Easy Vegan Chili with Beans and Lentils (20-Minute, High-Protein Meal for 6)

Looking for a quick, hearty, and budget-friendly meal that you can enjoy for more than one day? This vegan chili with beans and lentils is rich, comforting, and ready in just 20 minutes.

It makes about 6 generous servings, which means it’s perfect for meal prep—cook once and enjoy for two days. It’s delicious on its own, but with a few toppings, it becomes absolutely irresistible.

Why You’ll Love This Recipe

• Ready in just 20 minutes
• Makes 6 servings (great for 2 days)
• High in plant-based protein and fiber
• Budget-friendly pantry ingredients
• Perfect for lunch, dinner, or meal prep

It’s the kind of recipe that’s simple, filling, and incredibly satisfying.

Serving Suggestions

This chili is delicious on its own, but it becomes truly amazing when served with:

• A spoonful of sour cream (or vegan alternative)
• Grated cheese (or vegan cheese)
• Sliced jalapeños
• Steamed rice

It works perfectly as a hearty dinner or an easy lunch to take to work.

Tips for Best Results

• Adjust the spice level to your preference
• Let it sit for a few minutes after cooking—the flavors deepen
• Store leftovers in the fridge for up to 3 days
• It also freezes very well

This easy vegan chili with beans and lentils is a true comfort food classic—quick to make, incredibly filling, and even better the next day.

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Easy Vegan Chili with Beans and Lentils

Ingredients

• 2 cans red kidney beans, drained and rinsed
• 1 can white beans, drained and rinsed
• 1/3 cup red lentils
• 2 cans chopped tomatoes
• 1 onion, diced
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 2 teaspoons sweet paprika
• 2 teaspoons smoked paprika
• 1/2 teaspoon chili powder (or to taste)
• 1 teaspoon ground coriander
• A pinch of cinnamon
• 2 tablespoons soy sauce
• Salt, to taste

Instructions

Heat olive oil in a large pot over medium heat.

Add the diced onion and sauté for about 2 minutes, until softened. Add the diced red pepper and cook for another minute.

Rinse the lentils and add them to the pot. Pour in about 2/3 cup of water, add a pinch of salt, cover, and cook until the lentils are tender and have absorbed the liquid.

Add the chopped tomatoes, red beans, and white beans. Stir in all the spices and soy sauce.

Bring to a simmer and cook for about 10 minutes, stirring occasionally to prevent sticking.

Taste and adjust seasoning if needed.

Enjoy!