Vegetable Lentil Chili

A thick and hearty and vegetarian chili to power you through the colder months – and it's only $1.50 per serving.

Course Main Course

Cuisine American

Keyword lentil chili, vegan chili, vegetable lentil chili

Prep Time 30

Cook Time 50

Total Time 1 10

Servings servings

Calories 426kcal

Author Ari

Cost $7.49 (for 10 cups)

Chop the bell peppers, carrots, celery, onion, and garlic.
Place large pot over medium heat and add olive oil, onions, oregano, cumin, and salt. Stir occasionally for 3-4 minutes until onions are translucent.
Add the chopped bell peppers, carrots, celery, and garlic. Stir occasionally for 3-4 minutes.
Add the diced tomatoes (with juice from the can), lentils, black beans, kidney beans, chili garlic sauce pr cayenne pepper, black pepper, and the broth or water.
Bring to a boil, reduce heat down to the lowest setting, cover with lid. Simmer for 40 minutes or until lentils are at the desired softness.
Top with cheese, avocado, corn chips, or anything you'd like!

Nutrition data is provided as a courtesy, calculated automatically, and may differ depending on your specific ingredients and amounts.
Although I've provided precise measurements and weights for some of the recipe items, it doesn't have to be this exact. Feel free to experiment. Chili is very forgiving – just know if you add more vegetables you might want to add more liquid, and vice versa.
If you prefer a very spicy chili, be sure to add more red pepper or chili garlic sauce to this recipe.
Chili can remain for a couple of days in the fridge. Anything longer can be easily frozen in jars or glass containers.
To thaw, move to fridge or countertop a couple of hours before reheating. To speed up thawing, you can submerge the container of frozen chili in lukewarm (not hot!) water for a while until it slides out easily.