Description
A hearty, flavorful, and budget-friendly vegan lentil chili made with pantry staples. This comforting dish is packed with protein and fiber, perfect for weeknight dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 medium bell peppers (any color), chopped
- 2 medium celery stalks, chopped
- 2 medium carrots, peeled and chopped
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 to 1/2 teaspoon cayenne pepper (or to taste)
- Salt and black pepper to taste
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 1/2 cups brown or green lentils, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 2 tablespoons tomato paste
- 1 tablespoon unsweetened cocoa powder (optional)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- 2. Stir in the minced garlic, chopped bell peppers, celery, and carrots. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- 3. Add the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper to the pot. Stir well and cook for about 1 minute until fragrant.
- 4. Stir in the diced tomatoes (with their juices), crushed tomatoes, and tomato paste. Cook for another 2-3 minutes, stirring to combine.
- 5. Pour in the vegetable broth. Add the rinsed and drained lentils, kidney beans, and black beans. If using, stir in the unsweetened cocoa powder. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer.
- 6. Let the chili simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld and the thicker the chili will become. Add more broth or water if it becomes too thick.
- 7. Season generously with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed before serving.
Notes
Store leftover chili in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze in freezer-safe containers for up to 3-4 months. Reheat on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 12g
- Sodium: 700mg
- Fat: 7g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 18g