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Vegan Lentil Chili Tex-Mex Style Served Over Brown Rice

This Tex-Mex Vegan Lentil Chili–or any chili for that matter–is a hearty and soothing meal that warms even the ‘chilliest’ of souls. We have revamped the same old lentil-based recipe with bold Southwestern flavors like cumin and freshly chopped cilantro to put a new twist on a standard out of the box recipe. We even served it over nutty brown rice to give the dish a little extra depth. Tex-Mex Vegan Lentil Chili may sound like a mouthful, but you will surely find yourself with one once this dish is complete!

With a cool Autumn already here, and an ice cold Winter following close behind, it’s nice to know there is a healthy dish like Tex-Mex Vegan Lentil Chili to warm and fill us. The bold Tex-Mex flavors and beautiful colors that pop out of the bowl tie this vegan chili together to make for an unforgettable meal around the family table.

Recipe brought to you by the kitchen of @Stefanielhuber



2 tbs olive oil

1 cup diced onion

½ cup of diced carrot

½ cup of diced red bell pepper

2 cloves diced garlic

salt and pepper to taste

1 tbs cumin

½ tbs red chili powder

¼ tsp cayenne pepper

1 can diced Fire-Roasted tomatoes undrained

1 can black beans drained and rinsed

1 cup of lentils fully cooked according to package

1 cup vegetable broth

¼ cup chopped fresh cilantro



Heat the olive oil over medium high heat in a heavy bottomed pot.


Add the onions, carrot, bell pepper, salt and pepper and sauté for about 5 minutes.


Add the garlic and cook for an additional 1 minute.  Sprinkle the vegetables with the cumin, chili powder and cayenne pepper and sauté for 1 minute.


Add ¼ cup of the vegetable broth to deglaze the pan. Stir in the tomatoes, beans, lentils and the rest of the vegetable broth.


Bring the ingredients to a boil and reduce the heat to a simmer.  Let simmer for 30 minutes.  Add salt and pepper to taste.


Ladle the chili over brown rice and sprinkle with fresh chopped cilantro.


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