Lentil Chili
This smoky lentil chili recipe is a vegetarian and vegan version of the classic chili con care. 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.
Ingredients
- 2 tablespoons oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 red bell pepper chopped
- 2 tablespoons chili seasoning
- 1 tablespoon brown sugar
- 1/2 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 cup dry brown lentils rinsed
- 2-15oz cans diced tomatoes or 4 cups fresh tomatoes
- 1 15-oz can crushed/pureed tomatoes
- 4 cups vegetable broth
- 1 bay leaf
- 2 15-oz cans beans use two different kinds like black, pinto or kidney beans, drained
- 1 8-oz can sweet corn or 1 cup frozen corn optional
- 2 med-small sweet potatoes peeled and diced
Instructions
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In a large stock pot or dutch oven sauté the onion with oil until translucent.
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Add the minced garlic chopped red bell pepper. Cook until softened.
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Stir in the rinsed brown lentils, spices, sugar, diced and crushed tomatoes, vegetable broth and bay leaf.
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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.
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During this time drain the beans and corn. Peel the sweet potatoes and cut into dice.
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Open the pot and remove the bay leaf. Stir in beans, corn and sweet potato.
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Cover again and simmer for 20 more minutes until sweet potatoes have softened.
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Serve each bowl with desired toppings like cilantro, green onion and avocado.
Recipe 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.