Lentil Chili

Lentil Chili is a quick, satisfying vegetarian dinner, perfect for any night. Customize with your favorite toppings!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 312kcal

Author Kylee Ayotte

Ingredients

1 tablespoon vegetable oil
1 large onion
1 carrot
1 celery stalk
1 yellow bell pepper
2 garlic cloves
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon oregano
3 cups vegetable broth or water
14.5 oz canned diced tomatoes
4 oz canned green chiles
8 oz canned tomato sauce
8 oz brown lentils dried

Garnish

Chopped cilantro sliced jalapenos, diced red onion

Instructions

Get prepped

Dice the onion, carrot, celery and bell pepper until small.
Mince the garlic.
Measure the spices, and place in a small bowl.
Open the cans of tomatoes, chiles and sauce.

Make the chili

Heat the oil in a large Dutch oven or soup pot over medium heat.
Add the diced vegetables, and cook for about 5 minutes until softened.
Add the garlic and cook for 1 more minute.
Sprinkle the seasonings over the vegetables and stir.
Add the broth, tomatoes, sauce, chiles, and lentils to the pot.
Reduce the heat to low, cover and simmer for 20 minutes (stirring occasionally) until lentils are soft.

Serve

Ladle into bowls and top with cilantro, sliced jalapenos and red onion
Devour.

Notes

What to do with leftovers

Keep any leftover lentil chili stored in an airtight container in the fridge. You'll be able to enjoy leftovers for lunch or dinner again for up to 3 days. This tastes even better the next day!

Substitutions/Additions

For a smokier flavor, swap the canned tomatoes for fire-roasted tomatoes. You can also use a chipotle chili powder or smoked paprika.

Use Rotel (mild, medium, or hot) in place of the canned tomatoes and green chili.

Like the heat? Add a dash of cayenne pepper or diced jalapenos into the pot.

Nutrition