Description
Hearty and flavorful, this vegetarian chili is perfect for a chilly evening. A simple recipe with big warming flavors.
Ingredients
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- 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