bowl of easy vegetarian lentil chili garnished with avocado and cilantro — Makes: *6 Servings*
Per Serving: 20g Protein | 350Cal

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Warming, comforting, hearty, and healthy, vegetarian lentil chili is the perfect dish to make when it gets cold outside. You can make it in the crockpot or on the stove and have a bowl packed with cozy comfort with only a little bit of prep work. This vegetarian lentil chili is full of protein, fiber, and plenty of veggies, making it the perfect choice when you’re looking to switch up your usual chili night. Plus, it’s great for meal prep or an easy, hands-off dinner. This recipe works just as well for one as it does for a crowd—just set out a variety of toppings for an easy DIY chili bar situation. Vegan, gluten-free, and easy to customize, it’s going to help you to love lentils (if you don’t already!).

Why You’ll Love This Vegan Lentil Chili Recipe

Packed with Protein: Each serving of this chili has 20 grams of protein, helping to keep you full and energized for hours.
Options for Cooking: Pull out your slow-cooker or make it on your stovetop, this chili recipe is perfect either way.
Tons of Flavor: With fire-roasted tomatoes, chili powder, cumin, and paprika, you’ll get a mix of the sweet and smoky flavors you love in a good bowl of chili.
Perfect for Meal Prep: This recipe makes enough for a week of lunches or easy weeknight dinners. Just warm up your bowl and add your toppings!
Packed with Nutrients: This nutrient-dense chili recipe is loaded with veggies, fiber, and plant-based protein.

close-up shot of bowl of easy vegetarian lentil chili

Ingredients

2.5 cups lentils (green lentils, red lentils, yellow lentils, brown lentils - the choice is yours!)
2 cups chopped bell peppers
1 yellow onion, diced (you can also use red onion if you'd prefer)
2 cups diced zucchini
1 cup diced carrots
1 (24 oz) can or 2 (12 oz) cans fire-roasted tomatoes
1 tablespoon minced garlic
2 tablespoons chili powder
1 teaspoon regular paprika (the sweet version, not the smoky)
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
4-5 cups vegetable stock or broth
Garnishes: fresh cilantro, sliced avocado, Greek yogurt or sour cream, green onion, crumbled tortilla chips or corn chips—or any of your other favorite toppings

Prep: Soak Your Lentils

Before cooking, soak your lentils overnight. This will make them easier to digest and will help them cook more quickly. If you don’t have time to soak them overnight, choose quick-cooking lentils (if possible) and rinse them well before cooking. Make sure you pick through them to ensure there aren’t any little pebbles mixed in with your lentils! Don’t skip the prep here, a little work up front will make this lentil chili a new cold weather staple.

Instructions

Slow Cooker Version

Add the veggies, lentils, tomatoes, broth, and spices to your slow cooker. Stir to combine.
Set on HIGH:

Green or black lentils: 4-5 hours (retain shape).
Red lentils: 3 hours (softer texture).
Check around the 2-3 hour mark to adjust tenderness to your liking.

Taste and season with salt and black pepper just before serving.

Stove Top Method

Heat about 1 tablespoon of olive oil or avocado oil in a large pot or dutch oven over medium-high heat. Sauté onions and garlic until fragrant and translucent, about 3-5 minutes.
Add the rest of the veggies, lentils, tomatoes, and chili seasonings. Stir well.
Pour in the broth and stir.
Bring the mixture to a boil, then reduce the heat to low. Simmer for 20-30 minutes, stirring occasionally, until the lentils reach your desired texture.
Taste and adjust seasoning before serving.

Serving Suggestions

Top your chili with creamy avocado slices, chopped green onions, and fresh cilantro for a vibrant, flavor-packed bowl. Add a little shredded cheese, Greek yogurt, or sour cream for some creaminess. For a bit of crunch, serve with crumbled tortilla chips or corn chips.

Nutrition Facts (Per Serving - Makes 6 Servings)

Calories: 350
Protein: 20g
Carbs: 64g
Fat: 2g

The Best Ways to Mix Up the Flavors in Your Vegetarian Lentil Chili

One of the best things about this Vegetarian Lentil Chili is how versatile it is! You can tweak the flavors to match your cravings or add a creative twist to your next batch. Here are a few ideas:

1. Smoky & Spicy

Add 1-2 chipotle peppers in adobo sauce for a smoky, spicy kick.
Sprinkle in smoked paprika or a dash of cayenne pepper for extra heat.

2. Sweet & Savory

Stir in a splash of maple syrup or add diced sweet potato for a subtle sweetness.

3. Mediterranean Twist

Replace cumin with dried oregano and basil—or just add on to layer your flavors.
Use red bell peppers.
Add a splash of lemon juice and garnish with Kalamata olives and feta (use vegan feta for a dairy-free twist).

4. Indian-Inspired

Swap chili powder for curry powder or garam masala.
Add a can of coconut milk for a creamy, rich texture.

5. Mexican Fiesta

Add a tablespoon of cocoa powder or a square of dark chocolate for a mole-inspired depth of flavor.
Mix in a poblano pepper with the bell peppers.
Top with fresh salsa, jalapeño or serrano peppers, and a dollop of sour cream.

6. Herby Freshness

Stir in fresh spinach, kale, or chopped parsley during the last 10 minutes of cooking.
Garnish with fresh dill, basil, or chives for a burst of freshness.

7. Extra Veggies

Toss in frozen corn or diced butternut squash for added texture.
Stir in cooked black beans or kidney beans for even more plant-based protein.

Whether you use one of these variations or mix things up with whatever sounds good to you, you can quickly and easily make this recipe your own. Experiment and find your favorite version—you might even discover a new family favorite!

FAQs

Yes! Make sure to let the chili cool completely before storing. Once it’s cool, divide it into freezer-safe containers or zipper-top freezer bags and store in the freezer. Your chili should stay fresh for up to 3 months.
When you’re ready to eat your frozen chili, take it out of the freezer and let it thaw overnight in the fridge if possible, then reheat gently on the stove or in the microwave until hot. If you don’t remember to pull it out of the freezer the night before, run the sealed container under warm water to help it begin to thaw, then heat gently on the stove until it’s heated through and ready to eat.
Definitely! Consider stirring in tofu crumbles, plant-based ground meat alternative, black beans, red kidney beans, cannellini beans, tempeh, or quinoa to amp up the protein in this dish.
Absolutely! You can add celery, spinach, chopped kale, yellow squash, butternut squash, cauliflower rice, mushrooms, roasted corn, and more.
If you make the recipe as written and simply swap in dairy-free cheese and sour cream (or leave it off your bowl entirely), it’s a great vegan option.

This Vegetarian Lentil Chili is super wholesome and satisfying without sacrificing one bit of flavor. Whether you’re looking for a great new recipe for Meatless Monday, looking to serve a crowd on a budget, or trying to stock your freezer with meal-prepped dishes, you won’t regret giving this lentil chili recipe a try. Your whole family is going to love it!