Description

This hearty and flavorful Vegan Black Bean Chili combines protein-rich black beans and red lentils with a blend of smoky chipotles, spices, and fresh lime juice for a satisfying meal. Perfectly balanced with a touch of heat and garnished with crispy Fritos, vegan sour cream, cilantro, and jalapeno slices, this chili is a nutritious plant-based dish ideal for any occasion.

Ingredients

Scale

Base Ingredients

1 tablespoon olive oil
1 red onion, diced
5 cloves garlic, minced

Spices

1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon sugar

Beans and Lentils

3 (15-ounce) cans black beans, drained and rinsed
1 cup uncooked split red lentils

Tomatoes and Broth

1 (14.5-ounce) can diced tomatoes
2 (15-ounce) cans tomato sauce
2–3 cups vegetable broth
2 teaspoons diced chipotles in adobo

Additional Flavorings and Garnishes

Juice of 1 lime
Kosher salt, to taste
Fresh cracked pepper, to taste
Fritos, for garnish
Vegan sour cream, for garnish
Fresh chopped cilantro, for garnish
Sliced jalapeno, for garnish

Instructions

Sauté Onion: Heat olive oil in a large pot over medium heat. Add diced onion along with a large pinch of salt and pepper. Cook for 4-5 minutes, stirring frequently until the onion is softened and translucent.
Add Aromatics and Spices: Stir in minced garlic, chili powder, cumin, and sugar. Cook for another minute, stirring frequently to release the spices’ aroma and flavors.
Add Beans, Lentils, and Tomatoes: Mix in diced tomatoes, diced chipotles in adobo, black beans, lentils, and season with a large pinch of salt and pepper. Stir well to combine all ingredients.
Add Tomato Sauce and Broth: Pour in the tomato sauce along with 2 cups of vegetable broth. Stir to incorporate them evenly.
Simmer: Cover the pot and bring the mixture to a simmer over medium-high heat.
Cook Lentils: Reduce heat to medium-low and let the chili simmer gently for 5-7 minutes or until lentils become tender. Stir frequently to prevent sticking. Add remaining cup of vegetable broth if you prefer a thinner consistency.
Finish with Lime and Seasoning: Stir in the fresh lime juice and adjust seasoning with salt and pepper to taste.
Garnish and Serve: Ladle the chili into bowls and garnish with Fritos, vegan sour cream, fresh chopped cilantro, and sliced jalapeno for a flavorful and crunchy topping.

Notes

For a thicker chili, use only 2 cups of vegetable broth; add more if you prefer it thinner.
Adjust chipotle quantity based on desired spice level.
Make sure to rinse canned beans thoroughly to reduce sodium content.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
This chili pairs well with cornbread or rice for a more filling meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Vegan chili, black bean chili, plant-based chili, easy vegan recipe, healthy chili, lentil chili