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 brown or green lentils, rinsed
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Optional toppings: fresh cilantro, avocado, vegan sour cream, crushed tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Stir in minced garlic and chopped bell pepper. Cook for another 3-5 minutes, until bell pepper is slightly tender.
- Add diced tomatoes (undrained), tomato sauce, kidney beans, rinsed lentils, and vegetable broth to the pot.
- Stir in chili powder, ground cumin, smoked paprika, and cayenne pepper (if using).
- Bring the chili to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender. 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.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- This chili freezes well for longer storage.
- Adjust the spice level by adding more or less cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Simmer
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 10g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg