20 Minute Easy Vegan Lentil Chili

Here’s to being lazy and not wanting to do anything at. all. after work. That’s exactly how I felt last night. I managed to take my dog for a walk around the neighborhood but after that, I laid around on the couch. I finally made myself something to eat around 8pm. Such a slacker I am. I really had no motivation to do anything last night, not even to write this post. But I gave myself a little internal pep talk so I could write this post and share this lentil chili with you.

So let’s talk about danger in the kitchen. Haha. I could make a TV show about that. DANGER…In the Kitchen. Catchy. Of all the minor injuries I’ve received in the past few months, most of them occurred while I was in my kitchen. Who the heck burns themselves on a slow cooker? ME. I burned myself on my slow cooker on Thanksgiving while I was making sweet potatoes. Who the heck almost chops off the side of their finger while trying to cut a lime in half? ME. I gave myself a pretty nasty cut over the weekend while trying to cut a lime in half. A freaking lime. That little sucka rolled when I tried to slice it and instead of slicing it, I sliced my index finger. Expletives ensued. Bandaids and Neosporin were sought out. I had to endure the uncomfortable feeling of trying to complete tasks while wearing a bandaid on my index finger.

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Why This Vegan Lentil Chili Recipe Works

But enough about kitchen disasters. Let’s talk kitchen wins. This lentil chili is a total kitchen win. It was born on a night that I was almost too lazy to write down the recipe and take the photos. All I wanted to do was throw stuff in a pot, cook and then eat. But a little pep talk happened and I made myself write down the recipe and take some photos. I’m so happy that I did. This lentil chili is delicious and it only took 2o short minutes to make! It’s healthy and vegan, too.

Lentil chili has become incredibly popular for a good reason. It’s a wonderful way to enjoy the classic comfort of chili while packing in plant based protein and fiber. Lentils have a naturally earthy flavor and a satisfying texture that holds up well during cooking, making them a perfect substitute for ground meat. They absorb all the wonderful spices and create a chili that feels both wholesome and incredibly hearty.

Many vegan chili recipes are good, but they can sometimes fall a little flat. They can taste healthy, if you know what I mean. My version is different because it focuses on building layers of flavor from the very beginning. It’s not just about swapping meat for lentils, it’s about making every single ingredient work a little harder to create a truly memorable dish.

The real star of the show, the ingredient that makes this recipe shine, is the can of spicy red pepper diced tomatoes. Regular diced tomatoes are fine, but this specific choice introduces a subtle, smoky heat and a background sweetness that you just can’t get from chili powder alone. It rounds out the flavor of the taco seasoning and cuts through the richness of the tomato sauce, creating a perfectly balanced bite every time.

This little twist means you get a chili that tastes like it has been simmering for hours, but it comes together in under 30 minutes. It’s a simple, smart ingredient swap that delivers a huge payoff in flavor, making this the best vegan lentil chili you’ll ever try.

Ingredients for Vegan Lentil Chili

The beauty of this recipe is its simplicity. We’re using mostly pantry staples to create a chili that tastes complex and slow simmered. There’s no need to hunt for specialty ingredients, but choosing quality basics will make a noticeable difference in the final product.

The key, as I mentioned, is my secret weapon: the spicy red pepper diced tomatoes. Look for ones that are fire roasted if you can find them, as that adds another layer of smoky goodness. Don’t substitute these with regular diced tomatoes and a pinch of cayenne, it just won’t be the same. The flavor is infused right into the tomatoes, and it makes all the difference.

When it comes to the taco seasoning, I prefer using an all natural packet to keep things quick, but a good homemade blend is always wonderful. If you make your own, you can control the salt and heat levels perfectly. For the lentils and beans, be sure to drain and rinse them well. This removes the extra sodium and starchy liquid from the can, giving your chili a cleaner taste and better texture.

• 2 15oz cans of lentils, drained and rinsed
• 1 16oz can of pinto beans, drained and rinsed
• 1 14.5oz can of spicy red pepper diced tomatoes
• 1 15oz can of tomato sauce
• 1 4 oz can of diced green chilis
• 1 small sweet red pepper, chopped
• 1 small orange pepper, chopped
• 1/3 C diced sweet onion
• 2 cloves of garlic, minced
• 1 tbsp olive oil
• 1 packet of all natural taco seasoning or 4 tbsp homemade taco seasoning

Using fresh garlic and a sweet onion like a Vidalia will also give you a much better flavor base than garlic powder or a standard yellow onion. These small details add up to create a truly delicious pot of chili.

Step-by-Step Instructions For Making Vegan Lentil Chili

This recipe comes together so quickly, you’ll be amazed. The key is to have all your vegetables chopped and your cans opened before you even turn on the stove. I call it getting your “mise en place,” which is just a fancy French way of saying “get organized.” It makes the whole process smooth and stress free.

Step 1: Sauté the Aromatics

First, grab a large pot or a Dutch oven. A heavy bottomed pot is best because it distributes heat evenly and prevents scorching. Pour in your olive oil and warm it over medium heat. Once the oil shimmers slightly, add your diced sweet onion and chopped bell peppers. Cook them, stirring occasionally, for about 2 or 3 minutes. You want them to soften up and become fragrant. Then, add your minced garlic and cook for just 30 seconds more until you can smell it. Be careful not to let the garlic burn, or it will turn bitter and ruin the chili.

Step 2: Combine All Ingredients

Now for the easy part. Add everything else to the pot. That’s your rinsed lentils and pinto beans, the spicy red pepper diced tomatoes (don’t drain them!), the tomato sauce, the diced green chilis, and the taco seasoning. Give it all a very thorough stir, making sure the seasoning is completely mixed in and everything is well combined. You want to see all those beautiful colors mingling together.

Step 3: Simmer to Perfection

Bring the chili to a gentle simmer. Once you see a few bubbles, reduce the heat to low, cover the pot, and let it simmer for at least 10 minutes. This step is crucial. While the chili is technically cooked, this simmering time allows all those individual flavors to meld together into one cohesive, delicious pot of vegan lentil chili. Stir it once or twice during this time to make sure nothing is sticking to the bottom. After 10 minutes, give it a taste and you’re ready to serve.

How To Serve Vegan Lentil Chili

Serving chili is all about the toppings, and that’s where you can really have some fun. I like to set up a little chili bar on the counter so everyone can build their own perfect bowl. It turns a simple dinner into a fun, interactive meal, and even the kids love getting to choose their own garnishes.

Think about a variety of textures and flavors. You want something creamy, something crunchy, and something fresh to balance the rich, savory chili. A dollop of vegan sour cream or some sliced avocado provides that wonderful creaminess. For crunch, you can’t go wrong with tortilla chips, either crumbled on top or used for dipping. Some people in my house love crushed saltine crackers, a true Southern classic.

Here are some of my favorite ways to top off a bowl of this delicious chili:

• Creamy Toppings: Sliced avocado, a dollop of vegan sour cream, or a sprinkle of vegan shredded cheddar or Monterey jack cheese.
• Crunchy Additions: Crushed tortilla chips, corn chips (like Fritos), crispy fried onions, or toasted pumpkin seeds.
• Fresh Flavors: A handful of chopped fresh cilantro, diced red onion, sliced jalapeños for extra heat, or a squeeze of fresh lime juice to brighten everything up.

Beyond the bowl, this chili is fantastic served over a baked potato or sweet potato. You can also use it as a filling for tacos or as a topping for vegan hot dogs. The possibilities are truly endless, making it one of the most versatile dishes in my recipe collection.

How To Store & Reuse Vegan Lentil Chili Leftovers

One of the best things about making a big pot of chili is that the leftovers are often even better the next day. As the chili sits in the fridge, the flavors have more time to meld together, deepening and becoming even more delicious. Proper storage is key to making sure you can enjoy it for days to come.

First, always let the chili cool down to room temperature before storing it. Putting a hot pot directly into the refrigerator can raise the internal temperature, which isn’t safe. Once it’s cool, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 5 days.

For longer storage, this vegan lentil chili freezes like a dream. I love to make a double batch and freeze half for a busy weeknight. Let it cool completely, then portion it into freezer safe bags or containers. Be sure to leave a little space at the top, as the chili will expand as it freezes. It will stay fresh in the freezer for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight.

Reheating and reusing is simple, but there are a few ways to get creative:

• Reheating: You can gently reheat the chili in a saucepan over medium low heat on the stovetop, stirring occasionally until it’s hot. You can also microwave it in a covered, microwave safe bowl. You may need to add a splash of water or vegetable broth if it has thickened up too much.
• Chili Mac: Mix the leftover chili with your favorite cooked pasta and top with vegan cheese for a quick and satisfying chili mac.
• Loaded Nachos: Spread tortilla chips on a baking sheet, top with warmed chili and your favorite nacho toppings, and bake until everything is hot and bubbly.
• Stuffed Peppers: Hollow out bell peppers, stuff them with the chili, and bake until the peppers are tender.

Having leftovers of this chili is like a gift you give your future self. It’s the perfect foundation for so many easy and delicious meals.

Substitutions & Variations For Vegan Lentil Chili

While I believe this recipe is perfect as is, I know that sometimes you need to work with what you have in your pantry or accommodate different tastes. The good news is that this vegan lentil chili is incredibly flexible. Feel free to play around and make it your own.

The beans are an easy place to start. If you don’t have pinto beans, black beans or kidney beans would be just as delicious. You could even use a combination of all three for more complex flavor and texture. Just be sure to drain and rinse them well, no matter which kind you choose.

If you want to add more vegetables, this chili is a great canvas for them. Diced zucchini, corn (frozen works great), or even some finely chopped mushrooms would be wonderful additions. Just add them in with the onions and peppers to give them time to cook down and soften. Here are a few more ideas to get you started:

• Adjust the Heat: If you’re not a fan of spice, you can use regular fire roasted diced tomatoes instead of the spicy ones. For more heat, add a pinch of cayenne pepper, a dash of your favorite hot sauce, or leave the seeds in a diced jalapeño and sauté it with the onions.
• Change the Spices: While the taco seasoning is a great shortcut, you can create a deeper, smokier flavor by adding a teaspoon of smoked paprika or a half teaspoon of cumin and coriander. A pinch of cinnamon or cocoa powder can also add a surprising and delicious depth.
• Boost the Protein: To make it even heartier, you could add a cup of cooked quinoa or some crumbled vegan ground “meat” substitute. If adding a plant based ground, brown it with the onions and peppers at the beginning.

Don’t be afraid to experiment. A recipe is often just a starting point, and the best meals come from adding your own personal touch. Just remember to taste as you go and adjust the seasonings until it’s just right for you and your family.

20 Minute Easy Lentil Chili

Yield: 6 cups

This simple and delicious vegetarian lentil chili is ready to devour in 2o short minutes. Make it your own by topping with your favorite cheese, low fat sour cream and herbs!

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Ingredients

• 2 15oz cans of lentils, drained and rinsed
• 1 16oz can of pinto beans, drained and rinsed
• 1 14.5oz can of spicy red pepper diced tomatoes
• 1 15oz can of tomato sauce
• 1 4 oz can of diced green chilis
• 1 small sweet red pepper, chopped
• 1 small orange pepper, chopped
• 1/3 C diced sweet onion
• 2 cloves of garlic
• 1 tbsp olive oil
• 1 packet of all natural taco seasoning or 4 tbsp homemade taco seasoning

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, peppers and garlic and saute until tender, about 2-3 minutes. Add the remaining ingredients and mix well. Simmer for 10 minutes, stirring occasionally.
2. Serve in bowls and top with your favorite toppings.

Nutrition Information:

Amount Per Serving: Calories: 230 Total Fat: 0g Sodium: 1213mg Carbohydrates: 42g Sugar: 8g Protein: 14g

5 FAQs About Vegan Lentil Chili

Here are some straightforward answers to the most common questions I receive about this vegan lentil chili recipe.

Can I make this vegan lentil chili in a slow cooker?

Absolutely! This recipe adapts beautifully to the slow cooker, making it an even easier “set it and forget it” meal. To convert it, I recommend still doing the first step on the stovetop. Sautéing the onions, peppers, and garlic in a separate pan before adding them to the slow cooker really deepens their flavor and is worth the extra five minutes.

Once your aromatics are tender, simply transfer them to the slow cooker along with all the other ingredients. Give everything a good stir to combine, then cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. The slow cooking process gives the flavors even more time to meld, resulting in a wonderfully rich chili. It’s a perfect option for a busy day when you want to come home to a hot, delicious meal.

Is this vegan lentil chili recipe spicy?

I would describe the spice level of this chili as a mild to medium heat. The main source of spiciness comes from two ingredients: the can of spicy red pepper diced tomatoes and the diced green chilis. The taco seasoning packet can also contribute a little bit of heat, depending on the brand you use.

The heat is more of a warm, background flavor rather than an overwhelming, mouth burning sensation. It’s designed to be flavorful and enjoyable for most palates. However, if you are very sensitive to spice, you can easily tone it down by substituting the spicy diced tomatoes with a can of fire roasted diced tomatoes. If you love heat, you can easily ramp it up by adding a pinch of cayenne pepper, some red pepper flakes, or even a finely diced jalapeño pepper along with the onions.

Can I use dry lentils instead of canned for this vegan lentil chili?

Yes, you can definitely use dry lentils instead of canned. It’s a great, budget friendly option. You will need to cook them before adding them to the chili, as they won’t have enough time or liquid to cook fully during the 10 minute simmer. You’ll need about 1 cup of dry brown or green lentils to equal the two cans in the recipe.

To prepare them, simply rinse the dry lentils, then place them in a pot with 3 cups of water or vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 to 25 minutes, or until they are tender but not mushy. Drain any excess liquid, and then they are ready to be added to the chili along with the pinto beans and other ingredients. Using dry lentils will result in a slightly firmer texture, which many people prefer.

How can I add more protein to this vegan lentil chili?

This chili is already packed with plant based protein from the lentils and pinto beans, but if you’re looking for an extra boost, there are several easy ways to do it. One of the simplest options is to add another can of beans. Black beans or kidney beans would be a great addition and would increase the protein and fiber content significantly.

Another excellent option is to stir in about a cup of cooked quinoa at the end of the cooking time. Quinoa is a complete protein and will make the chili even heartier. You could also add some crumbled tempeh or a plant based ground meat substitute, browning it in the pot with the onions and peppers at the start of the recipe. Finally, topping your finished bowl with pumpkin seeds or a dollop of vegan Greek yogurt can also add a nice little protein punch.

What makes this vegan lentil chili taste so meaty and satisfying?

The secret to a satisfying vegan chili lies in building layers of deep, savory flavors, often referred to as “umami.” This recipe achieves that meaty, satisfying quality in a few key ways. First, the lentils themselves have a naturally earthy, robust flavor and a texture that mimics the heartiness of ground meat when cooked.

Second, we start by sautéing the onions, peppers, and garlic, which creates a rich, aromatic base. The most important element, however, is the can of spicy red pepper diced tomatoes. The fire roasting process gives the tomatoes a smoky depth that is crucial for creating that slow cooked, savory taste. Combined with the savory spices in the taco seasoning and the richness of the tomato sauce, all these elements work together to create a chili that is so hearty and flavorful, you’ll completely forget that it’s vegan.

Try These Recipes Next

If you loved the warm, comforting flavors of this chili, I have a few other recipes I think you’ll enjoy.

• Smoky Vegan Quinoa Chili: A different take on chili that uses quinoa for a wonderful texture and a deep, smoky flavor.
• Slow Cooker Moroccan Lentil Soup: Let your slow cooker do the work with this soup full of warm, aromatic Moroccan spices.
• Moroccan Chickpea and Lentil Stew: A hearty and satisfying stew that combines chickpeas and lentils with fragrant spices for a truly special meal.

Each one is perfect for a cozy night in and packed with wholesome, delicious ingredients.