Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and chopped bell pepper. Cook for another 3-5 minutes until the bell pepper starts to soften.
- Add crushed tomatoes, diced tomatoes, kidney beans, black beans, rinsed lentils, vegetable broth, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) to the pot.
- Stir everything together well. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender and the chili has thickened.
- Stir occasionally to prevent sticking.
- Season with salt and black pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a thicker chili, simmer uncovered for the last 10-15 minutes.
- This chili freezes well. Store in an airtight container for up to 3 months.
- Adjust spice levels to your preference.
- Serve with a dollop of dairy-free sour cream, chopped cilantro, or avocado.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 20g
- Protein: 20g
- Cholesterol: 0mg