Winter Warming 3-Bean and Lentil Chili

This Winter Warming 3-Bean and Lentil Chili lives up to it’s name: it will warm and nourish your soul! Comfort food doesn’t have to mean unhealthy; this is true comfort food at it’s finest! With warm and comforting flavors, this chili is rich and savory yet packed with powerful plant-based energy without a single unhealthy ingredient! This chili is easy to make with the option to be as fiery hot or as mild as you prefer. Cooked on either the stovetop or in an Instant Pot, your choice!

I grew up thinking that ground beef was key to chili, the beans and vegetables were just background noise. I can still remember how I felt after eating those rich, glistening bowls of chili: heavy and lethargic. I thought that’s how it’s supposed to be, comfort food = gut bomb. It took decades to figure out that preparing comfort food with plant-based ingredients can actually make you energized and strong, and doing a physical activity after eating isn’t completely out of the question!

Tips to transform a good chili to a fabulous chili

In case you missed the memo on any of this, here’s a few tips to make a good chili into a great chili:

Cocoa powder – No, it won’t make it chocolaty. But it will add a deep, complex flavor that you can’t quite get anywhere else!

“Toast” the spices – Rather than tossing the chili spices in with the liquid before simmering, I like to “toast” them in a drizzle of oil along with the tomato paste to bring out a brighter flavor.

Don’t use old spices – Believe it or not, ground spices actually lose their luster within a few months. That quick! Toss out those old spices and replace with fresh ones frequently. Grinding your own is even better.

Sweetener – The sweetness balances out the spice. Maple syrup is and brown sugar have a deep, caramel flavor but plain ol’ white sugar works too!

Lime juice – The acidity brightens up the flavors, making them pop and adding that fresh tang.

Don’t skimp on ingredients – I had made many different pots of chili, trying to keep the ingredients to a minimum but that kept the flavor to a minimum as well. When it comes to chili: the more, the merrier!

Beans, beans, the musical fruit. . .

Beans are one of my favorite foods! I actually crave black beans like I used to crave french fries, and that swap has transformed how I look and feel every day!

Beans are known as the musical fruit but honestly they are more magical than musical. Beans are very high in protein (15 grams per 1 cup cooked beans!), folate, phosphorous, potassium, magnesium, iron, calcium, as well as zinc, copper, manganese, selenium, vitamin B1 and B12, vitamin E, and vitamin K.  

Low in fat and calories, beans have contributed to weight loss and since they are high in fiber they keep you feeling full longer. I will attest to this; I can stuff myself silly with black bean meals nearly on a daily basis and stay slender. The combination of beans and veggies makes me feel so good, it’s why I keep going back for more!

Beans and other legumes lower your LDL (bad) cholesterol while raising your HDL (good) cholesterol, resulting in lower blood pressure, inflammation, and reducing your risk to heart disease.¹

There is strong evidence that eating beans and plant based foods can protect you against not only diabetes and obesity, but also cancer! 

The American Institute for Cancer Research published a detailed analysis of diet and cancer, which was reviewed by 21 of the top cancer researchers. One of the recommendations for cancer prevention is to eat whole grains and/or legumes (beans, lentils, chickpeas, etc) with every meal. Not merely once a day but with every single meal!²,³ Good thing I never get tired of beans!

Winter Warming 3-Bean and Lentil Chili

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: The Wandering Veggie
• Total Time: 1 hour
• Yield: 6 Servings 1x
• Diet: Vegan

Print Recipe

Description

This Winter Warming 3-Bean and Lentil Chili has complex flavors, is easy to make, and will warm and nourish your soul! Option to make this chili as fiery hot or as mild as you prefer. This chili can be made either on the stovetop or in an Instant Pot.

---

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup brown or green lentils, rinsed
• 15-oz can of black beans, drained and rinsed *see notes below for dry beans
• 15-oz can of pinto beans, drained and rinsed
• 15-oz can of kidney beans, drained and rinsed
• 2 Tbsp chili powder
• 1 Tbsp cumin
• 2 tsp coriander
• 1 Tbsp oregano
• 2 Tbsp tomato paste
• 1 medium red, chopped
• 1 large carrot, sliced
• 1 large celery stalk, sliced
• 6 cloves garlic, minced
• 1 jalapeño, minced (omit some or all seeds depending on spice preference)
• 2 cups vegetable broth
• 1 Tbsp cocoa powder, unsweetened
• 2 chipotle chilis in adobo sauce with 2 tsp sauce, chopped (or sub 1 Tbsp smoked paprika + 1/2 tsp cayenne for spice + 1/4 tsp liquid smoke)
• 2 15–oz cans crushed tomatoes
• 1 1/2 tsp brown sugar
• 1 tsp cinnamon
• 1 tsp salt (to-taste)
• 1 Tbsp lime juice
• 1/2 cup cilantro, chopped

For Serving

• Avocado (optional)
• Vegan sour cream (optional)
• handful of Kale, thinly sliced (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rinse lentils and beans in a fine mesh strainer (see notes below for using dry beans).
2. Measure out in a small bowl: 2 Tbsp chili powder, 1 Tbsp cumin seeds (or sub cumin powder), 2 tsp coriander, 1 Tbsp oregano, and 2 Tbsp tomato paste. 
3. In large stockpot on medium heat (for Instant Pot, see notes below) drizzle oil or water and sauté onions, carrots, and celery, stirring occasionally. Once softened, add add garlic and jalapeño and cook for 30 seconds, stirring frequently.
4. Push veggies towards the edges of the pot to make space in the center. Drizzle a bit of oil and add the bowl of spices + tomato paste. “Toast” for 30 seconds, stirring frequently, until spices become fragrant, careful not to let it burn.
5. Pour in 2 cups vegetable broth, lentils, beans, 1 Tbsp cocoa powder, chipotle chilis, crushed tomatoes, and 2 tsp brown sugar. Stir to combine. Bring mixture to a boil then cover pot with a lid and reduce heat to a low simmer. Cook for 45 mins-1 hour, stirring occasionally, until desired consistency. (Or seal Instant Pot and cook on High Pressure for 10 minutes, allowing a full natural release.)
6. After soup has finished cooking (or pressure has been released in Instant Pot) stir in 1 tsp salt, 1 Tbsp lime juice and ½ cup chopped cilantro. Taste, and add anything more it may need.
7. Serve immediately with optional toppings: fresh avocado slices, vegan sour cream, and cilantro garnish. Enjoy!

Notes

*If using dry beans, soak beans the night before or pour boiling water over beans and do a quick-soak for 5-8 hours. Follow recipe but cook in an Instant Pot on high pressure for 45 minutes, allowing a full natural release.

*Instant Pot with canned beans: The only thing that changes is the cook time! Follow stovetop directions with sautéing and adding ingredients, then seal Instant Pot lid and cook for 8 minutes on High Pressure. Do a full natural release.

*Do you have leftover chipotle chilis in adobo sauce? Put them in a container and freeze it! Don’t forget to label the container, otherwise it’s easy to forget what’s in there!

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup and Chili
• Method: stovetop or Instant Pot
• Cuisine: American, tex-mex, southwest

Did you enjoy this Chili? I’d love to hear! Leave me a comment below! 🙂

1. https://www.healthline.com/nutrition/healthiest-beans-legumes#TOC_TITLE_HDR_3
2. https://nutritionfacts.org/topics/chickpeas
3. https://www.wcrf.org/dietandcancer/recommendations/wholegrains-veg-fruit-beans