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Vegetarian Lentil Chili

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Comforting plant-based chili made with lentils and simple vegetables, perfect for weeknight dinners.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 medium carrot, diced
  • 1 can (14 oz) diced tomatoes
  • 3 cups vegetable broth
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (optional)
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • Optional toppings: chopped cilantro, plain yogurt or sour cream substitute, shredded cheese, avocado

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and a pinch of salt. Cook until translucent, about 5 minutes.
  2. Add garlic, carrot, and bell pepper. Cook 4–5 minutes until softened.
  3. Stir in chili powder, cumin, and smoked paprika. Toast spices for 30 seconds.
  4. Mix in tomato paste, then add diced tomatoes, lentils, and vegetable broth. Stir to combine.
  5. Bring to a gentle boil, then reduce heat and simmer, uncovered, for 25–30 minutes, stirring occasionally. Cook until lentils are tender but not mushy.
  6. Adjust salt and pepper. If the chili is too thick, add a splash of broth. If too thin, simmer a few more minutes.
  7. Serve hot with your choice of toppings.

Notes

This chili stores well and improves in flavor after a day. For meal prep and potlucks, it stretches well and accepts many toppings.

Nutrition

Find it online: https://recipesunfolded.com/vegetarian-lentil-chili/

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