Go Back
–+ servings

A hearty, smoky lentil and kidney bean chili layered with creamy vegan cheese sauce and served with crunchy tortilla chips.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4
Course: Entr?e
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp 15 mL extra-virgin olive oil
  • 1 medium yellow onion diced (about 2 cups/500 mL)
  • 3 large cloves garlic minced (about 1 Tbsp/15 mL)
  • 1/2 to 3/4 tsp 2 to 4 mL fine sea salt, plus a pinch
  • 1 medium/large jalapeño Optional: seeded if desired and finely chopped
  • 1 small red bell pepper diced (about 1 1/3 cups/325 mL), divided
  • 1 Tbsp 15 mL chili powder
  • 1 tsp 5 mL ground cumin
  • 1 tsp 5 mL dried oregano
  • 1 tsp 5 mL smoked paprika
  • 1 can 14 oz/398 mL diced tomatoes, with juices
  • 1 Tbsp 15 mL tomato paste
  • 1 can 14 oz can lentils, drained and rinsed, or 1 1/2 cups cooked lentils
  • 1 can 14 oz can red kidney beans, drained and rinsed
  • 1 1/2 tsp 7 mL apple cider vinegar
  • Freshly ground black pepper
  • Sriracha or other hot sauce optional
  • 2 batches Vegan Nacho Cheese
  • Pickled sliced jalapenos drained, for garnish
  • Corn tortilla chips for serving

Method
 

  1. Prepare the vegan nacho cheese recipe
  2. Warm the olive oil in a large saucepan over medium heat. Add the onion, garlic, and a pinch of salt. Cook, stirring now and then, for 4-5 minutes, until the onion begins to soften.
  3. Mix in the fresh jalapeño if using, and 1 cup of the diced bell pepper. Cook for a few minutes, then stir in the chili powder, cumin, oregano, and smoked paprika.
  4. Add the diced tomatoes and their juices. Raise the heat to medium-high and bring the mixture to a simmer.
  5. Stir in the tomato paste, lentils, and kidney beans. Use a potato masher to lightly crush about one-third of the mixture; leave it chunky while thickening it slightly.
  6. Add the vinegar, salt, black pepper, and Sriracha or other hot sauce to taste. Simmer over medium heat for 5-10 minutes, or longer if needed, until the chili reaches your preferred thickness.
  7. Spoon a layer of chili into individual bowls or a 2 1/2- to 3-quart cast-iron pot or glass dish. Add a layer of nacho cheese, then continue layering until the chili is used and you have as much nacho cheese as desired. Finish with the remaining bell pepper, pickled jalapeños, and a sprinkle of sea salt. Serve with corn tortilla chips.

Notes

Vegan, gluten-free, soy-free, kid-friendly, and freezer-friendly. Advance preparation required. Prep time includes making the cheese sauce. The dish can be served as an appetizer or a main course; it serves about 4-5.

Tried this recipe?

Let us know how it was!