It’s officially Super Bowl season - AKA chili season. Let’s be honest - no game day spread is complete without a big, hearty bowl of chili. While traditional chili recipes often rely on meat for that hearty and deeply satisfying texture, I love switching things up with a red lentil and bean chili that’s completely vegan, packed with plant-based protein, and loaded with bold, warming spices.
This red lentil and bean chili is a game-changer. Red lentils break down beautifully as they cook, creating a thick, almost creamy texture without the need for meat or thickeners. Paired with fiber-rich beans, this chili is not only delicious but also incredibly nutritious—keeping you full and energized through all four quarters (and the halftime show!). The real star of the show? A perfect blend of spices that brings depth and warmth to every bite. It brings just the right amount of heat, smokiness, and depth to every spoonful.
Why You’ll Love This Chili
Vegan & Protein-Packed – Thanks to the combination of red lentils and beans, this chili is a powerhouse of plant-based protein and fiber
One-Pot Wonder – Minimal cleanup and maximum flavor!
Perfect for Meal Prep – It tastes even better the next day, making it ideal for leftovers
Customizable Spice Levels – You control the heat, so it’s perfect for everyone at the party
Whether you're hosting a game day party or just want a cozy, comforting meal, this red lentil and bean chili is a touchdown. It's hearty, wholesome, and packed with bold flavors that’ll have everyone coming back for seconds. Give it a try and let me know what you think!
RED LENTIL CHILI:
Ingredients:
1 tbsp olive oil
1 small onion, diced
1 green bell pepper, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup red lentils, rinsed
1 can (14.5 oz) fire-roasted tomatoes
4 cups vegetable broth
1 packet taco seasoning (I love Siete!)
Salt and black pepper to taste
Juice of 1 lime
Preparation:
Heat olive oil in a large pot over medium heat. Add diced onion and green bell pepper, and sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Add the lentils, beans, fire-roasted tomatoes, and vegetable broth. Stir well and bring to a boil.
Add the taco seasoning. Stir for 30 seconds to toast the spices and enhance their flavor.
Reduce heat to low and let the chili simmer for about 25-30 minutes, stirring occasionally, until the lentils are tender and the chili has thickened.
Stir in the lime juice, taste, and adjust seasoning as needed. Ladle into bowls and garnish with your desired toppings.
Serving suggestions:
Top with avocado slices, jalapeños, or Greek yogurt for extra creaminess.
Serve with crunchy tortilla chips for dipping.
Make it a full meal by spooning over quinoa or rice.
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