Vegan Lentil Chili

This lentil chili is a bold, hearty twist on a classic comfort food. Packed with protein-rich lentils, savory tomatoes, and a perfect blend of smoky spices, it delivers all the warmth and flavor of traditional chili—without the meat. Thick, satisfying, and easy to make, it’s perfect for a cozy dinner or meal prep for the week! 

60 min prep time. 8 servings.

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Ingredients

• 1 yellow onion, chopped 

• 1 large red bell pepper, chopped 

• 5 cloves garlic, finely chopped 

• 4 tsp salt-free chili powder 

• 1, 16 oz package brown lentils 

• 2, 15 oz cans no-salt-added diced tomatoes 

• ¼ cup chopped fresh cilantro 

Directions

1. Heat the pot. Place a large pot over medium-high heat and allow it to warm up.
   

2. Sauté the vegetables. Add the onion and bell pepper, stirring frequently until they brown and begin to stick to the bottom of the pot, about 6 minutes.
   

3. Deglaze and soften. Stir in 3 tablespoons of broth and continue cooking, stirring occasionally, until the onion is soft and lightly browned.
   

4. Add seasoning. Stir in the garlic and chili powder, cooking for 1 minute while stirring constantly to release their flavors.
   

5. Incorporate main ingredients. Add the lentils, tomatoes, and the remaining broth to the pot.
   

6. Simmer. Bring to a boil, then reduce the heat to medium-low. Partially cover and let it simmer for 30 minutes, or until the lentils are nearly tender.
   

7. Thicken the broth. Remove the lid and let the mixture cook uncovered for 10 more minutes, allowing excess liquid to evaporate and the flavors to concentrate.
   

8. Finish and serve. Stir in fresh cilantro, then serve warm. Enjoy!

   
   

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