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
Scale
- 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
