Name: Lentil Chili with Black Beans and Spiced Tomato Broth Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, pressed; 1 red bell pepper, chopped; ¼ teaspoon red pepper flakes or 1½ tablespoons chili powder blend (adjust to taste); 2 teaspoons ground cumin; 1½ teaspoons smoked paprika; ½ teaspoon dried oregano; 2 tablespoons tomato paste; 2 bay leaves; 1 teaspoon salt; Black pepper, to taste (about 2 twists); 2 tablespoons balsamic vinegar (optional); 1 cup dried lentils (green or brown), rinsed; 2 cans beans (15 oz/425 g each), drained (we use 1 can black beans and 1 can kidney beans); 2 cans crushed tomatoes (15 oz/425 g each); 4 cups vegetable broth (or more as needed); 1 handful cilantro; Lime juice, for squeezing; Optional toppings: yogurt or sour cream, sliced avocado or guacamole, quick pickled red onions or jalapeños; Serving options: brown rice, quinoa, cornbread, corn tortillas, flatbread, or crusty bread

Jump to Recipe· 3.8 from 12 reviews

I am absolutely thrilled to share with you one of my favorite comfort meals: the Lentil Chili with Black Beans and Spiced Tomato Broth Recipe. It’s a vibrant, hearty dish packed with layers of warming spices, tender lentils, and creamy black beans all simmered in a rich, tangy tomato broth. This chili is not just nourishing and high in protein but also an absolute joy to make and enjoy, especially when you want something filling yet meatless. It quickly became a staple in my kitchen because it hits that perfect balance of deep flavor and wholesome freshness every single time.

Why You’ll Love This Lentil Chili with Black Beans and Spiced Tomato Broth Recipe

What really makes this recipe stand out for me is its incredible flavor profile. The blend of cumin, smoked paprika, and oregano with just the right touch of heat from red pepper flakes or chili powder creates a deeply satisfying spice base that’s both cozy and vibrant. Then, when you add the smooth, earthy lentils and creamy black beans soaking up the spiced tomato broth, every bite feels like a warm hug. It’s truly a symphony of flavors that makes each spoonful a celebration of comforting, healthy eating.

I also love how straightforward this dish is to prepare. With just one pot and simple pantry staples, you can have an amazing dinner on the table in no time. The ease of cooking and little cleanup means I often turn to this recipe for busy weeknights, yet it’s elegant enough to serve to guests or family during casual weekend gatherings too. It’s incredibly versatile – a standout dish that doubles as both a quick weekday dinner and a festive meal when you want to impress without fuss.

Ingredients You’ll Need

A white pot filled with a mixed dish featuring several layers and colors, including dark red kidney beans, black beans, and small light brown lentils. Bright orange and red bell pepper pieces are mixed throughout, adding pops of color and a varied texture. The inside sides of the pot are coated with a reddish-orange sauce or seasoning, giving a slightly messy appearance. The pot sits on a clean white marbled surface with two green chili peppers and a bulb of garlic in the background. A striped cloth is partially visible at the bottom edge. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Lentil Chili with Black Beans and Spiced Tomato Broth Recipe lies in the simplicity and heartiness of the ingredients. Each component plays an essential role in building the perfect texture, color, and flavor combination.

Olive oil: The base for sautéing veggies and unlocking deep flavor.
Onion: Adds sweetness and complexity once caramelized a little.
Garlic: Essential aromatic that lifts the overall flavor immensely.
Red bell pepper: Introduces a subtle sweetness and vibrant color.
Red pepper flakes or chili powder blend: Gives the chili its signature warmth and spice level.
Ground cumin: Provides that earthy, warm note that’s classic in chili recipes.
Smoked paprika: Adds beautiful smokiness and depth, enhancing the tomato broth.
Dried oregano: Infuses a hint of herbal freshness that balances the spices.
Tomato paste: Concentrates the tomato flavor for a rich base.
Bay leaves: Slow-cooked to give subtle aromatic background hints.
Dried lentils (green or brown): The heart of the dish, providing protein and texture.
Black beans and kidney beans: Creamy, filling, and perfect for texture diversity.
Crushed tomatoes: The tomato broth that carries all flavors together.
Vegetable broth: Moistens and simmers the lentils, enriching the liquid base.
Salt and black pepper: Key seasonings to perfectly balance and enhance flavors.
Balsamic vinegar (optional): Adds a subtle tangy sweetness that brightens the chili.
Cilantro, lime juice, yogurt, rice for serving: Fresh and creamy toppings and sides that make each serving sing.

Directions

Step 1: Heat 2 tablespoons of olive oil in a large pot over medium-low heat. Add chopped onion, chopped red bell pepper, and pressed garlic cloves. Cook gently for about 5 to 10 minutes, stirring often until the veggies are soft and fragrant.

Step 2: Sprinkle in the red pepper flakes or chili powder blend, ground cumin, smoked paprika, dried oregano, tomato paste, and bay leaves. Stir well and cook for an additional minute to let these spices bloom and coat the vegetables deeply.

Step 3: Rinse 1 cup of dried lentils thoroughly and add them to the pot along with 2 cans of drained beans (I like using black beans and kidney beans). Pour in 4 cups of vegetable broth and 2 cans of crushed tomatoes. Season with 1 teaspoon of salt and a couple of twists of freshly ground black pepper. Stir everything together.

Step 4: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 40 minutes. Keep an eye on it and stir occasionally to prevent sticking. The lentils should be tender but still hold their shape nicely.

Step 5: Remove the bay leaves, then stir in 2 tablespoons of balsamic vinegar to add depth and brightness. Give it a taste and adjust salt, pepper, or spices as needed. If you want a thinner consistency, add a bit more broth; for thicker chili, continue simmering uncovered a little longer.

Step 6: Serve hot, garnished with fresh cilantro, a squeeze of lime, and any toppings you love like yogurt, sliced avocado, or pickled jalapeños. I find it goes perfectly with brown rice, quinoa, or warm cornbread to soak up every last bit of that spiced tomato broth.

Servings and Timing

This recipe generously serves about 6 people, making it fantastic for families or batch cooking for the week. The prep time is around 10 minutes, mostly chopping and organizing your ingredients. Cooking takes about 30 to 40 minutes, giving the lentils just enough time to soften and the flavors to meld. In total, you’re looking at about 40 to 50 minutes from start to finish. There’s no resting or cooling time required, so as soon as it’s done simmering, it’s ready to enjoy.

How to Serve This Lentil Chili with Black Beans and Spiced Tomato Broth Recipe

A large white pot filled with a thick, rich red stew that has black beans, kidney beans, and yellow lentils mixed throughout. A wooden spoon is dipping into the stew, stirring the different colorful beans and lentils with a textured, chunky sauce. The pot is placed on a white marbled surface with a black and white checkered cloth nearby. The stew looks hearty and full of layers of color from the beans and sauce. photo taken with an iphone --ar 4:5 --v 7

I love serving this chili steaming hot because the warmth really brings out all the spices and makes it irresistibly comforting. For a hearty meal, I usually ladle it over fluffy brown rice or nutty quinoa to add some heft and texture. Cornbread or crusty bread on the side is an absolute must in my book — perfect for dipping into the thick, spiced broth. If I’m in a lighter mood, I serve it with warm corn tortillas for easy chili tacos that everyone loves.

Garnishing is where I get really creative. A handful of fresh cilantro, a bright squeeze of lime juice, slices of creamy avocado, and a dollop of cooling yogurt or sour cream elevate the flavors wonderfully. Sometimes, I add quick-pickled red onions or jalapeños for an extra zing and crunch. I find even simple presentation in a rustic bowl with a few colorful toppings can turn this humble chili into a show-stopping dinner.

As for drinks, I often pair this chili with a crisp, light red wine like a Pinot Noir or a chilled Mexican lager that complements the smoky spices beautifully. For non-alcoholic options, a sparkling lime agua fresca or iced herbal tea with hints of mint works splendidly. Whether you’re serving this for a casual weeknight dinner or a chilled-out weekend gathering, this dish hits all the right notes and is guaranteed to bring smiles around the table.

Variations

I’ve played around with this Lentil Chili with Black Beans and Spiced Tomato Broth Recipe in so many ways, and I love how flexible it is. If you want to switch up the beans, try substituting black beans with navy beans or chickpeas to add a different texture and sweetness. For the lentils, red lentils can be used if you prefer a softer, almost stew-like consistency since they cook down faster than green or brown lentils.

For dietary modifications, this chili is naturally vegan and gluten-free, which makes it a breeze to fit into many lifestyles. You can ensure it stays whole-food plant-based by simply skipping yogurt toppings or switching to coconut yogurt alternatives. To amp up the heat, throw in fresh diced jalapeños or a splash of hot sauce. For a smoky BBQ twist, I like adding a touch of chipotle peppers in adobo sauce instead of smoked paprika.

While stovetop simmering is my favorite method for rich flavor development, this recipe can easily be adapted for slow cooker or Instant Pot cooking. In a slow cooker, just layer the veggies, spices, lentils, beans, and liquids and cook on low for 6-8 hours. In the Instant Pot, use the sauté function for the aromatics, then pressure cook for about 15 minutes with quick release. Both methods deliver that same comforting chili goodness with minimal effort.

Storage and Reheating

Storing Leftovers

I always store leftover chili in airtight containers to keep it fresh and flavorful. Glass containers with tight-fitting lids work perfectly, but BPA-free plastic containers are fine too. Stored in the refrigerator, this chili will stay delicious for up to 4 to 5 days. The flavors tend to deepen overnight, so leftovers often taste even better the next day.

Freezing

This chili freezes beautifully, making it a perfect meal prep option. To freeze, let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. Label and date the containers, and it will keep well for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating, or reheat gently from frozen on the stove.

Reheating

Reheating on the stovetop gently is my preferred method to preserve the texture and freshness. Warm the chili over medium-low heat, stirring occasionally until heated through. Avoid microwaving directly from frozen without stirring, as it can heat unevenly. If the chili seems too thick after reheating, splash in a bit more vegetable broth or water to loosen it up. Adding fresh lime juice or a sprinkle of fresh herbs after reheating really brightens it back up.

FAQs

Can I use canned lentils instead of dried?

Yes, you can use canned lentils to speed up preparation. Since canned lentils are already cooked, add them towards the end of cooking, after the vegetables and spices have cooked, and simmer just long enough to meld the flavors together—about 10 minutes should suffice. Adjust the liquid accordingly as canned lentils add moisture.

How spicy is this chili and can I make it milder?

This chili has a pleasant medium warmth that you can easily adjust. If you prefer it milder, simply reduce or omit the red pepper flakes and use less chili powder. You can also serve with cooling toppings like yogurt or avocado to balance the heat if you want to keep some spice but tone it down.

What kind of lentils work best?

I recommend green or brown lentils because they hold their shape well during cooking, giving you a nice texture that complements the beans. Red lentils tend to break down more, which is great if you want a thicker, stew-like chili but not ideal if you want distinct lentil pieces.

Can I make this recipe ahead of time?

Absolutely! In fact, this chili tastes even better the next day once all the flavors have melded. You can prepare it fully, refrigerate, and then reheat it when you’re ready to serve. This is a great make-ahead dish for busy days or meal prep.

What are some good side dishes to serve with this chili?

I love serving this chili with brown rice, quinoa, or cornbread for a complete, hearty meal. A crisp green salad or steamed vegetables also pair nicely to add freshness and balance. Warm corn tortillas or flatbreads make it fun to eat as a taco-style meal.

Conclusion

If you’re looking for a flavorful, wholesome dish that’s easy to prepare and utterly satisfying, I wholeheartedly encourage you to try this Lentil Chili with Black Beans and Spiced Tomato Broth Recipe. It’s become a favorite comfort food of mine for good reason — full of vibrant spices, hearty ingredients, and cozy warmth. Once you make it, I’m confident it will find a happy spot in your rotation just like it has in mine. Enjoy every delicious, nourishing bite!