Description
This hearty Vegan Black Bean Chili is a delicious and comforting plant-based meal perfect for any day of the week. Packed with protein-rich black beans and red lentils, combined with a flavorful blend of spices, tomatoes, and chipotles in adobo, this chili delivers a smoky, spicy kick with a fresh lime finish. Served with crunchy Fritos, creamy vegan sour cream, and fresh cilantro, it’s an easy, nutritious, and satisfying dish that serves 8 and comes together in just 15 minutes of prep plus simmering time.
Ingredients
Chili Base
- 1 tablespoon olive oil
- 1 red onion, diced
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 teaspoon sugar
Beans and Lentils
- 1 (14.5-ounce) can diced tomatoes
- 2 teaspoons diced chipotles in adobo
- 3 (15-ounce) cans black beans, drained and rinsed
- 1 cup uncooked split red lentils
- 2 (15-ounce) cans tomato sauce
- 2-3 cups vegetable broth
Finish 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 (optional garnish)
Instructions
- Heat the base: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced red onion along with a generous pinch of kosher salt and fresh cracked pepper. Cook for 4-5 minutes, stirring frequently until the onion becomes soft and translucent.
- Add spices and garlic: Stir in 5 cloves of minced garlic, 1 tablespoon chili powder, 1 tablespoon cumin, and 1/2 teaspoon sugar. Cook for another minute while stirring frequently to release the spices’ aromas.
- Combine the main ingredients: Add 1 can diced tomatoes, 2 teaspoons diced chipotles in adobo, 3 cans drained and rinsed black beans, 1 cup uncooked split red lentils, and a large pinch of salt and pepper. Stir to combine everything evenly.
- Add sauces and broth: Pour in 2 cans (30 ounces total) of tomato sauce and 2 cups of vegetable broth. Stir thoroughly to mix all ingredients.
- Simmer: Cover the pot, increase the heat to medium-high, and bring the chili to a simmer.
- Cook lentils until tender: Lower the heat to medium-low and simmer uncovered for 5-7 minutes, stirring frequently, until the lentils are tender. Add the remaining 1 cup of vegetable broth as desired to adjust the consistency.
- Finish flavoring: Stir in the juice of 1 lime. Taste the chili and adjust seasoning with additional kosher salt and fresh cracked pepper as needed.
- Serve and garnish: Ladle the chili into bowls and top with Fritos, vegan sour cream, fresh chopped cilantro, and optionally sliced jalapeno for extra heat.
Notes
- If you prefer a thicker chili, reduce the amount of vegetable broth added or simmer uncovered longer.
- Adjust the amount of chipotles in adobo to control the heat level to your liking.
- This chili freezes well, making it perfect for meal prep.
- Serve with rice, cornbread, or tortilla chips for a complete meal.
- Replace Fritos and sour cream with your favorite vegan toppings if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
