Lentil Chili with Chunky Vegetables
Warm, hearty, and packed with plant-based goodness, this Lentil Chili with Chunky Vegetables is a wholesome twist on a comfort food classic. Bursting with nutrient-rich ingredients like protein-packed lentils, two kinds of beans, and a medley of colorful veggies, this recipe is simmered to perfection with aromatic spices like chili powder, cumin, and smoked paprika. The addition of fresh cilantro and a squeeze of lime brightens every savory bite, making it as refreshing as it is satisfying. Perfect for a cozy dinner or meal prep, this vegan lentil chili is loaded with flavor, texture, and a vibrant burst of natural ingredients. Ready in under an hour and ideal for feeding a crowd, it’s a must-try for fans of heart-healthy, one-pot meals!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced (use any colors) bell peppers
- 2 medium, sliced into rounds carrot
- 2 medium, diced celery stalks
- 4 minced garlic cloves
- 28 ounces canned diced tomatoes
- 2 tablespoons canned tomato paste
- 4 cups vegetable broth
- 1 cup, rinsed and drained dried brown or green lentils
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces, drained and rinsed canned red kidney beans
- 15 ounces, drained and rinsed canned black beans
- 1 cup frozen corn
- 0.25 cup, chopped (for garnish) fresh cilantro
- 1 medium, cut into wedges (for serving) lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, bell peppers, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned diced tomatoes, tomato paste, vegetable broth, and rinsed lentils to the pot. Stir well to combine.
Season the mixture with chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to distribute the spices evenly.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.
Stir in the drained kidney beans, black beans, and frozen corn. Cook for another 10 minutes to heat through and allow the flavors to meld.
Adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh cilantro and a wedge of lime on the side for squeezing over the chili.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 14.1 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1674 mg | 36% | |
*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.
