Indulge in the marriage of nutrition and flavor with this delectable vegetarian lentil chili. Elevate your meatless Monday repertoire by introducing this delightful twist to your regular chili recipe. Brimming with lentils, beans, and a medley of veggies, this dish is a powerhouse of fiber and plant-based protein.
One-pot wonders are the go-to choice for a warm, comforting meal. While soups are excellent, it’s stews and chilis that truly steal the spotlight. Transforming a classic chili recipe into a vegetarian delight is a breeze; just omit the meat and add extra beans. However, substituting beef with lentils is a masterstroke that takes vegetarian chili to the next level.
Lentils are an often-overlooked gem in the culinary world. They are not only incredibly affordable but also incredibly versatile. When making a chili like this, opting for puy or French lentils is highly recommended. Not only do they complement the texture of this vegetarian lentil chili perfectly, but they also infuse this staple cold-weather dish with much-needed plant-based protein.
Vegetarian Lentil Chili
This vegetarian lentil chili features French lentils, although brown lentils can also be used with excellent results.
Ingredients
- 2 tablespoons olive oil
- 1 diced onion
- 1 diced red bell pepper
- 2 peeled and diced carrots
- 4 minced cloves of garlic
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 28oz can of diced tomatoes
- 2 tablespoons tomato paste
- 1 cup puy lentils, soaked overnight or for at least 1 hour, strained and rinsed
- 3 cups vegetable broth
- 14oz can of kidney beans, strained and rinsed
- 14oz can of black beans, strained and rinsed
- Sea salt
- Black pepper
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper, and carrot, and cook for 3-4 minutes until the vegetables become tender.
- Add garlic, chili powder, cumin, paprika, and a pinch of sea salt. Cook for another minute until fragrant.
- Add the rinsed and strained lentils, stirring to coat them with the vegetable and spice mixture.
- Pour in the can of diced tomatoes, tomato paste, and vegetable broth. Stir well to combine.
- Reduce the heat, cover with a lid, and allow the mixture to simmer for 20 minutes until the lentils are tender.
- Add the strained and rinsed kidney and black beans. Cook for an additional 20 minutes on low heat, covered with a lid.
- Remove the lid and stir to combine. If you find the chili too liquidy, simmer uncovered on medium-high heat for an additional 5-10 minutes to reduce it slightly.
- Season with salt and pepper to taste.
- Serve immediately with fresh coriander, or store in the fridge for up to 5 days or freeze for several months.
Nutrition
- Serving Size: 1 serving
- Calories: 360 calories
- Sugar: 12 grams
- Fat: 7 grams
- Carbohydrates: 62 grams
- Fiber: 15 grams
- Protein: 18 grams
