Description
This hearty Lentil Chili is a flavorful, protein-packed vegan meal perfect for cozy dinners. Made with red lentils, black beans, walnuts, and a blend of spices, it offers a satisfying texture and bold taste. Serve it with your favorite vegan toppings for a delicious and nutritious dish.
Ingredients
Scale
Lentil Chili
- 1 medium yellow onion diced
- 1 medium green bell pepper seeded and diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 28 ounces crushed tomatoes
- 1 cup red lentils
- 2 (15-ounce) cans black beans drained and rinsed
- 3/4 cup finely chopped walnuts
- 4 cups vegetable broth
- 1 tablespoon pure maple syrup or brown sugar
- 1/2 teaspoon salt, or to taste
Optional Toppings
- vegan sour cream
- shredded cheese
- chopped chives or cilantro
- tortilla chips
- diced or sliced avocado
- vegan cornbread
Instructions
- Prepare Vegetables: In a large pot, warm olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Add green bell pepper and garlic; cook for an additional 1-2 minutes.
- Add Spices: Stir in chili powder, cumin, smoked paprika, and cayenne pepper into the vegetables. Cook for 30 seconds to release the flavors.
- Add Main Ingredients: Add crushed tomatoes, red lentils, black beans, walnuts, vegetable broth, maple syrup, and salt to the pot. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce heat and simmer uncovered for 30 minutes until lentils are tender and chili thickens. If using brown or green lentils, simmer an additional 15 minutes.
- Adjust Seasoning and Serve: Taste and adjust salt or spices as desired. Serve hot with optional toppings like vegan sour cream, shredded cheese, avocado, tortilla chips, and vegan cornbread on the side.
Notes
- Use low or no sodium canned beans and vegetable broth for a lower sodium version and adjust salt accordingly.
- Incorporate additional vegetables such as canned or frozen corn, diced carrots, or sweet potatoes for extra flavor and nutrition.
- Leftover chili stores well for up to 4 days in the refrigerator in a covered container.
- Freeze leftovers in airtight containers or freezer bags for up to 3 months; thaw completely before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
