Looking for a cozy, flavorful, and plant-based dinner that will satisfy your whole family and support a sustainable lifestyle? Look no further than Lentil Chili—a hearty, protein-packed, and utterly delicious one-pot meal that’s as good for the planet as it is for your taste buds.
At Sustainable Action Now, we’re all about recipes that combine nutrition, affordability, and ease without sacrificing flavor. This lentil chili hits every mark: it’s budget-friendly, loaded with wholesome ingredients, and adaptable to your personal tastes. Plus, it’s a great way to incorporate lentils—a superfood rich in protein, fiber, and essential nutrients—into your weekly meals.
You can find the full, step-by-step recipe right here: Lentil Chili.
Why This Lentil Chili Stands Out
In my opinion, a warm, comforting bowl of chili is perfect any time of year. But what makes this lentil chili so special?
- Packed with Protein – Lentils add a meaty texture while keeping the recipe completely vegetarian. Combined with beans, this chili delivers a satisfying protein punch.
- Budget-Friendly – Using pantry staples like lentils, beans, tomatoes, and spices, this chili stretches your dollar without skimping on flavor.
- One-Pot Wonder – Everything cooks together in one pot, minimizing cleanup while maximizing taste.
- Meal Prep Friendly – Flavors deepen overnight, making leftovers even tastier. Plus, this chili freezes beautifully for future meals.
- Customizable – Add more veggies, swap beans, or tweak the spices to suit your family’s preferences.
Key Ingredients
This lentil chili is built from healthy, nourishing ingredients that also bring bold flavors to the table. Here’s what you’ll need:
- Onion + garlic. Adds delicious savory flavor to the chili.
- Vegetable broth. Use more or less veggie broth, depending on how thick you like your chili.
- Lentils. I recommend using brown or green lentils for this recipe. If you’d like to use red lentils, just know that the chili will not need to cook as long. I haven’t tried this recipe with split red lentils, but my guess is that it would only need to simmer for about 10 minutes.
- Tomato sauce. I love the way the tomato sauce combines with the broth to make this chili extra hearty.
- Tomatoes. Use regular diced tomatoes or fire roasted tomatoes for so much delicious flavor!
- Beans. The recipe calls for black and kidney beans, but feel free to use any beans you’d like. Pinto beans or chili beans would also work great.
- Cocoa powder. My secret ingredient! It gives this chili such a wonderful depth of flavor!
- Seasonings. Chili powder, oregano, cayenne pepper, salt and pepper create the perfect blend of flavors. If you’re sensitive to spice, feel free to omit the cayenne pepper.
- Toppings. I love serving this easy lentil chili with tortilla chips, shredded cheese, diced red onion, cilantro and a dollop of dairy-free sour cream or greek yogurt.
How to Make Lentil Chili
Cooking this chili is simple and requires only basic prep. Here’s the streamlined process:
- Heat olive oil in a large pot over medium heat. Sauté chopped onion for about 5 minutes, then add garlic for an additional 2 minutes.
- Stir in vegetable broth, lentils, tomato sauce, diced tomatoes, beans, cocoa powder, and seasonings.
- Bring to a boil, reduce heat to a simmer, cover, and cook for 25–30 minutes, until lentils are tender and chili is thick.
- Adjust consistency with additional broth if desired. Serve hot with your favorite toppings.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 3 cups vegetable broth plus more as desired
- 1 cup uncooked lentils
- 1 15 ounce can tomato sauce
- 1 15 ounce can diced tomatoes
- 1 15 ounce can kidney beans drained and rinsed
- 1 15 ounce can black beans drained and rinsed*
- 1 tablespoon baking cocoa
- ½ teaspoon black pepper
- ½ teaspoon salt and more to taste
- ½ teaspoon chili powder
- ½ teaspoon oregano
- ⅛ teaspoon cayenne pepper
Instructions
- Heat the oil in a large pot over medium heat. Once hot, add in the onion and cook for 5 minutes. Add in the garlic and saute for 2 more minutes.1 tablespoon olive oil, 1 medium onion, 4 cloves garlic
- Stir in the remaining ingredients: broth, lentils, tomato sauce, diced tomatoes, kidney and black beans, cocoa powder, salt + pepper, chili powder, oregano, and cayenne. Increase heat and bring to a boil. Reduce heat to a simmer, COVER, and cook until the lentil are soft and ready to eat, 25- 30 minutes.3 cups vegetable broth, 1 cup uncooked lentils, 1 15 ounce can tomato sauce, 1 15 ounce can diced tomatoes, 1 15 ounce can kidney beans, 1 15 ounce can black beans, 1 tablespoon baking cocoa, 1/2 teaspoon black pepper, ½ teaspoon salt and more to taste, 1/2 teaspoon chili powder, 1/2 teaspoon oregano, 1/8 teaspoon cayenne pepper
- Once lentils are ready, add additional liquid as desired. I prefer this chili on the thicker side but feel free to add additional veggie broth if you want it a little more soupy.
- Remove from heat, serve with your favorite toppings and ENJOY!
For the full, detailed recipe, visit Lentil Chili.
Health Benefits of Lentil Chili
Not only is this chili comforting and flavorful, it’s also incredibly nourishing. Key benefits include:
- High Fiber Content – Lentils, beans, and tomatoes help support digestion and heart health.
- Rich in Antioxidants – Onions, garlic, beans, and tomatoes provide immune-boosting compounds.
- Protein-Packed – Lentils and beans deliver plant-based protein, perfect for vegetarians or anyone looking to reduce meat consumption.
- Low Calorie, Nutrient Dense – A hearty, satisfying meal without excess fat or calories.
Adding a dollop of Greek yogurt or topping with more beans can further boost protein content for those needing extra fuel.
Storage & Meal Prep Tips
This lentil chili is perfect for make-ahead meals and leftovers:
- Refrigeration – Store in an airtight container in the fridge for up to 5 days. Reheat on the stove or microwave.
- Freezing – Cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as desired.
The flavors actually deepen after a day or two, making it an ideal recipe for meal prep.
FAQs About Lentil Chili
Can I make it in a slow cooker or Instant Pot?
Yes! For a slow cooker, cook on low for 6–8 hours or high for 3–4 hours. For an Instant Pot, sauté onions and garlic first, then cook on high pressure for 12 minutes with a quick release.
Do I need to soak the lentils?
No soaking needed! Lentils cook quickly and can be added directly to the pot.
Which lentils are best?
Green or brown lentils hold their shape well. Red lentils break down faster and produce a creamier texture.
How spicy is it?
The base recipe is mild to medium. Adjust chili powder or cayenne pepper to taste.
Can I freeze it?
Absolutely! Freeze in airtight containers for up to 3 months.
Why Lentil Chili is Perfect for a Sustainable Kitchen
Choosing plant-based meals like lentil chili is one of the simplest ways to support a more sustainable lifestyle. Lentils are inexpensive, have a lower environmental footprint than meat, and are incredibly versatile in cooking. This recipe is a win-win for your health, your wallet, and the planet.
Whether you’re looking for a hearty dinner, a freezer-friendly meal prep option, or a way to enjoy plant-based protein, this lentil chili delivers flavor, nutrition, and sustainability all in one bowl.
For the full recipe and step-by-step instructions, visit Lentil Chili.
