My Easy Vegetarian Lentil Chili recipe comes together quickly and all in one pot, for easy cleanup. It’s packed with warm flavors, protein and veggies that will fill you up and keep you feeling satiated for hours afterwards. Garnish this plant-based chili with your favorite toppings and enjoy with a side of crackers or cornbread.
Chili has been one of my favorite cold weather foods for a long time, so I’m not sure why it took me this long to make it with lentils. I’ve been really loving canned lentils lately, because they’re so convenient to use and they add tons of nutrients to everything you put them in. This hearty and easy Vegetarian Lentil Chili Recipe is one I will be making on repeat all winter long, so I hope you enjoy it too. Freeze in individual portions for easy lunches and dinners that are actually healthy.
Why You’ll Love This Plant-Based Chili Recipe
- Easy to make – Chili is one of my favorite easy meals to make because everything gets cooked together in one pot. Soups and stews are the original one pot meals and they’re great because there’s so much flavor when everything gets cooked together and not many dishes to clean up afterwards.
- Packed with protein – Lentils have so many health benefits, including being high in protein. Lentils aren’t quite a “complete protein” but they’re packed with most of the essential amino acids and they do a great job filling you up and keeping you feeling satiated long after you’ve enjoyed them.
- Hearty and cozy – When I think about the perfect lunch or dinner on a cold winter day, chili is one of the first dishes that comes to mind. It’s served hot, packed with warm spices and can be enjoyed with your favorite toppings and a slice of fluffy cornbread.
Why We Love Lentils
Iron is an essential mineral that helps maintain healthy blood in our bodies. Iron helps to carry oxygen from your lungs to other parts of your body. Without sufficient iron in the blood, the body is unable to transport oxygen as efficiently, resulting in a condition called anemia. There are several types of anemia, but I’m referring specifically to Iron Deficiency Anemia. Anemia can cause several different symptoms, including fatigue, easy bruising, dizziness, shortness of breath, pale skin, and heart palpitations. If you experience any of these symptoms, please bring them to your doctor’s attention. Anemia is diagnosed with a simple blood test.
There are two types of iron, heme iron and non-heme iron. Heme iron is only found in animal protein, like poultry, shellfish, and other meats. Non-heme iron is found in plant-based products, such as lentils, spinach, and nuts. Unfortunately, for us vegetarians, heme iron is more readily absorbed by the body. A diet rich in non-heme iron requires additional factors for absorption, such as vitamin C. This salad recipe is rich in non-heme iron sources, so I made sure to add extra vitamin C to aid in its absorption.
Vegetarian Lentil Chili Recipe Ingredients
- Lentils – I used canned lentils in this recipe because they’re so convenient and I’ve been loving them lately. You can use dried lentils if you prefer, but the recipe will be a little different. It will require a longer cooking time and extra vegetable broth. Other types of canned beans can easily be substituted for the lentils if you prefer.
- Vegetables – I love lots of veggies in my chili, so I have added onion, garlic and a few different types of bell peppers, as well as some diced carrot. I also add one can of petite diced tomatoes that have been lightly drained. Other vegetables like corn or sweet potato can easily be added as well.
- Spices – I like to flavor my chili with lots of warm spices, including: cumin, chili powder, paprika, onion, garlic, oregano and just a little bit of brown sugar. A chili seasoning package can also be used, if needed.
- Tomato Paste – Tomato paste adds depth of flavor and helps tie the chili together.
- Vegetable Broth – I use a vegetable broth concentrate that I then add to water. I have found that broth concentrates have tons of flavor and they’re easier to keep on hand without worrying about them going bad. Any kind of broth can be used though.
How To Make Easy Lentil Chili
- Heat a large pot over medium heat and add in 2 tablespoons olive oil. Once oil is hot, add in the diced onion, bell peppers and carrot, along with a big pinch of salt. Cook veggies until softened, about 5-7 minutes. Next, add in the minced garlic, tomato paste and all of the spices. Mix together and cook for another 2-3 minutes.
- Add in the cooked lentils and can of diced tomatoes. Stir everything together well and then add in the vegetable broth and stir again. Allow chili to come to a simmer and let cook until carrots are fork tender, about 10-12 minutes, stirring occasionally.
- Turn the heat off and carefully add about 2-3 cups of the chili to a blender, or food processor, and blend until smooth. Pour back into the pot of chili and mix together well. This step is optional, but will give the chili a creamier texture. Taste the chili and adjust the salt and other seasonings as needed.
- Lentil Chili is best served hot with your favorite toppings, for lunch or dinner. Store chili in an air-tight container, in either the refrigerator for about 4-5 days, or in the freezer for up to 3 months.
Recipe Frequently Asked Questions
- This recipe is already vegan and gluten free.
- Is this chili recipe spicy? No, I make mine pretty mild in flavor, but you’re welcome to add extra spice, such as hot peppers or cayenne powder, if you prefer.
- Is chili freezer friendly? Yes, this is a great recipe to freeze. Allow chili to cool completely and then freeze either all together or in individual portions, for up to 3 months. Make sure to use a freezer friendly, air-tight container.
- How long do leftovers last? If stored in an air-tight container, in the refrigerator, leftovers should last about 4-5 days. Re-heat in the microwave or in a pot on the stovetop.
- Can other types of beans be used? Yes, you can absolutely use other types of beans rather than lentils.
- Can the vegetables be left out? If you prefer a veggie free chili, you can easily leave out the bell peppers. You may want to add an extra can of lentils in though.
- Can dry lentils be used? This specific recipe is meant for canned lentils, but you could adapt it to use dry lentils instead. There will be a longer cook time and you will probably need extra broth.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Vegetarian Lentil Recipes?
Iron-Rich Spinach Lentil Salad
Spaghetti with Meaty Lentil Sauce
Lentil and Roasted Carrot Salad
Lentils and Rice with Curry Yogurt Sauce
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Easy Vegetarian Lentil Chili
- Total Time: 40 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
My Easy Vegetarian Lentil Chili recipe comes together quickly and all in one pot, for easy cleanup. It’s packed with warm flavors, protein and veggies that will fill you up and keep you feeling satiated for hours afterwards. Garnish this plant-based chili with your favorite toppings and enjoy with a side of crackers or cornbread.
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 2 bell peppers, diced (any colors you prefer)
- 1 cup diced carrots
- 3-4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon light brown sugar
- 4 (15 oz) cans brown lentils, rinsed and drained (use 3 cans if you want less lentils)
- 1 (14.5 oz) can petite diced tomatoes (use fire roasted for extra flavor)
- 2-4 cups vegetable broth, depending on how thick or brothy you want the chili)*
- Salt and black pepper, to taste
- Optional Toppings: plain greek yogurt, sour cream, green onion, cilantro, avocado, onion, jalapenos, crackers, corn chips
Instructions
- Heat a large pot over medium heat and add in 2 tablespoons olive oil. Once oil is hot, add in the diced onion, bell peppers and carrot, along with a big pinch of salt. Cook veggies until softened, about 5-7 minutes. Next, add in the minced garlic, tomato paste and all of the spices. Mix together and cook for another 2-3 minutes.
- Add in the cooked lentils and can of diced tomatoes. Stir everything together well and then add in the vegetable broth and stir again. Allow chili to come to a simmer and let cook until carrots are fork tender, about 10-12 minutes, stirring occasionally.
- Turn the heat off and carefully add about 2-3 cups of the chili to a blender, or food processor, and blend until smooth. Pour back into the pot of chili and mix together well. This step is optional, but will give the chili a creamier texture. Taste the chili and adjust the salt and other seasonings as needed.
- Lentil Chili is best served hot with your favorite toppings, for lunch or dinner. Store chili in an air-tight container, in either the refrigerator for about 4-5 days, or in the freezer for up to 3 months.
Notes
* I prefer my chili to be on the thicker side, so I only used 2 cups of broth.
Feel free to add different types of beans to this chili, in addition to the lentils, if you prefer.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner, Vegetarian
- Method: Stovetop
- Cuisine: American
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