Hearty Lentil Chili
Warm up with a bowl of 'Hearty Lentil Chili,' a wholesome, plant-based comfort food that's perfect for weeknight dinners or a cozy gathering. Packed with nutrient-rich lentils, a medley of beans, and vibrant vegetables like carrots, celery, and red bell pepper, this one-pot wonder is as satisfying as it is nourishing. Bold flavors from chili powder, smoked paprika, and a hint of cayenne pepper mingle perfectly with the richness of tomatoes and the earthiness of cumin and coriander. Ready in just under an hour, this vegan chili is protein-packed, gluten-free, and bursting with hearty, smoky flavor. Whether topped with fresh cilantro or enjoyed as-is, it's a soul-warming, crowd-pleasing dish you'll want to make again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cans canned diced tomatoes (14 oz)
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 cup dry brown or green lentils, rinsed and drained
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can canned kidney beans, drained and rinsed
- 1 can canned black beans, drained and rinsed
- 0.25 cup fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
Stir in the minced garlic, red bell pepper, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Add the diced tomatoes with their juice, tomato paste, and vegetable broth to the pot and stir well.
Mix in the lentils, chili powder, ground cumin, smoked paprika, ground coriander, cayenne pepper, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 25 minutes.
After 25 minutes, stir in the kidney beans and black beans. Simmer uncovered for another 15 minutes or until the lentils are tender and the chili has thickened.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 12.2 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1386 mg | 29% | |
*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.
