Description
This hearty Lentil Chili Recipe is a wholesome, flavorful vegan dish perfect for a satisfying meal. Packed with protein-rich lentils, nutrient-dense vegetables, and aromatic spices, it offers a delicious and healthy plant-based alternative to traditional chili. Easy to prepare on the stovetop, this chili is great for meal prep and can be customized with toppings like avocado, cilantro, and shredded cheese.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
Spices & Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Pantry Items
- 1 tablespoon olive oil
- 1 cup dried brown or green lentils, rinsed
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 (15-ounce) can black beans, rinsed and drained
- 3 cups vegetable broth
Finishing Touches
- Juice of 1 lime
- Chopped cilantro (for topping)
- Avocado slices (for topping)
- Shredded cheese (optional, for topping)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, diced green bell pepper, diced carrot, and diced celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add the Spices: Stir in chili powder, ground cumin, smoked paprika, oregano, and cayenne pepper if using. Cook for about 1 minute until the spices release their aroma, blending well with the vegetables.
- Add Lentils and Base Ingredients: To the pot, add rinsed lentils, diced tomatoes with their juice, tomato paste, rinsed black beans, and vegetable broth. Stir everything thoroughly to combine the flavors.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30–35 minutes, or until the lentils are tender and the chili has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Finish and Season: Stir in the juice of one lime and season the chili with salt and pepper according to your taste. Mix well.
- Serve: Ladle the hot chili into bowls. Garnish with chopped cilantro, avocado slices, and shredded cheese if desired. Enjoy this warming and nourishing vegan chili!
Notes
- This chili is perfect for meal prep and freezes well for up to 3 months.
- For a smoky twist, add an extra chipotle pepper in adobo sauce during the spice step.
- To make it heartier, stir in cooked quinoa or bulgur just before serving.
- Adjust cayenne pepper amount based on your preferred spice level.
- If a thicker chili is desired, simmer uncovered for additional 5-10 minutes to reduce liquid further.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 290
- Sugar: 7g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 13g
- Protein: 16g
- Cholesterol: 0mg
