Looking for a cozy, hearty, and super easy meal? This 1-Pot Lentil Chili is packed with red lentils, black beans, walnuts, vegetables, and smoky spices. It’s the perfect comfort food for chilly days, and the best part? It’s 100% vegan and you can make it on the stovetop, in an Instant Pot, or a slow cooker! Whether you’re feeding a family or meal prepping for the week, this recipe is a must-try.
Ingredients
For the Lentil Chili
- 1 medium yellow onion, diced
- 1 medium green bell pepper, seeded and diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 28 ounces crushed tomatoes
- 1 cup red lentils
- Two (15-ounce) cans black beans, drained and rinsed
- ¾ cup finely chopped walnuts
- 4 cups vegetable broth
- 1 tablespoon pure maple syrup or brown sugar
- ½ teaspoon salt (or more to taste)
Optional Toppings
- Vegan sour cream
- Shredded vegan cheese
- Chopped chives or cilantro
- Tortilla chips
- Diced or sliced avocado
- Vegan cornbread
Instructions
Stovetop Method
In a large pot, warm a little olive oil over medium heat. Add the diced onion and cook for about 5 minutes, until it becomes soft and translucent.
Add the green bell pepper and garlic, and cook for another 1-2 minutes.
Now sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper. Stir well and cook for about 30 seconds to release the flavors.
Add the crushed tomatoes, red lentils, black beans, walnuts, vegetable broth, maple syrup (or brown sugar), and salt. Stir everything together.
Bring the chili to a boil, then lower the heat and let it simmer for 20-30 minutes, stirring occasionally. The lentils should be tender when done.
If you like more heat, feel free to add extra chili powder or cayenne pepper.
Serve hot with your favorite toppings like vegan sour cream, avocado, tortilla chips, or a side of cornbread.
Instant Pot Method
Turn on the sauté function and cook the onions for a few minutes. Add the green pepper and garlic, and sauté for another minute.
Add the rest of the ingredients and stir well.
Secure the lid and set it to cook at high pressure for 10 minutes.
Let the pressure release naturally for 15 minutes, then release any remaining pressure manually.
Stir, taste, and adjust seasoning if needed. Add a little water if you prefer a thinner chili.
Slow Cooker Method
First, sauté the onion, bell pepper, and garlic in a pan until softened.
Transfer them to the slow cooker and add the rest of the ingredients. Stir well.
Cover and cook on low for 8 hours or on high for 4 hours, until the lentils are tender.
Serve with your favorite toppings and enjoy!
This 1-Pot Lentil Chili is a healthy, easy, and satisfying meal that’s perfect for any time of the year, especially when you need something warm and hearty. Packed with plant-based protein, fiber, and rich flavors, it’s a meal the whole family will love. Plus, you can make it ahead, and it even tastes better the next day! Choose your cooking method, customize your toppings, and enjoy a big bowl of comfort that’s good for you and the planet too!
FAQs
Can I freeze lentil chili?
Yes! Lentil chili freezes very well. Let it cool completely, then store in freezer-safe containers for up to 3 months.
Can I use green or brown lentils instead of red?
Yes, but keep in mind they might take a little longer to cook, about 10-15 minutes extra.
Is this chili spicy?
It has a mild kick from the cayenne and chili powder, but you can adjust the spice level to your taste.
What can I use instead of walnuts?
You can leave them out or substitute with sunflower seeds or chopped pecans for a similar texture.
How long does lentil chili last in the fridge?
It will stay fresh for about 4–5 days in an airtight container in the refrigerator.
