My husband and I originally made this chili recipe on a weekend when it was probably way too hot to be making chili. But the heart stomach wants what it wants.
But now that it’s fall for real, this just feels right.
I spend a lot of time in the fall and winter standing over a pot of soup, stirring occasionally, sipping a pot of coffee and enjoying a book or a podcast, and honestly, there’s nowhere else I’d rather be. 
Something about the cooling weather, the early evenings and the bounty of seasonal produce just makes me want to enjoy our home and the meals we create there. Slowing down the process feels meditative and comforting. Kind of like a big pot of chili, in fact.
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Vegetarian Lentil Chili
- Total Time: 50 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Hearty and flavorful, this vegetarian chili is perfect for a chilly evening. A simple recipe with big warming flavors.
Ingredients
- 2 Tbsp olive oil
- 3/4 cup small white onion, diced
- 3/4 cup yellow bell pepper, diced
- 1 spicy pepper, such as a jalapeño or similar, minced
- 3-4 large cloves garlic, minced
- 1 quarts (946 ml) vegetable broth
- 1 tbsp lemon juice
- 1 cups (237 ml) dry lentils (your choice what type)
- 1 large can crushed tomatoes (the bigger size - I think it’s 24oz ish?)
- 1 can great northern/white beans, rinsed and drained
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 heaping tsp chili powder
- 1 tsp paprika
- 1 cups (237 ml) water
- 2 heaping tsp coarse salt
- Freshly ground black pepper
Instructions
- Heat the oil in a Dutch oven and cook the white onion, bell pepper, and spicy pepper until softened. Add the garlic and cook for 2-3 more minutes.
- Add the broth and lemon juice, and bring to a simmer. Add the lentils and canned tomatoes. Bring back to a simmer and cook for about 20 minutes, or until the lentils are al dente.
- Stir in the cumin, coriander, chili powder, and paprika. Stir in the last cup of water, as the chili will likely have thickened during cooking. Season with salt to taste.
- Serve with yogurt, cheddar cheese, crackers, or your preferred toppings.
Notes
- For a smoother chili, blend a portion of the cooked chili with an immersion blender before adding the spices.
- To reduce sodium, rinse the canned beans and tomatoes before adding them to the chili.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days and freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 55
- Fiber: 15
- Protein: 18
Frequently Asked Questions
Which type of lentils work best in a vegetarian chili?
Brown or green lentils hold their shape the best during a long simmer, giving the chili a heartier texture. Red lentils will break down and create a thicker, more blended consistency.
Can I make this chili in a slow cooker?
Yes. Add all the ingredients to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Check the liquid level partway through since lentils absorb a lot.
How can I add more heat without changing the flavor profile too much?
A chipotle pepper in adobo sauce adds heat along with smokiness that works well in chili. Start with half a pepper, taste, and add more as needed.
