Lentil chili is the ultimate comforting vegetarian recipe

It’s the season for hearty, comforting one-pot dinners. Warm flavors simmering on the stove and cozy moments gathered in the kitchen. While soups are a big part of it, we’re also focusing on other cold-weather classics like one-pot orzo, one-pan lasagna, and kitchari, which are perfect for quick dinners or inviting friends over. With just a little chopping and plating, you’ll have a delicious dinner on the table. When you’re craving something that will warm you up to the last minute, nothing will satisfy you like this one-pot lentil chili.

I love a good chili recipe and have made Camille’s sweet potato and black bean chili countless times. With my Sundays filled with soccer and lots of slow nights at home, I decided it was time to expand my chili repertoire. A twist on a traditional cool-weather meal, this dish doesn’t require much effort: just put a pot on the stove and prepare a variety of toppings. Plus, “cooking” this lentil chili is about the same as opening a can and adding it to the pot. (Of course, some processing is required.)

This one-pot lentil chili recipe is vegetarian, packs the perfect amount of heat, and maximizes all the flavor I crave in my favorite fall dish.

One pot lentil chili ingredients

Onions. It’s the beginning of all great recipes. This aroma becomes the base of this chili pepper.

Cumin, coriander and paprika. I’m a stickler for freshly ground spices, but they certainly make a difference here. Use freshly ground cumin and coriander for a warm flavor, and a little paprika for added smokiness.

Chipotle chili in adobo. My favorite ingredient in this chili pepper. The rich, smoky flavor adds depth and a slightly sweet spiciness that makes you think this chili pepper has been simmered for hours.

Poblano peppers and jalapenos. For fresh flavor and layered spiciness, I like to add poblano peppers and chopped jalapenos. Poblano is completely optional, but highly recommended.

Diced flame-grilled tomatoes and tomato sauce. For recipes like this, I always keep canned tomatoes in all forms in my pantry. The flame-roasted tomatoes add an extra smoky spiciness, and the tomato sauce creates a rich flavor.

cocoa powder. I really liked the subtle sweetness that the cocoa powder added to the sauce. It really brings out the flavor of chili peppers.

red pepper. I like to add red bell pepper to balance the flavor with a little sweetness. Plus, it adds texture, and eating more vegetables is always good.

Corn. Since this is a vegetarian lentil chili, I like to add vegetables to add texture and volume. Corn also brings another layer of sweetness that helps balance the flavor.

black beans and kidney beans. It’s best to use two types of beans to vary the texture and flavor. However, you can use either one depending on what you have on hand.

black lentils. Lentils are a great source of plant-based protein and a staple in your pantry. Soak the dried lentils overnight to ensure they are fully cooked.

vegetable soup. You can make your own if you have it, but store-bought stock is convenient and often just as delicious.

How to make lentils

I grew up in a lentil household. We had something like lentils on the dinner table almost every night. But…I often made the fatal mistake of forgetting to soak it. While it’s not impossible to cook lentils without soaking them, I don’t recommend that opportunity.

First, it takes a lot of time to cook lentils on the stove if you don’t soak them. You can cheat by using a pressure cooker, but without soaking, the cooking time will be even longer.

Second, soaking lentils neutralizes the lectins and phytates in the lentils, which improves digestion and nutrient absorption.

To prepare, add lentils to a large bowl and double the amount of water. I like to soak mine in the fridge for about 24 hours, but soaking overnight or even 4-6 hours is also effective. When you’re ready to make the chili, rinse the lentils and cook as desired.

lentil chili topping

I’m a big fan of toppings, but this is definitely my favorite part of this lentil chili. (And, let’s be honest, it’s really all chili.) With toppings, you can choose a little crunch here and creaminess there to build your perfect bowl. Use whatever you have on hand. The options I use to stock Chilivar are:

Sour cream Cheddar cheese Goat cheese Diced red onion Chopped jalapeño Green onion Cilantro Avocado Roasted corn Corn chips Tortilla chips Cornbread Lime wedges

How to store and reheat lentil chili

The best part about this lentil chili is that it’s super easy to make in bulk for meal prep for the week and freeze for nights you don’t feel like cooking.

If stored in the refrigerator, store in an airtight container for up to 5 days. To reheat, add to a pot on the stove and simmer gently for 10 to 15 minutes until heated through. You can also add a little more broth if the sauce is too thick.

If freezing, allow to cool completely before storing in an airtight container. To reheat, thaw in the refrigerator overnight, add to a pot on the stove and bring to a simmer to warm through. You can also reheat it in the microwave.

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