Lentil Chili
Lentil Chili is an easy, hearty, and delicious 1-pot vegan meal. Made with hearty red lentils, black beans, walnuts, vegetables, and a handful of smoky spices.
Servings: 8 servings
Calories: 310kcal
Ingredients
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
Stovetop
- In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Add the green bell pepper and garlic, and cook for 1-2 more minutes.
- Now add the chili powder, cumin, smoked paprika and cayenne pepper. Stir into the vegetables and cook for 30 seconds.
- Add the crushed tomatoes, lentils, beans, walnuts, vegetable broth, maple syrup and salt. Stir well and bring to a boil, then lower heat and simmer for 20-30 minutes. The lentils should be tender; if using brown or green, they might take an extra 15 minutes to cook.
- Add salt to taste, or any other spices you'd like more of, like chili powder or cayenne pepper for heat. Serve with topping of choice such as sour cream, cheese, avocado, tortilla chips and perhaps with a side of cornbread.
Instant Pot Instructions
- Use the sauté function to cook the onions then add the green pepper and garlic and cook for 1 more minute. Add all the other ingredients and give it a good stir.
- Secure the lid and cook at high pressure for 10 minutes. Let the pressure release naturally for 15 minutes, then carefully release any remaining pressure. Stir, add salt to taste and add a little water for a thinner chili, if desired. Enjoy with toppings.
Slow Cooker Instructions
- First, sauté the onion, green bell pepper and garlic until softened. Transfer the mixture to a slow cooker and add all the rest of the ingredients (except the toppings of course).
- Stir, then cover with the lid and cook on low for 8 hours or high for 4 hours, until the lentils are tender. Serve.
Notes
- For less sodium - Use low or no sodium canned beans and low sodium vegetable broth. Don't add salt, or just add a little to taste.
- Feel free to add canned or frozen corn, diced carrots or sweet potatoes or any other veggies you like.
- Leftover chili - The chili will keep for about 4 days in a covered container in the refrigerator.
- Freezer instructions - It freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer friendly containers or bags and freeze.
Nutrition
Serving: 1of 8 servings | Calories: 310kcal | Carbohydrates: 47g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 800mg | Potassium: 985mg | Fiber: 18g | Sugar: 9g | Vitamin A: 1218IU | Vitamin C: 27mg | Calcium: 113mg | Iron: 6mg