't wait to try it again once I get all the right ingredients! And I love that I don't have to chop up the jalapenos by hand with gloves on! Thank you so much for such a unique and easy recipe.
Kat
I've made a lot of different vegan chilis, but this one is that absolute best. My mostly non-vegan husband agreed. The texture, the flavor, the color, and the aroma were all perfect. I'm so glad that I found this recipe. I can't wait for the leftovers. Chili always gets even more flavor after a night in the fridge.
Kate
Forgot to also ask as I'm in the UK and grew up in Australia, I've never heard of Fire Roasted Tomatoes and can't seem to find them here!
Lori
Regular tomatoes will be great. The fire roasted ones just add a little more of a smokiness to the chili, but it will be fine without. 😀
Kate
Hi there,
Lentils don't agree with me, is there a sub for those. I did think of mung beans as I've used them before in lentil recipes.
Cheers
Kate
Lori
Hi Kate,
The easiest thing would probably be to use all 3 cans of beans and just enjoy a bean chili. You could simply omit the water and lentils, or you could increase the bulgur to 1 cup to make up for that lost texture of the lentils and decrease the water to 1 cup. I hope that helps!
Kate
That does help, thanks so much!!
Lauren
Made this chili for the first time and it's a real winner! The flavors are terrific, it's meaty, hearty and filling. I used buckwheat grain which added another dimension of texture. Thanks for all your creative and easy recipes. Now, I'm headed over to your Thanksgiving section for more ideas!
Mandy
Yum
Used quinoa
Added a drizzle of tahini at the end. So good!
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!