3-Bean Lentil Chili

3-Bean Lentil Chili Recipe

By Batch Cooking Club

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 60 minutes


2 Tbsp olive oil or ¼ cup vegetable broth

1 small red onion, chopped (about 1 ½ cups)

6 small garlic cloves, finely chopped

1 ½ Tbsp ground cumin

1 tsp dried oregano

1 chile in adobo sauce, diced (about 1 tsp)

1 15-oz can kidney beans

1 15-oz can pinto beans

1 15-oz can black beans

¾ cup black beluga lentils

2 ½ cups vegetable broth

1 28-oz can crushed tomatoes

1 tsp kosher salt

juice of 1 lime


1In a large pot, heat the olive oil over medium high heat. Add the onion and cook for about 5 minutes. Stir in the garlic, cumin, oregano and chiles in adobo sauce and cook for another minute.

2Stir in the kidney beans, pinto beans, black beans, lentils, vegetable broth and crushed tomatoes and salt. Bring to a boil and reduce the heat to medium-low. Simmer uncovered, stirring occasionally until the lentils are tender and the chili has thickened, about 45 minutes.

3Stir in the lime juice. Taste and season with more salt as needed.

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