• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Tastefulventure
  • About
  • Recipes
  • Travel
  • Resources
    • How To Start A Blog In Three Easy Steps!
    • Website Tools I Use and Recommend
  • Shop
  • Work With Me
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Travel
  • Resources
    • How To Start A Blog In Three Easy Steps!
    • Website Tools I Use and Recommend
  • Shop
  • Work With Me
  • Contact
×

Home » Gluten free » Lentil and Black Bean Chili

Lentil and Black Bean Chili

Yum

February 4, 2016 By Sara 33 Comments

Tweet
Share
Share
Pin25K
25K Shares

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!

Lentil and Black Bean Chili

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.

Lentil and Black Bean Chili

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!

Lentil and Black Bean 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.

Lentil and Black Bean Chili

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. 🙂

Lentil and Black Bean Chili

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
 

More Chili Recipes

  • Instant Pot Lentil and Black Bean Chili
  • The Best White Chicken Chili
  • Slow Cooker Skinny Vegetarian Chili
  • Butternut Squash Chicken Chili

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!

Lentil and Black Bean Chili

UPDATE! I’ve updated this recipe using an Instant Pot! So if you want to use this method, check it out here —–> Instant Pot Lentil and Black Bean Chili.

If you like this recipe subscribe to our weekly newsletter and get new recipes sent directly to your inbox!
Click Here To Subscribe and Get Our 3 Day Detox Guide As A Bonus!

Print

Lentil and Black Bean Chili

Print Recipe
Print Recipe

★★★★★

4.9 from 7 reviews

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!

  • Author: Tastefulventure
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 mins
  • Yield: 6-8 1x
  • Category: Dinner
  • Cuisine: Vegetarian

Ingredients

Units Scale
  • 5 cups Vegetable Broth
  • 1 1/2 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

Instructions

  1. In large pot add vegetable broth and lentils.
  2. Bring to a boil, then reduce heat to med-low and simmer for 20 minutes.
  3. While lentils are cooking, in a large pan add olive oil, onion, red pepper, and garlic.
  4. Saute 5-6 minutes until softened.
  5. When lentils have simmered for 20 minutes, add remainder of ingredients to pot.
  6. Simmer chili for 40 minutes, stirring occasionally.
  7. Do occasional taste tests and add more or less spice to your liking.
  8. Enjoy!
  9. ***Slow Cooker method below***
  10. 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.
  11. Stir until combined.
  12. Cover and cook on low for 6 hours.

Notes

Instant Pot method here —–> recipe

Keywords: lentil and black bean chili, vegan chili, vegetarian chili, chili, gluten free, meal prep, dinner

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Lentil and Black Bean Chili
Lentil and Black Bean Chili
Print Friendly, PDF & Email
Tweet
Share
Share
Pin25K
25K Shares

Filed Under: Gluten free, Main Course, Side dishes, Soups Tagged With: black bean, black bean chili, Chili, chili powder, corn, cumin, garlic, gluten free, gluten free recipes, green lentils, healthy recipes, lentil, Lentil and Black Bean Chili, lentil chili, Olive Oil, red pepper, slow cooker, sweet onion, tastefulventure, tomato sauce, tomatoes, Truvia Brown Sugar, vegan, vegetable broth, vegetarian, vegetarian recipes, veggie recipes

Reader Interactions

Comments

  1. Khadidja

    August 6, 2016 at 9:06 am

    I love chili

    Reply
  2. Monica Lennon

    December 31, 2016 at 2:42 pm

    This sounds amazing! Do you know how I could adjust the recipe to make it in a slow cooker instead?

    Reply
    • Sara

      January 4, 2017 at 4:09 pm

      Hey 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!

      Reply
  3. Heather

    April 1, 2017 at 12:48 pm

    Making 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 🙂

    Reply
    • Sara

      April 1, 2017 at 8:53 pm

      Awesome Heather! 🙂

      Reply
  4. Kylie

    July 14, 2017 at 4:01 pm

    If we prefer spicy over sweet, would it be good to remove the brown sugar?

    Reply
    • Sara

      July 14, 2017 at 10:00 pm

      Yes you could certainly omit this, give it a taste and season it more to your liking!

      Reply
  5. Cristina

    July 20, 2017 at 9:25 pm

    Made 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

    Reply
    • Sara

      July 21, 2017 at 9:43 am

      Awesome Cristina, that’s so great to hear! 🙂

      Reply
  6. Jen Powers

    September 17, 2017 at 2:58 pm

    Hey 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.

    ★★★★★

    Reply
  7. Jen Powers

    September 17, 2017 at 4:14 pm

    made 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.

    ★★★★★

    Reply
    • Sara

      September 17, 2017 at 5:08 pm

      Awesome, thanks for the Instant Pot tip! 🙂

      Reply
  8. Areess

    October 17, 2017 at 12:22 pm

    Hi if I use the crockpot can i use dry black beans instead of canned?

    Reply
  9. Ruby FitzPatrick

    December 3, 2017 at 8:35 pm

    hi! 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 ?

    ★★★★★

    Reply
    • Sara

      December 4, 2017 at 5:59 am

      Hey Ruby, serving size is about 1 cup. 🙂

      Reply
  10. Mary Ann

    January 7, 2018 at 12:48 pm

    Just made this for lunch. Really delicious! Thanks for the recipe.

    ★★★★

    Reply
    • Sara

      January 7, 2018 at 1:05 pm

      That’s so great to hear! 🙂

      Reply
  11. Karen

    February 5, 2018 at 2:41 pm

    This is the second time I am making this dish. Delicious and satisfying…and it works beautifully with Weight Watchers!

    Reply
    • Sara

      February 5, 2018 at 4:44 pm

      That’s awesome Karen, love it! 🙂

      Reply
  12. Victoria

    February 22, 2018 at 3:46 pm

    Hi!

    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

    ★★★★★

    Reply
    • Sara

      February 22, 2018 at 7:32 pm

      Hi 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! 🙂

      Reply
  13. Angelina vargas

    April 24, 2018 at 10:04 pm

    Just made tbis and holy chit it is amazing! I added a little bit of my own spice but still sooo good!

    Reply
    • Sara

      April 25, 2018 at 9:53 am

      This just made my day! Thank you Angelina:)

      Reply
  14. Erin

    June 22, 2018 at 2:12 pm

    Thanks for the recipe! It was soo good! Just what I was looking for!

    ★★★★★

    Reply
    • Sara

      June 25, 2018 at 7:06 am

      So glad you liked it Erin! 🙂

      Reply
  15. Carolina Barahona

    July 8, 2018 at 3:32 pm

    Hi I made your chilli and loved it, but it was a pretty big batch. Can I freeze it??

    Reply
    • Sara

      July 9, 2018 at 9:27 am

      Hi Carolina, so glad you loved it! Yes you can freeze it:)

      Reply
  16. Edward

    January 30, 2019 at 6:48 pm

    Very delicious! Thank you for sharing. Followed the recipe exactly and wasn’t disappointed!

    ★★★★★

    Reply
    • Sara

      February 1, 2019 at 9:31 am

      Glad you liked it Edward!

      Reply
  17. Jess

    September 15, 2019 at 2:01 am

    Hi there! Just wondering how long this would stay good in the fridge? Going to make it tomorrow!

    Reply
    • Sara

      September 15, 2019 at 11:29 am

      Hi Jess, You can store it in an airtight container in the fridge for up to 5 days. You could also freeze it as well. Be sure to let me know what you think of this recipe after you try it:)

      Reply
  18. Tai

    October 4, 2019 at 12:46 pm

    This recipe looks great for my family that has some vegetarians and some gluten-free. But the sodium is pretty high. Any suggestions for cutting sodium but amping up flavor?

    Reply
    • Sara

      October 4, 2019 at 1:47 pm

      Hi Tai, You could get low sodium vegetable broth, black beans, etc. to cut back on the sodium. Let me know if you give it a try, would love to hear your feedback:)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search Tastefulventure

Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 8 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. I realized after years of... Read More…

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Most Popular Recipes

Spinach and Provolone Stuffed Chicken Breast

Greek Lemon Chicken Rice Soup (Avgolemono)

Shrimp Boil in Foil

More Posts from this Category

Footer

Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 8 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. I realized after years of... Read More…

Search Tastefulventure

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

© 2014-2023 Tastefulventure.com All rights reserved.
 · Privacy Policy 
· Contact
 · No portion of this website may be reproduced in any form, or by any means, without prior written permission from Tastefulventure.com and/or the affiliates of Tastefulventure.com