This is a thick, hearty chili with no meat in it. Lentils and black beans simmer with peppers, carrots and crushed tomatoes in a smoky, well-spiced broth until the lentils are tender.

Dried lentils cost very little and need no soaking, which makes this one of the least expensive ways to fill six bowls. It’s also naturally vegan before the toppings go on.

It cooks in one pot in under an hour and freezes very well.

Ingredients and Swaps

Lentils: Brown or green, rinsed. Red lentils cook faster and break down, which makes a thicker, softer chili.
Black beans: Kidney or pinto beans work too.
Vegetables: Onion, bell pepper and carrots. Add corn or zucchini if you have them.
Crushed tomatoes and tomato paste: The tomato base. The paste adds depth.
Spices: Chili powder, cumin and smoked paprika.

Tips for the Best Lentil Chili

Cook the tomato paste and spices. A minute or two in the pot before the liquid goes in deepens the flavor.
Check the lentils. They should be tender but not falling apart, usually 30–35 minutes. Older lentils take longer.
Add liquid if needed. Lentils absorb a lot. Stir in more broth if the chili gets too thick.
Salt at the end. Then taste again. Lentils need a good amount of seasoning.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $8.02 from Walmart, $7.53 from ALDI · Per Serving – $1.26 to $1.34

Lentil vegetable chili topped with cheese and avocado

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Cozy Lentil & Vegetable Chili

A thick, hearty chili made with lentils, beans, and vegetables simmered in smoky spices. Protein-packed, budget-friendly, and made in one pot.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

1 tablespoon olive oil
1 large onion diced
1 red bell pepper diced
2 carrots diced
3 cloves garlic minced
2 tablespoons tomato paste
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 cup dried brown or green lentils rinsed
1 can (28 oz) crushed tomatoes
1 can (15 oz) black beans drained and rinsed
4 cups vegetable broth
Salt and black pepper to taste
Toppings shredded cheese, Greek yogurt, avocado, green onions

Method

Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and carrots and cook for 6–7 minutes, until softened.
Stir in the garlic, tomato paste, chili powder, cumin, and smoked paprika. Cook for 1–2 minutes, stirring, until fragrant and the tomato paste darkens slightly.
Add the lentils, crushed tomatoes, black beans, and vegetable broth. Stir and bring to a boil.
Reduce the heat to low, cover partially, and simmer for 30–35 minutes, stirring occasionally, until the lentils are tender and the chili has thickened.
Season with salt and pepper. If the chili is too thick, add a splash of broth; if too thin, simmer uncovered a few minutes longer.
Ladle into bowls and serve with your favorite toppings.

Notes

Add a diced jalapeño or a pinch of cayenne for more heat.
Stir in 1 cup of frozen corn during the last 5 minutes.
For a slow cooker version, cook everything on low for 7–8 hours.
Red lentils also work but will break down into a smoother texture.

Toppings and Sides

Shredded cheese, Greek yogurt or sour cream, avocado, green onions and tortilla chips. Serve with Cornbread or over rice. For a chili with meat, see Hearty Turkey Chili.