Delicious Lentil Chili
Cozy up with a steaming bowl of this **Delicious Lentil Chili**, a hearty, plant-based recipe that's packed with vibrant flavors and wholesome goodness. Perfect for a comforting family dinner or meal prep, this chili features protein-rich lentils, a medley of colorful vegetables, and a blend of warming spices like chili powder, cumin, and smoked paprika. Simmered with crushed tomatoes and vegetable broth, the dish develops a rich, savory base that's beautifully complemented by tender kidney and black beans, along with sweet pops of corn. Ready in just under an hour, this one-pot wonder is not only easy to make but also customizable with optional toppings like sour cream, shredded cheese, or fresh cilantro. Whether you're a seasoned chili lover or new to meatless meals, this recipe is sure to become a satisfying favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large carrot, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 4 cups vegetable broth
- 1 cup dried brown or green lentils, rinsed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 0.25 teaspoons cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 0.5 cup cilantro, chopped (for garnish)
- sour cream or plant-based alternative (optional, for serving)
- shredded cheese or dairy-free alternative (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrot, red bell pepper, and green bell pepper. Cook for another 5 minutes, stirring occasionally.
Add the tomato paste and stir well to coat the vegetables. Cook for 1-2 minutes until the tomato paste deepens in color.
Pour in the crushed tomatoes, vegetable broth, and rinsed lentils. Stir to combine.
Add the chili powder, ground cumin, smoked paprika, ground coriander, cayenne pepper (if using), salt, and black pepper. Stir well.
Bring the mixture to a boil, reduce the heat to low, and let it simmer uncovered for 25-30 minutes, stirring occasionally, or until the lentils are tender.
Stir in the kidney beans, black beans, and corn kernels. Simmer for an additional 10 minutes to heat through and blend flavors.
Taste and adjust the seasonings as needed.
Serve hot and garnish with freshly chopped cilantro. Optionally, top with sour cream and shredded cheese for extra creaminess.
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 5735 mg | 249% | |
| Total Carbohydrate | 369.4 g | 134% | |
| Dietary Fiber | 108.3 g | 387% | |
| Total Sugars | 79.1 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1036 mg | 80% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 8972 mg | 191% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
