Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup red lentils, rinsed
- 3 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional toppings: fresh cilantro, avocado, dairy-free sour cream
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 diced tomatoes, tomato sauce, rinsed kidney beans, rinsed red lentils, vegetable broth, chili powder, ground cumin, and smoked paprika to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 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 spicier chili, add a pinch of cayenne pepper or a chopped jalapeƱo with the bell pepper.
- If the chili becomes too thick, add a little more vegetable broth or water to reach your desired consistency.
- This chili freezes well. Let it cool completely before transferring to an airtight container and freezing for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 18g
- Protein: 20g
- Cholesterol: 0mg