How to Make Vegan Black Bean Chili

For as long as I can remember, my mom has made chili as soon as the weather turned cold. There is something about feeling cold and shivery and then helping yourself to piping hot chili. This Vegan Black Bean Chili is a flavorful take on the classic chili you are probably used to. The new – and healthier – changes will still give you that chili flavor you are craving but still be good for you!

Why Red Lentils?

You’ll notice that this recipe has Red Lentils in addition to the Black Beans. Why? It’s simple! Red Lentils are very nutritious and considered to be a ‘Super Food‘. With its high protein and fiber content, you will be doing your body good by adding Red Lentils to your regular diet.

This recipe is also super easy to make and full of ingredients you probably have in your pantry – or can easily find at your local grocery store. I also recommend using fresh organic ingredients whenever possible! That is going to mean preferably not canned. Trust me, this is not only going to help the flavors, but also benefit you in the long run. It’s not always easy or super cost effective, yet I think you will taste the difference!

Print Recipe

Vegan Black Bean Chili

This vegan chili is loaded with over 50% of your daily fiber in each serving and is delicious!

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Soup

Cuisine: Mexican

Keyword: Dairy Free, Healthy, Vegan

Servings: 8

Calories: 284kcal

Ingredients

• 1 tbsp Olive Oil extra virgin
• 1 Red Onion diced
• 5 cloves Garlic minced
• 1 tbsp Chili Powder
• 1 tbsp Cumin
• 14.5 oz Diced Tomatoes or 1 can
• 2 tsp Chipotle Peppers in Adobo Sauce diced, can be found in cans
• 15 oz Black Beans drained and rinsed
• 1 cup Uncooked Split Red Lentils
• 15 oz Tomato Sauce or 2 cans
• 2-3 cups Vegetable Broth
• Juice of 1 Lime
• Kosher Salt
• Fresh Cracked Pepper
• Cilantro garnish
• Dairy Free Sour Cream garnish
• Sliced Jalapeno garnish

Instructions

• Heat olive oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper. Cook 4-5 minutes, stirring frequently.
• Add garlic, chili powder, and cumin. Cook for another minute, stirring frequently.
• Stir in diced tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper.
• Then add tomato sauce and 2 cups vegetable broth.
• Cover, turn heat to medium-high and bring to a simmer.
• Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently. Add remaining cup of broth if desired. 
• Stir in the juice of 1 lime and season to taste with salt and pepper.
• Garnish with fresh chopped cilantro, dairy-free sour cream, and sliced jalapeno (if you want to) and enjoy!

Notes

Don’t let the chili simmer for too long. Just 5-7 minutes is long enough to get the lentils nice and tender. Any longer than that though, and they will likely end up mushy.

Be sure to stir the chili every minute or so while it’s simmering. This will loosen any black beans or lentils that may try to stick to the bottom of the pan and make sure that the lentils cook evenly.

You don’t have to tell people it’s vegan! If you know your friends or family don’t enjoy vegan dishes as much as you do, don’t tell them this chili is totally vegan. Let them try it, go back for seconds and rave about how good it is. Then drop the truth – it’s vegan AND healthy!!

Original Recipe: Check here

And there you have it! Vegan Black Bean Chili for your November dinner table. Bound to be a hit with you and your family – even the ones who say they don’t like ‘healthy’ food. Let me know what you think down below. I love hearing from you guys!

Check Out Our Previous Recipe: Loaded Sweet Potato Skins

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