Veggie Lentil Chili Non Carne
Hearty, wholesome, and packed with plant-based protein, this Veggie Lentil Chili Non Carne is the ultimate comfort food for vegetarians and vegans alike. Featuring a vibrant medley of diced vegetables like onion, red bell pepper, carrot, and celery, combined with tender lentils, kidney beans, and black beans, this chili is a nutrient powerhouse. A bold spice blend—chili powder, cumin, paprika, oregano, and just the right touch of cayenne—infuses every bite with smoky, warming flavors. Simmered to perfection with canned tomatoes and rich vegetable broth, this one-pot wonder is both easy to make and irresistibly satisfying. Ready in just about an hour, this vegan chili serves six and is perfect for meal prep or casual weeknight dinners. Garnish with fresh cilantro for a fresh, zesty finish!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 large Red bell pepper, diced
- 4 cloves Garlic cloves, minced
- 1 large Carrot, diced
- 1 stalk Celery stalk, diced
- 2 14-ounce cans Canned diced tomatoes
- 2 tablespoons Tomato paste
- 4 cups Vegetable broth
- 1 cup Brown lentils, rinsed
- 1 15-ounce can Kidney beans, drained and rinsed
- 1 15-ounce can Black beans, drained and rinsed
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, carrot, and celery. Sauté for 5–7 minutes until the vegetables start to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir to coat the vegetables in the spices.
Mix in the tomato paste and cook for 1–2 minutes to deepen its flavor.
Pour in the canned diced tomatoes, vegetable broth, and lentils. Stir well and bring the mixture to a boil.
Reduce heat to low, cover, and let the chili simmer for 25–30 minutes, stirring occasionally, until the lentils are tender.
Add the drained kidney beans and black beans to the pot. Stir and simmer for another 10 minutes to heat through and meld the flavors.
Taste the chili and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro if desired. Enjoy!
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 5601 mg | 244% | |
| Total Carbohydrate | 317.5 g | 115% | |
| Dietary Fiber | 104.0 g | 371% | |
| Total Sugars | 67.6 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 7725 mg | 164% | |
*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.
