veggie bean lentil chilli recipe. vegetarian bean lentil chill recipe. One pot recipe inspiration. Northern Ireland food blogger. Mexican inspired recipe.
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Easy Vegetarian Lentil and kidney bean Chilli

veggie bean lentil chilli recipe. vegetarian bean lentil chill recipe. One pot recipe inspiration. Northern Ireland food blogger. Mexican inspired recipe.

Looking for a delicious and nutritious meat free meal? Look no further than this easy vegetarian lentil and kidney bean chilli! Packed with protein and fibre from the beans and lentils, and bursting with flavour from the spices and vegetables, this hearty vegetarian chilli is perfect for a cosy night in or as a meal prep option for low energy days. It’s incredibly easy meal to make, a one pot dish and can be customised to your liking with your favourite toppings and side dishes. 

Jump to Recipe

Ingredients needed

  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 4 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1/2 tsp ground cinnamon
  • 1 dried bay leaf
  • 1 tbsp tomato purée/tomato paste
  • 1 tbsp chipotle paste
  • 400g can chopped tomatoes
  • 400g can red kidney beans, drained and rinsed
  • 300g red dry lentils, rinsed
  • 500ml vegetable stock
  • Salt and black pepper, to taste
  • Fresh Coriander (fresh cilantro), to finish

Substitutions and variations

Substitutions:

  • Types of beans. Instead of kidney beans, you can use any type of canned beans such as black beans or pinto beans.
  • Lentils. If you don’t have red lentils, you can use green lentils or brown lentils instead but they may take longer to cook.
  • If you don’t have vegetable stock, you can use water instead.
  • Peppers. You can use any type of bell pepper you prefer or have on hand, such as yellow or orange bell peppers.
  • Spice levels. If you prefer a spicier chilli, you can add more chilli powder or fresh chillies.

Variations:

  • Sweet Potato and Black Bean Chilli: Add diced sweet potatoes to the chili for a touch of sweetness and extra creaminess. This combination works great with black beans.
  • Mushroom and Lentil Chilli: Mushrooms can add a rich umami flavour to your chilli. They pair well with lentils and beans.
  • Butternut Squash Chilli: Replace some of the bell peppers with cubed butternut squash for a slightly sweet and hearty chilli.
  • Instant pot or Slow Cooker Chilli: If you prefer a set-it-and-forget-it approach, you can adapt this recipe for a slow cooker or instant pot. Sauté the onions, garlic, and spices first, then transfer everything to the slow cooker and cook on low for several hours.
  • Vegan Cheese: Top your vegan chilli with vegan cheese or nutritional yeast for a cheesy flavour.
veggie bean lentil chilli recipe. vegetarian bean lentil chill recipe. One pot recipe inspiration. Northern Ireland food blogger. Mexican inspired recipe.

How to make Easy Vegetarian Lentil and kidney bean Chilli

  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté onions and garlic for 2-3 minutes until softened.
  3. Add the chopped red and green peppers and continue to sauté for another 2-3 minutes until the peppers are slightly softened.
  4. Add the ground cumin, smoked paprika, ground coriander, ground cinnamon and chilli powder and stir to coat the vegetables with the spices. Add the dried bay leaf. 
  5. Add the tomato purée and chipotle paste and stir to combine.
  6. Pour in the chopped tomatoes, red kidney beans, and red dried lentils, and stir to combine.
  7. Add the vegetable stock and bring the mixture to a boil.
  8. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened to a chilli consistency. Remove the dried bay leaf before serving.
  9. Season with salt and black pepper to taste, and serve hot. Top with fresh coriander.
  10. Serve with your favourite toppings and chilli sides. I’ve served mine with tortilla chips, salsa, grated cheese and fresh lime wedges.
  11. Enjoy!
veggie bean lentil chilli recipe. vegetarian bean lentil chill recipe. One pot recipe inspiration. Northern Ireland food blogger. Mexican inspired recipe.

FAQ

Can I make this chilli ahead of time and reheat it?

Yes, you can make this chilli ahead of time and reheat it. It’s a great option for making in advance and eating during low energy days. Simply store the leftover chilli in an airtight container in the refrigerator and reheat it in the microwave or on the hob when you’re ready to enjoy it.

What can I serve this chilli with?

You can serve this chilli with a variety of side dishes, such as rice, cornbread, tortilla chips, or a simple salad. It’s a hearty lentil dish that pairs well with many different accompaniments.

Is this recipe vegan?

Yes! This chilli is a vegan recipe if you use dairy free yoghurt and vegan cheese. As a bonus it contains lots of plant-based protein!

Top Tips

  • To make the chilli more flavourful, you can add some chopped fresh herbs such as parsley or coriander (cilantro) to the mixture.
  • You can also add some grated cheese, sour cream, spring onion (green onion) or diced avocado on top of the chilli before serving for added flavour and texture.
  • Finish off the chilli with your favourite hot sauce and a squeeze of lime juice!
  • This recipe is great for making in advance, so feel free to make a big batch when you have energy or more spoons and portion it to reheat throughout the week.

Storage, reheating and leftovers

Storage:

  • Leftover veggie bean lentil chilli can be stored in an airtight container in the fridge for up to 3-4 days.
  • To freeze, let the chilli cool down to room temperature, then transfer to an airtight container or a freezer safe ziplock bag. Freeze for up to 3 months.

Reheating:

  • To reheat the chilli, you can use a microwave or using a pot on the hob.
  • For microwave: Transfer the chilli to a microwave safe dish and cover loosely with a lid or cling film. Heat on high for 1-2 minutes, stirring once in between until heated through.
  • On the hob: Transfer the chilli to a saucepan and add a splash of water or vegetable stock to thin it out. Heat over medium low heat, stirring occasionally, until heated through. You may need to increase or decrease the cooking time depending on how much chilli you are reheating.

Leftovers:

  • If you have any leftover chilli the next day a great way to use it is as a filling for tacos, burritos or wraps or served with a baked potato or sweet potato.
  • You can also use the chilli as a topping for nachos or mix it with cooked pasta or rice for a quick and easy meal. Feel free to mix it up and use your leftover vegetarian chilli in different ways.

Enjoy this hearty and flavourful Easy Vegetarian Lentil and red kidney bean Chilli with your loved ones, it’s a meal that the whole family will enjoy. 

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Easy Vegetarian Lentil and kidney bean Chilli

Looking for a delicious and nutritious meat free meal? Look no further than this easy vegetarian lentil and kidney bean chilli. Packed with protein and fibre from the beans and lentils, and bursting with flavour from the spices and vegetables, this hearty vegetarian chilli is perfect for a cosy night in or as a meal prep option for low energy days. It's incredibly easy to make, a one pot dish and can be customised to your liking with your favourite toppings and side dishes. 
Course dinner, Main Course
Cuisine Mexican
Keyword one pot, Quick & Easy, Quick Meal, Spicy, vegan, Vegetable, vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 portions
Calories 469kcal

Ingredients

  • 2 tbsp olive oil
  • 1 onion chopped
  • 4 garlic cloves minced
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1 tbsp tomato puree
  • 1 tsp chipotle paste
  • 400 g can chopped tomatoes
  • 400 g can kidney beans drained and rinsed
  • 300 g red lentils rinsed
  • 500 ml vegetable stock
  • salt and pepper to taste
  • coriander to finish

Instructions

  • Heat the olive oil in a large pot over medium heat.
  • Add the onion and garlic and sauté for 2-3 minutes until softened.
  • Add the chopped red and green peppers and continue to sauté for another 2-3 minutes until the peppers are slightly softened.
  • Add the ground cumin, smoked paprika, ground coriander, and chilli powder and stir to coat the vegetables with the spices.
  • Add the tomato puree and chipotle paste and stir to combine.
  • Pour in the chopped tomatoes, kidney beans, and red lentils, and stir to combine.
  • Add the vegetable stock and bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened to a chilli consistency.
  • Season with salt and pepper to taste, and serve hot. Top with fresh coriander.
  • Serve with your favourite toppings and chilli sides. I've served mine with tortilla chips, salsa, grated cheese and fresh lime wedges.
  • Enjoy!

Nutrition

Calories: 469kcal | Carbohydrates: 74g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 912mg | Potassium: 1.394mg | Fiber: 31g | Sugar: 10g | Vitamin A: 2.053IU | Vitamin C: 79mg | Calcium: 132mg | Iron: 9mg

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