Low Sodium Hearty Lentil Chili

Savor the bold flavors of this Low Sodium Hearty Lentil Chili, a wholesome and satisfying meal perfect for anyone seeking a nutritious, plant-based alternative to classic chili. Packed with fiber-rich green lentils, vibrant vegetables like bell peppers and carrots, and a medley of warming spices including chili powder, smoked paprika, and cumin, this recipe delivers big taste without the extra salt. Simmered in a rich, low-sodium vegetable broth and finished with sweet bursts of corn kernels, this heart-healthy chili is as comforting as it is easy to make. Ready in just under an hour and ideal for meal prep, it’s a crowd-pleaser you can serve with your favorite toppings, like fresh cilantro, for added zest. Whether you’re looking for a hearty dinner or a freezer-friendly option, this flavorful lentil chili is a must-try!

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 onion, diced
• 3 cloves garlic cloves, minced
• 1 medium carrot, diced
• 1 large bell pepper, diced
• 1 stalk celery stalk, diced
• 28 ounces diced tomatoes, no salt added
• 1 cup dried green lentils, rinsed
• 4 cups low-sodium vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper (optional)
• 1 cup corn kernels, fresh or frozen
• 2 tablespoons fresh cilantro, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté for about 3-4 minutes until the onion becomes translucent.

Step 2

Add the diced carrot, bell pepper, and celery to the pot. Cook for an additional 5 minutes, stirring occasionally until the vegetables start to soften.

Step 3

Stir in the chili powder, cumin, smoked paprika, ground black pepper, ground coriander, and optional cayenne pepper. Cook for another minute to let the spices become fragrant.

Step 4

Add the rinsed lentils, diced tomatoes, and low-sodium vegetable broth to the pot. Stir well to combine all the ingredients.

Step 5

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

Step 6

In the last 5 minutes of cooking, stir in the corn kernels. Allow them to heat through.

Step 7

Once the chili is cooked and the lentils are tender, taste and adjust the seasoning if necessary.

Step 8

Serve hot, garnished with freshly chopped cilantro for an added burst of flavor.

Nutrition Facts

Serving size	(2811.8g)

Amount per serving	% Daily Value*
Calories	1160.3

Total Fat 36.6g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1219.8mg	0%
Total Carbohydrate 178.5g	0%
Dietary Fiber 51.1g	0%
Total Sugars 63.8g
Protein 38.9g	0%

Vitamin D 0IU	0%
Calcium 454.9mg	0%
Iron 21.3mg	0%
Potassium 5172.4mg	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: 27.5%

Protein: 13.0%

Carbs: 59.5%