It's that time of year for cozy, satisfying one-pot meals. The comforting aromas wafting from the stove create perfect moments in the kitchen. While soups are a staple, I also love whipping up quick meals like one-pot orzo, one-pan lasagna, and kitchari. These dishes are ideal for both casual dinners and entertaining friends. With some chopping and preparation, you can have a delightful meal ready to enjoy. When you need something to truly warm your soul, this one-pot lentil chili is unbeatable.

I'm a big fan of chili, and I've made Camille's sweet potato and black bean version countless times. As my Sundays fill with football and laid-back evenings, I thought it was time to try a new chili recipe. This twist on a classic winter dish requires minimal effort—just keep a pot on the stove and prepare some toppings. Most of the work involves opening cans and adding them to the pot, with a bit of chopping required.

This vegetarian lentil chili recipe boasts flavorful spices and just the right amount of heat, fulfilling my cravings for this beloved fall dish.

Easy one pot lentil chili.

Ingredients for One-Pot Lentil Chili

Onions. An essential ingredient in many recipes, these aromatics form the base of the chili.

Cumin, Coriander, and Paprika. Freshly ground spices make a notable difference. Use these for warming flavors, with paprika adding a nice smokiness.

Chipotle Chilis in Adobo. This ingredient elevates the chili, imparting a rich, smoky depth with a mild sweetness that feels like it's been simmering for hours.

Poblano Pepper and Jalapeños. For added fresh flavor and heat, include poblano peppers and chopped jalapeños. Poblano peppers are optional but highly recommended.

Diced Fire-Roasted Tomatoes and Tomato Sauce. I always stock various canned tomatoes for recipes like this. Fire-roasted tomatoes contribute a smoky flavor, while tomato sauce enriches the overall taste.

Cocoa Powder. This adds a hint of sweetness that balances the chili's flavors beautifully.

Red Bell Pepper. This sweet pepper enhances the flavor profile and adds texture—plus, more veggies are always a win.

Corn. Adding corn introduces sweetness and heartiness to this vegetarian lentil chili.

Black Beans and Kidney Beans. Using two types of beans creates a delightful mix of textures and flavors, although you can opt for one if that's what you have on hand.

Black Lentils. A fantastic source of plant-based protein, lentils are a staple. Soak dried lentils overnight for even cooking.

Vegetable Broth. Homemade broth is great, but store-bought is convenient and still delicious.

Vegetarian lentil chili recipe.vegetarian chili recipe

Preparing Lentils

I grew up eating lentils almost every night. However, I've learned the hard way that soaking them is crucial. Cooking lentils without soaking leads to longer cook times. While a pressure cooker can speed things up, I still recommend soaking.

Soaking lentils not only reduces cooking time but also aids digestion and nutrient absorption by neutralizing elements in lentils that can be hard to digest.

To prepare, add lentils to a bowl and cover with water—twice the amount of lentils. I soak mine for about 24 hours in the fridge, but even 4-6 hours will do. Rinse the lentils before cooking them as needed.

Lentil chili recipe.

Chili Toppings

Toppings are my favorite part of any chili dish. They allow you to customize each bowl, adding crunch and creaminess as you like. Feel free to get creative with what you have available. Here are my go-to options:

  • Crema
  • Shredded cheddar
  • Goat cheese
  • Diced red onions
  • Chopped jalapeños
  • Sliced green onions
  • Cilantro
  • Diced avocado
  • Roasted corn
  • Corn chips
  • Tortilla chips
  • Cornbread
  • Lime wedges

Storing and Reheating Lentil Chili

The beauty of this chili lies in its ease of making large batches for meal prep or freezing for those nights when cooking feels like too much.

In the fridge, store in an airtight container for up to five days. To reheat, place in a pot on the stove and gently simmer for 10-15 minutes until heated through, adding extra broth if it thickens too much.

To freeze, let it cool completely and place in an airtight container. Thaw overnight in the fridge before reheating on the stove or in the microwave.

Lentil Chili recipePrint

Description

Warm, satisfying, and perfect for game days or cozy nights, this vegetarian chili features our favorite plant-based protein, lentils.

Ingredients

  • 2-3 tablespoons olive oil
  • 1/2 yellow onion, finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • Salt and Pepper to taste
  • 4-5 chipotle chilis in adobo, seeded and finely chopped
  • 1 poblano pepper, chopped
  • 1 jalapeño, seeded and diced
  • 1 red bell pepper, chopped
  • 1 cup frozen corn, thawed
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can diced tomatoes
  • 1 tablespoon cocoa powder
  • 3/4 cup black lentils, soaked overnight
  • 4 cups vegetable broth or water
  • 1 15-ounce can black beans
  • 1 15-ounce can kidney beans
  • Optional: a squeeze of lime juice

Instructions

  1. In a large pot over medium heat, add olive oil.

  2. Add the onion with a pinch of salt and cook until translucent. Stir in cumin, coriander, paprika, salt, black pepper, and chopped chipotle chilis. Sauté for a few minutes until fragrant.

  3. Add the poblano pepper, jalapeño, red bell pepper, and corn. Cook until the peppers soften.

  4. Incorporate the tomato sauce, diced tomatoes, and black lentils along with cocoa powder. Mix well and cook for about 5 minutes. Pour in the broth and bring to a simmer. Cover and cook for around 30 minutes, stirring occasionally.

  5. Add the black beans and kidney beans to the pot. Cover and simmer for another 15 minutes until the lentils are tender. Turn off the heat and adjust seasoning if necessary. Squeeze lime over if desired.

  6. Serve the chili hot, adding your favorite toppings. Enjoy!