Vegetarian Lentil Chili (Meatless)

Course: Main Course, Main Dish

Cuisine: Canadian

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: servings

Calories: 355kcal

Vegetarian lentil chili recipe perfect for busy weeknights. Hearty, protein-packed and nutritious. Easy plant based one-pot meatless chili.

Cut/dice the veggies and set aside.
Rinse/wash the lentils and set aside.
In a large pot, heat the olive oil over medium heat.
2 tablespoons olive oil
Add the onions and carrots. Sauté for about 5 minutes.
8 ounces carrots, 2 ounces onion
Add the garlic and peppers, and sauté for about 3 minutes.
3 cloves garlic, 6 ounces peppers
Add the seasonings, and mix well.
1 ½ teaspoons mild chili powder, ½ teaspoon mayan chili powder, ½ teaspoon smoked paprika
Add the lentils, beans, tomatoes and broth.
9 ounces green lentils, 14 ounces pinto beans, 16 ounces canned diced tomatoes, 14 ounces canned crushed tomatoes, 3 cups vegetable broth
Bring to a boil, reduce heat, cover and simmer until the lentils are tender, and the chili is nice and thick. This will take about 45-50 minutes. Stir occasionally.
Remove from heat, place in serving bowls, garnish if desired and enjoy.

You can use any kind of chili seasoning blend you like. Adjust the amount according to your preference.

Pinto beans and be replaced with kidney beans or black beans.

Grated cheese is a great garnish, and totally optional. Use any kind you like.

This chili will keep for 4-5 days in the fridge. For longer storage, place in the freezer.

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Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.