Heart-Healthy Hearty Lentil Chili

Warm up with a bowl of **Heart-Healthy Hearty Lentil Chili**, a comforting and nutritious twist on classic chili that's packed with plant-based goodness. Loaded with tender brown lentils, vibrant vegetables like red bell peppers and carrots, and protein-rich black beans, this one-pot wonder is seasoned to perfection with smoky paprika, earthy cumin, and a kick of chili powder. Simmered in a rich tomato and vegetable broth, it's both satisfying and heart-smart. Ready in under an hour, this vegan and gluten-free chili is perfect for busy weeknights and meal prep, serving up to six hearty portions. Top it off with creamy avocado and fresh cilantro for a burst of flavor and texture that will have everyone coming back for seconds.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 2 large carrots, peeled and diced
• 2 stalks celery stalks, diced
• 28 ounces diced tomatoes, undrained
• 4 cups vegetable broth
• 1.5 cups brown lentils, rinsed and drained
• 1 tablespoon cumin powder
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 1 leaf bay leaf
• 1 cup cooked black beans, rinsed and drained
• 0.25 cup fresh cilantro, chopped (optional for garnish)
• 1 medium avocado, diced (optional for garnish)

Directions

Step 1

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

Step 2

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic, diced red bell pepper, diced carrots, and diced celery. Cook for an additional 5 minutes until the vegetables begin to soften.

Step 4

Add the diced tomatoes with their juices, vegetable broth, brown lentils, cumin, chili powder, smoked paprika, black pepper, salt, and bay leaf.

Step 5

Stir well to combine all ingredients. Bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to a simmer. Cover the pot and let the chili cook for 25 minutes, or until the lentils are tender.

Step 7

After 25 minutes, stir in the cooked black beans. Simmer for an additional 5 minutes to heat the beans through.

Step 8

Remove the bay leaf and discard.

Step 9

Serve the chili hot. Garnish with chopped cilantro and diced avocado if desired.

Nutrition Facts

Serving size	(3142.0g)

Amount per serving	% Daily Value*
Calories	1904.0

Total Fat 72.5g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6116.0mg	0%
Total Carbohydrate 258.8g	0%
Dietary Fiber 90.4g	0%
Total Sugars 58.6g
Protein 75.9g	0%

Vitamin D 0IU	0%
Calcium 675.9mg	0%
Iron 34.3mg	0%
Potassium 7503.0mg	0%

*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: 32.8%

Protein: 15.2%

Carbs: 52.0%