Smoky Lentil Black Bean Chili

Smoky Lentil Black Bean Chili is a hearty and healthy meal. Seasoned with jalapeño and smoky paprika, a bowl of this easy lentil chili makes the perfect comfort meal on a chilly winter day! It's a simple recipe you can make ahead of time to serve for busy weeknights.

Yes, I'm all about the healthy, but I also enjoy hearty meals that check all the boxes nutritionally while remaining satisfying enough so you don't feel deprived. This hearty chili does exactly that and is perfect for keeping you warm on cooler nights and throughout the winter.

This vegan lentil chili is a spin-off my slow cooker vegetarian black bean chili. It's made with zucchini in place of the lentils if you want a vegetarian chili that's a bit different.

This black bean and lentil chili has a bit of kick so if you're sensitive to spicy foods, I recommend you omit the jalapeño and stick with the smoky paprika.

Why I Love Black Bean Lentil Chili

• Healthy Vegetarian Lentil Chili with Black Beans. That's actually also gluten-free, vegan, low-calorie, and dairy-free! It's suitable for so many different diets and even a meatless chili that your most ardent meat eater will enjoy too!
• Hearty and Filling One Pot Meal. This healthy lentil chili makes the perfect comforting winter meal. It's basically an entire meal in one bowl!
• Easy to Make! Lentil black bean chili cooks in about an hour. Most of the cooking is hands-off making it perfect for meal prep or busy weeknight dinners.

Ingredients You Need

This lentil black bean chili recipe relies on a handful of store-bought ingredients to save you some time in the kitchen. The list of simple ingredients is easy to find in just about any grocery store. Be sure to check the recipe card for the full list and quantities of each.

• Veggies and aromatics: White onion, carrots, and garlic lay the foundation of flavors in this lentil chili recipe.
• Jalapeño pepper: Fresh diced jalapeño adds just a hint of spice to your chili.
• Vegetable broth: A bit of liquid to cook the lentils and thin out the chili.
• Lentils: Lentils cook quickly making them perfect to cook from dried for meals. Use green or brown lentils which hold their shape when cooked.
• Black beans: This recipe cooks quickly using canned black beans that are already cooked.
• Tomatoes: Tomato paste adds intense tomato flavor and the diced fire-roasted tomatoes will add hints of smokiness and a bit more chunkiness to the chili.
• Spices: A simple combination of dried spices including chili powder, smoked paprika, cumin, and cayenne pepper increases the complexity of flavors in this vegetarian chili recipe.

Substitutions and Variations

• Use Other Types of Beans for Chili! Canned beans work best since you don't have to cook them. Red beans, white beans, pinto beans, and chickpeas are just a few ideas of beans you can use.
• Fire Roasted Tomatoes: This variety of canned tomatoes adds a punch of flavor so I highly recommend them but you can also use plain diced tomatoes as well.
• Less Spicy: Leave out the jalapeño or swap it for mild green chilies instead.

How to Make Black Bean Lentil Chili

This lentil black bean chili goes together in just a few simple steps. There's a little work at the start and then the remaining time the chili cooks on its own.

• Step 1: Cook the carrots, onions, and jalapeños in oil until the onion is tender. Add the garlic and cook a few minutes longer. Add the cumin, paprika, chili powder, cayenne, and salt. Cook until the spices are fragrant.
• Step 2: Add the vegetable broth, diced tomatoes, tomato paste, and lentils to the pot. Stir everything together and bring it to a boil. Reduce the heat to medium-low and cook the chili covered at a simmer for 20 minutes.

• Step 3: Add the black beans and cook another 10 minutes.
• Step 4: Serve bowls of black bean and lentil chili with your favorite toppings.

What to Make With Chili

Not sure what to serve with your bowl of chili for dinner tonight? Here are some of my favorite recommendations.

• Add Some Toppings: Nothing makes chili better than adding yummy toppings! For a family dinner or a group, place a variety of toppings in bowls and let everyone top their own bowl. Some ideas -- plain nonfat Greek yogurt, cilantro, more jalapeño slices, or baked tortilla strips.
• Other Ways to Use It: Serve it up over a bowl of cauliflower rice, baked potatoes, or tortilla chips!
• Cornbread: A classic chili side! Try my pumpkin cornbread muffins or this almond flour cornbread.

How to Store

Wondering how long is chili good for? Here are the details for storing it so it lasts the longest.

• Refrigerate: Allow the chili to cool down. Place it into an airtight container and store it in the fridge for up to four days.
• Freezer: After the chili is cooled store it in freezer-safe containers for storage. For smaller households, store it in individual or smaller-sized servings so you only need to take out the amount you need for serving. It will last in the freezer for up to three months.
• Reheat: If it's frozen, allow it to thaw in the fridge overnight. Heat it in a saucepan over medium heat until heated through. You may need to add a bit more liquid if it thickens during storage. You can also heat individual servings in the microwave.

Expert Tips and Recipe FAQs

• Adjust the Flavors. You can adjust the spices and jalapeño to your own tastes. The jalapeño doesn't make it overly spicy but you can leave it out if you are super sensitive to spiciness or serving children.
• Perfect for Meal Prep. So feel free to make a large batch! It stores and reheats great.

More Chili Recipes

If you tried this Smoky Black Bean Lentil Chili or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.

Smoky Black Bean Lentil Chili

Megan Olson

This Smoky Black Bean Lentil Chili is a hearty and healthy meal. Seasoned with jalapeño and smoky paprika, this makes the perfect comfort meal on a chilly winter day!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine American

Servings 8 servings

Calories 337 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ ½ white onion diced
• ▢ 2 carrots diced
• ▢ 1 jalapeño pepper ribs and seed removed, diced
• ▢ 2 tablespoons garlic minced
• ▢ 4 cups vegetable broth
• ▢ 1 cup lentils
• ▢ 30 oz black beans
• ▢ 12 oz tomato paste
• ▢ 56 oz diced fire roasted tomatoes
• ▢ 3 tablespoons chili powder
• ▢ 1 tablespoon paprika
• ▢ 2 teaspoons cumin
• ▢ 1 teaspoon cayenne pepper
• ▢ Salt to taste
• ▢ Optional toppings: plain nonfat Greek yogurt, cilantro, more jalapeño slices

Instructions

 

• Heat a large pot over medium heat, add oil, carrots, onions and jalapeños.
• Cook until onion are tender about 5 minutes then add garlic allow to cook 1-2 minutes. Add cumin, paprika, chili powder, cayenne and salt
• When the spices become fragrant, add vegetable broth, diced tomatoes, tomato paste and lentils. Stir to combine then bring to a boil
• Once boiling, reduce the heat to medium low, cover and simmer 20 minutes
• Remove cover, add black beans and cook another 10 minutes. Serve immediately and add optional toppings as desired.
• Refrigerate up to one week or freeze up to 3 months.

Notes

• My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Tips for Making the Best Vegetarian Chili

• Adjust the Flavors. You can adjust the spices and jalapeño to your own tastes. The jalapeño doesn't make it overly spicy but you can leave it out if you are super sensitive to spiciness or serving children.
• Perfect for Meal Prep. So feel free to make a large batch! It stores and reheats great.

Nutrition

Serving: 1servingCalories: 337kcalCarbohydrates: 63gProtein: 20gFat: 2gSaturated Fat: 1gSodium: 1176mgPotassium: 1196mgFiber: 22gSugar: 13gVitamin A: 5683IUVitamin C: 18mgCalcium: 144mgIron: 7mg

Tried this Recipe? Let me know!Let us know how it was!

This recipe was originally published December 2015. It has been re-tested and photographed for you!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.