Vegan lentil and bean chilli

My lentil and bean chilli is one of the quickest and easiest recipes I make regularly and it’s great for batch cooking in advance to eat over the next few days. It also freezes really well so is a great standby if you’re short on ideas.

I originally found this recipe on Jamie Oliver’s website but I’ve adapted and simplified it to suit my tastes.

I usually serve this with brown rice and a sprinkle of seeds but you can add cheese to the top, serve it with a jacket potato, mash or a salad. It’s comfort food at its best and is packed with veggie goodness with plenty of beans and lentils.

It’s really quick to make too. It can be served within 30 minutes if you’re organised and have all the ingredients to hand. I keep chopped onions in my freezer for convenience, and use Marigold Swiss vegetable bouillon rather than making vegetable stock.

And finally, it’s super cheap! Considering you get 4-6 servings from the quantities below, it costs around £2 in total if you have the herbs and spices in your store cupboard. Served with a jacket potato it’s around 75p per person which isn’t bad at all, especially for such a healthy meal.

Vegan bean and lentil chilli

Quick and easy chilli recipe which happens to be vegan. This is comfort food and is great with rice, salad or jacket potato.
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: Healthy, Vegan, Vegetarian
Servings: 6 people


  • 0.5 onion, chopped finely
  • 2 cloves garlic, chopped finely
  • 1 tbsp olive oil
  • 1 dessertspoon cumin
  • 1 dessertspoon paprika
  • 1 dessertspoon oregano
  • 1 tsp mild chilli powder
  • 100 g dried red lentils
  • 400 g tin of green lentils, drained
  • 400 g tin of beans (any), drained e.g. borlotti, kidney, adzuki, cannelini
  • 500 g passata
  • 400 ml vegetable stock / bouillon


  • Heat oil in a frying pan or large saucepan
  • Sweat onions until translucent
  • Add garlic and fry for a couple of minutes
  • Add the herbs and spices with a splash of water to keep it moist
  • Stir for a minute and then add the passata
  • Stir in the green lentils, beans and red lentils
  • Add 200-300ml of the stock, enough to engulf the mixture
  • Bring to the boil and then simmer for around 10-15 minutes
  • Stir frequently and add more stock as needed if it gets too thick. I also add splashes of tap water to the empty passata carton and use that to thin the mixture.


You can use dried green lentils instead of tinned if you cook them first.
If you prefer your chilli hotter then add more chilli powder, or use medium chilli powder instead of mild.
This keeps in the fridge for 3-4 days and reheats really well.  It also freezes well.

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