Easy Vegan Chili with Lentils and Beans (Gluten Free)
This easy vegan chili is made with lentils, black beans, kidney beans, and a rich tomato base. It’s hearty, gluten free, dairy free, and made with simple pantry ingredients. If you need a meatless dinner that still feels like comfort food, this one belongs on your meal plan.
Easy Vegan Chili
Chili has always been a family favorite, so when I started adding more meatless dinners to our week, it was an obvious place to start. I wanted something just as hearty and satisfying as our usual chili.
Lentils, black beans, and kidney beans give this version plenty of texture without ground beef. It quickly became a regular dinner in our house, and the leftovers are a favorite for lunch the next day.
Having made chili a million times over my life I knew that I would have to replace the ground beef for something else and I thought about what would give the chili a great consistency while still making it hearty like we expected.
Having tried sweet potato in my chili before I knew that wouldn’t work, so I decided we just needed to add more beans.
Lentils are my miracle bean and we love them, so I decided to give it a go and let me tell you it was pure perfection. I knew then that this was the best vegan chili recipe!
So, what is vegan chili made of?
You’ll find the full measurements in the recipe card below.
- Avocado oil: For sautéing the onion and garlic.
- Yellow onion and garlic: The flavorful base of the chili.
- Crushed tomatoes and tomato sauce: These give the chili its tomato base.
- Cooked lentils: Use canned lentils, drained, or lentils you have already cooked. This recipe does not use dry lentils.
- Kidney beans and black beans: Use canned beans, drained.
- Seasonings: Ground cumin, chili powder, dried parsley, dried basil, sea salt, and ground pepper.
How to Make Vegan Chili
Instant Pot
Sauté the onion and garlic in avocado oil until the onion is translucent. Turn off the sauté setting, then follow the Instant Pot instructions in the recipe card below for cooking and releasing the pressure.
This recipe uses cooked lentils and canned beans, so there is no need to soak or cook dry beans beforehand.
Stovetop
Heat the avocado oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 4–6 minutes.
Add the crushed tomatoes, drained lentils, drained kidney beans, drained black beans, tomato sauce, and seasonings. Stir to combine.
Bring to a gentle boil, then reduce the heat and simmer for 30–45 minutes, stirring occasionally, until the chili has thickened and the flavors have come together.
What to Serve with Vegan Chili
Serve this chili with gluten-free cornbread or spoon it over a baked potato. For toppings, try diced avocado, chopped onion, or your favorite dairy-free sour cream or cheese.
Check the toppings you choose if you need the entire meal to stay vegan and gluten free.
Frequently Asked Questions
This recipe uses canned or previously cooked lentils. Cook dry lentils separately before adding them; they are not a direct substitute in the current instructions.
The recipe uses gluten-free ingredients, but always check the labels on your canned beans, lentils, tomato products, and seasonings.
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Ingredients
- 1 tbsp avocado oil
- 1 tbsp minced garlic
- 1 yellow onion diced
- 28 oz can crushed tomatoes
- 2 15 oz cans cooked lentils drained
- 1 15 oz can kidney beans drained
- 2 15 oz can black beans drained
- 1 15 oz can tomato sauce
- 1 tsp ground cumin
- 2 tsp dried parsley
- 2 tsp dried basil
- 1 1/2 tbsp chili powder
- 1 tsp sea salt
- 1/4 tsp ground pepper
Instructions
- In your instant pot add the oil, onion, and garlic. Turn it on saute mode. Saute until onions are translucent about 4-6 minutes.
- Turn the heat off and add the tomatoes, beans, tomato sauce, and all the spices. Stir to combine well.
- Cook on bean/chili mode on high pressure for 30 minutes,
- When the cooking cycle finishes, carefully perform a quick release according to your Instant Pot’s instructions. Once the pressure has fully released and the float valve has dropped, open the lid, stir, and serve.
Notes
- Use canned or previously cooked lentils. Do not substitute dry lentils in this recipe.
- Drain the canned lentils, kidney beans, and black beans before adding them.
- No additional water or broth is used in this recipe.
- Check the labels on your canned ingredients and seasonings to ensure they are gluten free.
- Choose dairy-free, vegan toppings if needed.
Nutrition
More Gluten-Free Dinner Recipes
This was originally posted in January 2021. It was updated and reposted in October of 2026.
This recipe was incredible. I wish my instant pot was bigger, so I could’ve made a bigger batch! We had it last night, and it was the best chili I’ve ever had. I cannot wait to have it again tonight for dinner.
Thank you so much for sharing that and I am very happy you loved it! We have been making this every week and I just got the 8qt IP so I could double my recipes! My hubby and son love this for lunch the next day too. It is also AMAZING on french fries!
Do you have measurements for the ingredients please?
If you scroll down to the recipe card all of the measurements are there. 😀