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Easy Vegan Chili with Lentils and Black Beans

Easy vegan chili with lentils and black beans simmers in one Dutch oven until the lentils are tender and the chili thickens. Tomato, smoky spices, and hearty beans make this a filling plant-based dinner.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste
  • 1 cup lentils brown or green, rinsed and picked over
  • 3 cups vegetable broth
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 1 can (28 oz) crushed tomatoes
  • 2 cans (15 oz) black beans drained and rinsed

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5- to 6-quart Dutch oven over medium heat.
  2. Add the onion and bell pepper and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic, chili powder, cumin, smoked paprika and tomato paste, and cook for 1 minute.
  4. Add the lentils, vegetable broth, salt and black pepper.
  5. Bring to a boil.
  6. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 minutes.
  7. Stir in the crushed tomatoes.
  8. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are tender.
  9. Stir in the black beans.
  10. Simmer for 10 minutes, until heated through and the chili has thickened.

Notes

For tender lentils, keep the mixture at a gentle simmer rather than a vigorous boil. Refrigerate leftovers for up to 4 days; this chili freezes well for up to 3 months. For a gluten-free meal, use vegetable broth labeled gluten-free.