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4.23 from 58 votes

Spicy Black Bean and Lentil Chili with Cotija Guacamole + Chipotle Sweet Potato Fries.

Don't let anything scare you off from this recipe. If you're short on time, simply make the chili. If you do have some time though, make the fun toppings too. Either way it's a beyond delicious, cozy winter meal!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 8 Bowls
Calories: 508kcal



  • 3 tablespoons olive oil
  • 1 sweet onion diced
  • 2 carrots chopped
  • 4 cloves garlic minced or grated
  • 3 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons cumin
  • 1 teaspoon cayenne or more or less to your taste
  • 1 1/2 teaspoons salt
  • 4-5 cups veggie broth
  • 2 cups green lentils
  • 3 cups cooked black beans drained and rinsed if using canned
  • 1 (28 ounce) jar spicy marinara sauce
  • 2 (6 ounce) cans tomato paste
  • 1 1/2 teaspoons worcestershire sauce (optional not vegan friendly)
  • sharp cheddar cheese for topping

Chipotle Sweet Potato Fries

Cotija Guacamole (optional)


  • In a large heavy pot over medium high heat, add the olive oil, then the onion and carrots. Cook until the onions have softened, about 10 minutes. Add the garlic and continue to cook for about another minute. Add the chili powder, paprika, cumin, cayenne and salt. Cook for about two more minutes or until everything is fragrant.
  • Add the veggie broth (starting with 4 cups), spicy marinara sauce, tomato paste and Worcestershire sauce. Stir in the lentils. Crank up the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low, cover and simmer for about 20-30 minutes or until the lentils are tender.
  • Add the black beans and cook for about 20 more minutes. Add the extra cup of broth, if needed to thin.
  • While the chili is cooking, make the fries (if making). Preheat oven to 425 degrees F.
  • Place cut potatoes in a large bowl and drizzle with oil. Add the garlic, chipotle chili powder, salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread the fries among two baking sheets in one even layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more at 400 degrees F. You want the sweet potatoes to be crispy, but not burnt.
  • To make the guacamole, mash the avocados in a medium size bowl (I left mine pretty chunky, but go as chunky or as smooth as you like). Add the cilantro, jalapeño, lime juice, cumin, salt and pepper. Stir to combine and fold in the cotija cheese.
  • Serve the soup in bowls topped with guacamole, sweet potato fries and cheddar cheese.


Serving: 6g | Calories: 508kcal | Carbohydrates: 64g | Protein: 22g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 1183mg | Potassium: 1235mg | Fiber: 26g | Sugar: 7g | Vitamin A: 9195IU | Vitamin C: 16.3mg | Calcium: 153mg | Iron: 6.7mg