Vegetarian Lentil Chilli

Last updated on: August 21, 2025

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Right, let’s taco 'bout something important. Chilli. But not just any chilli. We’re skipping the beef, booting out the bloat, and going full-on legume lunatic with this Lentil Chilli.

Red lentils provide the majority of the protein in this vegetarian recipe. They are an excellent source of plant-based protein, making them a great option for vegetarians and vegans.

Protein is essential for building and repairing muscle tissue, and it also helps to keep you feeling full and satisfied.

Not only are they a good plant-based source of protein, but they're high in fiber, which is important for maintaining a healthy digestive system.

They are rich in both soluble and insoluble fiber, which helps to keep the digestive system functioning properly. Soluble fiber slows down the digestion process, helping to keep you feeling full for longer, while insoluble fiber adds bulk to the stool, promoting regular bowel movements.

Kidney beans in the dish also a good source of iron, which is an essential mineral for maintaining healthy blood cells.

Iron helps to transport oxygen throughout the body, and a deficiency in iron can lead to fatigue and anemia.

They are also a good source of folate, which is important for DNA synthesis and repair.

What is Lentil Chilli?

Lentil chilli is a hearty, meat-free version of classic chilli con carne, made using lentils as the star protein. Red lentils cook quickly and absorb flavour beautifully, making them the ideal substitute for minced meat.

It’s a budget-friendly, high-protein option that’s packed with fibre and perfect for vegetarians, vegans, or anyone trying to cut back on meat without cutting back on flavour. It’s basically comfort food with a halo.

Vegetarian Lentil Chilli Key Ingredients

Stock. Opt for vegetable stock if you follow a vegetarian diet. If you're simply trying to reduce your meat intake then chicken stock would be fine if you didn't have any vegetables,

Red Lentils. Make sure to give these a good rinse in cold water in a sieve before you add them to your pot.

Garlic & Ginger. I often use equal quantities of garlic and ginger as I buy big tubs of mixed garlic/ginger paste like this one. It's a total time saver instead of peeling and chopping.

Kidney Beans. I always use tinned kidney beans in water. Make sure, like the red lentils, to give them a good rinse first too.

Balsamic Vinegar. I started off making this recipe with Worcester sauce but as it has anchovies in it, I swapped to balsamic vinegar to keep it 100% plant-based.

Fajita Mix. You can use any kind of fajita, Cajun or Mexican seasoning for this recipe. I typically use my favourite seasoning Old Bay for this

Chilli Powder. Depending on what fajita mix you use for this, the recipe may already be hot enough without the need for extra chilli powder. You can decide how hot you like it.

Vegetarian Lentil Chilli

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This is a quick and easy recipe for a delicious vegetarian chilli using lentils and kidney beans to power up the protein.

• Total Time: 65 mins
• Yield: 4 1x

Ingredients

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• 1 tsp coconut oil
• 1 large onion
• 1 pepper, chopped
• 2 tsp garlic, minced
• 175 g red lentils (rinsed)
• 600 ml vegetable stock
• 1 tsp chilli powder
• 2 tbsp Mexican/fajita seasoning
• 1 tbsp balsamic vinegar
• 2 tbsp tomato puree
• 250 g kidney beans (washed and drained weight)
• Pinch of black pepper

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Instructions

To make the vegetarian chilli, heat the coconut oil in a large pan on medium heat and add the onion and pepper. Lightly fry for around 5 minutes until the onions start to turn golden brown.

Add the garlic and fry for a further 30 seconds to a minute.

Add all of the remaining ingredients, reduce the heat to low, pop a lid on and gently simmer for around 45 minutes.

Be sure to stir the pot every 15 minutes or so and add a splash of water if the lentils soak up too much liquid and it starts to get too thick.

Serve

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 55 mins
• Category: Vegetarian
• Method: Hob
• Cuisine: Mexican
• Diet: Vegetarian

Nutrition

• Serving Size: 1
• Calories: 283
• Fat: 3g
• Carbohydrates: 48g
• Protein: 16g

Recipe Video

To Store

Pop any leftover lentil chilli into an airtight container and shove it in the fridge. It'll stay fresh and smug for up to 4 days. The flavours get even better by day two. Like revenge.

To Reheat

Microwave in bursts, stirring every minute, or reheat gently in a pan with a splash of water. It thickens as it sits—like me in the winter.

To Freeze

Let the lentil chilli cool completely, then portion into containers or freezer bags. Freeze flat if you’re tight on space. Keeps for up to 3 months. Defrost overnight in the fridge before reheating.

FAQs

Can I use green or brown lentils instead of red?

You can, but they take longer to cook and won’t break down as much. Red lentils are what give lentil chilli that thick, cosy texture. Green lentils stay a bit more “al dente” – more crunch, less cuddle.

Is lentil chilli spicy?

Only if you want it to be. You control the heat with the chilli powder, so feel free to dial it up or down. Or sneak in a fresh chilli if you’re feeling bold.

Can I add other veggies to lentil chilli?

Yes! Chuck in chopped courgettes, sweetcorn, mushrooms—whatever’s loitering in the veg drawer. It’s a great clear-out-the-fridge dish.

Is lentil chilli good for meal prep?

Absolutely. Lentil chilli tastes even better the next day and reheats like a dream. Make a double batch and you’ve got lunches sorted for the week.

Can I serve lentil chilli with rice or toppings?

Oh yes. Rice, tortilla chips, avocado, dairy-free yoghurt, fresh coriander… go mad. Or just eat it straight from the pan in your pyjamas.

If you liked this Lentil Chilli, try these

Red Lentil Soup. If you’re loving the lentil life, this velvety red lentil soup is your next obsession. It’s smooth, soothing, and the ultimate hug in a bowl. High in protein and low in faff, it’s ideal for those days when you want something warm and wholesome but can’t be bothered to chew anything chunky.

Lentil Curry (Vegetarian). This lentil curry is basically your weeknight dinner’s spicy soulmate. Creamy, fragrant, and full of punchy flavour, it’s packed with plant-based protein and ready to impress. Plus, it uses cupboard staples and has serious smugness potential. Pair with rice or just eat it with a spoon like a lentil-loving legend.

Slow Cooker Chilli Con Carne. If you fancy a meaty twist on your chilli adventures, give this slow cooker version a go. Rich, smoky, and perfect for lazy Sundays, this recipe does all the work while you binge-watch your favourite show. It’s packed with lean protein and that classic chilli heat—with zero stirring stress.

Leave Me A Comment Below

As always, I would love to hear how you find this recipe. If you make it, please come back and leave a comment below. Thanks!