Lentil Chili with Chunky Vegetables

Warm, hearty, and packed with plant-based goodness, this Lentil Chili with Chunky Vegetables is a wholesome twist on a comfort food classic. Bursting with nutrient-rich ingredients like protein-packed lentils, two kinds of beans, and a medley of colorful veggies, this recipe is simmered to perfection with aromatic spices like chili powder, cumin, and smoked paprika. The addition of fresh cilantro and a squeeze of lime brightens every savory bite, making it as refreshing as it is satisfying. Perfect for a cozy dinner or meal prep, this vegan lentil chili is loaded with flavor, texture, and a vibrant burst of natural ingredients. Ready in under an hour and ideal for feeding a crowd, it’s a must-try for fans of heart-healthy, one-pot meals!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, diced (use any colors) bell peppers
• 2 medium, sliced into rounds carrot
• 2 medium, diced celery stalks
• 4 minced garlic cloves
• 28 ounces canned diced tomatoes
• 2 tablespoons canned tomato paste
• 4 cups vegetable broth
• 1 cup, rinsed and drained dried brown or green lentils
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 15 ounces, drained and rinsed canned red kidney beans
• 15 ounces, drained and rinsed canned black beans
• 1 cup frozen corn
• 0.25 cup, chopped (for garnish) fresh cilantro
• 1 medium, cut into wedges (for serving) lime

Directions

Step 1

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

Step 2

Add the diced onion, bell peppers, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the canned diced tomatoes, tomato paste, vegetable broth, and rinsed lentils to the pot. Stir well to combine.

Step 5

Season the mixture with chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to distribute the spices evenly.

Step 6

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

Step 7

Stir in the drained kidney beans, black beans, and frozen corn. Cook for another 10 minutes to heat through and allow the flavors to meld.

Step 8

Adjust seasoning with additional salt and pepper, if needed.

Step 9

Serve hot, garnished with fresh cilantro and a wedge of lime on the side for squeezing over the chili.

Nutrition Facts

Serving size	(4120.4g)

Amount per serving	% Daily Value*
Calories	3083.1

Total Fat 71.0g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 13.1g
Cholesterol 15.9mg	0%
Sodium 9095.5mg	0%
Total Carbohydrate 488.6g	0%
Dietary Fiber 142.9g	0%
Total Sugars 80.4g
Protein 151.0g	0%

Vitamin D 0IU	0%
Calcium 1213.7mg	0%
Iron 52.1mg	0%
Potassium 10793.8mg	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: 20.0%

Protein: 18.9%

Carbs: 61.1%