Most vegan chilis stop at two beans and call it a day. This one adds beluga black lentils to the mix — a legume you won’t find in a typical pot of chili — along with fresh zucchini, red pepper, and sweet corn folded into a well-spiced tomato base. It’s a chili that’s as loaded with vegetables as it is with plant protein and fiber, and it comes together easily in one pot on the stovetop, crock pot or intant pot. Make yourself a batch of vegan skillet cornbread and your meal is golden!
Ingredient Notes
- Lentils: I used small black beluga lentils. I like the way they hold their shape and mimic the texture ground beef. You could also use green lentils or brown lentils, but I wouldn’t use red lentils in this recipe. They will fall apart and create a mushy situation.
- Canned beans: I used black beans and red kidney beans. Pinto beans are another good choice. If I have only white beans, I usually make my vegan white bean chili which is also hearty and tasty.
- Canned tomatoes: A combination of diced and crushed tomatoes give this chili a thick base with tons of texture. Tomato sauce would be an ok substitute for the crushed tomatoes and if you only have tomato paste, thin it with a cup of vegetable stock before adding to the pot.
Step by Step
Cooking instructions for vegan crockpot chili or instant pot chili recipe can be found in the recipe card.
First, dice the onion, zucchini and red pepper. Mince jalapeno and garlic and have the prepped veggies next to the stove.
Chili Spices: Use Chili powder, cumin, oregano, cayenne and sea salt. I use my no-salt taco seasoning when I’m in a hurry because I keep a jar in my spice cabinet and it’s so easy.
Heat a large soup pot or dutch oven over medium heat. You can use a swirl of olive oil or avocado oil in the bottom of the pot or a couple tablespoons veggie broth or water to saute the vegetables. Start with onions, after 3 minutes, when they begin to turn translucent, stir in the zucchini, red peppers, jalapenos and spices.
Stir in the rest of the ingredients: canned tomatoes and beans, dry lentils, frozen corn. The lentils will cook inside the sauce as the chili flavors increase. Stir well. Pour in 1 cup water and turn it up to medium-high heat. Once chili mixture comes up to a boil, reduce the heat to keep at a gentle simmer.
Cook for 25-30 minutes until vegetables are tender and lentils are cooked. The cook time will vary based on the size you diced your veggies. Stir once in awhile scraping up anything stuck to the bottom of the pot. Continue to cook, stirring frequently, adding in more water or broth as needed to scrape up the browned bits from the bottom of the pot. Add the garlic and green chiles and cook as the garlic becomes fragrant.
Chili will thicken as it cooks. Serve warm. You can keep this on low on the stove as long as you stir every once in awhile. The flavors will intensify as time goes on. Garnish with lime wedges, fresh cilantro, sliced jalapeno or scallions.
Debra’s Pro Tips
- TOPPINGS add so much! Pickled jalapenos are fun, I love a dallop of vegan sour cream, chunks of avocado, red pepper flakes or crushed tortilla chips too.
- If you buy already cooked lentils, you can cut back on the cooking time to 15 minutes.
- Craving chili fries? This is the perfect chili recipe to serve on a bed of sweet potato fries or crispy miso potato wedges.
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📖 Recipe
Loaded Veggie Chili with Beluga Lentils
Equipment
Ingredients
Ingredients:
- 1 large yellow onion diced
- 1 large zucchini diced
- 1 red pepper diced
- 1 jalapeno pepper seeded and minced
- 4 cloves garlic minced
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 4 ounce can chopped green chilies
- 28 ounce can crushed tomatoes
- 28 ounce can diced tomatoes
- 15 ounce can black beans rinsed and drained
- 15 ounce can kidney beans rinsed and drained
- 1 cup frozen corn kernels
- 1 cup dried black beluga lentils
Instructions
- PREP VEGGIES: Dice onion, zucchini and red pepper. Mince jalapeno and garlic.
- Heat a large, heavy pot, over medium heat. Add 1-2 Tablespoons water and onions. Cook for about 5 minutes, until they are translucent, stirring once in awhile.
- Stir in zucchini, red pepper, jalapeno, chili powder, cumin, oregano and salt and cook for about 3 minutes, stirring often, adding 1-2 Tablespoons water as needed to keep the pan from becoming dry.
- Add in the garlic and green chilies, mix well and continue to cook for another 2 minutes.
- Stir in tomatoes, beans, corn, lentils and ½ cup water. Bring to gentle simmer. Reduce heat to medium low and cook uncovered for 25-30 minutes, or until all vegetables are tender and lentils are cooked.
Notes
How to store and reheat.
- Storage: Let chili cool completely before storing in airtight container. If you used a dutch oven, you can put the top on and store directly in the pot.
- Fridge or Freezer: Chili will stay good in the fridge for up to a week or the freezer for 3 months.
- Reheat: Reheat gently over medium-low heat on the stove until heated through.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Megs
This was so hearty and tasty. Thanks for a great meal. It will become a regular now.
Debra Klein
For us too!
Dee Broughton
Now THIS is how you make chili without meat. Great, hearty recipe. Thanks for sharing!
Debra Klein
Totally agree. You’re welcome.
Giangi Townsend
My husband saw your recipe, printed and made it. We all LOVED it. The intensity of the flavors was amazing.
Thank you.
Debra Klein
Yay….good job Hubby!
Helen at the lazy gastronome
The flavors in this chili are wonderfully rich and satisfying. My husband who loves meat commented he really liked it and wouldn’t mind having it again.
Debra Klein
Well that’s a huge win! Good for you.
Oscar
I have been looking for a vegan chili recipe and loved that yours is made with lentils. This totally hit the spot and my whole family loved this recipe. Thank you.
Debra Klein
You’re welcome. Glad it was a success with the family.
Debra Klein
AWESOME!!! It’s so hard to find recipes that everyone will eat…and make momma’s life a bit easier.
Lili F
My carnivore husband loves this chili – and so does my vegan, gluten-free daughter. Love a recipe that makes everyone happy!!