If you’re looking for a big bowl of comfort that just happens to be packed with protein and bursting with flavor, Lentil White Bean Chili is exactly what you need. This vibrant, hearty chili brings together tender lentils and creamy white beans for a satisfying texture, with a rainbow of veggies and just enough spice to keep things interesting. Whether you’re vegan, vegetarian, or just trying to add more nourishing meals to your week, this chili is quick to pull together and even better reheated — perfect for meal prep, casual suppers, or sharing with chili-loving friends.
Ingredients You’ll Need
There’s something magical about simple, everyday ingredients that blend into a truly memorable dish. Each component of Lentil White Bean Chili brings its own unique flair, from depth of flavor to vibrant color and creamy texture — let’s make sure every ingredient shines!
- Olive oil: Adds richness and helps the aromatics sauté perfectly.
- Onion: The flavor foundation, giving the chili a sweet, savory base.
- Garlic: Brings a punchy depth and irresistible aroma.
- Carrot: Adds subtle sweetness and beautiful color.
- Celery: Offers fresh, herbal notes and classic chili texture.
- Bell pepper: Provides a juicy pop and a touch of natural sweetness.
- Dried brown or green lentils: The protein powerhouse; they cook up tender without getting mushy.
- White beans (cannellini or Great Northern): Their creamy texture makes every bite deliciously hearty.
- Diced tomatoes with juice: Adds tang and sauciness, plus vibrant color.
- Vegetable broth: Builds body and infuses deep savory flavor into the chili.
- Tomato paste: Intensifies the tomato flavor and helps thicken the chili.
- Chili powder: Adds gentle heat and that signature chili taste.
- Ground cumin: Lends earthy, smoky undertones that enrich each spoonful.
- Smoked paprika: For a subtle smokiness that makes the chili addictive.
- Cayenne pepper (optional): A little extra heat for those who love a kick.
- Salt and black pepper: Essential for balancing and elevating every flavor.
- Juice of 1/2 lime: Brightens the finished chili and brings it all together.
- Chopped cilantro (garnish): A fresh, herby finishing touch to every bowl.
How to Make Lentil White Bean Chili
Step 1: Sauté Veggies
Start by heating the olive oil in a large pot over medium heat. Once the oil shimmers, add your chopped onion, garlic, carrot, celery, and bell pepper. Sauté these gems for about 5 to 7 minutes, stirring occasionally, until the veggies are softened and fragrant. This step sets a flavorful base, so take your time and let the kitchen fill with irresistible scents.
Step 2: Spice It Up
Next, stir in the tomato paste, chili powder, ground cumin, smoked paprika, and cayenne pepper (if you’re a fan of extra heat). Give everything a good mix and let the spices toast for about one minute. This quick step wakes up all those spices, coaxing out their deep, rich flavors — the secret to a chili that tastes like it’s been simmering all day.
Step 3: Add Lentils, Beans, and Liquids
Pour in your rinsed lentils, drained white beans, diced tomatoes (with their juice), and vegetable broth. Stir to combine and make sure nothing is sticking to the bottom of the pot. Bring this aromatic mixture to a gentle boil. If you love extra veggies or want to bulk it up further, now’s the time to toss in some corn or leafy greens — spinach works beautifully!
Step 4: Simmer to Perfection
Reduce the heat to a simmer and let the Lentil White Bean Chili bubble away for 30 to 35 minutes. Stir every so often, and you’ll notice the broth thickening and the lentils turning perfectly tender. This simmering stage brings everything together, melding the flavors into a comforting, hearty stew.
Step 5: Finish and Serve
Once your lentils are tender and the chili is rich and thick, turn off the heat. Stir in the fresh lime juice for brightness, and don’t forget to taste and adjust the salt and pepper to your preference. Ladle the hot chili into bowls and top with plenty of chopped cilantro — then dig in!
How to Serve Lentil White Bean Chili
Garnishes
Your Lentil White Bean Chili deserves a finishing flourish! Sprinkle on lots of fresh chopped cilantro for sparkle, or go wild with sliced jalapeños, creamy avocado, or a dollop of vegan sour cream. A drizzle of extra lime juice or even a tiny splash of hot sauce can add zing if you’re feeling adventurous.
Side Dishes
This chili is a complete meal on its own, but it also loves company. Serve alongside warm, crusty bread or fluffy rice for an extra-filling feast. If you’re in the mood for classic sides, tortilla chips or cornbread are perfect for scooping and soaking up every last drop.
Creative Ways to Present
Lentil White Bean Chili is as versatile as it is tasty! Try serving it over a baked sweet potato or spooned onto nachos for a fun twist. Fill bell pepper halves or ladle into tortilla bowls for a playful presentation at your next gathering.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, Lentil White Bean Chili keeps beautifully. Let it cool completely before transferring to airtight containers, and store in the refrigerator for up to four days. The flavors get even better as it sits, making each bowl more irresistible than the last!
Freezing
This chili is a freezer’s best friend. Spoon cooled portions into freezer-safe containers or zip-top bags (leaving a bit of room for expansion) and freeze for up to three months. Label with the date so you always know when you made your delicious stash.
Reheating
For the best results, reheat Lentil White Bean Chili gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth or water if needed. Microwave reheating also works well for single servings; just cover loosely and heat in 30-second bursts, stirring in between.
FAQs
Can I use canned lentils instead of dried for Lentil White Bean Chili?
Absolutely! Just keep in mind canned lentils are already cooked, so add them toward the end of simmering, after the vegetables are soft and the broth thickened. This way, they’ll heat through without getting mushy.
Is this chili spicy?
This Lentil White Bean Chili has a gentle kick, mostly from the chili powder and a pinch of cayenne. If you’re sensitive to heat or cooking for kids, feel free to skip the cayenne or use a mild chili powder. You can always add hot sauce at the table for spice lovers!
Can I make Lentil White Bean Chili in a slow cooker?
You sure can! Sauté your aromatics first (onion, garlic, carrot, celery, and bell pepper) then add all ingredients (except lime juice and cilantro) to your slow cooker. Cook on low for 6 to 8 hours or high for about 3 to 4, then finish with lime and cilantro before serving.
What other beans could I use?
Feel free to experiment! Great Northern, navy, or even pinto beans will work just as well. You can mix and match beans to suit your taste or what’s already in your pantry.
How can I add extra veggies or nutrition?
It’s easy to boost your Lentil White Bean Chili. Toss in frozen corn, chopped spinach, kale, or even zucchini during the last 10 minutes of simmering. These extras add color, flavor, and even more vitamins to each bowl.
Final Thoughts
If you try just one new recipe this season, let it be Lentil White Bean Chili — a bowl that’s as nourishing as it is comforting. Once you taste that perfect blend of smoky spices, creamy beans, and punchy lime, you’ll be hooked. So grab your soup pot, call over your favorite people, and get cozy: it’s chili night!
Print
Lentil White Bean Chili Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This hearty and flavorful Lentil White Bean Chili is a delicious vegan dish that is perfect for chilly nights. Packed with protein and fiber, this chili is easy to make and even better as leftovers.
Ingredients
Vegetables:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 bell pepper, chopped
Legumes:
- 1 cup dried brown or green lentils, rinsed
- 1 can (15 oz) white beans (such as cannellini or Great Northern), drained and rinsed
Other:
- 1 tablespoon olive oil
- 1 can (14.5 oz) diced tomatoes with juice
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Juice of 1/2 lime
- Chopped cilantro for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, celery, and bell pepper. Cook for 5–7 minutes until vegetables are softened.
- Add Seasonings: Stir in tomato paste, chili powder, cumin, smoked paprika, and cayenne if using. Cook for another minute until fragrant.
- Cook Chili: Add lentils, diced tomatoes, white beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30–35 minutes, or until lentils are tender and the chili is thickened.
- Finish and Serve: Stir in lime juice and adjust seasoning with salt and pepper. Serve hot, topped with chopped cilantro.
Notes
- This chili is great for meal prep and tastes even better the next day.
- Add corn or chopped greens like spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg
