This smoky lentil chili recipe is a vegetarian and vegan version of the classic chili con carne. It has the chili powder, spices, and tomatoes you would expect, but high protein lentils and beans in place of ground beef. The taste and rainbow colour of the veggies is sure to win over both omnivores and plant-based eaters alike.
2 15-ozcansbeansuse two different kinds like black, pinto or kidney beans, drained
1 8-ozcan sweet corn or 1 cup frozen cornoptional
2med-smallsweet potatoespeeled and diced
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Instructions
In a large stock pot or dutch oven sauté the onion with oil until translucent.
Add the minced garlic chopped red bell pepper. Cook until softened.
Stir in the rinsed brown lentils, spices, sugar, diced and crushed tomatoes, vegetable broth and bay leaf.
Cover the pot with a lid and bring everything to a boil on medium-high heat. Then turn heat to low and simmer for 30 minutes until lentils have softened.
During this time drain the beans and corn. Peel the sweet potatoes and cut into dice.
Open the pot and remove the bay leaf. Stir in beans, corn and sweet potato.
Cover again and simmer for 20 more minutes until sweet potatoes have softened.
Serve each bowl with desired toppings like cilantro, green onion and avocado.
Notes
This lentil chili tastes just as good, if not better, when reheated. So feel free to make a double batch and freeze any leftovers for another time.
Nutrition
Nutrition Facts
Lentil Chili
Serving Size
1 serving (out of 6)
Amount per Serving
Calories
436
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
5
%
Sodium
1371
mg
57
%
Potassium
1551
mg
44
%
Carbohydrates
76
g
25
%
Fiber
25
g
100
%
Sugar
14
g
16
%
Protein
22
g
44
%
Vitamin A
8747
IU
175
%
Vitamin C
54
mg
65
%
Calcium
166
mg
17
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Lentil Chili, Sweet Potato Chili, Vegan Chili
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