Low Fat Hearty Lentil Chili
Warm up with a bowl of **Low Fat Hearty Lentil Chili**, a wholesome and delicious twist on traditional chili that's packed with plant-based protein and vibrant vegetables. This nutrient-dense recipe combines tender brown lentils, creamy kidney beans, and sweet corn with a medley of fresh aromatics like diced onion, bell pepper, and garlic. Infused with bold spices such as chili powder, cumin, smoked paprika, and oregano, this chili delivers deep, smoky flavors that feel indulgent without the extra calories. Simmered to perfection in a rich tomato broth, it’s the ultimate comfort food that’s both heart-healthy and satisfying. Ready in just an hour, this easy one-pot meal is ideal for busy weeknights and makes six generous portions, perfect for feeding a crowd or meal prepping for the week. Garnish with fresh cilantro for a touch of brightness and serve it as-is or alongside crusty bread for an irresistibly cozy dinner. Whether you're vegan, vegetarian, or simply looking for a low-fat recipe, this chili is sure to impress!
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Recipe Information
Ingredients
- 1 cup brown lentils
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 15 ounces canned diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces red kidney beans, rinsed and drained
- 8.5 ounces canned corn, drained
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Rinse the lentils under cold water and set aside.
In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and cook for 5-7 minutes, until vegetables are soft.
Add minced garlic and bell pepper to the pot and cook for an additional 2 minutes, until fragrant.
Stir in the rinsed lentils, diced tomatoes (with their juice), and vegetable broth.
Mix in the tomato paste, chili powder, cumin, smoked paprika, 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 minutes, or until the lentils are tender.
Stir in the red kidney beans and corn, then let the chili continue to simmer uncovered for another 10 minutes, allowing the flavors to meld.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh chopped cilantro.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6561 mg | 285% | |
| Total Carbohydrate | 280.9 g | 102% | |
| Dietary Fiber | 79.8 g | 285% | |
| Total Sugars | 63.2 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 7042 mg | 150% | |
*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.
