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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 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 5 servings
Calories 426kcal
Author Ari
Cost $7.49 (for 10 cups)

Equipment

  • deep pot with lid

Ingredients

  • 1 tablespoon olive oil
  • 1/2 yellow onion chopped
  • 2 teaspoon oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 2 bell peppers chopped, ~3.5 cups
  • 1 cup carrots chopped, ~4 ounces
  • 1 cup celery chopped, ~4 ounces
  • 2 tablespoons garlic ~ 2 large cloves, chopped
  • 28 ounces diced tomatoes 1 (28-ounce) can, including liquid
  • 3/4 cup lentils 135 grams of DRY lentils, rinsed
  • 15 ounces black beans 1 (15-ounce) can, drained and rinsed
  • 15 ounces kidney beans 1 (15-ounce) can, drained and rinsed
  • 2 tablespoons chili garlic sauce or 1 teaspoon cayenne pepper (or to taste)
  • 1/2 teaspoon black pepper
  • 1 cup vegetable broth or water

Instructions

  • 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!

Notes

  • 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.