Vegan Chilli with Canned Beans and Red Lentils

Name: Vegan Chilli with Canned Beans and Red Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: american
Ingredients: 1 tbsp oil; 1/2 onion, finely chopped; 2 cloves garlic, minced; 3 carrots, finely chopped; 1 can (400 mL) black beans, drained and rinsed; 1 can (400 mL) white kidney beans, drained and rinsed; 28 oz (796 mL) can diced tomatoes, with juice; 1 cup dry red lentils; 4 cups vegetable broth; 2 tbsp chilli powder; 1 tsp chipotle chilli powder (optional, for added heat); 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp salt, or more to taste; optional: 1 tbsp cocoa powder

by Olivia Biermann on September 15, 2025

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This vegan chilli keeps things simple with pantry staples like canned beans, red lentils tomatoes, and spices, so you can whip it up any night of the week. It’s thick, flavourful, and perfect with a slice of cornbread or a big pile of tortilla chips for dipping.

I believe chilli should be easy, but I’ve noticed some recipes out there get quite complicated! This vegan chilli made in one pot is simple, mostly hands-off, and just as perfect for a busy weeknight as it is for a relaxed weekend. I’ve made it countless times for football Sundays with a crowd, but it’s just as handy for meal prep to keep the week running smoothly.

Want to save time?

Skip the stove! Use a pressure cooker for chilli that’s ready in 10 minutes, or a slow cooker for hands-off, all-day simmered goodness that is ready when you walk in the door. Either way, you get rich, hearty flavour with zero hovering.

My favourite vegan chilli recipe is classic and versatile

As you probably know if you’ve ever searched for a chilli recipe online, there are endless ways to make it! I stuck with the classics for this vegan bean chilli. Made with canned tomatoes, vegetable broth and loaded with onion, carrot, and tender red lentils. Chilli powder and cumin build the subtle spice, while canned beans give it a hearty texture.

overhead shot of vegan chilli in a bowl with toppings

If you prefer a super chunky chilli, leave it as is in photo 4. However, if you like an extra thick chilli with slightly smaller pieces, you can pulse 1/4 to 1/3 of the chilli in a blender and then add it back to the pot (as seen in photo 6). This is our preferred method, and is worth the extra step in my opinion!

Making your chilli flavour POP

When I started making chilli a few years ago, I quickly realized mine was a little… bland. But I wanted more depth of flavour without hunting down specialty ingredients. Some recipes suggested melting in a square of dark chocolate, but I didn’t have any, so I tried a spoonful of cocoa powder instead and I’ve never looked back! It adds a rich, savoury flavour (and no, it doesn’t taste like chocolate!).

This is an optional step but if you ever feel like your chilli needs an extra oomph, give it a try! I also love to add a squeeze of lime just before serving.

Liv’s Storing and Reheating Guide

Storing your chilli

Once your chilli has cooled down a bit, transfer it into airtight containers for about 4–5 days.

For longer storage, portion the chilli into freezer-safe containers or bags, label with the date, and freeze for up to 3 months.

Reheating your chilli

On the stovetop, warm chilli over medium heat until it’s bubbling and hot, stirring every so often. If it feels too thick, add a splash of water or broth. You can also microwave it in 30 second intervals, stirring in between.

If you’re reheating from frozen, thaw it overnight in the fridge whenever possible. In a pinch, you can heat it gently on the stove straight from frozen, just add a bit of liquid and be patient!