Vegan Lentil Chili
A quick and delicious meatless chili with beans and lentils. Perfect for busy weeknights.
Servings: 6
Calories: 373kcal
Ingredients
- 2 Tablespoons cooking oil
- 2 stalks celery finely diced
- 1 onion finely diced
- 1 green pepper finely diced
- 2 28 fl oz cans diced tomatoes
- 1 19 oz red kidney beans drained
- 1 19 fl oz can pinto beans drained
- 1 19 fl oz lentils drained
- 2 Tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1⁄2 Tablespoon ground cumin
- salt and pepper
Instructions
- Heat a large pot over medium heat and add the oil. When the oil has heated, add the celery, onion, and green pepper to the pot and season with salt and pepper.
- Saute the vegetables while stirring for 2-3 minutes or until they start to release their liquids and become translucent.
- Add the chili powder, smoked paprika, garlic powder, and ground cumin to the pot and stir to cover the vegetables.
- Cook for another 2 minutes.
- Add the diced tomatoes, kidney beans, pinto beans and lentils to the pot and season well with salt and pepper.
- Bring the pot to a boil, then reduce the heat to low and simmer for at least 30 minutes.
Notes
Serve with a variety of toppings such as shredded cheese, sour cream, tortilla chips, avocado, jalapenos, and green onions.
Nutrition
Calories: 373kcal | Carbohydrates: 62g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 567mg | Potassium: 1519mg | Fiber: 21g | Sugar: 12g | Vitamin A: 1421IU | Vitamin C: 45mg | Calcium: 203mg | Iron: 10mg