Smoky Black Lentil Chili

This Smoky Black Lentil Chili is a hearty, one-pot vegetarian chili ready in 50 minutes. Black lentils hold their shape beautifully while smoked paprika, chipotle and fire-roasted tomatoes create deep, smoky layers of flavor that make this taste like it’s been simmering all day.

Can’t find black lentils? Brown or green lentils work well and have a similar firm texture. Don’t use red lentils as they’ll break down completely.

What Makes This Easy Chili Recipe Special

This plant-based dinner comes together in one big pot with simple prep. Chop your veggies, add everything to the pot, and let it simmer while the black lentils cook and the smoky flavors develop.

Black lentils are the secret weapon here. Unlike red lentils that break down or green lentils that can get mushy (but still work), black lentils (also called beluga lentils) stay perfectly intact and have a firm, meaty texture that makes this chili incredibly satisfying. They look like caviar and add visual appeal too.

The smokiness comes from multiple sources: smoked paprika, chipotle peppers in adobo, and fire-roasted tomatoes. These layers create a complex, BBQ-like depth that’s way more interesting than standard chili powder alone.

Nutrition-wise, this healthy vegetarian dinner is packed with plant-based protein and fiber from both the black lentils and beans to keep you full for hours. Black lentils are rich in iron to fight fatigue and antioxidants that support overall wellness.

This is perfect for meal prep and freezing. The flavors get even better after a day or two, and it reheats beautifully for quick weeknight dinners or pack-and-go lunches.

Ingredients

You’ll need black lentils, black beans, fire-roasted tomatoes, smoky spices and chipotle peppers. The combination creates that signature deep, smoky flavor.

For the Chili:

2 tablespoons olive oil
1 large onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 carrots, diced
3 celery stalks, diced
4 garlic cloves, minced
1 jalapeño, seeded and minced
1 cup black lentils, rinsed
2 cans (14 oz/400g each) black beans, drained and rinsed
1 can (28 oz/800g) fire-roasted diced tomatoes (No fire-roasted tomatoes? Regular diced tomatoes work fine but add an extra teaspoon of smoked paprika to compensate.)
1 can (14 oz/400g) tomato sauce
3 tablespoons tomato paste
3 cups vegetable broth
2-3 chipotle peppers in adobo sauce, minced (plus 1 tablespoon adobo sauce)
3 tablespoons chili powder
2 tablespoons smoked paprika
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon salt
½ teaspoon black pepper

For Serving:

Vegan sour cream or Greek yogurt
Shredded cheese (or vegan cheese)
Fresh cilantro, chopped
Green onions, sliced
Avocado slices
Lime wedges
Tortilla chips or cornbread

A heavy-bottomed pot is essential for this vegan chili recipe. I use my Le Creuset Dutch Oven because the thick bottom prevents burning while the lentils and spices simmer, it distributes heat evenly so everything cooks at the same rate, and the large capacity means you can make a big batch for the week ahead or freeze half for later.

How to Make This Smoky Vegetarian Chili

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, bell peppers, carrots and celery. Cook for 7-8 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and jalapeño, cooking for 1-2 minutes until fragrant.
Stir in the chili powder, smoked paprika, cumin, coriander and oregano. Toast the spices for 1 minute, stirring constantly to prevent burning.
Add the tomato paste and cook for another 2 minutes, stirring to coat the vegetables.
Add the rinsed black lentils, fire-roasted tomatoes, tomato sauce, vegetable broth, minced chipotle peppers with adobo sauce, maple syrup, salt and pepper. Stir everything together.
Bring the chili to a boil, then reduce heat to low. Cover partially and simmer for 30-35 minutes, stirring occasionally, until the black lentils are tender but still hold their shape.
Add the drained black beans and cook for another 10 minutes to heat through and let the flavors meld.
Stir in the apple cider vinegar and taste, adjusting salt, spices or add more chipotle if you want more heat.
The chili should be thick and hearty. If it’s too thick, add a splash of vegetable broth. If too thin, simmer uncovered for a few more minutes.
Serve hot with your favorite toppings: dollops of sour cream, shredded cheese, fresh cilantro, sliced green onions, avocado and lime wedges.

Substitutions for This Black Lentil Recipe

Make it milder by using only 1 chipotle pepper and reducing the smoked paprika to 1 tablespoon. You can always add hot sauce at the table.

Add more veggies like diced zucchini, corn kernels, or sweet potato cubes for extra nutrition and bulk.

Use kidney beans or pinto beans instead of black beans if that’s what you have on hand.

What to Serve With This Hearty Lentil Chili

Cornbread is the classic pairing that soaks up all that smoky, spicy sauce. Make it from scratch or grab a box mix, and serve it warm with vegan butter melting on top for the ultimate comfort meal.

Cilantro lime rice adds brightness and freshness that balances the rich, smoky chili. Cook white or brown rice and toss with fresh lime juice, chopped cilantro and a pinch of salt right before serving.

Loaded nachos turn this into party food. Spread tortilla chips on a baking sheet, top with chili and shredded cheese, bake until melted, then pile on sour cream, guacamole, jalapeños and cilantro for an incredible crowd-pleaser.