Description
This hearty and flavorful Lentil Chili Recipe is a delicious plant-based meal packed with protein and fiber. Using a blend of lentils, black beans, kidney beans, and a variety of vegetables simmered with chili spices, this vegan chili is perfect for a comforting dinner. It’s easy to make, wholesome, and perfect for those looking for a nutritious, gluten-free, and vegan-friendly dish.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, chopped
- 2 medium carrots, chopped
Legumes & Tomatoes
- 1 cup dried brown or green lentils, rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) crushed tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
Liquids & Seasonings
- 3 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened, stirring occasionally to prevent burning.
- Add vegetables: Stir in the minced garlic, chopped bell pepper, and chopped carrots. Cook for another 5 minutes, continuing to stir occasionally until the vegetables are tender.
- Add lentils, beans, tomatoes, and broth: Add the rinsed lentils, diced tomatoes, crushed tomatoes, black beans, kidney beans, and vegetable broth into the pot and stir well to combine all ingredients.
- Season the chili: Stir in the chili powder, ground cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using. Mix thoroughly to distribute the spices evenly throughout the chili.
- Simmer the chili: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 30–35 minutes, or until the lentils and vegetables are tender and the chili has thickened.
- Finalize the flavor: Stir in the juice of one lime. Taste the chili and adjust seasoning by adding more salt, pepper, or spices if desired.
- Serve: Ladle the hot chili into bowls and garnish with fresh cilantro if using. Serve immediately for best flavor.
Notes
- The chili thickens as it sits. If reheating, add a splash of broth or water to reach your desired consistency.
- For a spicier chili, increase the cayenne pepper or add diced jalapeño peppers along with the vegetables.
- This chili stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Use low-sodium vegetable broth to better control salt content if preferred.
