Big-Batch Smoky Lentil & Three-Bean Chili

This big-batch chili is built for cozy nights, meal prep, and feeding a crowd. Brown lentils simmer alongside black, kidney, and pinto beans until they're tender and the broth turns thick and glossy, while a generous dose of tomato paste and fire-roasted tomatoes lays down a rich, savory base. Smoked paprika and minced chipotle in adobo bring a double layer of smokiness and gentle heat, rounded out with sautéed onion, garlic, bell pepper, and a warm blend of cumin and oregano. Everything simmers low and slow in one pot, letting the flavors meld and deepen as the lentils break down just enough to thicken the chili naturally — no need for added fat or animal products to make it taste rich and satisfying. It's a nutrient-dense, fiber-packed dinner loaded with plant-based protein, iron, and complex carbs, perfect for ladling over rice, scooping with cornbread, or piling into bowls with your favorite toppings. Because it's made in a big batch, this chili is ideal for freezing in portions or keeping in the fridge for quick weeknight dinners all week long. It only gets better as it sits, making it a smart make-ahead staple for busy vegan households or anyone looking to eat more whole, plant-based meals without sacrificing bold flavor.

Ingredients

• 2 tbspolive oil
• 2 mediumyellow onion, diced
• 6 clovesgarlic, minced
• 2 mediumred bell pepper, diced
• 0.33 cuptomato paste
• 2 tbspsmoked paprika
• 2 tbspground cumin
• 1 tbspdried oregano
• 2 peppersChipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
• 2 28 oz cansFire-roasted diced tomatoes
• 1.5 cupsDried brown lentils, rinsed and picked over
• 1 15 oz canblack beans, drained and rinsed
• 1 15 oz cankidney beans, drained and rinsed
• 1 15 oz canPinto beans, drained and rinsed
• 6 cupsvegetable broth
• 2 leavesbay leaves
• 2 tspsalt, plus more to taste
• 1 tspblack pepper
• 1 wholelime, cut into wedges, for serving
• 0.5 cupfresh cilantro, chopped, for serving

Method

1. Dice the onions and bell peppers, and mince the garlic and chipotle peppers on a cutting board.
2. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion and bell pepper and sauté until softened, about 6-7 minutes. 7:00
3. Add the garlic and cook, stirring, until fragrant, about 1 minute. 1:00
4. Stir in the tomato paste, smoked paprika, cumin, oregano, minced chipotle peppers, and adobo sauce. Cook for 2 minutes, stirring constantly, to toast the spices and deepen the flavor. 2:00
5. Pour in the fire-roasted tomatoes, lentils, black beans, kidney beans, pinto beans, vegetable broth, bay leaves, salt, and black pepper. Stir well to combine.
6. Bring the chili to a boil over high heat, then reduce the heat to low, partially cover, and simmer, stirring occasionally, until the lentils are tender and the chili has thickened. 60:00
7. Remove the bay leaves and taste the chili, adjusting salt and pepper as needed.
8. Ladle the chili into bowls and serve hot, topped with fresh cilantro and a squeeze of lime.