High-protein Plant-Based Dinner: Quick Vegan Chili with Lentils and Black Beans

There are weeks when I’m full of inspiration in the kitchen… and then there are weeks when I just want dinner to make itself. No complicated prep. No long cooking times. Just something nourishing that gets the job done.

That’s exactly where this vegan chili comes in.

I’ve been making different versions of it for years—it’s the kind of meal that evolves with what you have on hand. But the version I’m sharing today is one I keep coming back to. It’s simple, plant-based, and surprisingly satisfying. It’s also one of the easiest ways I know to pack more plant protein into your meals—without having to think too hard about it.

And that’s not a small thing.

Variety (Still) Matters

If there’s one thing I repeat often in my work, it’s this: when it comes to long-term health, variety matters.

Eating a wide range of plants—beans, lentils, vegetables, herbs, spices—isn’t just a nice idea, it’s the cornerstone of good gut health and a strong metabolism. The more diversity you bring into your meals, the more you’re supporting your microbiome, feeding beneficial bacteria that regulate inflammation, support digestion, and even impact mood and energy.

That’s why meals like this one tick so many boxes.

We’ve got black beans (hello, plant protein, fiber and polyphenols), red lentils (quick-cooking and high in protein), tomatoes (rich in antioxidants), and a warm blend of spices that not only taste good but support digestion and circulation too.

And all of this comes together in one pot. In under 30 minutes. On a Tuesday night. That’s what I call a win.

Why I Love This Vegan Chili

Beyond the nutrition, what I really love about this recipe is how stress-free it is. Most of the ingredients are probably already in your pantry. There’s no chopping mountains of vegetables. No slow simmering for hours. You sauté the onion and garlic, add everything to the pot, and let it bubble away for 10-15 minutes while you clean up the kitchen or pack tomorrow’s lunch.

It’s also incredibly versatile. I usually make a big pot and eat it two ways: as a hearty bowl of chili on day one, and stuffed into warm tortillas or tacos on day two with a bit of avocado and greens. You can even spoon it over rice or baked potatoes if that’s what you’ve got.

And because it holds well, it’s a great one to batch cook for busy weeks—or to keep in the freezer for one of those days when cooking feels like too much.

Here’s the Recipe: Quick Vegan Chili

Ingredients (Serves 4):

• 1 medium red onion, finely chopped

• 2 tbsp extra virgin olive oil

• 4 garlic cloves, minced or finely grated

• 2 tsp ground cumin

• 1 tsp sweet paprika

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (optional, adjust to taste)

• 1 x 400g can black beans (with liquid)

• 400g canned diced tomatoes

• 500ml tomato passata

• 1 cup red lentils (dry)

• 500ml vegetable stock

• 3 tbsp nutritional yeast (optional, but adds protein)

• Salt and black pepper, to taste

To serve:

• 1 avocado, sliced

• 4 tbsp Greek yogurt (or plant-based alternative)

• Fresh coriander (optional)

• Tortilla chips or warm tortillas (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped red onion and sauté for 5–6 minutes, stirring occasionally, until soft. Season with salt and pepper.

2. Add the garlic, cumin, both paprikas, and cayenne. Stir to coat the onion and let the spices toast for a minute.

3. Pour in the entire can of black beans (including liquid), followed by the diced tomatoes, passata, lentils, and vegetable broth. Stir well and bring to a boil.

4. Reduce the heat, cover the pot, and simmer for 8–10 minutes, until the lentils are just soft but not mushy.

5. Uncover, stir in the nutritional yeast if using, and simmer for 2–4 minutes more until the chili thickens slightly.

6. Taste and adjust seasoning. Serve warm, topped with sliced avocado, a dollop of yogurt or sour cream, and coriander if you like. Great with tortilla chips or tacos on the side.

Final Thoughts

I often say this kind of recipe is what real-life health looks like.

It’s not about perfection or strict rules. It’s about meals that come together easily, taste good, and give your body what it needs to feel supported—today and in the long run.

So next time you’re short on time (or energy), give this chili a try. And if you’ve never thought of lentils and black beans as key players in your long-term health story… maybe this is a good place to start.

Let me know if it makes it into your regular rotation.

And if you need more ideas for simple, nourishing meals that actually work for real life—I'm just an email away.