Easy Lentil Chili

Warm, hearty, and packed with plant-based protein, this Easy Lentil Chili is a comforting one-pot meal that's as wholesome as it is flavorful. Made with tender lentils, colorful bell peppers, and a robust blend of chili powder, cumin, and smoked paprika, this vegetarian chili is rich in fiber and bursting with bold, smoky flavor. Featuring pantry staples like canned tomatoes, black beans, and kidney beans, it’s a fuss-free recipe that comes together in under an hour, making it perfect for busy weeknights or meal prepping. Garnish with fresh cilantro for a pop of brightness, and serve it with crusty bread or over rice for the ultimate crowd-pleaser. Whether you're a seasoned vegetarian or simply looking for a satisfying meatless dinner, this lentil chili is guaranteed to become a family favorite!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 large carrot, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 cup dried brown or green lentils, rinsed
• 2 15-ounce cans canned diced tomatoes (with juices)
• 4 cups vegetable broth
• 1 15-ounce can canned black beans, rinsed and drained
• 1 15-ounce can canned kidney beans, rinsed and drained
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic, diced carrot, red bell pepper, and green bell pepper. Cook for 5-7 minutes until the vegetables are slightly softened.

Step 4

Add the lentils, diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine.

Step 5

Mix in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the lentils are tender.

Step 7

Stir in the black beans and kidney beans, then cook for an additional 10 minutes to heat through.

Step 8

Taste and adjust seasoning as needed with more salt or spices.

Step 9

Serve hot in bowls and garnish with fresh chopped cilantro, if desired.

Nutrition Facts

Serving size	3271.7 grams (3271.7g)

Amount per serving	% Daily Value*
Calories	1973

Total Fat 43.20g	55%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 7628mg	332%
Total Carbohydrate 316.90g	115%
Dietary Fiber 96.90g	346%
Total Sugars 61.80g
Protein 95.00g	190%

Vitamin D 0IU	0%
Calcium 735mg	57%
Iron 36mg	201%
Potassium 7288mg	155%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.1%

Protein: 18.7%

Carbs: 62.2%