Perfectly spiced red lentil chili made in under 45 minutes with a simple, hands-off method — and it’s vegan! Leftovers only get better, so make extra if you can.
If you enjoy quick, approachable meals and have a soft spot for red lentils, this easy red lentil chili adapted from Dianne Wenz’s Eating Vegan cookbook is a great choice. It’s hearty, lightly spiced and ideal for busy weeknights or meal prep. The recipe is forgiving, so you can easily add extra vegetables or adjust the seasonings to your taste.
Dianne Wenz is a certified vegan health and lifestyle coach, and her cookbook focuses on simple, wholesome recipes that don’t demand obscure ingredients. That makes it perfect for plant-based newcomers and anyone who prefers straightforward cooking that still yields delicious results.
This cookbook is pleasantly compact and full of accessible recipes. Many of them are lower in calories while still feeling satisfying — a win if you’re watching intake but don’t want bland food.
I cook mostly vegan at home because of family allergies, and this book’s clear, uncomplicated approach has been especially handy. The recipes are easy enough to follow that kids can participate in planning meals, even if they can’t do the cooking alone yet.
Some simple, crowd-pleasing recipes you’ll find in the book include:
- Breakfast tacos
- Banana bread pancakes
- Buffalo chickpea salad
- Miso ramen
- Strawberry and feta bruschetta
- Seitan shawarma
- Fully loaded vegetable pizza
- Snickerdoodle cookie dough dip
- Peanut butter truffles
I chose the red lentil chili because I always have a stash of legumes on hand and this version is speedy and reliable. It’s a great dish for hiding extra vegetables from picky eaters — Dianne suggests optional add-ins like diced carrot, butternut squash, or finely chopped kale if you have the time.
How to make it
This chili is straightforward and quick. A food processor helps with chopping, but it’s not necessary. Follow these steps for an easy, flavorful result.
Start by chopping the onion and red bell pepper. Heat 2 teaspoons of vegetable oil in a large stockpot over medium-high heat and sauté the onion and pepper for about five minutes. You want the vegetables to soften rather than brown.
Add the minced garlic and cook for 1–2 minutes until the raw garlic aroma fades. Then stir in 3 cups vegetable stock, 1 cup dried red lentils, a 14-ounce can of diced tomatoes (with their juices), and 2 tablespoons chili powder. If you don’t have chili powder, you can substitute a blend of ground cumin, smoked paprika and a touch of cayenne to taste; chili powder is a spice blend rather than pure ground chili.
Bring the pot to a boil, then reduce the heat to medium-low, cover, and simmer gently. Set a timer for 20 minutes and stir occasionally to prevent sticking. Red lentils usually cook through in about 15 minutes; the extra few minutes help the chili thicken and develop its flavor.
Once the lentils are tender, taste and season with salt and freshly ground black pepper. The amount of salt depends on your vegetable stock and personal preference — roughly ¾ teaspoon worked well for me, but adjust as needed.
This chili is delicious served immediately, but the flavors deepen after resting and it’s often even better the next day. Serve with your favorite toppings: diced avocado, jalapeño slices, a sprinkle of chopped cilantro, extra diced tomatoes and onions, grated vegan cheese, or a dollop of tofu sour cream.
Did you make this recipe? Share how you liked it by leaving a star rating, review, or comment below. If you post a photo, tag @the_fiery_vegetarian on Instagram — I love seeing your versions.
Recipe excerpted from Eating Vegan: A Plant-Based Cookbook for Beginners by Dianne Wenz, published by Rockridge Press. Copyright © 2020 by Callisto Media, Inc. Reprinted with permission.
📖 Recipe
Easy Red Lentil Chili Recipe
Easy lightly spiced vegan red lentil chili, perfect for beginners and ready in under 45 minutes.
Excerpt from Eating Vegan, by Dianne Wenz. Copyright © 2020 by Callisto Media, Inc.
10 minutes
35 minutes
45 minutes
Ingredients
- 2 teaspoons vegetable oil
- 1 small yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 3 garlic cloves, minced
- 3 cups vegetable stock
- 1 cup dried red lentils
- 1 (14-ounce) can diced tomatoes, undrained
- 2 tablespoons chili powder
- Salt
- Freshly ground black pepper
Instructions
- In a large stockpot over medium-high heat, warm the vegetable oil. Add the onion and red bell pepper and cook about 5 minutes, stirring occasionally, until they begin to soften. Add the garlic and cook 1–2 minutes more.
- Stir in the vegetable stock, lentils, diced tomatoes (with juices) and chili powder. Bring to a boil, then reduce heat to medium-low, cover, and simmer for about 20 minutes, or until the lentils are tender and the chili has thickened. Stir occasionally to prevent sticking.
- Taste and season with salt and freshly ground black pepper. Serve with toppings like avocado, jalapeño slices, cilantro, grated vegan cheese or tofu sour cream.
Notes
Slow cooker option: combine all ingredients in a slow cooker and cook on low for about 8 hours.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 125
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Unsaturated Fat 3g
Cholesterol 0mg
Sodium 935mg
Carbohydrates 20g
Fiber 7g
Sugar 5g
Protein 6g
Did you make this recipe?
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