Vegan Lentil Chili

Name: Vegan Lentil Chili
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 tablespono olive oil; 1 small yellow onion; 1 green bell pepper; 4 cloves garlic; 1 tablespoon tomato paste; 1-1/2 cups vegetable stock; 2 15 ounce can fire roasted diced tomatoes; 3/4 cup green lentils; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes; 1 15 ounce can red kidney beans, drained and rinsed; 1 15 ounce can great northern beans, drained and rinsed

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4 servings
Calories
285 kcal
Course
Soup

Vegan Lentil Chili

Benjamin Ramirez

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Looking for a hearty, stick to your ribs, vegan soup? Well, this vegan lentil chili is just what you need! Made with lots of veggies, beans, and of course green lentils. This soup is perfect for cold winter days!

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Ingredients

Servings

1 tablespono olive oil
1 small yellow onion peeled and diced
1 green bell pepper seeded and diced
4 cloves garlic minced
1 tablespoon tomato paste
1-1/2 cups vegetable stock
2 15 ounce can fire roasted diced tomatoes
3/4 cup green lentils
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes or to taste
1 15 ounce can red kidney beans, drained and rinsed
1 15 ounce can great northern beans, drained and rinsed

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Instructions

Add a large stockpot or dutch oven over medium heat.
Add the olive oil and heat until it becomes hot, about 1 minute.
Add the onion and cook, stirring occasionally, until it is soft and translucent, about 3 minutes.
Add bell pepper, garlic, and tomato paste. Stir and cook for an additional minute.
Next, add the vegetable stock and stir until the tomato paste has dissolved.
Add the diced tomatoes, lentils, chili powder, cumin, salt, paprika, oregano, and red pepper flakes.
Bring the soup to a boil and then reduce the heat to low and simmer for 10 minutes. If your soup begins to look too dry, feel free to add more vegetable stock or water as needed.
Add the red kidney beans and great northern beans. Simmer for another 15 minutes, or until the lentils are tender.
Serve with your favorite toppings and store any leftover chili in an airtight container in the fridge for up to three days.

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Nutrition Information

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Serving 1g Calories 285kcal (14%) Carbohydrates 46g (15%) Protein 17g (34%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Sodium 1134mg (47%) Fiber 14g (56%) Sugar 7g (14%)