Lentil Chili
Ingredients
- 1 mediumyellow onion
diced
- 1 mediumgreen bell pepper
seeded and diced
- 3 clovesgarlic
minced
- 2 tbspchili powder
- 1 tspground cumin
- ½ tspsmoked paprika
- ¼ tspcayenne pepper
- 28 ozcrushed tomatoes
- 1 cred lentils
- 15-ounce cans black beans
drained and rinsed
- ¾ cfinely chopped walnuts
- 4 cvegetable broth
- 1 tbsppure maple syrup
or brown sugar
- ½ tspsalt
- vegan sour cream
- shredded cheese
- chopped chives or cilantro
- tortilla chips
- diced or sliced avocado
- vegan cornbread
Directions
Stovetop
- 1
In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Add the green bell pepper and garlic, and cook for 1-2 more minutes.
- 2
Now add the chili powder, cumin, smoked paprika and cayenne pepper. Stir into the vegetables and cook for 30 seconds.
- 3
Add the crushed tomatoes, lentils, beans, walnuts, vegetable broth, maple syrup and salt. Stir well and bring to a boil, then lower heat and simmer for 20-30 minutes. The lentils should be tender; if using brown or green, they might take an extra 15 minutes to cook.
- 4
Add salt to taste, or any other spices you'd like more of, like chili powder or cayenne pepper for heat. Serve with topping of choice such as sour cream, cheese, avocado, tortilla chips and perhaps with a side of cornbread.
Instant pot instructions
- 1
Use the sauté function to cook the onions then add the green pepper and garlic and cook for 1 more minute. Add all the other ingredients and give it a good stir.
- 2
Secure the lid and cook at high pressure for 10 minutes. Let the pressure release naturally for 15 minutes, then carefully release any remaining pressure. Stir, add salt to taste and add a little water for a thinner chili, if desired. Enjoy with toppings.
Slow cooker instructions
- 1
First, sauté the onion, green bell pepper and garlic until softened. Transfer the mixture to a slow cooker and add all the rest of the ingredients (except the toppings of course).
- 2
Stir, then cover with the lid and cook on low for 8 hours or high for 4 hours, until the lentils are tender. Serve.
Lentil Chili
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About this Recipe
Looking for a satisfying, plant-based meal that warms you from the inside out? This easy, one-pot Lentil Chili is your answer, delivering incredible flavor and hearty satisfaction in every bowl.
What sets this Lentil Chili apart is its rich depth, built with a blend of red lentils, black beans, and a unique addition: finely chopped walnuts for texture and richness. Smoky spices like chili powder, ground cumin, and smoked paprika create a complex, comforting profile that feels deeply familiar yet uniquely exciting, all made in a single pot.
Prepare for a truly delicious and deeply flavorful experience. Each spoonful offers a hearty texture from the red lentils and black beans, complemented by the subtle crunch and richness of walnuts. The aromatic blend of chili powder, cumin, and smoked paprika creates a warm, inviting spice, with just a hint of heat from cayenne pepper. This easy vegan meal is designed for maximum comfort and will leave you feeling completely satisfied without any fuss.
While this Lentil Chili is perfect as written, you can easily make it your own. If pure maple syrup isn't on hand, brown sugar works beautifully as a sweet counterpoint to the savory spices. For an extra kick, increase the cayenne pepper, or dial it back for a milder chili that's still full of flavor.
This hearty Lentil Chili makes an excellent main course for a cozy family dinner or a casual gathering with friends. Serve it generously topped with vegan sour cream, shredded cheese, fresh chives or cilantro, diced avocado, and a side of crispy tortilla chips or warm vegan cornbread.