Lentil Bean Chili is a hearty, vegetarian chili that is perfect for your fall dinners, football watching or lunch and with the lentils, beans and vegetables you won’t even miss the meat! You will love this hearty chili!
Red lentils are my favorite ingredients to use in soups!
In the colder months I like adding lentils to soups that don’t have meat to create a hearty texture. This Lentil Bean Chili has all of the ingredients that you might love in a regular chili like the bell pepper, onion, diced tomatoes, beans and the warm spices.
I like to add a jalapeño for an extra kick, but you can leave that out if you want.
I also added a can of cannelini beans {white beans} to this chili, but you certainly don’t have to add beans at all or can substitute a different type of bean, like orca beans, black beans, chickpeas or red kidney beans.
This is a vegan chili if you skip the Greek yogurt topping and makes such a filling meal. You can even make a double batch and freeze half for later!
If you like soup recipes check out my soup recipes here. If you like lentil soups you have to try my Moroccan Carrot Red Lentil Soup, Lebanese Lentil Soup, Chicken Lentil Soup, Red Lentil Coconut Soup and Moroccan Red Lentil Soup.
Recipe Ingredients You’ll Need
- Lentils: This soup uses red lentils which are my favorite in soup recipes. Make sure to rinse and drain the lentils and pick through them for any debris or rocks that might be in them.
- Vegetables: The vegetables in this soup are onion, diced tomatoes, red bell pepper, garlic and jalapeños. I love the flavor they all add!
- Broth: This soup uses vegetable broth but you can sub in chicken broth or chicken stock.
- Beans: White beans are added into this soup and add extra protein. You can also use chickpeas, black beans or kidney beans.
- Spices: The warm spice mix in this soup is my favorite. It uses chili powder, oregano, paprika and cayenne red pepper.
For exact ingredient amounts and instructions, see the full recipe card below.
Ways to Modify this Lentil Chili
- Beans: You can use other beans in this soup like black beans, chickpeas, kidney beans or red beans.
- Vegetables: There are a variety of vegetables that work in this soup. Try adding celery, poblanos, mushrooms or shallot.
- Lentils: In place of red lentils you can also use yellow lentils which I think hold up like red lentils do in soups. Green lentils would also work but you will need to simmer them a bit longer.
- Greens: Greens would be nice in this soup. Try spinach or kale.
- Spices: Some other spices that would be nice in this soup are turmeric, curry powder or a touch of aleppo pepper.
- Herbs: Load up the chili with fresh herbs like cilantro, parsley or mint.
How to Make this Lentil Bean Chili
Step 1: Saute Vegetables: In a large pot heat the olive oil over medium high heat. Add the onion and red pepper and sauté until soft. Add the garlic and jalapeño and continue to sauté for another 2 minutes.
Step 3: Add Remaining Ingredients: Add the vegetable broth, red lentils, cannelini beans, diced tomatoes, chili powder, cumin, oregano and paprika and stir until mixed.
Step 3: Simmer Soup: Let the soup simmer for 20 minutes, stirring occasionally. If the broth gets soaked into the red lentils add a small amount of water until the lentils are tender.
Step 4: Serve: Serve the soup into bowls and slowly stir in 1-2 Tablespoons of yogurt {Greek or plain works}. Garnish with freshly chopped cilantro, chopped red onion, cheese and avocado.
Storage Tips
Store this chili in an airtight container for up to 5 days. You can slowly reheat it on the stove or you can microwave it.
You also can freeze this soup. Let it cool completely and then store in an airtight container in the freezer for up to 3 months.
Recipe FAQ
To make this chili creamier there are a few things you can do. Try adding a swirl of Greek yogurt. You also can use a handheld immersion to blend a small amount of the chili. You also could mash half of the white beans and stir it back in to make it creamier.
You do not need to soak lentils. Just rinse them and remove any debris.
Lentil Bean Chili
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups chopped sweet onion {about 1/2 of a large onion}
- 1 cup red pepper, chopped
- 3 garlic cloves, minced
- 1 jalapeño, seeds removed, chopped {optional for spice}
- 8 cups vegetable broth
- 2 cup Red Lentils, sorted and rinsed
- 1-15 oz. can of cannelini beans, drained and rinsed
- 2-14.5 oz. cans of diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne red pepper
- 1-2 tablespoons of Greek Yogurt per bowl of soup {or you can use plain yogurt}
Garnish:
- Cheese
- Cilantro
- Avocado
- Chopped red onion
Instructions
- In a large pot heat the olive oil over medium high heat. Add the onion and red pepper and sauté until soft. Add the garlic and jalapeño and continue to sauté for another 2 minutes.
- Add the vegetable broth, red lentils, cannelini beans, diced tomatoes, chili powder, cumin, oregano and paprika and stir until mixed.
- Let the soup simmer for 20 minutes, stirring occasionally. If the broth gets soaked into the red lentils add a small amount of water until the lentils are tender.
- Serve the soup into bowls and slowly stir in 1-2 Tablespoons of yogurt {Greek or plain works}. Garnish with freshly chopped cilantro, chopped red onion, cheese and avocado.
Notes
- Feel free to modify this recipe by using a different type of beans, like black beans or kidney beans.
- You can also add meat if you desire, like turkey or ground beef.
- I have also added a variety of other vegetables to this chili, including corn and carrots.
- I suggest tasting this soup after everything is mixed together and adjusting your spices as desired. Some people like more spice than others, so it is really up to you how much spice you add.
I like using kidney and sometimes will throw in black beans.