Easy Lentil Chili
Warm, hearty, and packed with plant-based protein, this Easy Lentil Chili is a comforting one-pot meal that's as wholesome as it is flavorful. Made with tender lentils, colorful bell peppers, and a robust blend of chili powder, cumin, and smoked paprika, this vegetarian chili is rich in fiber and bursting with bold, smoky flavor. Featuring pantry staples like canned tomatoes, black beans, and kidney beans, it’s a fuss-free recipe that comes together in under an hour, making it perfect for busy weeknights or meal prepping. Garnish with fresh cilantro for a pop of brightness, and serve it with crusty bread or over rice for the ultimate crowd-pleaser. Whether you're a seasoned vegetarian or simply looking for a satisfying meatless dinner, this lentil chili is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large carrot, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 cup dried brown or green lentils, rinsed
- 2 15-ounce cans canned diced tomatoes (with juices)
- 4 cups vegetable broth
- 1 15-ounce can canned black beans, rinsed and drained
- 1 15-ounce can canned kidney beans, rinsed and drained
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrot, red bell pepper, and green bell pepper. Cook for 5-7 minutes until the vegetables are slightly softened.
Add the lentils, diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine.
Mix in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the lentils are tender.
Stir in the black beans and kidney beans, then cook for an additional 10 minutes to heat through.
Taste and adjust seasoning as needed with more salt or spices.
Serve hot in bowls and garnish with fresh chopped cilantro, if desired.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7628 mg | 332% | |
| Total Carbohydrate | 316.9 g | 115% | |
| Dietary Fiber | 96.9 g | 346% | |
| Total Sugars | 61.8 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 735 mg | 57% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 7288 mg | 155% | |
*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.
