The Garlic Diaries

Food and Life with a Punch of Flavor

One Pot Vegan Lentil Chili

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Vegan Lentil Chili -- TheGarlicDiaries.com

Chili? In April?

I know…it’s not exactly your typical spring dish, but like I mentioned with my Chicken and Rice Soup a few weeks ago, I’m an all year round soup/stew/chili eater.

If that’s not you, bookmark this delicious recipe and save it for October!

Vegan Lentil Chili -- TheGarlicDiaries.com

Well I was suppooooosed to write this post yesterday, but Seth and I traveled to Savannah, GA this weekend to photograph our friends’ wedding. It was a really fun weekend, but SO exhausting! We woke up at 3:30 am (ouch) on Saturday morning and drove to Savannah, got there and immediately headed to the venue, took a short nap after all the festivities were over, and then went out to downtown Savannah and didn’t get back to our hotel until 3:00 am. I am getting sleepy right now just thinking about it! Then we woke up the next day and drove back to Columbus. We got back at about 6:00 pm and I just couldn’t think coherently enough to write this post :).

So…apologies for my lateness. But this Vegan Chili is worth the wait!

I never thought I would speak (or write) the words “Vegan Chili.” I mean, doesn’t that kind of defeat the purpose of chili?? Chili is supposed to be packed full of meat. Right? Don’t worry, I was skeptical too.

I was planning on making lentil soup, and while I was thinking about the flavors I wanted to include, it popped into my mind that lentils would be perfect in chili. They don’t break down as they cook, and they are hearty and yummy. They absorb flavors well and are so good for you! So basically this chili pretends that the lentils are ground beef. I make it the exact same way I make my normal chili, just with lentils instead!

Vegan Lentil Chili -- TheGarlicDiaries.com

And it is so yummy! It has the exact same flavors as chili does because of the liberal amount of chili powder and cumin we add, the texture of the soup is thick and delicious because we puree part of it and then stir it back in, and it is really great for you! There are basically just veggies and lentils in here.

You can eat this totally guilt free! It makes a huge pot of chili and gets better and better as it sits in the fridge.

This chili – like traditional chili – is all about the toppings.

The chili itself is vegan, so if you want to keep the toppings vegan as well I would add lots of avocado and some green onions. If you choose the non vegan route for the toppings like I did, you definitely want to throw some cheese in there…yummy melt-y cheese. I also added a dollop of Greek yogurt along with the avocado and onions.

Vegan Lentil Chili -- TheGarlicDiaries.com

You won’t miss the meat in this delicious vegan chili!

5.0 from 3 reviews
One Pot Vegan Lentil Chili
 
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Serves: 10 servings
Ingredients
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 green peppers, diced
  • 16 oz bag of lentils
  • 2 28 oz cans diced tomatoes
  • ¼ cup (4 tablespoons) chili powder
  • ¼ cup (4 tablespoons) cumin
  • 1 pinch red pepper flakes
  • 2 tablespoons coco powder
  • For the toppings:
  • Avocado
  • Sliced green onions
  • Cheese (optional: not vegan)
  • Greek yogurt (optional: not vegan)
Instructions
  1. Heat some olive oil in a large pot over medium high heat
  2. Add your onion, garlic, and peppers along with a little salt and pepper
  3. Saute for about 5 minutes
  4. Add in a 16 oz bag of lentils and stir to combine
  5. Add your chili powder, cumin, and pepper flakes
  6. Stir to combine until everything is evenly coated with the spices
  7. Add your tomatoes along with six cups of water and stir to combine
  8. Season with more salt and pepper
  9. Bring to a boil and reduce to a simmer
  10. Simmer, covered, for 25-30 minutes, or until the lentils are tender
  11. Remove from heat and ladle 4 cups of the chili into your food processor or blender and puree
  12. Stir the pureed chili back into the pot with the rest of it - this makes it nice and thick
  13. Stir in your coco powder
  14. Season to taste with salt and pepper
  15. Add toppings to each bowl and you are ready to go!

*The chili itself is gluten free and vegan**

If you make this or any of my other recipes, make sure to Instagram it and hashtag #thegarlicdiaries!

Vegan Lentil Chili -- TheGarlicDiaries.com

Want some other yummy soup recipes? Check these out:

The Best Chicken and Rice Soup

Crock Pot Lasagna Soup

30 Minute One Pot White Chicken Chili

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Comments

  1. My family loved this recipe, I instantly passed it on to others to enjoy too. I actually opened the recipe today to make another batch, and thought I should leave a comment since it’s such a winner :) I’ve never been big on chili, but this is soooo good, way better than bean versions. I add in a bit of frozen corn and serve with a side of cornbread, and we have a super frugal, delicious meal with leftovers for days! Thanks!!

  3. I LOVE lentils. And I’m not big on chili because it’s usually too meaty for me, so this recipe is perfect! I’m with you on year round soup, so I’ll definitely be trying this soon! Just reading about your weekend makes me sleepy! Glad you had a great time though :)
    Keri @ Fashionable Foods recently posted…Herb Buttered PopcornMy Profile

    • Oh well if you don’t like a super meaty chili, then yes this is perfect for you!! It was a big weekend…I’m still recovering :).

    • Perfect! Use those babies up! It is super simple and easy, but it tastes awesome :).

    • Thanks, Kathy! It is definitely my favorite lentil recipe I’ve found so far.

  8. Annie,

    I am a year round chili eater myself! It’s been a long time since I’ve done a lentil version so I’ll need to try this out soon! I love using lentils because they have a good “chew” to them. Also, it may sound kind of strange but I LOVE to serve my chili over mashed sweet potatoes. It may sound strange, but the sweetness compliments the spicy chili flavor perfectly!
    alison recently posted…Summer Hats & Some Aren’tMy Profile

    • Oh my gosh, I LOVE the idea of serving chili over mashed sweet potatoes! I am totally trying that next time. Awesome tip :).

  11. I love lentils and am always looking for more ways to use them! Chili is a GREAT idea!
    And how fun to photograph your friend’s wedding…no pressure there lol. Kidding. I would be totally stressed out about that. I hope it went well! =)

    • If you love lentils you should definitely try this chili! Yeah it’s a lot of pressure, haha! It turned out really well though.

  12. This looks so delicious!! I like my chili beefy too, but it is a great idea to substitute beef with lentils. The dish is still filling and satisfying. It’s still cool here in New England, so as far as I’m concerned it’s chili weather for a few more weeks. :)
    Thao @ In Good Flavor recently posted…No-Knead Artisan BreadMy Profile

    • I’m all about a meat packed chili, and I loved this. So if I loved it you will too :)!

    • I’m glad I’m not the only one :). I couldn’t only eat soups half the year! I love them waaaaayy too much.

  14. I love Savannah, such a great city! You are totally forgiven for posting a little late, because this vegan lentil soup looks amazing! (Plus, photographing a friend’s wedding? Forget it, your forgiven!) Lentils are so delicious, I bet you won’t even miss the meat in this chili… or remember it “should” be there in the first place. I’d take this version of chili over a meat laden one in a heart beat! Thanks for sharing! Oh, and your photos of this— gorgeous! #Drooling
    Cheyanne recently posted…Crab Rangoon Mini Pastry PuffsMy Profile

    • Thanks, Gayle! I hadn’t either before this recipe – it is surprisingly good!

    • Thanks, Savita! You should definitely try this one then. I was so surprised that I didn’t miss the meat!!