Lentil and Black Bean Chili

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!


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


  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.


Instant Pot method here —–> recipe

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

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