The BEST Vegan Lentil Chilli Recipe

Onion and Garlic. These aromatics are going to act as the base of our flavour profile. Think onions for sweetness (especially when we saute them) and garlic for a pungent taste.

Cumin powder. Earthy and warm, cumin adds this distinctive touch we often associate with chilli.

Paprika powder (regular and smoked). Paprika brings smokiness as well as a hint of sweetness. Smoked paprika, on the other hand, adds depth to the recipe.

Chilli powder. Let’s bring in the heat! This powder brings that characteristic chilli flavour and spiciness. (You can always adjust the amount based on your preferred spice level).

Clove powder. For a subtle note of warmth and complexity. Plus, cloves are high in antioxidants, which can help prevent chronic diseases.

Cinnamon. It's OK if you were surprised by this ingredient! Cinnamon adds this sweetness and warmth—which beautifully complements the other spices.

Oregano. This herb provides a subtle background note. This rounds out the flavour profile.

Fresh chillies (green and red). You can customise the heat level with your choice of chillies. I prefer a medium spice level, so usually opt for Jalapenos or serranos—whichever ones I have at hand.

Black pepper. I like to freshly grind my black pepper before adding it.

Red wine. This helps deglaze the pan and adds some acidity to the taste. You can also use red wine vinegar if you’re hoping to avoid alcohol.

Marmite. This umami-rich ingredient adds a savoury depth. (Think the richness of meat-based chilli dishes). Alternatively, you can use yeast extract dissolved in boiled water. Store-bought will work for added convenience.

Cooked brown lentils. A fantastic source of plant-based protein and fibre! Brown lentils hold their shape well in the chilli. If not available, you can use green lentils. But these will break down more as you cook.

Black beans or navy beans. These provide additional protein and fibre. I also love how their creamy texture complements the lentils.

Red kidney beans (including juice). The kidney beans add texture—and their starchy juice helps thicken the chilli and deepen the colour.

Passata or chopped tomatoes. We’re looking to add that tomato flavour to our recipe. So, any passata, freshly chopped or canned tomatoes will work.

Cocoa powder. This, again, can come as a surprising ingredient. But it’s a magical one! Cocoa powder adds depth and richness to the chilli, all without overpowering the other flavours.

Chickpea flour or cornflour. We’ll be using this to thicken the dish (if needed).

Fresh chillies and coriander (cilantro) to taste. I love sprinkling fresh chillies and coriander onto my dish before serving. It adds this unique freshness.

Pinch of salt & pepper to taste.