Vegan Lentil Chilli

Ingredients

• 1onion, diced
• 400 g tinkidney beans in chilli sauce
• 400 g tinblack beans, rinsed
• 2 × 400 g tinschopped tomatoes
• 2peppers, diced
• 1 tbsptomato purée
• 3garlic cloves, diced
• 1 tspchipotles in adobo sauce, optional
• ½ tspchipotle chilli powder
• ½ tspancho chilli powder
• ½ tspancho chilli flakes
• 1 tbspMexican oregano
• 1red chilli, sliced
• 200 gred split lentils, rinsed in cold water
• 300 mlvegetable stock
• 1 tspsea salt
• ¼ tspblack pepper
• 30 gdark chocolate, at least 70% cocoa

Instructions

1. 1

   Combine ingredients

   Put all the ingredients except the dark chocolate into the slow cooker and stir well.

2. 2

   Slow cook chilli

   Cook on high for 6 hours. Break the dark chocolate into chunks and add it to the slow cooker, then stir it in. Cook for a further 30 minutes to 1 hour, until the lentils are completely cooked.

3. 3

   Serve with rice

   Serve the chilli with boiled rice.

What is lentil chilli?

Chilli is a spiced, hearty stew associated with Mexican and Tex-Mex cooking, with many variations built around beans, tomatoes and chilli. This plant-based version uses lentils as well as beans, making a thick, filling dish without meat.

The slow cooker gives the flavours time to mingle with little attention needed at the hob. A little dark chocolate stirred in near the end adds richness to the tomato and chilli base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 217 calories, 1477g protein, 3957g carbs, 92g fat.

The lentils, beans and rice contribute most of the carbohydrates, while the lentils and beans also provide plant protein. Most of the fat comes from the dark chocolate, with smaller amounts from the other ingredients. Serve with plenty of vegetables alongside to balance the bowl.

The ingredients that build flavour

Beans and lentils: kidney beans in chilli sauce bring seasoning, while black beans add another soft, substantial element. Red split lentils break down as they cook and help thicken the mixture.

Chilli and herbs: chipotle brings smoky heat, while ancho powder and flakes contribute a deeper, rounded chilli flavour. Mexican oregano adds an earthy herbal note; the optional adobo sauce and fresh chilli let you turn up the heat.

Getting the slow-cooker texture right

Rinse the lentils before adding them, as directed, and stir all the ingredients except the chocolate thoroughly so they are distributed through the liquid. The lentils should become completely tender by the end of cooking.

Slow cookers vary, so check the lentils after the stated 6 hours on high. If they are not yet soft, continue cooking after adding the chocolate, checking during the additional 30 minutes to 1 hour.

Why add chocolate at the end?

Dark chocolate is stirred in only after the initial 6-hour cook. Breaking it into chunks helps it melt into the chilli during the final cooking period.

Use chocolate with at least 70% cocoa, as specified, for a subtle bitter depth rather than a sweet flavour. Stir well so no pieces remain unmixed.

Adjusting the heat

The chipotles in adobo are optional, so leave them out for a gentler result. The recipe also includes chipotle powder, ancho powder, ancho flakes and a sliced red chilli, all of which contribute to its warmth.

For a milder bowl, use less of the sliced chilli or remove its seeds before adding it. For more heat, keep the chilli as written and add the optional adobo ingredient.

Serving the chilli

Boiled rice is the suggested accompaniment, soaking up the thick, spiced sauce and making the chilli into a complete meal. Spoon the chilli over the rice or serve it alongside.

For contrast, pair it with a crisp green salad or a simple side of vegetables. Add these at serving time rather than to the slow cooker.

Recipe notes & tips

• Rinse the black beans and red split lentils as specified before adding them.
• Dice the onion and peppers evenly so they are easy to scoop into each serving.
• Stir the ingredients thoroughly before switching on the slow cooker.
• Check that the lentils are completely tender before serving.
• Break the chocolate into small chunks so it melts readily during the final cook.

Variations

• Milder chilli: Leave out the optional chipotles in adobo and reduce the fresh chilli.
• Extra smoky flavour: Keep the chipotles in adobo and stir them in with the other ingredients.
• Different beans: Swap the black beans for another tin of beans, rinsed before use.
• Fresh finish: Serve with chopped coriander for a bright herbal note.
• Rice alternative: Serve with warm flatbreads instead of boiled rice.

Common mistakes to avoid

• Adding the chocolate too early: Keep it out for the first 6 hours and stir it in for the final cooking period.
• Undercooked lentils: Continue cooking until they are completely tender, allowing up to the additional hour stated.
• Skipping the rinse: Rinse the lentils and black beans as directed before adding them.
• Uneven mixing: Stir everything thoroughly at the start so the spices and lentils are spread through the liquid.
• Too much heat: Omit the optional adobo chipotles or reduce the sliced chilli for a milder pot.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until piping hot, adding a splash of water or stock if the chilli has thickened; freeze for up to 3 months and defrost before reheating.

Frequently asked questions