Best Big Batch Vegetarian Lentil Chili Recipes

VEGETARIAN LENTIL CHILI RECIPE

Vegetarian Lentil Chili Recipe image

A hearty one pot Vegetarian Lentil Chili Recipe perfect for those cold winter nights! This Lentil Chili has a rich smoky flavor, packed with vegetables, high in protein and fiber. It's absolute comfort in a bowl!

Provided by Krista

Categories Soup

Time 45m

Number Of Ingredients 20

Ingredients

2 tablespoons avocado oil
1 yellow onion, diced
3 garlic cloves, minced
1 cup celery, diced
1 red pepper, diced
1 yellow pepper, diced
1 poblano pepper, diced
1 1/2 cup carrot, diced
1 cup dry lentils, rinsed
14 oz can low sodium black beans, drained & rinsed
14 oz can low sodium kidney beans, drained & rinsed
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon smoked paprika
1/2 tablespoon coriander
1 teaspoon sea salt
3 tablespoons of tomato paste
28 oz. can Muir Glen fire roasted diced tomatoes
14 oz. can tomato sauce, no salt added
3 cups of vegetable stock

Steps:

Bring a large Dutch Oven to medium high heat.
Add in avocado oil and yellow onions. Saute until onions are translucent, stirring occasionally. About 2-3 minutes.
Next add in the garlic, celery, red pepper, yellow pepper and poblano peppers. Saute for 4-5 minutes, stirring occasionally.
Add in lentils, carrots, tomato paste, cumin, chili powder, smoked paprika, coriander and salt. Stir and cook for another 4-5 minutes.
Then add in your diced tomatoes, tomato sauce, vegetable stock and beans. Stir, cover, and bring to a boil. Reduce to simmer for 15 to 20 minutes.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 252 calories, Sugar 7 g, Sodium 711 mg, Fat 4 g, SaturatedFat 0 g, Carbohydrate 42 g, Fiber 11 g, Protein 12 g, Cholesterol 0 mg

HEALTHY LENTIL CHILI

Healthy Lentil Chili image

This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 red, orange or yellow bell pepper, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
4 cups low-sodium vegetable broth
Two 14.5-ounce cans fire-roasted diced tomatoes
One 15-ounce can navy beans or another small white bean (do not drain)
1 cup dried brown lentils
1 dried bay leaf
1 tablespoon red wine vinegar
Shredded reduced-fat Cheddar, plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional)

Steps:

Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.