Description
A hearty and flavorful Lentil Chili recipe packed with vegetables, beans, and warming spices. This versatile dish is perfect for a cozy meal and can be made on the stovetop, in an Instant Pot, or slow cooker, with options for vegan toppings and customizable spice levels.
Ingredients
Scale
Main Ingredients
- 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
- Sauté Vegetables: In a large pot, warm olive oil over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add green bell pepper and garlic, cooking for an additional 1-2 minutes.
- Add Spices: Stir in chili powder, cumin, smoked paprika, and cayenne pepper, cooking for 30 seconds to release their flavors.
- Add Main Ingredients: Pour in crushed tomatoes, lentils, black beans, chopped walnuts, vegetable broth, maple syrup, and salt. Stir well to combine.
- Simmer Chili: Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes until lentils are tender.
- Adjust Seasoning: Taste and add additional salt, chili powder, or cayenne pepper to your preferred spice level.
- Serve: Add desired toppings such as vegan sour cream, cheese, avocado, tortilla chips, and serve with vegan cornbread if desired.
Notes
- For less sodium, use low or no-sodium canned beans and low sodium vegetable broth; adjust salt accordingly.
- Feel free to add other vegetables like canned or frozen corn, diced carrots, or sweet potatoes.
- Leftover chili can be stored in the refrigerator for about 4 days.
- This chili freezes well for up to 3 months; cool completely before freezing in airtight containers or bags.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
