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 Free
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!
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
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
If you love this Black Bean and Lentil Chili, you’ll love…
Vegetarian Chili
This Vegetarian Chili has the most perfect blend of spices and balance of flavors that will have you coming back to it again and again.
Vegetable Jambalaya
This spicy Vegetable Jambalaya is amazingly vegan and gluten-free. It’s one of my favorite dishes. It is easy enough for a weeknight dinner or perfect for easy entertaining. Get that recipe here!
Vegetable and Quinoa Stuffed Zucchini
You are going to love these Vegetable and Quinoa Stuffed Zucchinis! Simple and delicious, these can be assembled ahead of time and baked when ready to eat! They are vegetarian, gluten-free with vegan options. Get a printable recipe here!
Vegetable Cacciatore with Soft Polenta
This Vegetable Cacciatore, served with the tastiest and creamiest recipe for Soft Polenta, has all of the flavor of traditional cacciatore and may become your favorite bowl of comfort food. Get both recipes here!
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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.
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!
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?
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!
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.
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. :)
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!!
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.
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!
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! :)
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!
I hope you love it, Susie! And thanks for that tasty idea of adding fries and cheese…sounds tasty!
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!!
Ooooh! Mushroom broth sounds heavenly in this, Bea! I will certainly try that. Thanks for sharing! :)
How many days will the Black Bean Lentil Chili last in the refrigerator?
Kaylene, this should last about three to four days in the fridge.
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!
That’s quite a compliment, Kerry! Thank you so much! Your kind words are so sweet! xo
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..
Thank you, Alicia! Love that you adapted and enjoyed this!
Sorry for the dumb question. When you say celery stalk do you mean two ribs of celery or two bunches ?
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!
I made a mistake this time! I used 5spice instead of allspice! It turned out delicious as well lol
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
This is so good. My husband loves it. Do you have the nutritional information for this??
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!
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!
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
Made this tonight. LOVE the aroma so far and I’ve finally cooked lentils correctly! Thank you thank you!
Thrilled to hear this! Yay for perfectly cooked lentils! They are awesome, aren’t they? Thank YOU for your sweet comment!
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.
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! :)
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
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!
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!
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. :)
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.
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! :)
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!!
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!
Possibly the best Veggie chili ever!! Thank you , made me less sad about the first cool day..
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!
Any idea what the calorie count is for a serving? :)
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!
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!
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! :)
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!
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! :)
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!
That’s wonderful, Carole! Hearing that you enjoyed this so much makes me so happy!
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 !
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!
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!
Oh, nice Suzy! I love kidney beans. I bet that was yummy! Thanks so much for your kind words!
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
I’m so happy to hear you loved it, Suzan! Thanks for the chuckle as well! :)
Quick question..do you cover the pot as it boils or not?
Great question, Chelsea. Yes, I do cover the pot and keep things at a low simmer, stirring occasionally.
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.
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
Thanks for the response! Appreciate the edit :)
My pleasure, Kristen!
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 :)
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!
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?
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!
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!
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
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 :)
Audrey, that’s awesome! So happy to hear that your little ones liked it too! Thanks so much for letting me know! :)
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.
Yay! Thrilled to hear it, Donna! Yes, any corn you have on hand should be delicious! Thank YOU!
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.
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! :)
Hi, I was wondering can you use dry black beans and do I need to soak them first? Ty
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!
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.
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!
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?
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!
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!
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!
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! =)
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!
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!!
Awww…this made my Monday SO much better! :) Thanks so much, Cheryl…I’m thrilled you both loved it!
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!
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!
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.
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!
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
Wow, April! Now, that’s an awesome compliment! I’m so happy she loved it! Thanks so much for sharing that…made my day!
Made this for dinner tonight- the favors are phenomenal, and the extra addition of some lime and avocado was so refreshing. Thanks for sharing!!! :)
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! :)
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?
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!
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!
I love belugas too, Lisa. They’d be great in this dish. Hope you get a chance to try it!
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.
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! :)
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.
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! :)
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 :)
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!
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!!
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!
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!!
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!
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. :)
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!
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!
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! :)
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!
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!
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.
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 :)
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!
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.
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!
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!
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! :)
I’m a huge fan of lentil chili. This looks fantastic!
Thanks so much Jennifer! I’m so glad you like it!
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:)
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!
I made it today (using only lentils). So yummy! I’m taking it to work tomorrow to share with co-workers!
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!
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!
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.
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.
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!
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!
Thank you Faye! I hope you love it! :)
Making this today. Glad its a little cold outside.
It IS cold out! Let me know how you like it, Anne! :)