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This Vegan Black Bean Chili takes just 15 minutes to make and is filled with all your favorite flavors along with black beans and split red lentils. It's loaded with over 50% of your daily fiber in each serving and filled with fresh Mexican flavors. This chili will fill you up and fuel you through your busy day!
You'll Love This
- It's filled with pantry ingredients! Most of the ingredients in this easy vegetarian chili are pantry staples and spices that you've likely got on hand, which makes this a stress-free meal! Be sure to check out my easy to follow instructions and process shots below to see just how easy it is to throw this chili together. And click here for pantry staple recipes!
- It's got the classic chili flavors you love - minus the meat! If you're trying to eat more plant-based meals or (like me) just enjoy a veggie-loaded dinner once in a while, this lentil chili is for you! It's so hearty that meat-lovers in your life won't even miss the ground beef. And the fiber and protein from the beans and split red lentils will fill you up and leave you satisfied. Be sure to check out my Creamy Vegan White Chickpea Chili recipe too if you loved this one!
- It's a great healthy meal prep recipe! If you like to spend Sunday afternoons prepping your lunches for the week - you are going to LOVE LOVE LOVE this vegan chili! The flavors just get better with time so you can grab a bowl each day for lunch and dig in guilt-free because you know you're fueling your body with a healthy, fiber-packed lunch! Another one of my favorite meal prep soup recipes is this Creamy Vegan White Bean Kale Soup - so easy and so good!
Ingredients and Substitutions
- Olive Oil - This olive oil is our family's favorite. Try to find one that's organic and cold-pressed.
- Red Onion - You could also use white or yellow onion in place of the red onion.
- Garlic - Fresh garlic is best for this recipe as it will give you the most flavor. But you could substitute ½-1 teaspoon of garlic powder for the fresh garlic.
- Chili Powder - Chili powder is a pretty obvious ingredient for chili. This is where a lot of the that smoky "classic" chili flavor will come from.
- Cumin - Cumin combines with the chili powder to give this chili a warm earthy flavor.
- Sugar - I like to add a bit of sugar to this chili just to balance out the acidity of the tomatoes.
- Diced Tomatoes - You could also use crushed tomatoes or even canned tomato sauce in place of the diced tomatoes in this recipe.
- Chipotles in Adobo - This is the brand of chipotles in adobo that I use in my kitchen. I like that it comes in a glass jar so you can store in the fridge for months. If you don't have these on hand, you could add more chili powder but I highly recommend giving these chiles a try!
- Black Beans - You could switch out your favorite beans for the black beans in this recipe if you'd like. Pinto beans or kidney beans would also be delicious too!
- Split Red Lentils - I like to use split red lentils for this recipe because they cook so quickly. You could use other lentils in place of the split red lentils, but keep in mind that you'll likely have to increase the cooking time significantly to allow the lentils to cook through.
- Tomato Sauce - For this recipe you'll want to use canned tomato sauce (not pizza sauce or spaghetti sauce). You could also replace the tomato sauce with V8 or any brand of tomato based vegetable juice.
- Vegetable Broth - You could use any kind of broth in place of the veggie broth in this recipe.
- Lime Juice - If you have a fresh lime on hand, fresh squeezed is always best but if we also like this brand of lime juice that comes in a bottle.
Instructions
Saute onions with salt and pepper in a large heavy bottom pot.
Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently (this is my fave wooden spoon).
Stir in tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper.
Then add tomato sauce and 2 cups vegetable broth. Simmer for 5-7 minutes or until lentils are cooked through. Add additional broth if desired.
Stir in the juice of 1 lime and season to taste with salt and pepper. Garnish with Fritos, sour cream and fresh chopped cilantro.
Use Other Beans
- You can use whatever beans make you happy! I could eat black beans until the cows come home, but if you're not a big fan of black beans feel free to use whatever beans are your favorite. Some great options include:
- chickpeas (garbanzo beans)
- pinto beans
- light kidney beans
- dark kidney beans
- Great Northern beans (white beans)
Freezing
- This easy vegan chili is one of my favorite meal prep recipes and it makes a nice big batch. Sometimes I'll freeze half the chili in an airtight container and save it for a week when I'm feeling unmotivated to prep healthy lunches for the week.
- Allow the frozen chili to thaw in the fridge overnight, then heat in a large pot over medium heat until warmed through.
- The chili should keep for about 2-3 months in the freezer.
Tips
- Don't let the chili simmer for too long. Just 5-7 minutes is long enough to get the lentils nice and tender. Any longer than that though, and they will likely end up mushy.
- Be sure to stir the chili every minute or so while it's simmering. This will loosen any black beans or lentils that may try to stick to the bottom of the pan and make sure that the lentils cook evenly.
- You don't have to tell people it's vegan! If you know your friends or family don't enjoy vegan dishes as much as you do, don't tell them this chili is totally vegan. Let them try it, go back for seconds and rave about how good it is. Then drop the truth bomb - it's vegan AND healthy!!
FAQ
YES! And you should! Kidney beans are great for a classic chili recipe, but black beans are best for black bean chili. And if you're a fan of black beans - you are going to LOVE this chili recipe!
I like to drain canned beans any time I use them. I find that the liquid can have a bit of an odd flavor, not to mention that it will add more liquid and more sodium to whatever you're making. I prefer to drain and rinse my beans so that I am more in control of how much salt and flavor in is my dish.
Chipotles in adobo is my go-to ingredient to boost the flavor of my chili recipes. It gives a delicious smoky flavor, with just a hint of spice. I prefer to buy diced chipotles in adobo that come in a glass jar because they'll stay fresh in the fridge for months and you'll use just a few teaspoons at a time.
Family Favorites
- Vegan Curry Ramen Noodles
- Vegan White Chickpea Chili
- Vegan Lentil Tortilla Soup
- Vegan Spicy Black Bean & Rice Soup
- Creamy Vegan Chickpea Noodle Soup
Vegan Black Bean Chili
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
Description
Healthy food can also be hearty and satisfying! Don't believe me? TRY THIS VEGAN BLACK BEAN CHILI! It's loaded with over 50% of your daily fiber in each serving and filled with fresh Mexican flavors. This chili will fill you up and fuel you through your busy day!
Ingredients
- 1 tablespoon olive oil
- 1 red onion, diced
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ½ teaspoon sugar
- 1 (14.5 oz) can diced tomatoes
- 2 teaspoons diced chipotles in adobo
- (3) 15 oz. can black beans, drained and rinsed
- 1 cup uncooked split red lentils
- (2) 15 oz. cans tomato sauce
- 2-3 cups vegetable broth
- juice of 1 lime
- Kosher salt
- fresh cracked pepper
Garnish:
- Fritos
- vegan sour cream
- fresh chopped cilantro
- sliced jalapeno
Instructions
- Heat olive oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper. Cook 4-5 minutes, stirring frequently.
- Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently.
- Stir in diced tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper.
- Then add tomato sauce and 2 cups vegetable broth.
- Cover, turn heat to medium-high and bring to a simmer.
- Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently. Add remaining cup of broth if desired.
- Stir in the juice of 1 lime and season to taste with salt and pepper.
- Garnish with Fritos, sour cream, and fresh chopped cilantro.
Notes
Don't let the chili simmer for too long. Just 5-7 minutes is long enough to get the lentils nice and tender. Any longer than that though, and they will likely end up mushy.
Be sure to stir the chili every minute or so while it's simmering. This will loosen any black beans or lentils that may try to stick to the bottom of the pan and make sure that the lentils cook evenly.
You don't have to tell people it's vegan! If you know your friends or family don't enjoy vegan dishes as much as you do, don't tell them this chili is totally vegan. Let them try it, go back for seconds and rave about how good it is. Then drop the truth bomb - it's vegan AND healthy!!
- Category: Soup
- Method: Stove Top
- Cuisine: Mexican
Keywords: southwest chili, easy vegetarian chili, lentil chili, beans and lentil recipes
This post was originally published in February of 2019. It was updated in March of 2020 to include process shots, step-by-step instructions, and tips for making the best vegan chili every single time.
Luke
Amazing!!
★★★★★
Midwest Foodie
Thanks Luke 🙂
Kristin
Starred the recipe and plan to make it again! Had to use whole lentils which added about 10 minutes to cooking time.
★★★★★
Kylie Lato
Awesome! Glad you were able to use whole lentils. Thanks for leaving a review 🙂
Brandy Teachworth
What would cook time be for the crockpot?
Kylie Lato
Since there is no meat to cook and you're basically just warming everything up, I'd recommend maybe an hour so on high. Or a couple hours on low. You could certainly let it go for longer on low and the flavors are only going to get better!! Great question Brandy!
Rebecca
Just discovered Midwest Foodie today and first recipe I tried was amazing!!!! I tried the 20 minute Vegan Lentil Tortilla Soup. I can’t wait to try some more of her recipes!!!
★★★★★
Kylie Lato
Thanks so much for leaving a review, Rebecca! I really appreciate it 🙂 And I'm so glad you enjoyed this lentil soup!!
Kellie Reed
Made this the other night and was a huge hit even with the meat eater of the house! We added zucchini and carrots but otherwise kept to the recipe. Lots of flavor. Will be making it again for sure.
Kylie Lato
Mmmmm zucchini and carrots would be delish in this chili! So glad you and your non-meat eaters enjoyed this recipe, Kellie! Thanks for leaving a review!!
Holly
Delish recipe—thanks!
★★★★★
Kylie Lato
Thanks so much Holly! I am so glad that you enjoyed this recipe and thanks for leaving a review! 🙂
Veronica Castillo
Great recipe! Flavorful and filling. I added paprika and cayenne for a little more spice. I did end up having to cook it a little longer than the recipe suggested but the end result was still amazing. Will definitely make again!
★★★★★
Kylie Lato
I am so glad that you enjoyed this recipe, Veronica! Thanks so much for leaving a review - I really appreciate it 🙂
Lynn
This chili is amazing! My husband and I loved it. Made as directed except sautéed veggies in veggie broth (not oil) and used lots more lentils (already cooked and in my fridge from another recipe earlier in the week) Added some fresh chopped yellow and orange bell peppers and probably spiced it up a bit more too (love chipotles in adobo!) Definitely delicious. This chili could certainly hold its own in any chili cook-of! Thank you Kylie for this wonderful recipe. We will be making it again and again!
★★★★★
Kylie Lato
Yayyyyyy! I am so glad that you liked this recipe! Sounds like all your substitutions worked out too - WOOHOO!! Thanks so much for leaving a review, Lynn. I really appreciate it 🙂
Lisa Lacy
Delicious! Ate it as a chili when I first made it. Then reheated it, letting most of the liquid evaporate and ate it as filing in a burrito. Added cheese, salsa, sour cream, etc. Will definitely make again!
★★★★★
Kylie Lato
Ooooo I LOVE the idea of putting it in a burrito!! That sounds amazing! I am so glad that you enjoyed this recipe, Lisa. Thanks so much for leaving a review!! 🙂
Tricia
Soo good! Added extra chili & adobo for more spice! Love it!
★★★★★
Kylie Lato
Great idea - we love extra spice!! So glad you enjoyed this recipe, Tricia. Thanks for leaving a review 🙂
Dianna
Delicious! Added red and green peppers, corn and white beans. Will make again.
★★★★★
Kylie Lato
I am so glad that you enjoyed this recipe - love your additions!! Thanks for leaving a review, Dianna!
Jeri
I don't have split lentils. Does that matter for cook time?
Kylie Lato
Just take a look at the cooking time for whatever lentils you're using. Then simmer the soup for about that long. You can use any lentils you want!
Jeri
This was a 5 star easy recipe!!! Illinois weather...Snow called for a warm and easy dish. Everything in my pantry. Will make this again!!
★★★★★
Kylie Lato
WOOHOO!! We just had some snow also - this is the perfect cozy dinner for a snowstorm. Thanks so much for leaving a review, Jeri! 🙂
Sharice
Such a delicious and easy recipe. The sprinkle of Fritos is the perfect touch as well and adds the crunch you need for chili. ?? I made so much that I ended up freezing the leftovers because there was no way I was going to toss it.
★★★★★
Kylie Lato
I have half a batch in my freezer right now as well! Could not agree more - it's just not the same without the Fritos. Thanks so much for leaving a review, Sharice. I really appreciate it! 🙂
Samantha Escobar
Made this because I love Chili and I'm trying to make large batches of food while in quarantine. This was delicious lasted a through the week and tastes great after being reheated.
★★★★★
Kylie Lato
This is a GREAT make-ahead recipe as the flavors really do just get better with time. I'm so glad you enjoyed this recipe, Samantha. Thanks for leaving a review! 🙂
Vicki Strebel
Delicious and easy recipe. A great find for this vegan family!
★★★★★
Kylie Lato
Yay! I am so glad that you enjoyed this recipe, Vicki! Thanks for leaving a review! 🙂
Sabrina
I tried this chili. It was AMAZING. Super easy and so satisfying.
★★★★★
Kylie Lato
Yay!! I am so glad that you enjoyed this recipe, Sabrina. Thanks so much for leaving a review!! 🙂
Taj W
Very delicious!
★★★★★
Kylie Lato
I'm so glad you enjoyed this recipe, Taj! Thanks so much for leaving a review!! 🙂
Sally
Nice one! Thank you ??
★★★★★
Kylie Lato
So glad you enjoyed it, Sally! Thanks for leaving a review 🙂
Darla Hendricks Smith
Amazing vegetarian dish! Even my meat eating husband loved this recipe!!
★★★★★
Kylie Lato
WOOHOO! I am so glad that you enjoyed this recipe, Darla! Glad it is husband approved 🙂 Thanks for leaving a review!
Lauren
Loved it!
★★★★★
Kylie Lato
I am so glad that you enjoyed this recipe, Lauren! Thanks so much for leaving a review 🙂
Wareska Rosa
I usually swipe left to recipes with too many ingredients for fear I will fail. This recipe is easy and flavorful!
★★★★★
Kylie Lato
I do the same! I am so glad that you enjoyed this recipe, Wareska. Thanks so much for leaving a review - I really appreciate it 🙂
Lisa H
Sweating as I eat this so may have gone over with the spice. Haha. Originally thought this was black bean soup then saw it was chili and made it anyway. Went lower on the tomato sauce, set some black beans aside, and gave it a quick spin with the immersion blender before adding remaining beans in so it was more soup-like. Also had to simmer 10-12 minutes before lentils were done. Delicious!
★★★★
Kylie Lato
Haha yes - you can definitely adjust the seasoning to suit your taste. Maybe start with a little less spice and then build more as you go 🙂 I bet blending the beans made it super creamy! I do have a Spicy Black Bean Soup with Rice that you might love if you were looking for a black bean soup. Here's the recipe link: https://midwestfoodieblog.com/spicy-black-bean-soup-vegan/. Thanks so much for leaving a review, Lisa. I really appreciate it! 🙂
Coryn
Easy and absolutely delicious!
★★★★★
Kylie Lato
I am so glad you enjoyed this recipe, Coryn! Thanks so much for leaving a review!!
Megan
Thanks for the recipe!!! It was super tasty- I will definitely be making it again!
★★★★★
Kylie Lato
I'm so glad you enjoyed this recipe, Megan. Thanks so much for leaving a review - I really appreciate it 🙂
Jessi
Im new to being vegan and I’m trying to encourage my husband to reduce meat and dairy as well and so I wanted a good hearty recipe to start him on and this was it! It’s so good! I added some pickled jalapeños on top for some additional freshness (though the spice level was already great) and it’s my new comfort food. Thank you so much!
★★★★★
Kylie Lato
Pickled veggies are the perfect addition! I am so glad that you enjoyed this recipe! Thanks so much for leaving a review, Jessi!
Melissa
This was an easy to follow recipe that provided a means to substitute as needed for flavor. I loved it and so did my family. We are trying to eat more plant-based meals, and this one hit the spot!
★★★★★
Kylie Lato
I am so glad that you hear that, Melissa! This chili has familiar flavors making it an easy substitute for a traditional meat-filled chili! Thanks so much for leaving a review - I really appreciate it 🙂
Megha
I am just preparing this chilli and my kitchen smells so good. I loved how healthy and quick it is. Thank you.
Kylie Lato
Yay! I can just imagine how great your kitchen smells! Cant' wait to hear how the final product turned out!! Thanks Megha!
PJS
Oh my goodness! This Vegan Black Bean Chili is amazing! I made per your recipe and absolutely loved it. Thanks for the great, fast and easy recipe. So delicious! I will be freezing some and saving some to use as a burrito filling (Commenter Lisa: thank you for the great idea!).
★★★★★
Kylie Lato
I am so glad that you enjoyed this recipe!! Lisa definitely has the right idea to use this for a burrito filling - such a creative way to repurpose leftovers. Thanks so much for leaving a review - I really appreciate it!
Tameah
I want to make this for tomorrow’s dinner, but I just used up the last of my veggie broth. Do you think that water would work or should I get off my behind & go get the broth?
Kylie Lato
I think water will work just fine or if you have extra tomato/vegetable juice that would work well too! You may need to increase the seasonings a bit, but just use your judgment. Great question!
Natalia
I bought all of the ingredients to make this tonight! I’m so excited! Do you have any cook times to make this on the instant pot?
Kylie Lato
You are going to love it; I have no doubt! I have never cooked it in the IP before, but I would imagine that it would work just fine. If you got split red lentils, be aware that those cook up super fast (about 5-7 minutes or so on the stove) so they will cook up even quicker in the IP. I think there was another reader who commented that they'd made it in an IP but did not mention how much time they cooked it for. I'd guess it would need just a few minutes on the manual setting in the IP. Can't wait to hear how it turns out, Natalia!
Natalia
This chili turned out AMAZING!!! It is absolutely delicious!
★★★★★
Kylie Lato
I am so glad that you enjoyed this recipe, Natalia! It's the perfect dinner to snuggle up with as the temps get cooler 🙂 Thanks so much for leaving a review - I really appreciate it!
Katie
I loved this so much!!! I stuck to the recipe, but served it on Cilantro lime rice. SO GOOD!!! Will definitely make this again. Thank you!
★★★★★
Kylie Lato
That sounds DELICIOUS. I am so glad that you enjoyed this recipe, Katie! Thanks for leaving a review - I really appreciate it 🙂
Francine
Very very tasty. Omitted the canned tomato (did not have at home) but added carrot slices and zucchini cubes. A Tbsp of maple syrup instead of white sugar. Delicious!!! Francine from Nova Scotia, Canada ??
★★★★★
Kylie Lato
YUM! Your substitutions sound DELICIOUS! I'm glad you were able to use what you had on hand. Thanks so much for leaving a review, Francine!
Katie
Very delicious! I cook only for myself, so I cut the recipe in half and used chipotle powder instead of chili powder because I like it spicy 🙂 I added some cream cheese to thicken it up and ate with blue corn chips. Thank you for sharing your wonderful recipe! I cannot wait to try more as I love soup season.
★★★★★
Kylie Lato
Blue corn chips are my FAVORITE!!! I'm so glad you enjoyed this recipe, Katie. Thanks for leaving a review!
Laura
Hi! Making this recipe tonight and counting calories and macros. What is a serving size? Thanks!
Kylie Lato
I don't really keep track of serving "sizes" for my recipes. I decide number of servings based on approximately how many servings we got out of the recipe each time I tested it. If you divide it into 8 servings, you could measure how many cups/grams/whatever measurement you'd like to use. I would guesstimate it's around 1.5 cups but that would be a rough guess. Hope that helps clear things up a bit!
Rebecca
This is seriously the best vegan chili I’ve ever made! LOVE it!!
★★★★★
Kylie Lato
I am SO glad to hear that, Rebecca!!! Thank you so much for leaving a review - I really appreciate it 🙂
Jill
So yummy! My son is not a fan of typical chili, but loved this alternative. Easy, quick, and loads of flavor. I will definitely make this again!
★★★★★
Kylie Lato
I am so glad to hear that, Jill! I love hearing that the kids enjoyed the meal as well 🙂 Thank you for leaving a review - I really appreciate it!
Mirian Heredia
This dish is healthy, inexpensive, and delicious. My kids loved it. Thank you for the receipe!
★★★★★
Kylie Lato
It's always a win when the kids like it!! Thank you so much for leaving a review, Mirian! I really appreciate it 🙂
Kirsten V
This has become a family favorite at our house. Even the carnivores love it!
★★★★★
Kylie Lato
WOOHOO! I am so glad to hear that, Kirsten! Love a meal that the whole family can enjoy! Thank you for leaving a review - I really appreciate it 🙂
Kelly
This was absolutely delicious and so simple to make! Great flavor and filling!
I eat mostly vegetarian bit my husband does not. I told him I made chili and surprisingly he didn't question what was in it. He took two bites and said wow this is really good! I smiled and he said oh no, what weird stuff did you put in it" and I just told him there was no meat and listed off the ingredients. He told me to save the recipe, definitely will make again and now I have to share the rest with him. Thought I was going to be able to freeze some, but guess not!
★★★★★
Kylie Lato
Hahahahhah I LOVE this! Vegan food can be delicious and satisfying even for those who aren't vegan!!! 🙂 I am so glad to hear that you and your husband enjoyed this chili! You'll have to make a double batch next time so you have some to freeze 😉 Thank you for leaving a review - I really appreciate it!
Karyna
This has become a bi-weekly staple in my house. So filling and delicious! Quick and easy too!
★★★★★
Kylie Lato
I LOVE to hear that, Karyna!!! Thank you so much for leaving a review - I really appreciate it 🙂
Melissa
This chili is the best! I added quinoa and white beans to the recipe and a little bit more of the chipotles and it turned out amazing! Enough to feed family and have leftovers
★★★★★
Kylie Lato
YUM - great addition! I am making a chili today and thinking of adding quinoa to it! I am so glad that you enjoyed this recipe, Melissa. Thank you for leaving a review 🙂
Sophia
Absolutely delicious! So full of flavor as written. I used a 30 oz can of crushed and diced tomatoes with jalapenos instead of the tomato sauce. It’s what I had on hand and turned out fine. This was easy, fast, delicious, cheap, and healthy. My husband and I are both omnivores and this is going on our regular rotation. He ate 3 bowls the first night! Can’t wait to try your other recipes.
★★★★★
Kylie Lato
I love it when the meat eaters enjoy the veggie loaded meals too! And I'm so glad you were able to use what you had on hand for this chili! Thanks for leaving a review - I really appreciate it 🙂
Kagney
This was good! I didn’t have corn or lime juice, but the flavor was awesome. As a South Dakota girl, beef is ALWAYS in chili. It was a little nervous, but this has made the meat-less list! Great job!
★★★★★
Kylie Lato
Yayyyyy! I love to hear that, Kagney!! I am so glad that you enjoyed this chili 🙂 Thank you for leaving a review - I really appreciate it!
Dale
My family loves this chili recipe! So easy and delicious
★★★★★
Kylie Lato
WOOHOO! I love when one of our family favorites becomes one of your family favorites, Dale! Thank you for leaving a review - I really appreciate it 🙂
Melissa
Thanks for the recipe! This has become a regular favorite in our family. We've made it as written, and added ground beef. This last time instead of tomatoes I added a jar of my homemade salsa that I canned this summer. It was fantastic! And I love how quick it is to make after work.
Thanks again!
Kylie Lato
Mmmmm - homemade salsa would be SO good in this! Great idea! I'm so glad that you're enjoying this chili, Melissa. Thank you for taking the time to leave a review - I really appreciate it 🙂
Lauren
We made this last night and it was a hit with my kids & husband! I loved it too! I added diced sweet potato and let them simmer before adding the lentils. So good! I'm looking forward to having this for lunch today! 🙂
Kylie Lato
YUM! Sweet potato would be delicious in this black bean soup! Thanks so much for leaving a review, Lauren. I really appreciate it 🙂
Emalay
This was amazing!! I loved it and will be one of my go to vegan chili recipes for sure. I added some quinoa and corn. My family approved too.
Thanks 🙂
Kylie Lato
WOOOHOO! I am so glad to hear that, Emalay! Quinoa and corn would be the perfect addition 🙂 Thanks for leaving a review - I really appreciate it.
Karen
Really Good!
So easy and perfect for a cold winter supper.
Kylie Lato
I am SO glad to hear that you enjoyed this recipe, Karen. Thanks for leaving a review - I really appreciate it 🙂
Chris
I made this for family dinner on Meatless Monday. I used green lentils (on hand) and added chopped green chilies. Bought mini corn muffins on the side. The chili was full of flavor and very tasty! I would make this again,
★★★★
Rhonda
Delicious! The family loved it!
★★★★★
Kylie Lato
I am so glad to hear that, Rhonda. Thanks for leaving a review!
Yeye
Amazing!!! Substituted lentils for kidney beans and added corn. Delicious ? Thanks for sharing!!
★★★★★
Kylie Lato
I am so glad that you enjoyed this vegan chili, Yeye! Thanks so much for leaving a review - I really appreciate it 🙂
Monica
Sooooo yummy and filling. I am not a vegetarian and neither is my hubby, but we made this as a healthy meal and it was so satisfying like "real" meat Chili. Yummmm!!
★★★★★
Kylie Lato
I LOVE to hear that, Monica! I totally agree - this chili is super satisfying even though it's a meat free meal 🙂 Thanks for leaving a review - I really appreciate it!
Liz
Could you omit the sugar, or does that do something important to the flavor blend? Lol
Kylie Lato
You could certainly omit the sugar if you prefer! A little bit of something sweet helps to balance out the acidity of the tomatoes but it's not totally necessary if you enjoy the flavor without it! Great question, Liz!
Liz
Thanks. I just made it - decided to do it just as you wrote it - it is yummy!!!!
Kylie Lato
Woohoo! I am so glad that you enjoyed it 🙂