This vegan lentil chili is easy and satisfying, with earthy flavors balanced by spices. Use this basic chili recipe to customize with your favorite add-ins.

Liz Mervosh
EatingWell.com, July 2021

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Credit: Caitlin Bensel

Recipe Summary

active:
15 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add poblanos and onion; cook, stirring occasionally, until the onion is softened and translucent, 7 to 8 minutes. Add tomato paste, garlic, chili powder, cumin and smoked paprika; cook, stirring often, until the mixture is very fragrant and the garlic softens slightly, about 2 minutes.

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  • Add water and tomatoes; bring to a boil over high heat. Stir in lentils; return to a boil. Reduce heat to medium; simmer, stirring occasionally, until the lentils are tender, 20 to 25 minutes. Stir in cilantro and salt. Divide the chili among 6 bowls. Top each with chopped onion and cilantro, if desired.

To make ahead

Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition Facts

280 calories; fat 6g; sodium 430mg; carbohydrates 46g; dietary fiber 9g; protein 14g; sugars 7g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 979IU; potassium 720mg.
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