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Slow Cooker Main Course

Vegan Lentil Chilli

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Delicious and comforting with a touch of spice. This Vegan Lentil Chilli is such an easy slow cooker meal that is packed full of flavour. You definitely won’t miss the meat!

Making a lifestyle change

Over the past few months, I have been making a conscious effort to step up what I am doing to help the environment.

I’ve always been an enthusiastic re-cycler (that phrase might catch on!) but I’ve been finding ways to do that bit more. As well as recycling I am trying to reduce the amount of plastic I use; especially single use plastic.

Aside from recycling, Mr Curly and I have also decided to try and eat less meat. This will be a pretty big change, especially for Mr Curly. Up until very recently he would consider a meal to be missing something without meat.

This meant that for lunch and dinner each day, there would be some kind of meat involved. I wasn’t sure how long he would last with wanting to eat less meat but so far we’re doing really well!

If food is flavoursome you won’t miss the meat

If food is packed full of flavour, you definitely won’t miss the meat in my opinion. In fact the first time I made this, Mr Curly didn’t notice it wasn’t meat.

As well as the flavour from the spices, I have used lots of beans and lentils. This makes this chilli feel substantial and filling. I think it also gives it a similar texture to minced beef.

Beans and lentils provide an excellent source of protein, lots of flavour and a great texture to this chilli.

If you would still prefer a meat option, check out my Chilli Con Carne and Skinny Slow Cooker Turkey Chilli.

How spicy is this Vegan Lentil Chilli?

The recipe as written below is medium heat I would say. Beans and lentils can be a little bland so I think they always benefit from some spice.

I have used my favourite chilli powders for this Vegan Lentil Chilli as well as some chipotles in adobo sauce. The chipotles in adobo are spicier than the other chillies so go easy on these or leave them out altogether if you want it to be milder.

Adjust the heat by adding more or less chilli to suit your tastes. Remember to always add a little at first because you can always add more later.

If you don’t have the chilli powders I have used, just use what you have.

Which beans and lentils are recommended to use?

I have always added kidney beans in chilli sauce to my chilli recipes. I’ll let you into a little secret – I’m not a huge fan of kidney beans!

I’ve always added them to my chilli because this is what my Mum did, and because the chilli sauce they come in adds a lovely flavour to the finished dish.

I like them when they are nice and soft which is why slow cooking them works so well.

I also add a tin of rinsed black beans. They are such a staple ingredient in Mexican cooking and although this recipe isn’t authentic; I have taken inspiration from there.

Finally, I added some rinsed split red lentils. After a quick rinse these are ready to be added straight to the slow cooker. You don’t have to soak them beforehand.

If you want to swap any of the beans or lentils, feel free; these are just my preferred choices.

Can you taste the chocolate?

The dark chocolate doesn’t make the chilli taste of chocolate, it just adds a depth of flavour. Definitely don’t skip the chocolate!

Mexican chocolate is a common ingredient in Mexican cuisine for recipes such as mole. Mexican chocolate isn’t readily available here in the UK. Instead I recommend using dark chocolate with a high cocoa percentage.

The high cocoa percentage is what adds the depth of flavour to the chilli. You couldn’t use milk chocolate instead as this has too much sugar and a much lower cocoa percentage.

Does this chilli freeze well?

Yes it freezes really well. Make sure you put it in the freezer within two hours of it finishing cooking. Keep it in the freezer for up to three months.

When you would like to eat it, leave it in the fridge to defrost for eight hours or overnight.

I prefer to reheat the chilli in a pan so you can make any changes like adding a splash more water if needed. You can also reheat in the microwave if you prefer.

Make sure it it piping hot before serving.

Vegan, dairy free and gluten free

When I was developing this lentil chilli recipe, my intention was to make it vegetarian. When I finished tweaking it and got it to how I wanted it to be, it turned out to be vegan too.

I wasn’t sure if it was going to be vegan at first because of the dark chocolate. But most dark chocolate is naturally vegan, so perfect for this recipe.

And if that wasn’t good enough, it is also dairy free and gluten free too! The perfect meal to feed lots of dietary needs.

What to serve with this Vegan Lentil Chilli

Personally, I like to serve chilli with rice. I think this is quite common in the UK, but maybe not so common in the US!

As well as rice, I also like to serve some tortilla chips alongside for some added crunch. Check the packet but these should be vegan.

Guacamole, dairy free sour cream and vegan cheese would also make delicious additions. A scattering of spring onions and coriander finish it off nicely!

Other recipes you might like

  • Sweet Potato & Chickpea Curry (Vegan)
  • Vegetable & Red Lentil Curry 
  • Easy Vegan Bolognese 
  • Vegan Chocolate Orange Loaf Cake
  • Vegan Chocolate Hazelnut Cupcakes

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4.85 from 19 votes
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Vegan Lentil Chilli

Delicious and comforting with a touch of spice. This Vegan Lentil Chilli is such an easy slow cooker meal that is packed full of flavour. You definitely won't miss the meat!

Course Main Course
Cuisine Mexican, International
Keyword Chilli, Vegetarian, Vegan
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 6
Calories 217 kcal
Author Curly

Ingredients

  • 1 onion diced
  • 400g tin kidney beans in chilli sauce
  • 400g tin black beans (rinsed)
  • 2 x 400g tins chopped tomatoes
  • 2 peppers diced
  • 1 tbsp tomato puree
  • 3 garlic cloves diced
  • 1 tsp chipotles in adobo sauce (optional)
  • ½ tsp chipotle chilli powder
  • ½ tsp ancho chilli powder
  • ½ tsp ancho chilli flakes
  • 1 tbsp Mexican oregano
  • 1 red chilli sliced
  • 200 g red split lentils rinsed in cold water
  • 300 ml vegetable stock
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 30 g dark chocolate (at least 70% cocoa)

Instructions

  1. Add all of the ingredients apart from the dark chocolate to the slow cooker. Stir thoroughly. 

  2. Cook on high for 6 hours. Break the dark chocolate into chunks and add it to the slow cooker. Stir through and allow to cook for another 30 minutes to 1 hour until the lentils are completely cooked

  3. Serve with boiled rice 

Recipe Notes

I use a 3.5L slow cooker. 

If the chilli starts looking dry, add a splash more water. 

Nutritional information is given as a guide only and may vary. 

Nutrition Facts
Vegan Lentil Chilli
Amount Per Serving
Calories 217 Calories from Fat 828
% Daily Value*
Fat 92g142%
Saturated Fat 24g150%
Sodium 757mg33%
Potassium 59271mg1693%
Carbohydrates 3957g1319%
Fiber 1451g6046%
Sugar 2g2%
Protein 1477g2954%
Vitamin A 1190IU24%
Vitamin C 12.9mg16%
Calcium 4511mg451%
Iron 350.8mg1949%
* Percent Daily Values are based on a 2000 calorie diet.

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30 Comments

Previous Post: « Beetroot, Red Pepper & Goat’s Cheese Salad
Next Post: Blood Orange Drizzle Cake »

Reader Interactions

Comments

  1. Monika Dabrowski says

    January 15, 2019 at 9:33 pm

    5 stars
    Looks lovely, I adore Mexican style food with lots of beans and chilli!

    Reply
    • Curly says

      January 12, 2021 at 10:58 pm

      Thanks Monika. This is packed with loads of beans and lentils πŸ™‚

      Reply
  2. Julia Frey says

    January 17, 2019 at 4:55 pm

    5 stars
    What a lovely looking dinner and I am a huge fan of lentils, so I am sure I would love it!

    Reply
    • Curly says

      January 19, 2019 at 6:57 pm

      I’m very new to lentils and am loving them! I will definitely be making more recipes with them.

      Reply
  3. Michelle Frank | Flipped-Out Food says

    January 19, 2019 at 12:39 am

    5 stars
    Whoa, this is like deja vu! I have exactly the same challenges with the hubster, who I like to call an obligate carnivore. So far, we are to ONE vegetarian meal and ONE pescatarian meal per week. I applaud you on TWO!! And I’m so glad to read your honest assessment of Quorn: I’ve been about to buy it, but I know now that it’s going to flop with my lot! But LENTILS are a meat replacement I can totally get behind. I’ve pulled this trick on the hubster, and he admitted that he didn’t really miss the meat. I definitely have to give your Vegan Lentil Chilli a try. Looks gorgeous, too!

    Reply
    • Curly says

      January 20, 2019 at 8:13 pm

      Haha! I’ve managed to sneak in a few more than two so far. We’ve been having 2 veggie meals at the weekend and maybe another one during the week too. You may really like quorn, I know a lot of people do. It’s just not for me unfortunately. Lentils are going to be my new favourite ingredient! Thanks Michelle πŸ™‚

      Reply
  4. Midge @ Peachicks' Bakery says

    January 19, 2019 at 5:24 am

    5 stars
    Looks beautiful! Gorgeous photos and I bet it tastes amazing! Lentils are about the only meat replacement my hubby will eat so he would like this! We can’t eat the quorn or other minces anyway because of egg/soy allergies but there is no way he would touch them! Fussy men honestly! LOL! Thanks for sharing #CookBlogShare

    Reply
    • Curly says

      January 20, 2019 at 8:14 pm

      I’m with your husband on this! Quorn is not for me at all! Thank you πŸ™‚

      Reply
  5. Jacqui Bellefontaine says

    January 19, 2019 at 4:41 pm

    5 stars
    Looks very tasty

    Reply
    • Curly says

      January 12, 2021 at 10:56 pm

      Thanks πŸ™‚

      Reply
  6. Mandy says

    January 20, 2019 at 4:00 pm

    5 stars
    This sounds lovely. I make chilli a lot but I don’t usually add lentils to it. Will have to give this a try.

    Reply
    • Curly says

      January 20, 2019 at 8:10 pm

      They helped thicken the chilli and also helped give a meaty texture.

      Reply
  7. Nickki says

    January 20, 2019 at 8:26 pm

    5 stars
    This chilli looks so warming and delicious – perfect for cold weather days!

    Reply
    • Curly says

      January 22, 2019 at 10:56 pm

      Thank you, it really is! Very comforting.

      Reply
  8. Eb Gargano | Easy Peasy Foodie says

    January 21, 2019 at 5:16 pm

    5 stars
    YUM! I do love a good lentil chilli. Eb x

    Reply
    • Curly says

      January 22, 2019 at 10:56 pm

      Me too! Thanks Eb.

      Reply
  9. Mayuri Patel says

    January 21, 2019 at 6:40 pm

    5 stars
    I too hate quorn. Lentils are so versatile that one can create a dish with flavors from any part of the world. The lentil chili is a good recipe, filling and healthy too. Chocolate definitely caught my attention.

    Reply
    • Curly says

      January 22, 2019 at 1:36 pm

      I’m so glad I’m not the only one! I’m loving lentils at the moment and can’t wait to use them more. Ooh I’ve got to put chocolate in a chilli!

      Reply
  10. Kat (The Baking Explorer) says

    January 25, 2019 at 11:13 am

    5 stars
    This looks so good and sounds like it passed the taste test with flying colours! Always a good sign!

    Reply
    • Curly says

      January 29, 2019 at 9:21 pm

      Yes! I was so pleased πŸ™‚

      Reply
  11. ElaineSherrin says

    March 24, 2019 at 9:22 pm

    5 stars
    I shall give this a try as an alternative to my normal meat chilli. It sounds really tasty and a healthy option.

    Reply
    • Curly says

      March 25, 2019 at 7:13 pm

      It is so much healthier than meat chilli and just as tasty πŸ™‚

      Reply
  12. Michelle - Lost in Food says

    January 26, 2021 at 1:31 pm

    5 stars
    Looks fab Cat! I do love a chilli that is bean based, sometimes I just don’t want the extra meat content. Happily devour this – with or without coriander! πŸ™‚

    Reply
    • Curly says

      January 27, 2021 at 9:03 pm

      Haha I really wish I liked coriander! You don’t need meat with all of the beans and lentils!

      Reply
  13. Melissa Altman-Traub says

    January 26, 2021 at 4:06 pm

    5 stars
    This looks very good with the chipotle peppers and ancho chili flakes: lots of layers of spice!

    Reply
    • Curly says

      January 27, 2021 at 8:56 pm

      Chipotle and ancho are two of my favourite chillies. They add so much flavour!

      Reply
  14. Mayuri Patel says

    January 26, 2021 at 5:44 pm

    5 stars
    You’re so right, if veggie food is delicious one will not miss meat. Like the protein rich chilli with not only red and black beans but lentils too. Nutritious and filling. Bookmarking this recipe.

    Reply
    • Curly says

      January 27, 2021 at 8:57 pm

      Thanks Mayuri. So many nutritious beans and lentils make this chilli even better πŸ™‚

      Reply
  15. Lesley says

    January 26, 2021 at 6:28 pm

    5 stars
    What a lovely bowl of chilli, a vegetable based chilli is always my favourite. I love that this recipe is packed full with beans and vegetables.

    Reply
    • Curly says

      January 27, 2021 at 8:57 pm

      Thanks Lesley, it is definitely packed full of them!

      Reply

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About Me!

Hi, I'm Cat aka Curly. I'm a home cook that likes nothing better than a day in the kitchen baking and cooking. Whether its sweet or savoury, in my mind food is always the answer. Meet Curly

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