Canned beans and dried lentils are the secret to the easiest, and most delicious vegetarian lentil bean chili of all time. This super simple slow cooker recipe infuses hearty lentils, black beans, and kidney beans in a rich tomato sauce with a blend of savory spices. By the time you get home, you’ll have an inexpensive, nutritious, and ultra comforting dinner ready to go. Perfect for meal prep, too! {Vegan & Gluten-free}
Table of Contents
Easy One Pot Chili with Lentils and Beans
If you follow a plant-based diet or are looking for more meatless meal ideas, this vegan-friendly lentil chili recipe is about to be your new go-to. It replaces the ground beef with lentils, which offer that same satiated feeling without compromising on the flavors you know and love.
Plus, it relies on affordable everyday pantry staples, like dried lentils and canned tomatoes. Filling, inexpensive, and easy – this is one of the best budget-friendly meatless meals ever!
For more meatless chili recipes, check out this vegan 3-bean chili too!
Elysia’s Recipe Recap
Texture: Just like classic chili with lots of beans and veggies
Taste: Thanks to the seasonings and liquid smoke, it tastes meaty (without any meat!), and slightly smoky.
Ease: Super simple – dump in the slow cooker and go!
Nutrition: Packed with plant-based protein, iron, fiber, and polyphenols for a balanced meal
Recommended: One of the easiest and most delicious vegetarian meals ever!
Would I make this again? We would gladly make this easy lentil chili any day of the week!
Ingredient Notes
- Vegetables: To build flavor, start with a base of onion, fresh garlic, and red bell pepper.
- Fire-roasted tomatoes: These canned tomatoes add a nice smoky flavor that tastes amazing.
- Tomato paste: Not only does tomato paste add extra tomato flavor, but it also imparts a savory, umami note that makes any recipe hearty even without the meat.
- Beans: I like to use a mix of red kidney beans and black beans. These should be canned beans, not dry.
- Brown or green lentils: Use dry green or brown lentils, not canned, so the lentils won’t turn mushy. Although red lentils are delicious, they break down far too quickly and aren’t a great option in this recipe.
- Seasonings: Season generously with chili powder, ground cumin, onion powder, garlic powder, and smoked paprika for that classic chili flavor. For heat, add a little cayenne pepper, and add salt and pepper to taste.
- Liquid smoke (optional): This ingredient instantly makes any dish taste like it has smoked meat in it and adds so much flavor. A little goes a long way, too!
- Reduced-sodium vegetable broth: For moisture and flavor without excess sodium.
- Optional toppings: Add all of your favorite toppings and customize them to your dietary preferences. If vegetarian, use sour cream and shredded cheddar or substitute vegan sour cream and cheese. We also like to add sliced or diced avocado, finely diced onion, cilantro, jalapeno, and corn or tortilla chips.
Step-by-Step Instructions
- Combine all ingredients in the slow cooker and place the lid on. Cook on low for 8 hours, or on high for 4 hours.
- Once the chili is fully cooked and lentils are tender, taste and adjust seasoning with the salt and pepper. Serve hot with any additional desired toppings.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- Keep some broth and beans handy in your pantry so you always have what you need on hand to throw together a quick slow cooker dinner on busy or lazy days.
- Chili beans, pinto beans, or dark red kidney beans would work well in this recipe too.
- Never cook dry beans in a slow cooker as this can cause them to be undercooked and make for unpleasant gastrointestinal symptoms.
- The salt content of your beans, tomatoes and broth will affect the salt level in the soup. Taste before serving once all the flavors have had a chance to come together, and add seasoning to taste.
Recipe FAQs
If you need to make dinner even faster, switch to the pressure cooker. You only need to process for about 10 minutes on high pressure, then let it naturally release pressure for about 10 more minutes. Manually release then stir and serve!
Although red lentils are delicious, they aren’t ideal for this slow cooker vegetarian chili recipe since they break apart so quickly. If you are cooking the recipe in a Dutch oven on a stovetop, that’s a different scenario as you will be able to stop cooking before they break apart.
That really depends on where you’re from! I like to use a mixture of black beans and red kidney beans, but you can also use white beans (like Great Northern or navy beans), pinto beans, and even chickpeas.
Storage Guidelines
To refrigerate: Allow leftovers to cool to room temperature, then transfer to an airtight container and refrigerate for 3-4 days.
To freeze: For longer storage, you can also fill freezer-safe containers or Souper Cubes and freeze up for the 3 months. Thaw in the fridge and either microwave or warm on the stove before serving.
Serving Suggestions
This vegan lentil chili is really a complete meal on its own and will keep you full for hours! Top your bowl of chili with all of your favorite toppings, including:
- Sour cream (dairy-free or regular)
- Cheddar cheese
- Sliced green onion
- Minced white onion
- Fresh cilantro
- Diced jalapeno
- Avocado
- Guacamole (we love this guacamole recipe without tomatoes)
- Tortilla chips
- Hot sauce
- Lime juice
Keep it simple and serve it with a hunk of homemade healthy cornbread or spooned over a baked potato. There are so many options!
Recipe Variations
- Add a little sweetness: If you refer a slightly sweeter chili, add a drizzle of maple syrup or even some diced sweet potatoes.
- Make it hot: Add extra cayenne pepper or red pepper flakes and garnish with jalapenos and hot sauce.
- Add “meat:” If you’re vegan or vegetarian, you can mimic a meat-like texture by using plant-based protein crumbles.
More Lentil Recipes
- Easy Spiced Carrot and Lentil Soup
- Slow Cooker Lentil Bolognese
- Greek Lentil Salad
- Slow Cooker Red Lentil Dahl with Coconut Milk
- Roasted Cauliflower and Lentil Tacos
Did you make this recipe? Scroll down to leave a star rating and review!
Chili with Lentils and Beans
Ingredients
- 1 small yellow onion, finely diced
- 3 large garlic cloves, minced
- 1 red bell pepper, diced
- 3 cups reduced sodium vegetable broth
- 1 15-ounce can fire-roasted tomatoes
- 1 14.5-ounce can low sodium red kidney beans, drained and rinsed
- 1 14.5-ounce can low sodium black beans, drained and rinsed
- 1 cup dried green or brown lentils, rinsed
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Pinch of cayenne pepper
- 1 teaspoon liquid smoke (optional)
- Salt and pepper, to taste
Optional Toppings
- Sour cream, shredded cheddar cheese, sliced or diced avocado, finely diced onion, cilantro, jalapeno, corn or tortilla chips
Instructions
- Combine all ingredients in the slow cooker and place the lid on. Cook on low for 8 hours, or on high for 4 hours.
- Once the chili is fully cooked and lentils are tender, taste and adjust seasoning with the salt and pepper. Serve hot with any additional desired toppings.
Notes
- The salt content of your beans, tomatoes and broth will affect the salt level in the soup. Taste before serving once all the flavors have had a chance to come together, and add seasoning to taste.
Nutrition
Leave A Review: