Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bowl filled with vegetarian lentil chili

Vegetarian Lentil Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Krista
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegetarian

Description

This hearty vegetarian lentil chili is packed with vegetables, beans, and a rich blend of spices! It’s the perfect cold weather comfort meal.


Ingredients

Scale
  • 2 tablespoons avocado oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 cup celery, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 poblano pepper, diced
  • 1 1/2 cup carrot, diced
  • 1 cup dry lentils, rinsed
  • 14 ounce can low sodium black beans, drained & rinsed
  • 14 ounce can low sodium kidney beans, drained & rinsed
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon coriander
  • 1 teaspoon sea salt
  • 3 tablespoons of tomato paste
  • 28 ounce can Muir Glen fire roasted diced tomatoes
  • 14 ounce can tomato sauce, no salt added
  • 3 cups of vegetable stock

Instructions

  1. Bring a large Dutch Oven to medium high heat.
  2. Add in avocado oil and yellow onions. Saute until onions are translucent, stirring occasionally. About 2-3 minutes.
  3. Next add in the garlic, celery, red pepper, yellow pepper and poblano peppers. Saute for 4-5 minutes, stirring occasionally.
  4. Add in lentils, carrots, tomato paste, cumin, chili powder, smoked paprika, coriander and salt. Stir and cook for another 4-5 minutes.
  5. Then add in your diced tomatoes, tomato sauce, vegetable stock and beans. Stir, cover, and bring to a boil. Reduce to simmer for 15 to 20 minutes.

Notes

  • To store. You can store this chili in an airtight container in the refrigerator for 4 to 5 days.
  • To reheat. I usually just use the microwave, but you could warm this chili up on the stovetop over medium heat if you like.
  • To freeze. Allow the chili to cool, then place it in a freezer-safe storage bag. Store it in the freezer for up to 3 months. To reheat, allow the chili to thaw in the refrigerator overnight, then heat it in the microwave or on the stovetop.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 252
  • Sugar: 7 g
  • Sodium: 711 mg
  • Fat: 4 g
  • Saturated Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 11 g
  • Protein: 12 g
  • Cholesterol: 0 mg