Heart-Healthy Hearty Lentil Chili
Warm up your soul with this "Heart-Healthy Hearty Lentil Chili," a wholesome and flavor-packed one-pot wonder that's perfect for cozy nights. Bursting with nutrient-rich ingredients like tender brown lentils, black beans, and a medley of fresh vegetables, this recipe is as nourishing as it is satisfying. Layered with the smoky heat of chili powder, cumin, and smoked paprika, each spoonful delivers robust flavor while staying low in fat and high in plant-based protein and fiber. Ready in under an hour, this vegetarian chili is a crowd-pleaser that’s ideal for meal prep or a weeknight dinner. Garnish with creamy avocado and fresh cilantro for a vibrant finish, and enjoy this hearty, heart-smart comfort food guilt-free!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 large carrots, peeled and diced
- 2 stalks celery stalks, diced
- 28 ounces diced tomatoes, undrained
- 4 cups vegetable broth
- 1.5 cups brown lentils, rinsed and drained
- 1 tablespoon cumin powder
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 leaf bay leaf
- 1 cup cooked black beans, rinsed and drained
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 medium avocado, diced (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, diced red bell pepper, diced carrots, and diced celery. Cook for an additional 5 minutes until the vegetables begin to soften.
Add the diced tomatoes with their juices, vegetable broth, brown lentils, cumin, chili powder, smoked paprika, black pepper, salt, and bay leaf.
Stir well to combine all ingredients. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer. Cover the pot and let the chili cook for 25 minutes, or until the lentils are tender.
After 25 minutes, stir in the cooked black beans. Simmer for an additional 5 minutes to heat the beans through.
Remove the bay leaf and discard.
Serve the chili hot. Garnish with chopped cilantro and diced avocado if desired.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6116 mg | 266% | |
| Total Carbohydrate | 258.8 g | 94% | |
| Dietary Fiber | 90.4 g | 323% | |
| Total Sugars | 58.6 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 7503 mg | 160% | |
*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.
