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Black Bean and Lentil Chili - this reader favorite is even meat-lovers approved! Incredibly easy and delicious! | @tasteLUVnourish

Black Bean and Lentil Chili

April 15, 2013 By Caroline 137 Comments

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This may be one of the most delicious chilis you’ll ever make! Hearty lentils and black beans paired with so much flavor will satisfy everyone, vegan, vegetarian or not! This reader favorite has even won a couple of chili cook-offs!

Vegan | Gluten FreeTaste Love and Nourish

Many years ago, good friends of ours held a chili cook-off. It was so much fun! We all brought our own versions of chili and blindly taste-tested. Blindly, in that we didn’t know who’s was who’s…but admittedly, there may have been margaritas involved!

Black Bean and Lentil Chili | @tasteLUVnourish | #chili #blackbean #lentil #vegetarian #vegan

It was interesting to see different interpretations of what we all refer to as “chili”. Some had no beans at all, just ground meat, while others had a mixture of the two.

The hostess had made hers with lentils. It was really delicious and it’s always stuck with me. Since then, I’ve been meaning to try making a chili made with lentils…so, ten years later…

I created many pots of chili to get these flavors exactly how I wanted. Honestly, I think this blend of spices and balance of flavors are perfection.

The chipotle and the Tabasco add some heat and tanginess to the pot, but I like to serve this with some more Tabasco on top…along with avocado cubes, plant-based sour cream, plant-based shredded cheddar cheese and lots of fresh cilantro.

You can make a pot of rice to go along with this, some corn bread or even just some tortilla chips. I know you’ll love this!

So, if I’m ever invited to another chili cook off…this is what I’m bringing!

Black Bean and Lentil Chili - this reader favorite is even meat-lovers approved! Incredibly easy and delicious! | @tasteLUVnourish

Black Bean and Lentil Chili

This may be one of the most delicious chilis you'll ever make! Hearty lentils and black beans paired with so much flavor will satisfy everyone, vegan, vegetarian or not! This reader favorite has even won a couple of chili cook-offs!
Serves: 8 to 12

Ingredients

  • 3 tablespoons olive oil
  • 1 large sweet onion diced
  • 2 stalks celery diced
  • 4 medium to large carrots diced
  • 4 cloves garlic minced
  • 4 tablespoons chili powder
  • 1 tablespoons paprika
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon allspice
  • 1/2 teaspoon cumin
  • 1 bay leaf
  • 5 - 6 cups vegetable broth
  • 2 cups lentils sorted and rinsed
  • 29 ounce can tomato sauce
  • 29 ounce can black beans drained and rinsed
  • 1 cup frozen sweet corn kernels
  • 12 ounce jar roasted red peppers diced
  • 1 - 2 teaspoons Tabasco sauce
  • 1 tablespoon pure maple syrup
  • salt* and pepper to taste

Topping Suggestions

  • Tabasco or jalapeno hot sauce
  • plant-based sour cream
  • avocado cubes
  • plant-based shredded cheddar
  • a squeeze of lime
  • fresh cilantro leaves

Instructions

  • In a large heavy pot over medium high heat, add the olive oil, then the onion, celery and carrots. Sauté until the onions have softened, then add the garlic and continue to cook for just one minute.
  • Add the spices next through the bay leaf. Cook for about two more minutes to get them fragrant.
  • Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils and tomato sauce and raise the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.
  • Add the black beans, corn, red peppers, Tabasco and maple and continue to cook for about 20 more minutes. Add the extra cup of broth, if needed.
  • Serve in bowls with the toppings of your choice.

Notes

I prefer using jarred roasted red peppers for a few reasons. The roasted pepper adds a nice sweet and smokey flavor that you don't get from a fresh pepper and it's so much easier to use the jarred peppers instead of roasting them yourself. If you want to roast your own…that would be delicious too!
This makes a lot of chili, but it's wonderful reheated days later and freezes well too.
*If you are using canned broth, don't use salt until the dish is completely done, then give it a taste. Even if using low salt broth, you may not even need any additional.
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Filed Under: Dinner, Fall, Gluten Free, Gluten Free Options, Soups, Vegan, Vegan Options, Vegetables, Vegetarian, Winter Tagged With: avocado, beans, black bean, black bean chili, carrot, chili, chipotle, corn, cumin, dinner, easy, easy chili, easy vegetarian, fall, football food, football vegetarian chili, gameday food, garlic, gluten free, healthy, highest rated vegetarian chili, honey, how to make vegetarian chili, lentil, lentil chili, lime, low fat, meatless monday, olive oil, one pot dinner, onion, recipe, red pepper, roasted red pepper, spicy, Tabasco, the best lentil chili, the best vegan chili, the best vegetarian chili, tomato, tomato sauce, vegan, vegan chili, vegan options, vegetables, vegetarian, vegetarian chili, vegetarian dinner, winter

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Reader Interactions

Comments

  1. Ains

    November 26, 2023 at 5:38 pm

    4 stars
    Hope I can eat this up, looks delicious but first taste has taken the lining off my tongue! Gonna need some yoghurt with this! I’m guessing less chilli powder will calm it down next time. Might try 1 cup of brown rice a instead of the second cup of lentils too

    Reply
    • Caroline

      January 6, 2024 at 5:10 pm

      Thanks for the feedback, Ains! That’s interesting…I wonder if your chili powder comes with a bit of a kick? I know the one I use doesn’t create a spicy finish. That said…spices, and mostly chilis…vary greatly in flavor. You may be able to get away with using much less. And…if it’s too spicy, try topping your chili off with some dairy or non-dairy sour cream. Hope that helps!

      Reply
  2. Cass

    July 11, 2022 at 2:12 am

    5 stars
    Hello, thank you for an amazing recipe. I think I have been making this for almost a decade. It is an absolute family favourite of ours and is always perfect.

    Reply
    • Caroline

      October 28, 2022 at 10:24 am

      Oh my goodness, Cass! What a sweet message! This makes me so happy :) I honestly just made this chili, well, a variation of it anyway, last night for dinner. It’s been a bit since I’d made it and it was so comforting. I actually added some cubed potatoes to it just because I had some about to grow eyes…and it was perfect. I hope you get to try that sometime. Let me know if you do!

      Reply
  3. Paige

    April 16, 2022 at 9:38 am

    5 stars
    This is my hubby’s most requested dinner. Thank you for something we both enjoy!! It’s perfect just the way it is! :)

    I see it serves 8-12 do you by chance know what the serving size is if it were to feed 12?

    Reply
    • Caroline

      June 23, 2022 at 1:06 pm

      What a sweet compliment, Paige! Thank you! I’m so sorry I really don’t know exactly what the serving size would be for 12 servings, but if I had to guess, I would say at least 1 1/2 cups per person. Hope that helps!

      Reply
  4. ARW

    January 20, 2021 at 2:00 pm

    3 stars
    Unfortunately this recipe did not work for us due to the cinnamon and allspice. I only used half of what was called for and it was overwhelming. I was able to doctor it up and get my family to eat it. However, I will make it again minus those ingredients as it is hearty and healthy.

    Reply
    • Caroline

      January 22, 2021 at 10:56 am

      I think I know why you may have not enjoyed the flavor, ARW. You mentioned cinnamon and allspice. There is no cinnamon in this recipe. I’m quite sure that would throw the flavors off completely. Hope you’ll try it again without the cinnamon. :)

      Reply
  5. Hannah

    January 2, 2021 at 12:38 pm

    I can’t wait to try this recipe!! So many incredible comments!! I cannot find chipotle chili powder or paste like another reviewer mentioned. Any other tips as a substitute? Thanks!!

    Reply
    • Caroline

      January 22, 2021 at 11:16 am

      Hannah, you can try smoked paprika in place of the chipotle chili powder. It’s that smokiness that they both lend that adds a lot of flavor.

      Reply
  6. Stephanie

    December 2, 2020 at 4:14 pm

    5 stars
    Now this was some good chili. I’ve been making a weight watchers recipe of this, but the increased spices, and added veggies made it outstanding. I added smoked paprika and a few extra teaspoons of cumin. I also added some soy chorizo. It was hearty and adding in the allspice and maple syrup made it all the more yummy! Definitely putting it in rotation! Definitely looking forward to exploring more of your recipes. thank you!

    Reply
    • Caroline

      December 3, 2020 at 11:04 am

      So sweet to hear you enjoyed this recipe, Stephanie! Smoked paprika is an awesome addition! It’s one of my favorite spices! Thanks so much for taking the time to share! :)

      Reply
  7. Susie Mackay

    November 11, 2020 at 11:10 am

    Ooh – I have made a lentil chilli before, but not with black beans, Looks so yum! I’m going to try this healthy recipe to counterbalance the fact that I will pile it on top of fries then top with melted cheese… at least I won’t feel so guilty!

    Reply
    • Caroline

      November 30, 2020 at 11:08 am

      I hope you love it, Susie! And thanks for that tasty idea of adding fries and cheese…sounds tasty!

      Reply
    • Bea

      January 13, 2021 at 9:15 pm

      This is some amazing chili! I used mushroom broth because that is what I had on hand and didn’t have carrots. It was still amazing. Thanks for the recipe!!

      Reply
      • Caroline

        January 22, 2021 at 10:58 am

        Ooooh! Mushroom broth sounds heavenly in this, Bea! I will certainly try that. Thanks for sharing! :)

        Reply
  8. Kaylene

    October 19, 2019 at 5:25 pm

    How many days will the Black Bean Lentil Chili last in the refrigerator?

    Reply
    • Caroline

      August 12, 2020 at 4:11 pm

      Kaylene, this should last about three to four days in the fridge.

      Reply
  9. Kerry

    September 9, 2019 at 9:54 am

    5 stars
    After reading all of the comments here and on Pinterest, I had to make this. Wow! Everyone was spot on! This is the best chili – veg or not – that I have ever had! All of my guests asked for the recipe. Thank you!

    Reply
    • Caroline

      September 11, 2019 at 12:48 pm

      That’s quite a compliment, Kerry! Thank you so much! Your kind words are so sweet! xo

      Reply
      • Alicia Capozzi

        May 14, 2022 at 8:42 am

        5 stars
        I am so excited about this recipe. I am currently in process of making it. It is flavorful and boiling Up beautifully.I will be adding ground turkey and half red kidney beans and half black beans to add some variation. These are a few of my favorite things.

        Thank you for such a great recipe..

        Reply
        • Caroline

          June 23, 2022 at 1:07 pm

          Thank you, Alicia! Love that you adapted and enjoyed this!

          Reply
  10. Gabe

    January 28, 2019 at 9:32 pm

    Sorry for the dumb question. When you say celery stalk do you mean two ribs of celery or two bunches ?

    Reply
    • Caroline

      January 29, 2019 at 3:24 pm

      There are no dumb questions, Gabe! You are correct, just use two ribs of celery. Hope you love it…I’d love to hear your thoughts!

      Reply
  11. ioannis

    October 18, 2018 at 5:08 am

    I made a mistake this time! I used 5spice instead of allspice! It turned out delicious as well lol

    Reply
    • Caroline

      October 18, 2018 at 11:28 am

      Ioannis…you know, when I first read that, I thought…yikes! But, the more I thought about it…I bet the five-spice works well with this recipe! Both allspice and five-spice have sweet, warm flavors. I’m so glad you enjoyed it! Thanks for sharing that! xo

      Reply
  12. Brenda

    August 29, 2018 at 3:12 pm

    This is so good. My husband loves it. Do you have the nutritional information for this??

    Reply
    • Caroline

      September 5, 2018 at 11:43 am

      So glad to hear you and your husband enjoyed this, Brenda! I currently don’t provide nutritional information, but there are some great online tools that can. Myfitnesspal.com has a feature where you can plug in a recipe url and get it’s nutritional info. Hope that helps!

      Reply
  13. Evie

    March 11, 2018 at 10:16 am

    Just made this today and I can honestly say this is OUTSTANDING!!! The flavours and textures are just incredible and this is honestly THE BEST chilli I have ever made or had – ESPECIALLY as its meat free! I couldn’t find chipotle powder but I had chipotle paste so used a couple of tsps of this and it worked perfectly. Thank you so much for this incredible, simple, quick and beyond amazing dish!

    Reply
    • Caroline

      March 12, 2018 at 1:04 pm

      Evie! You are the sweetest! This makes me sooo happy! The chipotle paste is a perfect substitution and adds so much great flavor. Thank you for taking the time to absolutely make my day! xo

      Reply
  14. VeganLove

    December 27, 2017 at 12:33 am

    Made this tonight. LOVE the aroma so far and I’ve finally cooked lentils correctly! Thank you thank you!

    Reply
    • Caroline

      December 29, 2017 at 10:15 am

      Thrilled to hear this! Yay for perfectly cooked lentils! They are awesome, aren’t they? Thank YOU for your sweet comment!

      Reply
  15. Kelly

    November 14, 2017 at 6:13 pm

    Holy moly! After reading all of the positive comments, I had to make this. All I can say is, THIS IS THE BEST CHILI I’VE EVER HAD! No, I mean it really is! The flavors are just perfect. I love the spice mixture. It makes a giant pot of chili, but so happy it does. I’m freezing portions for later.

    Reply
    • Caroline

      November 16, 2017 at 12:29 pm

      Kelly…you just put a huuuuuuge smile on my face! I am absolutely delighted to hear that you love this as much as I do! And yes…it makes a ton of chili…but, I personally think this tastes even better the following day. Thank you so much for your kind words! :)

      Reply
  16. erick

    October 23, 2017 at 11:26 pm

    any idea if you can make this in a slow cooker or pressure cooker? I’ve made it lots of times on the stovetop, just wondering how to adapt it? Thanks

    Reply
    • Caroline

      October 24, 2017 at 10:22 am

      So happy to hear this has been a regular for you, Erick! You can absolutely make this in a slow cooker and possibly in a pressure cooker, but I have never tried that. For cooking in a slow cooker, cook the onions, celery, carrots, garlic and spices, then transfer them to your slow cooker. Add the broth, lentils and tomato sauce and cook on the low setting for four hours. At the last half hour, add the remaining ingredients and continue cooking for that last half hour. The chili does really well, in fact gets even better, sitting on the warm setting after cooking. Thanks for that great question…hope this helps!

      Reply
  17. John Hoffman

    March 6, 2017 at 10:35 pm

    OUTSTANDING!

    Your Black Bean and Lentil recipe is just plain OUTSTANDING! To frame this for you, I am a meat lover for 50+ years. However, over the last couple of years, I have been trying to move to a total plant based diet. Still a “flexitarian” hahaha, I love that term, I nearly cut the recipe in half because I wasn’t expecting much here. So glad that I made it as written-except I didn’t have the chipotle child powder, so I used chipotle hot sauce.
    This recipe and others from you that I have tried, are M O N E Y! Your emails, and website, are actually getting me closer to my goal. Thanks Caroline! You Rock!

    Reply
    • Caroline

      March 7, 2017 at 10:58 am

      John, I could not be more happy to hear you enjoyed this so much and that you are eating a more plant-based diet. That’s awesome! Good for you! Chipotle hot sauce is a great substitution…love that stuff! Congrats on working so hard and nearing your goal and thank you for your kind, sweet words. :)

      Reply
  18. Michelle K.

    March 1, 2017 at 2:08 pm

    Just made the lentil and black bean chili. WOW! It is so good. Thank you for a wonderful recipe. It does make a lot for 2 people. But living in Canada it should go quick.

    Reply
    • Caroline

      March 2, 2017 at 2:08 pm

      This makes me so happy, Michelle! Glad you both enjoyed it! It really does make a huge pot! Thanks so much for your kind words and stay warm up there! :)

      Reply
  19. Cindy Phillippi

    January 7, 2017 at 11:00 am

    I LOVE this chili. I made a little adjustment to suit my taste, but your original recipe will be tried when I find an ingredient. So good – I am just overwhelmed at how good this is!!

    Reply
    • Caroline

      January 7, 2017 at 2:28 pm

      You just made my day, Cindy! Thrilled to hear it! It’s snowing and twenty degrees in my corner of the world today, so THIS is going to be dinner tonight at my house! Thanks so much!

      Reply
  20. Nan

    September 10, 2016 at 7:41 pm

    Possibly the best Veggie chili ever!! Thank you , made me less sad about the first cool day..

    Reply
    • Caroline

      September 15, 2016 at 9:52 am

      Hahaha…so glad it helped ease you into the fall, Nan! :) It’s chilly in my neck of the woods today, too! I should probably make a pot myself. Thanks a bunch for your kind words!

      Reply
  21. Maddie

    September 8, 2016 at 7:11 pm

    Any idea what the calorie count is for a serving? :)

    Reply
    • Caroline

      September 8, 2016 at 7:24 pm

      Great question, Maddie! I’m not able to provide specific nutrition data, but this chili is about 300 calories per serving without the toppings. Hope that helps!

      Reply
  22. MJ

    April 24, 2016 at 6:12 pm

    This recipe is outstanding! Very easy and so tasty. I used fresh corn from the summer that I had frozen and pure Vermont maple syrup. I did cut the recipe in half but I’m no wishing I didn’t. Thanks so much for this. Yummy!

    Reply
    • Caroline

      May 2, 2016 at 9:38 pm

      That’s awesome, MJ! I am thrilled to hear you enjoyed it! Love that you froze your summer corn…such a great idea! And yes…Vermont maple is amazing…such a great addition. Thank YOU for taking the time to comment! :)

      Reply
  23. Jill Burton

    February 28, 2016 at 1:22 pm

    I made this the other night and it’s so yummy and filling. I’ve been having it for lunch every day since. The only change I will make next time is to add less chili as I’ve been drinking about a litre and a half of water with it every time!

    Reply
    • Caroline

      February 28, 2016 at 2:37 pm

      That’s so nice to hear that you’ve been enjoying this, Jill! Yes…absolutely adjust the chili to your liking! This is quite spicy as is! :)

      Reply
      • Carole Shapiro

        May 15, 2016 at 12:17 am

        I made this tonight, so good! Used orange lentils that I happened to have, less chili powder and a orange bell pepper instead of celery. Will make this again, yummy!

        Reply
        • Caroline

          May 16, 2016 at 3:16 pm

          That’s wonderful, Carole! Hearing that you enjoyed this so much makes me so happy!

          Reply
  24. Samantha

    January 18, 2016 at 8:52 am

    This is the best ! I make a ton of it to get me through the cold New England winter ! It’s healthy and filling and so tasty, The perfect vegetarian chili, I make it for everyone who doesn’t eat meat chili. Thanks so much !

    Reply
    • Caroline Hurley

      January 18, 2016 at 9:57 am

      I’m so happy to hear it, Samantha! Yes…this is my favorite go-to on those awfully cold days! Stay warm and thanks for your sweet comment!

      Reply
  25. Suzy

    January 11, 2016 at 4:10 pm

    Delicious recipe! I added a can of rinsed and drained kidney beans and a diced green pepper. Other than that, I made it as written and I will keep this with my favorite recipes. Thank you!

    Reply
    • Caroline Hurley

      January 11, 2016 at 11:02 pm

      Oh, nice Suzy! I love kidney beans. I bet that was yummy! Thanks so much for your kind words!

      Reply
  26. Suzan Vasica

    January 3, 2016 at 4:37 am

    Omg this is so delicious. Only thing I did diff was not add those crazy amounts of chilli as it would surely have kill me. Mine was a bit chilli but easy to eat lol I’ll half the recipe next time coz it makes so much. Thanks for posting this yummy recipe

    Reply
    • Caroline Hurley

      January 6, 2016 at 11:52 am

      I’m so happy to hear you loved it, Suzan! Thanks for the chuckle as well! :)

      Reply
  27. chelsea

    January 2, 2016 at 6:02 pm

    Quick question..do you cover the pot as it boils or not?

    Reply
    • Caroline Hurley

      January 6, 2016 at 11:40 am

      Great question, Chelsea. Yes, I do cover the pot and keep things at a low simmer, stirring occasionally.

      Reply
  28. Kristen

    December 13, 2015 at 10:09 pm

    My cousin made this for dinner tonight, knowing I am vegan, and it was delicious. I do think it is important to note though, for people who might not be aware and are having dinner guests that are vegetarian/vegan, that this would not be considered vegetarian if using chicken broth. This is a common misconception that I really don’t quite understand. Use vegetable broth and you’re good to go.

    Reply
    • Caroline Hurley

      December 14, 2015 at 10:28 am

      You’ve got a sweet cousin, Kristen! So glad you enjoyed this. YES, I completely agree about the broth and that’s actually a pet-peeve of mine. I’m always amazed by how many people think it’s OK to use chicken broth when cooking for vegetarians or vegans. I don’t understand it either…it’s kind of like the time someone told me I could just pick the pepperoni off of the pizza. Ummm…OK? Thanks so much for bringing this to everyone’s attention! I’m actually going to edit the recipe now and remove the option to use chicken broth, just to keep it completely vegetarian. xo

      Reply
      • Kristen

        December 15, 2015 at 3:47 pm

        Thanks for the response! Appreciate the edit :)

        Reply
        • Caroline Hurley

          December 15, 2015 at 4:40 pm

          My pleasure, Kristen!

          Reply
    • Nicci

      January 10, 2016 at 11:01 am

      My daughter is a pescetarian but she loves no chicken chicken noodle soup lol we have a bulk store here that actually carries vegan chicken stock its just a little more than the real stuff but contains absolutely no meat product of any kind it has been a life saver as i use that as a base for a lot of my soups :)

      Reply
      • Caroline Hurley

        January 10, 2016 at 11:25 am

        That is a great tip, Nicci. I know the product you are talking about, but I’ve never tried it. I’ll have to pick some up next time I see it! Thanks for sharing!

        Reply
  29. Chrissy

    December 8, 2015 at 3:54 pm

    Hello. This looks yum. One question – I’m in Uk and I don’t know what you mean by canned tomato sauce. Do you mean ketchup or perhaps tomato purée?

    Reply
    • Caroline Hurley

      December 8, 2015 at 4:37 pm

      Thanks so much, Chrissy! Great question! I believe that, in the UK, your tomato puree may be more like our tomato paste in the US. That would be too thick for this recipe. I think passata is much closer to our tomato sauce. I hope that helps!

      Reply
  30. Sharon

    November 23, 2015 at 6:11 pm

    This is amazing! LOVE the flavor! I pretty much followed the recipe except I cut the tomato sauce in half. I had made another recipe recently and the tomato was just too much. This was PERFECT! I also added 1/2 Tbsp chopped (canned) jalepenos. Nice kick! I will be making this over and over again. Thank you so much!

    Reply
    • Caroline Hurley

      November 23, 2015 at 6:52 pm

      That’s awesome, Sharon! Love your changes and so glad you enjoyed it! Thanks so much for taking the time to let me know! :D

      Reply
  31. Audrey

    October 29, 2015 at 10:00 pm

    This was amazing!!! I was looking for a different way to eat my lentils and this recipe did not disappoint! I did however, slow cook my beans (lentils and black) in advance and then just followed the steps afterwards. I also used a little less chili powder, but only because I know that my minions don`t like things too “hot”. This turned out perfect and I will definitely make this again! Thanks for the awesome recipe! It was a hit with everyone :)

    Reply
    • Caroline Hurley

      October 30, 2015 at 1:40 pm

      Audrey, that’s awesome! So happy to hear that your little ones liked it too! Thanks so much for letting me know! :)

      Reply
  32. Donna C.

    October 4, 2015 at 2:54 pm

    Thank you so much for this recipe. Everyone in my house loves it. I didn’t have a can of plain corn in the house, but did have a can of Mexicorn. I’m sure it will be fine. Thanks again.

    Reply
    • Caroline Hurley

      October 5, 2015 at 4:50 pm

      Yay! Thrilled to hear it, Donna! Yes, any corn you have on hand should be delicious! Thank YOU!

      Reply
  33. Gwyneth

    November 24, 2014 at 10:31 pm

    Made this tonight- SO GOOD. Added bunch of red pepper for spice and served it with a grilled cheese in the side. Thanks for sharing! This is definitely going to become one of my winter staples.

    Reply
    • Caroline Hurley

      November 25, 2014 at 1:20 pm

      So sweet of you to let me know, Gwyneth! I’m so happy you liked this and I am so making grilled cheese next time I make this! That sounds delicious! Thanks so much! :)

      Reply
  34. linda

    November 15, 2014 at 11:21 pm

    Hi, I was wondering can you use dry black beans and do I need to soak them first? Ty

    Reply
    • Caroline Hurley

      November 17, 2014 at 9:05 pm

      Linda, that’s a great question! I’ve never made this particular dish with dried beans. If I were to use them, I’d probably soak them overnight in cold water, rinse them well and add fresh water. Cook them over a low simmer until tender, adding salt to taste at the end when they are almost done (I also like to add one small bay leaf). Then, proceed with this recipe. The reason I would’t cook them in this dish from the dried state is because cooking dried beans is very unpredictable. Depending on the age and size of the beans, cooking time can vary anywhere from one to two hours. I hope this helps!

      Reply
      • Valerie

        January 13, 2016 at 12:50 pm

        Excellent! I was reading through these comments hoping someone asked about dry beans replacing the canned. It’s such a more cost effective option. Can you tell me the measurement of dry beans to use to replace the 29 ounces of canned beans? Thank you.

        Reply
        • Caroline Hurley

          January 13, 2016 at 1:23 pm

          That’s a great question, Valerie. I agree that dried beans are more economical. I love them. Usually, I cook them in big batches, then freeze them in two cup portions for later use. The reason I use canned in this recipe (or you could use pre-cooked beans of your own) is because beans, depending on their size and age, vary greatly in cooking time. Since the lentils are cooking with this, it would be a little trickier to time them both. If you want to use dried, I’d use 1 1/2 cups of dried black beans, rinsed. Add them to the pot in place of the lentils in the recipe using all six cups of the broth (you will probably need even more broth or water later). Cook for at least 2 1/2 to 3 hours or until they are tender (adding more liquid as necessary). Add the lentils at about the last 45 minutes. Enjoy!

          Reply
  35. Elissa Ladwig

    November 7, 2014 at 12:09 pm

    I am making this for a party, so I won’t have a lot of time to soak lentils and rinse them. Is it possible to use canned lentils? What is the advantage of using bagged and if I use canned, is the cooking time reduced from 30 mins?

    Reply
    • Caroline Hurley

      November 7, 2014 at 12:15 pm

      Elissa, I’ve never used canned lentils, but I imagine they just need to be heated through. I’m not sure how they would work in this recipe, because the other veggies will still need time to cook. If you are pressed for time, this can be made in advance in a slow cooker. I provided directions for that for another reader in the comments below. Just to be clear, the lentils in this recipe do not need to be soaked, just rinsed. I hope this helps!

      Reply
  36. Michelle

    October 25, 2014 at 5:01 pm

    Is it possible to finish cooking this in the crockpot? At what point would you transfer it and at what temperature setting and for how long would you cook it? Thank you!

    Reply
    • Caroline Hurley

      October 26, 2014 at 9:29 am

      Great question, Michelle! You can absolutely make this in a slow cooker! After sautéing the onions, celery, carrots, garlic and spices, transfer those to the slow cooker. Add the broth, lentils and tomato sauce and cook on the low setting for four hours. At the last half hour, add the remaining ingredients and continue cooking for that last half hour. I hope this helps and hope you love it!

      Reply
  37. Amy

    October 15, 2014 at 3:21 pm

    Loved this recipe! I made this last year and I couldn’t find the recipe again…. Since the seasons are starting to change, this black bean and lentil chili stew is all I think of. I am so relieved to find it again! Thank you so much for sharing such a delicious and healthy recipe! =)

    Reply
    • Caroline Hurley

      October 15, 2014 at 7:22 pm

      I’m so glad you were able to find it again, Amy! It’s funny…I just made this the other night because the weather is starting to cool down and I crave this too! Thanks so much for your sweet words!

      Reply
  38. Cheryl

    October 13, 2014 at 1:03 pm

    I just made this chili and all I can say is OH MY GOODNESS! This was delish!! Even my hubby who is a meat and potatoes kind of guy LOVED it! Thanks so much for the recipe!! I will definitely be making this again and again!! YUMMY!!

    Reply
    • Caroline Hurley

      October 13, 2014 at 3:41 pm

      Awww…this made my Monday SO much better! :) Thanks so much, Cheryl…I’m thrilled you both loved it!

      Reply
  39. Lauren

    October 10, 2014 at 2:20 am

    I made this recipe last night and my husband and I kept saying that this is one of the best chilis we had ever eaten! I only used one can of black beans and I subbed in chipotle flavored Tabasco rather than regular and it was insanely delicious. The flavors are very complex and a great combo of sweet and spicy. This is my new go-to chili! Thanks!

    Reply
    • Caroline Hurley

      October 10, 2014 at 6:26 pm

      Lauren, I can’t tell you how happy your message makes me! I’m so glad you love this as much as I do! I’ve been wanting to try the Chipotle Tabasco. I’ll need to get some and give it a shot. Thanks so much for taking the time to comment!

      Reply
  40. rosanne

    September 28, 2014 at 2:15 pm

    I found this on pinterest and am trying it right now. reading the recipe, it sounds delish. I’ve never used roasted red peppers before… just wondering if you need to rinse them of the oil they are sitting in? it’s possible yours come prepared differently than mine.

    Reply
    • Caroline Hurley

      September 30, 2014 at 2:17 pm

      Thanks so much, Rosanne. I usually buy the peppers in a brine, not the oil, but you can certainly use those too! I’d just remove them from the oil, chop them up and toss them in. No need to rinse. Hope you love it!

      Reply
  41. April park

    September 18, 2014 at 12:37 am

    My daughter is 7 yrs old and a very picky eater. She loved this recipe and even asked for a second helping. I will be making this again.
    Thanks for sharing,
    April

    Reply
    • Caroline Hurley

      September 18, 2014 at 1:54 pm

      Wow, April! Now, that’s an awesome compliment! I’m so happy she loved it! Thanks so much for sharing that…made my day!

      Reply
  42. Michelle

    September 17, 2014 at 7:25 pm

    Made this for dinner tonight- the favors are phenomenal, and the extra addition of some lime and avocado was so refreshing. Thanks for sharing!!! :)

    Reply
    • Caroline Hurley

      September 18, 2014 at 1:58 pm

      I agree, Michelle! The toppings add so much! I’m so happy to hear you liked it! Thank you so much for taking the time to comment! :)

      Reply
  43. Shikha Parikh

    September 14, 2014 at 9:34 pm

    I dont know anything about lentils. Is there a particular kind to use? Do you need to cook them first, or soak and put into a pressure cooker?

    Reply
    • Caroline Hurley

      September 15, 2014 at 10:44 am

      Hi Shikha! I use brown lentils in this recipe. They are the most common lentils you’ll find, dried, in bags, at the market. You just need to follow the recipe directions, by rinsing them in a fine mesh sieve, sorting through to make sure there aren’t any stones and adding them to the recipe. I hope that helps and that you love this chili!

      Reply
  44. Lisa @ The Wellness Wife

    September 10, 2014 at 4:19 pm

    I’m always looking for ways to incorporate lentils. I love chili so I’ll definitely try this. I recently blogged about how much I’ve come to love black beluga lentils. They’re my new faves!

    Reply
    • Caroline Hurley

      September 10, 2014 at 5:14 pm

      I love belugas too, Lisa. They’d be great in this dish. Hope you get a chance to try it!

      Reply
  45. Tammy

    July 20, 2014 at 3:11 pm

    It’s been raining here for days. Chili is my favorite for days like this. This recipe was simple and so delicious. I omitted the Tabasco, some family members have issues but I’ve been sharing it and the recipe. This will be added to our dreary day go to list. Nothing puts a smile on our face like a good bowl of chili. Well, except another bowl.

    Reply
    • Caroline Hurley

      July 30, 2014 at 5:36 pm

      Well, sweet words like yours can really put a smile on my face, Tammy! I’m SO happy to hear you all liked this as much as we do! Great idea to make this on a rainy day! Thank you so much for sharing the recipe and for taking the time to let me know! :)

      Reply
  46. Metamorphosis Lisa

    July 14, 2014 at 9:26 pm

    Love this! I made a couple of changes: 1 minced chipotle pepper in place of the powder, fresh corn cut from the cob, diced tomatoes instead of sauce, no tobasco, no celery. It was very, very good and will definitely be a repeat in our house.

    Reply
    • Caroline Hurley

      July 14, 2014 at 9:57 pm

      I’m so happy to hear you liked it so much, Lisa! I love those subs…I’ll have to try them! Thanks for taking the time to comment! :)

      Reply
  47. Gabby

    July 3, 2014 at 9:33 am

    Hi,

    I made this last night and loved it! I am so glad it makes such a big batch. I’ll be enjoying this for lunch today. I made my chili super spicy, but that’s how I like it. I recommend this recipe :)

    Reply
    • Caroline Hurley

      July 4, 2014 at 8:58 am

      Yay! So happy to hear you love this, Gabby! I love that there are always lots of leftovers too. We usually have it for another meal that week or freeze for later. I love it spicy too! Thanks a bunch!

      Reply
  48. Sydney

    May 10, 2014 at 2:22 pm

    Looks delicious! Does anyone think this is something that would work in a slow cooker? I have never done lentils that way, they may just turn to mush…

    Thank you!!

    Reply
    • Caroline Hurley

      May 14, 2014 at 12:34 pm

      Thanks so much Sydney! I love this chili! You can absolutely make this in a slow cooker! I’d set it on 4 to 6 hours on high and it shouldn’t turn mushy. Hope you love it!

      Reply
  49. susan

    March 28, 2014 at 6:48 am

    My 2nd comment for this recipe because it is SO good. We are trying to cut carbs and had this chili served over spaghetti squash. It was amazing, we are having it again this weekend! Thanks for sharing!!

    Reply
    • Caroline

      March 28, 2014 at 5:11 pm

      Susan, you’ve got me smiling from ear to ear! Love that you served this over spaghetti squash! It’s a great sub for pasta. You are a genius! That is one nutritious meal! Thanks a million!

      Reply
  50. Nancy

    January 30, 2014 at 10:15 pm

    Looking forward to making this for dinner tomorrow. Have you tried freezing it? With just the two of us it’s nice to cook once and eat twice. :)

    Reply
    • Caroline

      January 30, 2014 at 10:30 pm

      I’m so glad you’re going to be making this, Nancy! Yes, I’ve frozen this a lot and have sent it off with my son to college many times. He loves it. He says it’s just as delicious! It does make a lot of chili, but I’m with you…cook once and eat twice is a wonderful thing!

      Reply
  51. susan

    January 26, 2014 at 9:02 am

    LOVED this so much, I am making it again for the second time. My husband is a meat eater and added some spicy sausage to his share, and said it was great. Thank you for sharing such an awesome dish!

    Reply
    • Caroline

      January 26, 2014 at 9:08 am

      Susan, I’m so happy you loved this so much! I love that addition of sausage for your husband! What a great idea! I’m going to give that a try! Thank you for taking the time to comment! :)

      Reply
  52. lish

    January 21, 2014 at 12:29 pm

    As a vegetarian married to a meat-eater, I’m always looking for recipes that we can both partake in together and be happy. Chili is one of our go-to meals, especially in the winter. That said… as much as we love chili, sometimes it can get boring. I’m constantly looking for new and exciting ways to make our chili exciting. Lentils! Tabasco! Score! Found this and made it last Friday and it was a huge hit. And I’m having leftovers for lunch today and I can’t wait. Thank you for this great recipe!

    Reply
    • Caroline

      January 21, 2014 at 3:48 pm

      There is nothing better than comments like yours, Lish! I love that this chili made you both happy! Nice lunch…I think the leftovers are even better, aren’t they? Thanks for being so sweet and taking the time to write!

      Reply
  53. Heather @ Sugar Dish Me

    January 12, 2014 at 9:18 am

    I super love vegetarian chilis. The idea of using lentils is great!!! This dish is gorgeous! We like the spice over here too. And how much fun is a chili cook off?! I wish all my neighbors weren’t the biggest losers ever.

    Reply
  54. Natalie

    January 5, 2014 at 10:55 pm

    I haven’t eaten red meat in over a year and making many recipes with turkey and chicken can get boring. I’ve been looking for a meatless chili for some time and I am so happy to have stumbled upon your recipe! Extremely satisfying for a cold New England night. My boyfriend and I loved this so much and we will be making this regularly. Thank you for sharing :)

    Reply
    • Caroline

      January 6, 2014 at 8:19 pm

      Congratulations, Natalie! Giving up things we are so used to eating is not an easy feat! I’m so glad you found this chili and that you both loved it! You are so right…it’s perfect for this cold weather!

      Reply
      • Donna C.

        January 19, 2014 at 2:04 pm

        I made this black bean and lentil chili on this cold winter day. It’s just delicious, and is a keeper. I did have to add more chicken stock, but that’s ok, more chili for leftovers! Five stars.

        Reply
        • Caroline

          January 19, 2014 at 6:04 pm

          Yay! So glad you liked this chili so much Donna! I always add the extra stock too…but you’re right, this makes a lot of chili…enough for leftovers! Thanks so very much for taking the time to let me know! Messages like yours make me SO happy!

          Reply
  55. Dawn Klein

    December 22, 2013 at 10:53 pm

    We made this for supper tonight. It was so good! We loved that it was so full of stuff and nice and thick after the lentils had time to cook! I can’t wait for supper tomorrow night! It’s a good thing I have a bigger pan, than the 4-qt Durch oven, because that would have been full to the brim. I needed to get out my 8-qt stock pot, for the last step. (What I wouldn’t give for a 5-6 qt Le Creuset pan!) we will definitely be making this again in the future!

    Reply
    • Caroline

      December 23, 2013 at 9:58 am

      I’m so happy to hear you liked this so much Dawn. You definitely need your largest pot for this recipe! It does makes a lot of chili. Thanks so much for letting me know! :)

      Reply
  56. Luv What You Do

    November 18, 2013 at 10:05 pm

    I’m a huge fan of lentil chili. This looks fantastic!

    Reply
    • Caroline

      November 18, 2013 at 11:20 pm

      Thanks so much Jennifer! I’m so glad you like it!

      Reply
  57. Heide Forsythe

    November 5, 2013 at 8:05 am

    Made it yesterday, and everyone in the family loved it! I used it smoked paprika, it was yum! Thank you for a great addition to my chili meals:)

    Reply
    • Caroline

      November 5, 2013 at 10:00 am

      You are so sweet to let me know Heide! I’m thrilled that you all loved it so much! The smoked paprika is genius! I love that stuff. Next time I make this, I’ll be sure to add some!

      Reply
  58. Mireya

    November 3, 2013 at 4:05 pm

    I made it today (using only lentils). So yummy! I’m taking it to work tomorrow to share with co-workers!

    Reply
    • Caroline

      November 4, 2013 at 9:57 am

      I’m so glad you liked this Mireya! I bet it was great with just lentils! I love lentils! Thanks so much for taking the time to let me know! I hope your co-workers loved it too!

      Reply
  59. Niamh Ellison

    October 2, 2013 at 2:34 pm

    I made this today and it was gorgeous, thank you so much for such a clear and detailed recipe. If anyone’s interested, I had to substitute black beans for black eyed beans, and honey for sweet chilli sauce but it still tasted beautiful. Thank you!

    Reply
    • Caroline

      October 9, 2013 at 12:28 pm

      Awww…thanks so much Niamh! So glad you liked it! You can most certainly substitute your favorite beans in this recipe…I’m sure your version was delicious! Thanks so much for the tips.

      Reply
  60. Kathy Manganiello

    September 30, 2013 at 7:03 pm

    This was a BIG hit in our household! My daughter is a vegetarian and she loved it! It’s sometimes difficult to find vegetarian recipes that the whole family likes. This got a huge LIKE! Thanks for a great recipe.

    Reply
    • Caroline

      September 30, 2013 at 9:28 pm

      I am so happy to hear that Kathy! I know exactly what you mean…it really can be challenging! This is a family-pleaser in my house too. It was so considerate of you to take the time to come on back and let me know…your message made my night!

      Reply
  61. Faye

    May 14, 2013 at 5:18 am

    So glad to find this recipe on Pinterest. I love lentils and this looks like a great take on Chili. Can’t wait to try!

    Reply
    • Caroline

      May 14, 2013 at 8:05 am

      Thank you Faye! I hope you love it! :)

      Reply
  62. Anne Bryant McDaniels

    April 21, 2013 at 9:20 am

    Making this today. Glad its a little cold outside.

    Reply
    • Caroline

      April 21, 2013 at 11:00 am

      It IS cold out! Let me know how you like it, Anne! :)

      Reply

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