Description
This hearty Lentil Chili combines red lentils, black beans, and a medley of spices to create a flavorful, protein-packed vegan dish perfect for any meal. Whether you prefer stovetop, instant pot, or slow cooker methods, this versatile recipe promises a comforting and nutritious chili that’s easy to prepare and customize with your favorite 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 Vegetables: In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Add the green bell pepper and garlic, and cook for 1-2 more minutes.
- Add Spices: Add the chili powder, cumin, smoked paprika, and cayenne pepper. Stir into the vegetables and cook for 30 seconds to release the flavors.
- Add Main Ingredients and Simmer: Stir in crushed tomatoes, lentils, black beans, walnuts, vegetable broth, maple syrup, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes until lentils are tender.
- Adjust Seasoning: Taste and add more salt, chili powder, or cayenne pepper as desired for heat and flavor.
- Serve: Ladle chili into bowls and serve with your choice of toppings such as vegan sour cream, shredded cheese, avocado, tortilla chips, and a side of vegan cornbread if desired.
Notes
- For less sodium, use low or no sodium canned beans and low sodium vegetable broth, and add salt sparingly to taste.
- You can add canned or frozen corn, diced carrots, sweet potatoes, or other vegetables to boost nutrition and flavor.
- Leftover chili can be stored in a covered container in the refrigerator for up to 4 days.
- This chili freezes well for up to 3 months; cool completely, transfer to freezer-safe containers or bags, and freeze.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
