This Vegan Lentil Chili has brown and red lentils, roasted red peppers, and olives and it’s loaded with flavor. And this delicious meatless lentil chili is also gluten-free.
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This Vegan Lentil Chili is so flavorful that I think it makes a perfect meatless dinner, even for people who aren’t vegans. And the chili is loaded with healthy and flavorful ingredients to make it a wonderful combination of flavors.
I couldn’t resist adding red lentils along with the regular brown lentils this recipe started out with. I also added roasted red peppers and sliced olives for a little more flavor, and used canned vegetable broth as the base of the chili.
This was delicious as-is, but if you like tart flavors I think a generous squeeze of lime juice would really be good. And I’m guessing everyone who’s a fan of lentils will enjoy this tasty lentil chili recipe!
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What ingredients do you need?
What are lentils?
Lentils are the dried seeds of the lentil plant, and they are legumes which are never eaten fresh but always dried right after ripening. There are many different kinds and colors of lentils, but the brown lentils and red lentils used in this recipe are the two I use most often.
Why do I love red lentils?
Red lentils add a nice color to any recipe you use them in. They also cook more quickly than brown, green, or black lentils and dissolve in to the dish to thicken it.
Want more tasty recipes for chili?
Check out Healthy Chili Recipes Your Family Will Love! for more delicious chili recipes.
How to Make Vegan Lentil Chili:
(Scroll down for complete recipe with nutritional information.)
- Heat the oil and then cook the onions until they’re starting to brown. Add garlic and cook about one minute more.
- Then add the chile powder, ground cumin, dried oregano, and ground chipotle powder (or cayenne) and cook about 90 seconds more.
- You can use all regular brown-green lentils like you normally find in the grocery store, but if you have red lentils, they will dissolve a little faster and thicken the chili, and the red ones add a nice sweetness.
- When the spices are fragrant, add the brown lentils, red lentils, vegetable broth, water, and tomato sauce and start to simmer.
- When red lentils are mostly dissolved and brown ones are nicely tender, add the sliced green onion, sliced olives, and diced roasted red bell pepper and simmer about 15-20 minutes more.
- Serve hot, with a squeeze of lime juice if desired.
More Vegan Recipes with Lentils
Picadillo Lentil Stew with Peppers and Green Olives
Mexican Red Lentil Stew
Lebanese Lentil Salad
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Ingredients
- 2 tsp. olive oil
- 1 medium onion, chopped in small pieces
- 2 tsp. finely minced garlic
- 2 T Chili Powder
- 1 T ground cumin
- 1 tsp. dried oregano (preferably Mexican oregano)
- 1/8 tsp. dried Chipotle chile pepper (or cayenne; use more or less depending on how spicy you like it)
- 1 cup brown lentils
- 1/4 cup red lentils (or use more brown lentils if you don’t have red ones)
- 3 14 oz. cans vegetable broth + 1 can water
- 1 8 oz. can tomato sauce
- 1/2 cup sliced green onions
- 1 6 oz. can black olives, drained and sliced
- 1 12 oz. jar roasted red peppers, drained and chopped
- lime slices for serving (optional)
Instructions
- Use a large dutch oven type pan so you have a big surface area for cooking the vegetables.
- Heat olive oil over medium heat, then saute the chopped onion until it’s starting to brown. Add garlic and saute about 1 minute more.
- Add the chili powder, ground cumin (affiliate link), dried oregano, and Chipotle or Cayenne powder and saute about 90 seconds more, or until the spices are fragrant.
- Add the brown lentils, red lentils, vegetable broth, water, and tomato sauce and heat until the mixture comes to a low boil. Reduce heat to a low simmer and let the mixture cook until red lentils are mostly dissolved and brown lentils are well-softened. Cooking time will depend on how fresh the lentils are, but I simmered this for slightly more than an hour, adding more water a couple of times. (Tomatoes make the lentils cook a bit more slowly, so if you’re in a hurry don’t add the tomato sauce until lentils are starting to get tender.)
- While the mixture cooks, slice the green onions, drain olives and cut into slices, and drain the roasted red pepper and chop into small pieces.
- When lentils are cooked, add green onion, olives, and roasted red pepper and let the mixture simmer 15-20 minutes more.
- Serve hot, with slices of lime to squeeze into each serving if desired.
Notes
This freezes well. For best results, thaw in refrigerator overnight and then heat in microwave or in a small pan on the stove.
Recipe created by Kalyn.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 167Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1010mgCarbohydrates: 23gFiber: 7gSugar: 6gProtein: 6g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This would be too high in carbs for traditional low-carb diet plans. Dried beans and lentils are approved for all phases of the original South Beach Diet, but they’re limited to 1/3 to 1/2 cup serving for Phase One. In a recipe like this Vegan Lentil Chili where there are lots of other low-glycemic ingredients besides the lentils, you could have a larger serving.
Find More Recipes Like This One:
Use Chili Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2012. It was last updated with more information in 2021.
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Keto Short Rib Chili
Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.
There’s a definite chill in the air. Can you feel it? Well, maybe not in some parts of the country, but here in the Pacific Northwest, autumn is on its way, if not already here.
The best part of fall is the comfort food and there is no food more comforting than this short rib chili. Well, maybe my Shrimp and Bacon Chowder. Or perhaps my keto Cream of Mushroom Soup. And my Buffalo Chicken Soup is also pretty darn spectacular.
But this keto chili recipe definitely makes the short list.
Chili is and always has been one of my favorite foods, because even not very good chili is pretty darn comforting when you’re cold and hungry. How can you go wrong with meat cooked slowly in rich spices and a thick tomato broth? You can’t, that’s all. You can’t go wrong.
And the crazy part is that while I make chili all. the. time, I don’t actually have a good keto chili recipe here on All Day I Dream About Food. Until now, that is.
What makes the best keto chili?
Well, what really makes good chili is a matter of opinion and taste. And probably a few feuds as well. Everyone has their own take on the best way to make chili.
In my experience, a slow simmered chili recipe is best, as it allows the flavors to develop and intensify over time. So don’t be fooled by promises of “fast and easy”. Good chili is usually easy to make but it takes time to cook.
Keto chili should be devoid of any higher carb items like beans, though. That goes almost without saying, because beans are high in carbs and many consider them inflammatory. Onion needs to be kept to a minimum as well, since it’s surprisingly high carb.
Tomato sauce, paste, and puree can also send the carb count up if used too liberally. I like to keep my chili to less than 5g total carbs per serving, so I use a single can of diced tomatoes. Fire roasted tomatoes help bring out the best flavor.
But the focus of a good keto chili recipe should always be the meat and the spices. Use beef with a high percentage of fat for a satisfying meal, and be generous with the chili, cumin, and garlic.
Can you make keto chili ahead of time?
I find myself wanting to answer this question with a smart ass comment like “Is the pope Catholic?”. Because chili is perhaps the best make ahead meal on the planet.
It’s one of those dishes that seems to actually get better when it’s eaten the next day or even a few days later. And one of the benefits of keto chili is that there are no beans to get mushy as they sit and soften. So it’s just as good or better than the day you made it.
So go ahead and make a huge pot of this short rib chili. This particular recipe serves 10 people. Let it cool to room temperature and then split it up however you see fit. You can do individual servings, or portion it out for your family size.
The chili can be refrigerated for up to 4 days or frozen for up to 3 months. We froze our leftovers back in May and I just fed my family the second portion about a month ago!
Because it contains acidic ingredients like tomatoes, I recommend storing in glass containers if you have them. If not, good BPA-Free tupperware works too.
Tips for making Short Rib Chili
Short ribs are ideal for comfort food dishes like this, because they are fatty and rich, and become incredibly tender with slow braising.
Always brown the ribs first: This step adds 10 minutes or so, but it’s worth it. Browning the meat in lard or oil helps bring out the best flavor, before the liquids are added. Otherwise, you are essentially just eating stewed meat. Transfer the ribs to a plate while making the rest of the chili.
Sweat the onions and other veggies: While I do keep the onion to a minimum, it definitely helps add flavor. So add the onion and green pepper to the pot and sauté in the oils and fats with a little bit of salt. This will help them release their juices and flavor.
Add the spices into the hot oil: Before adding any liquids into the pot, you want to briefly sauté the garlic, jalapeño, and spices in the hot oil. This enhances and intensifies the flavor.
Adjust the heat to your liking: My husband and I like our chili pretty spicy but our kids have more tender palates. So we keep the heat at a medium level. I always add the seeds from the jalapeño but you can leave them out if you want less spice. You can also leave out the cayenne. Or you can add more jalapeño and cayenne too.
Now add the liquids and the meat: Once the spices and garlic are fragrant, stir in the diced tomatoes and broth and bring to a simmer before adding the meat.
Slow braise in the oven: You’re looking at a good two to three hours of cooking, but this time is completely inactive. You can be doing lots of other things during this time. Slow braising makes the meat from the short ribs fall off the bone and shred more easily.
Doesn’t this keto short rib chili sound like the perfect comfort food?
Check out my Keto Soups & Stews cookbook for more delicious comfort food recipes.
Keto Short Rib Chili
Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.
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Course: Main Course
Cuisine: American
Keyword: keto chili, keto chili recipe, short rib chili
Prep Time: 15 minutes
Cook Time: 3 hours 25 minutes
Total Time: 3 hours 40 minutes
Servings: 10 servings
Calories: 428kcal
Ingredients
- 3 lb bone in short ribs
- Salt and pepper
- ¼ cup bacon fat, lard, or other high-heat oil
- ½ cup chopped onion
- 1 large green pepper chopped
- 2 cloves garlic minced
- 1 medium jalapeno pepper minced (leave the seeds in for more heat)
- 2 tablespoon chili powder
- 1 tablespoon cumin
- ½ teaspoon cayenne
- 15 ounce can fire roasted tomatoes
- ⅓ cup beef bone broth
Instructions
Preheat the oven to 300F and season the short ribs all over with salt and pepper.
In a large dutch oven over medium heat, melt the bacon fat or lard. Once hot, add half the short ribs and brown on all sides. Remove to a plate and brown the remaining short ribs. Transfer to the plate.
Add the onion and pepper to the pot, sprinkle with salt, and saute until tender, about 5 minutes. Add the garlic, jalapeno, chili powder, cumin, and cayenne, and cook another minute, until fragrant.
Stir in the roasted tomatoes and bone broth and bring to a simmer. Add the short ribs back into the pot, cover and transfer to the oven.
Cook 2 to 3 hours, until the meat is very tender. Remove the ribs, shred the meat and return the meat to the pot. Adjust salt and pepper to taste and serve with your favorite chili toppings.
Nutrition Facts
Keto Short Rib Chili
Amount Per Serving (1 serving = about 1 cup)
Calories 428
Calories from Fat 319
% Daily Value*
Fat 35.4g54%
Carbohydrates 4g1%
Fiber 1.2g5%
Protein 22.6g45%
* Percent Daily Values are based on a 2000 calorie diet.
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Nutrition Facts
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- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
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