Vegan Lentil Chili Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
4 Servings
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Calories
2956 kcal
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Course
Main Course
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Cuisine
American
Vegan Lentil Chili Recipe
Description
Vegan Lentil Chili Recipe starts by sautéing chopped onions and red bell peppers until tender. Garlic and a blend of spices—chili powder, oregano, cumin, cocoa powder, cinnamon—and salt are incorporated to develop depth and warmth. Tomato paste is added for richness, followed by vegetable broth, dry lentils, and crushed tomatoes to provide body and moisture. The chili simmers partially covered for about 30 to 35 minutes until lentils are tender and flavors meld. Black beans are stirred in near the end for additional texture and protein, with cilantro added last to brighten the dish. The resulting chili balances earthy lentils with smoky spices and subtle chocolate notes from cocoa powder.
This recipe serves as a nutritious vegan main or side and can fit into meal plans that avoid animal products. The inclusion of spices like cinnamon and cocoa powder adds nuance beyond typical chili seasonings. The final dish delivers a thick, stew-like consistency suitable for serving with rice, bread, or tortillas. It can be adjusted in spiciness or sweetness by modifying chili powder or sweetener levels as desired.
Nutrition information and Weight Watchers points are included for those tracking dietary intake, but users should verify independently. This chili freezes well and reheats without losing texture.
Ingredients
- 2 teaspoons olive oil
- ½ yellow onion chopped
- 1 red bell pepper diced
- 3 garlic minced, cloves
- ¼ cup chili powder
- 2 teasoons oregano dried
- 2 teaspoons cumin ground
- 2 teaspoons cocoa powder unsweetened
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 tablespoon tomato paste
- 3 cups vegetable broth
- 1 ¼ cups brown lentils or green lentils, dry
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can black beans drained & rinsed
- 3 tablespoons cilantro minced
Instructions
- Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, stirring occasionally, about 5 minutes. Add the red bell pepper and cook for 2 minutes.
- Add the garlic, chili powder, oregano, cumin, cocoa powder, cinnamon and salt. Cook, stirring constantly, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute.
- Stir in the vegetable broth, lentils and crushed tomatoes. Bring to a boil, then reduce heat so that the mixture is simmering. Partially cover the saucepan and cook, stirring occasionally, until the lentils are tender, 30 to 35 minutes.
- Stir in the black beans and cook for 5 minutes. Stir in the cilantro. Serve.
Notes
- This chili is suitable for vegan diets, using no animal products.
- Weight Watchers points are provided as a guideline but should be independently confirmed.
- Use dry lentils and cook fully until tender for best texture.
- Adjust spice levels to personal preference, increasing or reducing chili powder or cinnamon as desired.
- Freeze leftovers for convenient future meals; thaw and reheat thoroughly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 2956 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 295.6kcal | 15% |
| Carbohydrates | 52.5g | 18% |
| Protein | 16.4g | 33% |
| Fat | 5g | 8% |
| Saturated Fat | 0.8g | 4% |
| Sodium | 1117.4mg | 47% |
| Fiber | 17.9g | 72% |
| Sugar | 12.8g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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