High Protein Hearty Lentil Chili
Packed with plant-based protein and rich, smoky flavors, this High Protein Hearty Lentil Chili is the ultimate comfort food for cozy nights or meal prepping a healthy, satisfying weeknight dinner. Featuring fiber-rich lentils, black beans, and kidney beans, this chili is a nutrient powerhouse, simmered in a base of savory vegetables, zesty tomatoes, and aromatic spices like cumin, chili powder, and smoked paprika. The addition of fresh cilantro and a squeeze of lime takes this one-pot dish to the next level, while its simple, foolproof preparation method makes it a go-to for both novice and experienced cooks. Ready in just about an hour and perfect for feeding a crowd, this vegan and gluten-free recipe is proof that hearty, protein-packed meals can be both wholesome and delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 bell pepper, diced (any color)
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 cans canned diced tomatoes (14-ounce can)
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 cup dry green or brown lentils, rinsed
- 1 can cooked black beans, drained and rinsed
- 1 can cooked kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 lime wedges (optional)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, bell pepper, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
Stir in the chili powder, cumin, smoked paprika, and dried oregano. Cook for 1 minute to release the spice aromas.
Add the canned diced tomatoes, tomato paste, and vegetable broth to the pot. Stir well to combine.
Add the rinsed lentils to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and simmer for about 20-25 minutes, or until the lentils are tender.
Once the lentils are cooked, stir in the black beans and kidney beans.
Season with salt and ground black pepper, adjusting to taste.
Simmer uncovered for an additional 10 minutes, allowing the flavors to meld together.
Serve the chili hot, garnished with fresh cilantro and a squeeze of lime if desired.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5312 mg | 231% | |
| Total Carbohydrate | 248.3 g | 90% | |
| Dietary Fiber | 78.9 g | 282% | |
| Total Sugars | 48.6 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 6095 mg | 130% | |
*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.
