High-Protein Chili with 3 Beans & Red Lentils
A hearty, high-fiber meatless chili packed with plant-based protein and simple, wholesome ingredients.
If you’re looking for a healthy chili that is actually filling, this 3-Bean & Red Lentil Chili is one to save.
It combines pinto beans, kidney beans, black beans and red lentils with tomatoes and plenty of vegetables for a thick, hearty chili that doesn’t need meat to feel like a complete meal.
It’s loaded with plant-based protein and fiber, easy to make, and perfect for meal prep. Even better, most of the ingredients are inexpensive pantry staples you can keep on hand.
Why You’ll Love This Chili
- High in plant-based protein
- Packed with fiber
- Meatless and vegan
- Made with simple ingredients
- Naturally hearty and filling
- Great for healthy meal prep
- Freezer friendly
- Easy to customize
- Points-friendly for those following a WeightWatchers® program*
High-Protein 3-Bean & Red Lentil Chili
Servings: 8
Prep Time: About 15 minutes
Cook Time: 45–60 minutes
Total Time: About 1 hour
Ingredients
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup dry red lentils
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 large onion, diced
- 2 bell peppers, diced
- 3 celery stalks, diced
- 8 oz mushrooms, finely chopped
- 2 zucchini, diced
- 4 cloves garlic, minced
- 2 cups low-sodium vegetable broth
Chili Seasoning
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne or chipotle powder, optional
- Salt and pepper to taste
How to Make It
1. Sauté the vegetables.
Add the onion, bell peppers, celery, mushrooms, zucchini and garlic to a large pot or Dutch oven. Sauté with a small splash of vegetable broth until the vegetables begin to soften.
2. Add the tomato paste.
Stir in the tomato paste and cook for about one minute.
3. Add the beans and lentils.
Add the drained and rinsed pinto, kidney and black beans along with the dry red lentils.
4. Add the remaining ingredients.
Pour in the diced tomatoes, crushed tomatoes and vegetable broth. Add all of the seasonings and stir well.
5. Simmer.
Bring the chili to a gentle boil, then reduce the heat and simmer for approximately 45–60 minutes. Stir occasionally as the red lentils cook and begin to thicken the chili.
If the chili becomes thicker than you like, simply add a little more vegetable broth.
6. Serve and enjoy!
Taste and adjust the seasonings before serving.
Print or download the recipe so you always have it handy!
Why Add Red Lentils to Chili?
Red lentils are one of my favorite additions to meatless chili because they practically disappear as they cook.
Instead of having another large bean texture, the lentils soften and help create a thick, hearty chili while adding even more plant-based protein and fiber.
They’re an easy way to make vegetarian chili feel much more substantial.
Topping Ideas
Keep it simple or set out a chili topping bar for the family:
- Green onions
- Fresh cilantro
- Diced avocado
- Jalapeños
- Fresh lime
- Nonfat plain Greek yogurt
- Shredded cheese
- Hot sauce
- Crushed tortilla chips
Make It Your Own
One of the best things about this recipe is how easy it is to customize.
Don’t like mushrooms? Leave them out.
Want more vegetables? Add corn, carrots or another bell pepper.
Prefer a thinner chili? Add additional vegetable broth.
Want it spicy? Increase the cayenne, add diced jalapeños or finish your bowl with your favorite hot sauce.
Perfect for Meal Prep
This is a great recipe to make on Sunday and portion into individual containers for lunches throughout the week.
Like many chili recipes, the flavor gets even better after it sits overnight.
Store leftovers in an airtight container in the refrigerator for approximately 4 days.
Can You Freeze 3-Bean Chili?
Yes! This chili freezes beautifully.
Allow it to cool completely and transfer it into freezer-safe containers. Freeze individual portions for quick lunches or larger portions for an easy family dinner.
Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave, adding a splash of vegetable broth if needed.
Approximate Nutrition
Per serving (1/8 of recipe):
- Approximately 230–280 calories
- Approximately 18–20 grams of protein
- High in dietary fiber
Nutrition information is an estimate and will vary depending on the specific brands and quantities used.
Following WeightWatchers®?
This recipe uses many ingredients that may be ZeroPoint® foods on certain WeightWatchers plans, including beans, lentils and vegetables.
Because WeightWatchers programs and Points® calculations can change—and individual ingredients and brands can affect the final value—I recommend entering the exact ingredients you use into the official WeightWatchers app to determine the current Points value for your serving.
WeightWatchers®, Points® and ZeroPoint® are trademarks of WW International, Inc. MyLovelyThree is not affiliated with, endorsed by, or sponsored by WW International, Inc.
Save This Healthy Chili Recipe
If you’re trying to add more plant-based meals to your week, save this High-Protein 3-Bean & Red Lentil Chili for the next time you need an easy, hearty dinner.
It’s warm, filling, budget-friendly and packed with ingredients you can feel good about putting in your bowl.
Print or download the recipe so you always have it handy.
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