Vegan Lentil Chili: Hearty, Flavorful, and Nutritious

Lentil chili is a hearty, filling, and incredibly nutritious meal that’s perfect for chilly days. Packed with plant-based protein, fiber, and a variety of spices, this dish is both comforting and satisfying. Whether you’re looking for a vegan dinner option or simply love a good chili, this recipe is a must-try.

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Vegan Lentil Chili Recipe

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 40 minutes

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Ingredients:

• 1 cup dried green or brown lentils (rinsed and drained)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped (any color)
• 2 carrots, diced
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes (or fresh tomatoes, chopped)
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) black beans, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
• 1/2 teaspoon ground turmeric (optional, for color and health benefits)
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional, for extra heat)
• Fresh cilantro or parsley for garnish (optional)
• Vegan sour cream or avocado (for topping, optional)

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Instructions:

1. Prepare the Lentils:

• In a large pot, add the lentils and about 3 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for about 20-25 minutes, until the lentils are tender but not mushy. Drain any excess water and set the cooked lentils aside.

2. Sauté Vegetables:

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
• Add the bell pepper, carrots, and zucchini, and cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.

3. Add the Beans and Tomatoes:

• Stir in the diced tomatoes, kidney beans, black beans, and tomato paste. Add the cooked lentils to the pot and mix everything together.

4. Season the Chili:

• Add the vegetable broth, chili powder, cumin, smoked paprika (if using), turmeric, salt, pepper, and red pepper flakes (if using). Stir well and bring to a simmer. Let the chili cook uncovered for about 15-20 minutes, allowing the flavors to meld together and the chili to thicken.

5. Adjust Consistency and Flavor:

• If the chili is too thick, add a little more vegetable broth or water to reach your desired consistency.
• Taste and adjust the seasoning if needed, adding more salt, chili powder, or a dash of hot sauce for extra heat.

6. Serve:

• Ladle the chili into bowls and garnish with fresh cilantro or parsley. For a creamy touch, top with a dollop of vegan sour cream or some sliced avocado.

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Tips:

• Make it Spicy: Add more red pepper flakes or a diced jalapeño for extra heat.
• Toppings: Top your chili with shredded vegan cheese, chopped green onions, or tortilla chips for added crunch.
• Leftovers: This chili tastes even better the next day, so make a large batch for leftovers. It keeps in the fridge for up to 4-5 days and freezes well for up to 3 months.
• Vegetable Variations: Feel free to add or swap other veggies such as sweet potatoes, corn, or spinach for extra nutrients and flavor.

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Why You’ll Love This Vegan Lentil Chili:

• Protein-Packed: Lentils and beans are both excellent sources of plant-based protein, making this chili a hearty and filling meal.
• Nutrient-Rich: Packed with vitamins and minerals from a variety of veggies, this chili is as nutritious as it is delicious.
• Easy and Versatile: This recipe is simple to make and can be customized with your favorite veggies, beans, or spices.
• Perfect for Meal Prep: Lentil chili is perfect for batch cooking and can be easily stored for multiple meals throughout the week.

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This vegan lentil chili is a delicious, warming dish that’s perfect for cozy nights or meal prepping. It’s loaded with fiber, protein, and veggies, making it a healthy and satisfying option for anyone, whether they’re vegan or not. Enjoy!