Description
A hearty and flavorful vegan lentil chili packed with wholesome vegetables, beans, and spices. This plant-based chili is perfect for a nutritious main course, offering a rich blend of textures and warming flavors that make for a satisfying meal any day of the year.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, chopped
- 2 medium carrots, chopped
Legumes and 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
- 3 cups vegetable broth
Spices and Seasonings
- 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)
Finishing Touches
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent.
- Add vegetables: Stir in the minced garlic, chopped bell pepper, and carrots. Cook for another 5 minutes, stirring occasionally until the vegetables begin to soften.
- Combine lentils and tomatoes: Add the rinsed lentils, diced tomatoes, crushed tomatoes, black beans, kidney beans, and vegetable broth to the pot. Stir well to combine all ingredients.
- Season the chili: Incorporate the chili powder, ground cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using. Mix thoroughly to blend the spices evenly.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer gently for 30–35 minutes, or until the lentils and vegetables are tender and the chili has thickened.
- Finish and adjust seasoning: Stir in the fresh lime juice, taste the chili, and adjust seasoning as needed with additional salt or spices.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro if desired. Serve hot and enjoy!
Notes
- This chili thickens as it sits; add a splash of broth or water when reheating to reach desired consistency.
- For a spicier version, increase the cayenne pepper or add diced jalapeño peppers along with the vegetables.
- Lentils do not require soaking, which makes this recipe quick and easy to prepare.
- Leftovers keep well refrigerated for up to 4 days or can be frozen for longer storage.
