Description
A hearty and flavorful Lentil Chili packed with vegetables, spices, and protein-rich lentils and beans, perfect for a comforting vegan meal. This versatile recipe can be made on the stovetop, in an Instant Pot, or slow cooker, and served with a variety of optional toppings.
Ingredients
Scale
Lentil Chili
- 1 medium yellow onion diced
- 1 medium green bell pepper seeded and diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 28 ounces crushed tomatoes
- 1 cup red lentils
- 2 (15-ounce) cans black beans drained and rinsed
- 3/4 cup finely chopped walnuts
- 4 cups vegetable broth
- 1 tablespoon pure maple syrup or brown sugar
- 1/2 teaspoon salt, or to taste
Optional Toppings
- Vegan sour cream
- Shredded cheese
- Chopped chives or cilantro
- Tortilla chips
- Diced or sliced avocado
- Vegan cornbread
Instructions
- Prepare the vegetables: In a large pot, warm olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the diced green bell pepper and minced garlic, and cook for 1 to 2 more minutes until fragrant.
- Add spices: Stir in chili powder, ground cumin, smoked paprika, and cayenne pepper to the vegetable mixture, cooking for about 30 seconds to release their aromas.
- Combine main ingredients: Add crushed tomatoes, red lentils, drained black beans, finely chopped walnuts, vegetable broth, pure maple syrup or brown sugar, and salt to the pot. Stir everything well to combine.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 minutes until the lentils are tender. Stir occasionally to prevent sticking. Adjust salt or spices to taste.
- Serve: Ladle the chili into bowls and top with your choice of vegan sour cream, shredded cheese, chopped chives or cilantro, tortilla chips, diced avocado, and/or vegan cornbread on the side for a complete meal.
Notes
- For less sodium, use low or no sodium canned beans and vegetable broth; reduce or omit added salt accordingly.
- Add vegetables like canned or frozen corn, diced carrots, or sweet potatoes for extra flavor and nutrition.
- Store leftover chili in a covered container in the refrigerator for up to 4 days.
- This chili freezes well for up to 3 months; cool completely before freezing in airtight containers or freezer bags.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
