This lentil vegetable chili has become a staple in my kitchen for its simplicity and heartiness. I love how it fills the house with the warm aroma of spices and simmering vegetables, especially on chilly evenings. The texture is thick and satisfying, with tender lentils and chunky vegetables in every bite.

I often make a big batch on the weekend and serve it throughout the week, either on its own or ladled over rice. It’s a go-to for casual dinners with friends or when I want something comforting but not heavy. The balance of smoky spices and sweet vegetables makes it appealing to everyone at the table.

What makes this chili special is how adaptable it is—I’ve swapped in whatever vegetables I have on hand, and it always turns out well. The leftovers taste even better the next day as the flavors meld. It’s a reliable, fuss-free dish that always delivers.

Quick Facts

Why You’ll Love It

If you’re after a hearty, plant-based meal that doesn’t skimp on flavor, this lentil vegetable chili is a winner. It’s easy to prepare, budget-friendly, and feeds a crowd. The combination of lentils and vegetables creates a satisfying texture and deep, savory taste.

• Hearty and filling, perfect for meatless meals
• Flexible with whatever vegetables you have
• Great for meal prep and leftovers
• Rich, smoky flavor from spices
• Naturally gluten-free and dairy-free

Ingredients

This chili uses pantry staples and fresh vegetables for a balanced, robust flavor. Brown or green lentils work best as they hold their shape during simmering. Feel free to swap in other vegetables based on what you have available.

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes, drained
• 1 1/2 cups dried brown or green lentils, rinsed
• 4 cups vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 teaspoon salt, plus more to taste
• Freshly ground black pepper, to taste

Step-by-Step Instructions

This chili comes together in one pot for easy cleanup. Start by sautéing the aromatics, then add the spices and vegetables, and let everything simmer until the lentils are tender. It’s mostly hands-off once it gets going.

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook for 3-4 minutes until softened.
3. Stir in garlic, carrots, and celery; sauté for 3 minutes.
4. Add bell pepper and zucchini; cook for another 3 minutes.
5. Sprinkle in chili powder, cumin, smoked paprika, oregano, and cayenne (if using); stir to coat vegetables with spices.
6. Pour in crushed tomatoes, diced tomatoes, lentils, and vegetable broth. Stir well.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
8. Add black beans, salt, and pepper. Simmer uncovered for 10-15 minutes, or until lentils are tender and chili has thickened.
9. Taste and adjust seasoning as needed.
10. Serve hot, with your favorite toppings.

Chef Tips

A few small tweaks can make this chili even easier and tastier. Here are some ways to get the most from your pot of chili.

• Chop vegetables evenly for consistent texture.
• Add extra broth if the chili gets too thick.
• Let the chili rest 10 minutes before serving for deeper flavor.
• Top with avocado, cilantro, or a squeeze of lime.
• Double the recipe for easy meal prep.

Substitutions

This recipe is highly adaptable to what’s in your pantry or fridge. Swap in different beans or vegetables based on your preferences. Adjust the spices to suit your heat tolerance.

• Use green or brown lentils; avoid red lentils (they get mushy).
• Substitute kidney or pinto beans for black beans.
• Add corn, sweet potato, or spinach for variety.
• Replace zucchini with yellow squash or omit if unavailable.
• Use diced fire-roasted tomatoes for extra smokiness.
• For a milder chili, omit cayenne pepper.

Storage & Reheating

This chili keeps well and tastes even better after a day or two. Store it in airtight containers for easy lunches or quick dinners. It also freezes beautifully for longer storage.

• Refrigerate in airtight containers for up to 5 days.
• Freeze in portions for up to 3 months.
• Reheat gently on the stove or in the microwave, adding broth if needed.
• Stir well after reheating to redistribute lentils and vegetables.

Perfect Pairings

This chili is a meal on its own, but it pairs well with a few simple sides or drinks. I like to serve it with something to scoop or dip, and a crisp beverage to balance the warmth.

• Warm cornbread or crusty bread
• Simple green salad with vinaigrette
• A glass of dry red wine (like Zinfandel or Syrah)
• Tortilla chips for dipping

FAQs

Lentil chili is straightforward, but a few common questions come up. Here are answers to help you get the best results every time.

Nutritional Note

This chili is a good source of plant-based protein and fiber, with moderate calories per serving. Nutrition will vary based on your ingredients and toppings.