Easy Lentil Black Bean Chili


If there is football involved, there also must be chili. 

I’ve told you before, I’m not the best football fan. Yeah, we have the games on for a lot of the day on Sunday, but I’m more of a multitask-while-I-watch kind of fan. And once the Packers lost during that fateful game a few weeks ago, I basically lost interest altogether (I’m a born and bred Packers fan). But, of course, I have to watch the Super Bowl. And there must be chili involved.

I typically make my old standby, Quinoa Veggie Chili, because I just haven’t found a recipe that tops it. But I decided to experiment this weekend using lentils to give a meatier texture to the chili and, oh my goodness, did it work!


Lentil Black Bean Chili

Lentil Black Bean Chili


I love how thick and flavorful this recipe turned out! Each bite is filled with spice, veggies, and lots of protein from those little beans. I was sadly out of avocado, but I’m sure it would be incredible on top of this bowl. Instead, I improvised with some crushed tortilla chips from Late July (oh how I love that brand) and they did the trick.

This is the perfect main dish to serve for the big game this weekend and is so easy to prep. Just throw a big pot on in the early afternoon and you’ve got dinner in an hour! I’m sure there’s a way to do this in a crock pot, but I haven’t experimented with that yet… Let me know if you do!


Lentil Black Bean Chili

Lentil Black Bean Chili

Easy Lentil Black Bean Chili {vegan, gluten-free}

yield:  5-7 servings         total time: 45-60 minutes


2 tbsp olive oil
1 medium yellow onion, diced
1 red pepper, diced (without seeds)
1 small zucchini, diced
3 cloves garlic, minced
1 14 oz can diced tomatoes with green chilis
1 14 oz can tomato sauce
1 14 oz can black beans, drained and rinsed
1 cup dry green lentils
14 oz water
4 oz salsa
1 tbsp chili powder
1 tsp cumin


Heat 2 tbsp olive oil on a large pot. Add in diced onion and cook for 2 minutes. Then add in red pepper and zucchini and sprinkle with a pinch of salt. Cook for an additional 6 minutes, then add in minced garlic. Saute the vegetables for 1-2 more minutes.

Pour diced tomatoes, tomato sauce, black beans, lentils, water, salsa, and spices into the pot. Stir all the ingredients together and simmer for 40-60 minutes, or until the lentils are tender. Add any additional seasonings if needed. Yep, that’s it!


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


    • Haha clearly! It was a chili kind of weekend. I’ll definitely be trying your recipe next time. I loved your addition of kidney beans!

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