Easy Vegetarian Chili Recipe

This easy vegetarian chili is made in one pot with red lentils, kidney beans, corn, and smoky chipotle. Thick, hearty, and ready in about an hour for an easy, plant-based weeknight dinner the whole family will love!

You won’t even miss the meat.

• This is literally the easiest chili recipe in the world. We’re chopping a few things, sautéing a bit, and then dumping in a few cans and letting everything simmer together. It’s got that classic chili flavor but without the meat!
• Depending on what you top the chili with, it’s actually vegan, not just vegetarian. If you’re trying to add more plant-based meals to your monthly rotation, this is a really easy way to do that. The flavors are familiar, and the recipe is simple.

Here’s what you’ll need.

Here’s how it all comes together.

SAUTE AROMATICS. Heat the olive oil in a large pot over medium heat. Cook the onion with a couple pinches of salt and pepper for 4 minutes, then stir in the garlic for 1 more minute.

ADD SOME SPICE. Stir in the tomato paste, all of the spices, the brown sugar, and the chipotles in adobo, plus a couple large pinches of salt and pepper. Cook for 2 minutes, stirring frequently.

DEGLAZE. Pour in the soy sauce and scrape all the yummy bits off the bottom of the pot.

BULK IT UP. Add the frozen corn, uncooked lentils, both kinds of kidney beans, and the V8, along with a couple more large pinches of salt and pepper.

SIMMER. Bring to a simmer over medium-high heat, then reduce the heat to low. Cover and simmer for 35-40 minutes, stirring occasionally, until the lentils are tender. Season to taste with salt and pepper.

SERVE + ENJOY. Ladle into bowls and pile on the tortilla chips, shredded cheddar, cilantro, green onion, and sour cream. Enjoy!

Things I learned while testing this recipe.

• Stick with split red lentils. They break down as they simmer, and that’s what makes this chili so thick and hearty. Brown or green lentils hold their shape and take longer to cook, so you won’t get the same texture.
• Give it a stir every so often. Lentils love to sink and stick to the bottom of the pot, especially in the last 10 minutes or so.
• Make it as spicy as you like. One teaspoon of chipotles is smoky and pretty mild. For more kick, add another teaspoon or swap in Spicy Hot V8.
• Fix the thickness in seconds. Too thick? Stir in a splash of V8 or water. Too thin? Take the lid off and simmer for a few extra minutes.
• Freeze the rest of that can of chipotles. Scoop them into a small freezer bag, press it flat, and break off a piece whenever a recipe calls for a little.

The perfect make-ahead meal prep recipe.

Chili is one of those magical foods that gets even better after a night in the fridge. The spices settle in, the lentils soak up more flavor.

• Make the whole pot up to 3 days ahead. Let it cool, then pop it in the fridge in an airtight container.
• Expect it to thicken as it sits. A splash of V8, water, or broth while it reheats brings it right back.
• Prep the toppings ahead too. Shred the cheese, slice the green onions, and chop the cilantro, then store them separately so everything stays fresh.
• Feeding a crowd? Reheat the chili on the stove, then move it to a slow cooker on the warm setting and set out a toppings bar. Everyone builds their own bowl, and you actually get to sit down and eat while the food’s hot.

Here’s what I’d serve with this.

• easy homemade tortilla strips
• taco stuffed poblano peppers
• easy street corn flatbread pizza
• Taco Bell gordita crunch
• one pan Doritos casserole

Just in case you have leftovers.

• STORING: Let the chili cool, then transfer it to an airtight container and refrigerate for up to 4 days. Keep the toppings in their own containers so nothing gets soggy.
• FREEZING: Cool the chili completely, then portion it into freezer-safe containers or Ziploc bags (lay the bags flat so they stack). Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• REHEATING: Warm the chili in a pot over medium-low heat, stirring occasionally, until heated through. Add a splash of V8, water, or broth to loosen it up, since it thickens as it sits. For a single bowl, microwave in 1-minute intervals, stirring in between, until hot. Season to taste with salt before serving.

More cozy recipes for your eating pleasure.