Description
This hearty and flavorful Vegan Lentil Chili is a comforting plant-based meal packed with protein-rich lentils, fire-roasted tomatoes, and a blend of spices. Perfect for a cozy dinner, it simmers on the stovetop, allowing the ingredients to meld into a rich, spicy chili that’s both nutritious and delicious.
Ingredients
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 small yellow onion, peeled and diced
- 1 green bell pepper, seeded and diced
- 4 cloves garlic, minced
Liquids & Canned Goods
- 1 1/2 cups vegetable stock
- 2 (15-ounce) cans fire roasted diced tomatoes
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can great northern beans, drained and rinsed
Dry Ingredients & Spices
- 3/4 cup green lentils
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (or to taste)
Instructions
- Heat the pot: Place a large stockpot or Dutch oven over medium heat to warm up before adding the ingredients.
- Sauté onions: Add the olive oil and heat until hot, about 1 minute. Then add the diced onion and cook, stirring occasionally, until soft and translucent, about 3 minutes.
- Add bell pepper, garlic, and tomato paste: Stir in the diced green bell pepper, minced garlic, and tomato paste, cooking for an additional minute to deepen the flavors.
- Add liquids and dissolve tomato paste: Pour in the vegetable stock and stir well until the tomato paste dissolves completely into the liquid.
- Add tomatoes, lentils, and spices: Stir in the fire roasted diced tomatoes, green lentils, chili powder, ground cumin, kosher salt, smoked paprika, dried oregano, and crushed red pepper flakes.
- Simmer chili: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 10 minutes. Add more vegetable stock or water if the chili looks too dry.
- Add beans: Stir in the drained and rinsed red kidney beans and great northern beans, then continue simmering for another 15 minutes, or until the lentils are tender and the chili is thickened.
- Serve and store: Serve your vegan lentil chili with your favorite toppings like avocado, cilantro, or vegan cheese. Store any leftovers in an airtight container in the refrigerator for up to three days.
Notes
- Adjust the crushed red pepper flakes based on your preferred spice level.
- Use vegetable stock or water interchangeably depending on availability.
- For a thicker chili, allow it to simmer uncovered longer or add less liquid initially.
- To add more depth, consider adding smoked chipotle powder or a splash of soy sauce.
- This chili freezes well for up to three months—thaw overnight in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
