Uber Easy Lentil Chili
Comfort food meets simplicity with this hearty Uber Easy Lentil Chili, a one-pot wonder perfect for busy weeknights or cozy weekends. Packed with protein-rich lentils, lush kidney and black beans, and a medley of vibrant veggies like red bell pepper and diced tomatoes, this chili is as nutritious as it is satisfying. Flavored with bold spices like chili powder, smoky paprika, and ground cumin, every spoonful bursts with warmth and depth. Ready in under an hour, this plant-based recipe makes six servings and can be customized with irresistible toppings like creamy avocado, sharp shredded cheese, or crunchy tortilla chips. Whether you’re searching for vegan chili recipes, quick dinner ideas, or gluten-free comfort food, this easy lentil chili ticks all the boxes. Perfect for meal prep or crowd-pleasing gatherings, it’s a recipe destined to become a new favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 piece medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 piece red bell pepper, diced
- 2 cans canned diced tomatoes (14 oz)
- 1 can canned kidney beans, drained and rinsed (15 oz)
- 1 can canned black beans, drained and rinsed (15 oz)
- 1 cup dry lentils, rinsed
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- optional toppings (e.g., chopped cilantro, diced avocado, shredded cheese, sour cream, tortilla chips)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes, until fragrant.
Add the diced tomatoes, kidney beans, black beans, lentils, vegetable broth, and tomato paste to the pot.
Season with chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer uncovered for 30-35 minutes, stirring occasionally. The chili is ready when the lentils are tender and the mixture has thickened.
Taste and adjust seasonings as needed.
Serve hot, topped with your favorite toppings like chopped cilantro, diced avocado, shredded cheese, sour cream, or tortilla chips.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6114 mg | 266% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 55.6 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 5149 mg | 110% | |
*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.
