Easy Vegan Lentil Chili
You're going to love this one-pot easy vegan chili recipe. It's made with lentils and beans, canned tomatoes and lots of delicious spices. It's perfect for chilly nights and game-day fun!
Servings: 8 servings
Calories: 267kcal
Equipment
Ingredients
Ingredients:
- 1 large yellow onion diced
- 1 large zucchini diced
- 1 red pepper diced
- 1 jalapeno pepper seeded and minced
- 4 cloves garlic minced
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 4 ounce can chopped green chilies
- 28 ounce can crushed tomatoes
- 28 ounce can diced tomatoes
- 15 ounce can black beans rinsed and drained
- 15 ounce can kidney beans rinsed and drained
- 1 cup frozen corn kernels
- 1 cup dried black beluga lentils
Instructions
- PREP VEGGIES: Dice onion, zucchini and red pepper. Mince jalapeno and garlic.
- Heat a large, heavy pot, over medium heat. Add 1-2 Tablespoons water and onions. Cook for about 5 minutes, until they are translucent, stirring once in awhile.
- Stir in zucchini, red pepper, jalapeno, chili powder, cumin, oregano and salt and cook for about 3 minutes, stirring often, adding 1-2 Tablespoons water as needed to keep the pan from becoming dry.
- Add in the garlic and green chilies, mix well and continue to cook for another 2 minutes.
- Stir in tomatoes, beans, corn, lentils and ½ cup water. Bring to gentle simmer. Reduce heat to medium low and cook uncovered for 25-30 minutes, or until all vegetables are tender and lentils are cooked.
Notes
Lentils: I used the small black beluga lentils because they hold their shape well, and provide a texture similar to beef. Small green french lentils will do the same. You can also use regular green or brown lentils, but don't substitute red lentils...they will fall apart and create a mushy situation. If you have already cooked lentils, you can reduce the cooking time to 15 minutes, allowing enough time for the chili flavors to permeate.
Garnish: Thinly sliced jalapenos and scallions plus chopped cilantro are my favorite toppings. Sometime we also use a dollop of dairy-free sour cream or a swirl of avocado cilantro dressing in our bowls of vegan chili.
Storage: If you made this in a dutch oven, cool completely, then cover and refrigerate for up to 5 days. Otherwise, transfer, once totally cool, to an airtight container and keep in the fridge for 5 days, freezer for 3 months.
Vegan Crockpot Chili: If you have a newer model slow cooker, use the saute function to begin with as directed above. Then, cook on low in your slow cooker for 6-8 hours or use high heat for 3-4 hours. If you don't have a saute function, begin in a pot on the stove for best results. You can also just dump everything into your crockpot and stir well. Then cook on low for 6-8 hours or 4 hours on high. It will still be delicious.
Instant Pot Vegan Lentil Chili: Follow directions for stovetop method, using the saute function to begin. Once you have all ingredients, including the cup of water in, set the instant pot to high pressure and set for 12 minutes. Let the pressure naturally release, then open and stir well.
Nutrition
Serving: 1g | Calories: 267kcal | Carbohydrates: 50g | Protein: 16g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 855mg | Potassium: 1032mg | Fiber: 17g | Sugar: 10g | Vitamin A: 1518IU | Vitamin C: 54mg | Calcium: 146mg | Iron: 7mg