This Sunday there’s a little event called the SuperBowl in case you haven’t heard. 🙂
I’ll be making another big batch of this Lentil and Black Bean Chili for this, because it’s soooo delicious and I ate all of the current batch that I made! Oops!
Here’s a little secret, I don’t actually watch football. I’m like the 10% of people in this country that do not watch football I guess. With that being said, I always watch the SuperBowl. I enjoy the big game day mostly for the food, the commercials, and the half-time show.
This Lentil and Black Bean chili is Vegan, and so hearty that honestly you can’t even tell that there is not meat in it.
I recently discovered Lentils and I absolutely love the flavor of them. To me it’s one of the best beef replacements in certain meals, especially this chili!
This was actually my first time making a vegetarian chili and I was so happy with the way the flavor turned out on this.
I was so happy with it, that I took like a bazillion pictures of this chili, haha! Ah yes, the life of a food blogger. Sometimes I don’t think my friends and family really understand what I do, and that’s ok. They think I just take pictures of food and them put it online, lol, if it were only that easy! 🙂
Most food bloggers like myself put in countless hours putting together new recipes, setting up the photo shoot (A.K.A. my living room table), taking pictures, going through the hundreds of pics picking out which ones will be edited for the post, doing final edits on the photos, adding it to my website, and then doing all of the geeky SEO stuff that will hopefully get it noticed in the search engines. Oh yeah I almost forgot the social media part, adding the recipe posts to Facebook, Twitter, Instagram, Pinterest, etc. Oh and I also started doing video recipes which I think are super cool, you can check them out on YouTube. (Pssst – there’s now a video recipe for this chili below!)
Whew! It’s no wonder I don’t have time to sit down and watch football! But that’s ok because I love what I do! And my friends and family like it because they all get to eat yummy food. 🙂
Sorry I got a little side tracked there, I just had to get that off of my chest.
Let’s get back to this Lentil and Black Bean Chili recipe!
Here’s what I love about this chili:
- It’s super healthy and totally Vegan
- It’s hearty and delicious
- It’s really easy to make, just throw everything in a pot and let it simmer until it’s done
- Everyone will love it, even the toughest critics like my 13 year old son
- You can make a big batch and freeze it
Check out the 60 second RECIPE Video for this below!
If you try this recipe let me know what you think by leaving a comment below! It’s super helpful to me and other readers!
Cheers friends!
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- 5 cups Vegetable Broth
- 1½ cups of dry Green Lentils
- 1 14.5oz can diced Tomatoes with fire roasted green chilis
- 1 15oz can Tomato Sauce
- 2 14oz cans of Black Beans drained and rinsed
- 1 large Sweet Onion chopped
- 1 large Red Pepper chopped
- 4 cloves finely chopped Garlic
- 1 Tbs Olive Oil
- 1 cup frozen Corn
- 1 Tbs Chili Powder
- 1 tsp Cumin
- 1 tsp Truvia Brown Sugar
- In large pot add vegetable broth and lentils.
- Bring to a boil, then reduce heat to med-low and simmer for 20 minutes.
- While lentils are cooking, in a large pan add olive oil, onion, red pepper, and garlic.
- Saute 5-6 minutes until softened.
- When lentils have simmered for 20 minutes, add remainder of ingredients to pot.
- Simmer chili for 40 minutes, stirring occasionally.
- Do occasional taste tests and add more or less spice to your liking.
- Enjoy!
- ***Slow Cooker method below***
- In 6 quart slow cooker add vegetable broth, dry lentils, tomatoes, tomato sauce, black beans, onion, red pepper, garlic, corn, chili powder, cumin, and brown sugar.
- Stir until combined.
- Cover and cook on low for 6 hours.
Khadidja says
August 6, 2016 at 9:06 amI love chili
Monica Lennon says
December 31, 2016 at 2:42 pmThis sounds amazing! Do you know how I could adjust the recipe to make it in a slow cooker instead?
Sara says
January 4, 2017 at 4:09 pmHey Monica, Sorry for the delay, I actually wanted to test this recipe out using a slow cooker before replying to you. 🙂 I omitted the Olive Oil and added everything else to my 6 quart slow cooker. I cooked it on low for 6 hours and it came out perfect! No need to precook the lentils or anything else, they will all cook in the slow cooker. Let me know if you try it!
Heather says
April 1, 2017 at 12:48 pmMaking your chili recipe in the slow cooker as we speak! I plan to ladle it over some baked potatoes for dinner this evening! So far so good 🙂
Sara says
April 1, 2017 at 8:53 pmAwesome Heather! 🙂
Kylie says
July 14, 2017 at 4:01 pmIf we prefer spicy over sweet, would it be good to remove the brown sugar?
Sara says
July 14, 2017 at 10:00 pmYes you could certainly omit this, give it a taste and season it more to your liking!
Cristina says
July 20, 2017 at 9:25 pmMade this recipe in the crockpot, doubled the chili spice and omitted the brown sugar. It was perfect at 6hrs in the slow cooker.
Thank you for the recipe
Sara says
July 21, 2017 at 9:43 amAwesome Cristina, that’s so great to hear! 🙂
Jen Powers says
September 17, 2017 at 2:58 pmHey need a method for the instant pot! I have everything loaded in mine now. will take a guess and let you know how and what I did.
Jen Powers says
September 17, 2017 at 4:14 pmmade this in the instant pot. the only things I did differently was to do manual hi pressure at 15 min and quick release. The lentils remained intact. it was thick consistency I was so excited.
Sara says
September 17, 2017 at 5:08 pmAwesome, thanks for the Instant Pot tip! 🙂
Areess says
October 17, 2017 at 12:22 pmHi if I use the crockpot can i use dry black beans instead of canned?
Ruby FitzPatrick says
December 3, 2017 at 8:35 pmhi! this recipe looks great and i’m phsyced to try it! I’m trying to eat less calories daily, and 300 calories is pretty low for chili so that was a total bonus too! However, I was wondering: what is the exact serving size? I just want to make sure I’m eating the right serving size 😂
Sara says
December 4, 2017 at 5:59 amHey Ruby, serving size is about 1 cup. 🙂
Mary Ann says
January 7, 2018 at 12:48 pmJust made this for lunch. Really delicious! Thanks for the recipe.
Sara says
January 7, 2018 at 1:05 pmThat’s so great to hear! 🙂
Karen says
February 5, 2018 at 2:41 pmThis is the second time I am making this dish. Delicious and satisfying…and it works beautifully with Weight Watchers!
Sara says
February 5, 2018 at 4:44 pmThat’s awesome Karen, love it! 🙂
Victoria says
February 22, 2018 at 3:46 pmHi!
I am looking to make this in the crockpot but not sure I will be home 6 hours before…Have you done this with the crockpot on high for a shorter amount of time? If so, how long?
Thank you!!!
Victoria
Sara says
February 22, 2018 at 7:32 pmHi Victoria, I have not tried it on high in the Crockpot, but typically when you convert it from low to high the time is cut in half. So I would think it would be ok on high for 3 hrs. If you try this be sure to let me know how that works for you! 🙂
Angelina vargas says
April 24, 2018 at 10:04 pmJust made tbis and holy chit it is amazing! I added a little bit of my own spice but still sooo good!
Sara says
April 25, 2018 at 9:53 amThis just made my day! Thank you Angelina:)
Erin says
June 22, 2018 at 2:12 pmThanks for the recipe! It was soo good! Just what I was looking for!
Sara says
June 25, 2018 at 7:06 amSo glad you liked it Erin! 🙂
Carolina Barahona says
July 8, 2018 at 3:32 pmHi I made your chilli and loved it, but it was a pretty big batch. Can I freeze it??
Sara says
July 9, 2018 at 9:27 amHi Carolina, so glad you loved it! Yes you can freeze it:)
Edward says
January 30, 2019 at 6:48 pmVery delicious! Thank you for sharing. Followed the recipe exactly and wasn’t disappointed!
Sara says
February 1, 2019 at 9:31 amGlad you liked it Edward!