Vegan Black Bean Chili

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5 from 92 reviews

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 flavors. This chili will fill you up and fuel you through your busy day!


Units Scale


  • Fritos
  • vegan sour cream
  • fresh chopped cilantro
  • sliced jalapeno


  1. 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. 
  2. Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently.
  3. Stir in diced tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper. 
  4. Then add tomato sauce and 2 cups vegetable broth.
  5. Cover, turn heat to medium-high and bring to a simmer.
  6. 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. 
  7. Stir in the juice of 1 lime and season to taste with salt and pepper.
  8. Garnish with Fritos, sour cream, and fresh chopped cilantro. 



  • 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. Which isn't the end of the world - if anything it will just make the chili a bit thicker and more creamy.
  • 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.