Lentil Chili
This Lentil Chili recipe is an easy and flavorful one-pot dinner! It is packed with garlic, onion, and spices and simmered in tomatoes and vegetable stock for a hearty vegetarian dinner.
Servings: 12 Cups
Calories: 215kcal
Cost: $5
Equipment
- 1 Large Dutch Oven Mine is 7-quarts
- 1 Cutting Board
- 1 Chefs Knife
- Measuring Cups and Spoons
Ingredients
- 3 tablespoon Extra Virgin Olive Oil
- 1 Large Yellow Onion, diced into ½" pieces
- 1 Medium Red Bell Pepper, diced into ½" pieces
- 1 Medium Green Bell Pepper, diced into ½" pieces
- 5 Medium Cloves of Garlic, minced
- 1 Medium Jalapeno, minced
- ⅓ Cup Tomato Paste
- 8 teaspoon Chili Powder
- 2 ½ teaspoon Cumin
- 2 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 4 Cups Lower Sodium Vegetable Stock
- 28 oz Can of Crushed Tomatoes
- 1 Pound Dry Lentils, picked through and rinsed
- Any desired toppings like: sour cream, cheese, jalapeno, or hot sauce
Instructions
- Heat olive oil in a large Dutch oven or other large heavy bottomed pot over medium heat. Add chopped onion, red bell pepper, green bell pepper and minced garlic and jalapeno. Season with a pinch of salt and pepper and cook, stirring occasionally until the vegetables soften, 7-10 minutes.3 tablespoon Extra Virgin Olive Oil, 1 Large Yellow Onion, diced into ½" pieces, 1 Medium Red Bell Pepper, diced into ½" pieces, 1 Medium Green Bell Pepper, diced into ½" pieces, 5 Medium Cloves of Garlic, minced, 1 Medium Jalapeno, minced
- Add the tomato paste, chili powder, cumin, oregano, garlic powder, and onion powder and cook, stirring frequently for 4 minutes.⅓ Cup Tomato Paste, 8 teaspoon Chili Powder, 2 ½ teaspoon Cumin, 2 teaspoon Dried Oregano, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder
- Add vegetable stock, crushed tomatoes and lentils. Stir and bring the mixture to a simmer. Place the lid on the pot and cook, stirring occasionally for 36-40 minutes or until the lentils are tender and the chili has thickened.4 Cups Lower Sodium Vegetable Stock, 28 oz Can of Crushed Tomatoes, 1 Pound Dry Lentils, picked through and rinsed
- Serve with your favorite toppings. Enjoy!Any desired toppings like: sour cream, cheese, jalapeno, or hot sauce
Notes
It is important to cook the tomato paste and the spices with the onion and peppers for a few minutes before adding vegetable stock and tomatoes.
This will brown the tomato paste and bloom the spices, giving the Lentil Chili a cooked-all-day flavor without actually cooking it all day!
Nutrition
Serving: 1Cup | Calories: 215kcal | Carbohydrates: 34g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 485mg | Potassium: 740mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1219IU | Vitamin C: 37mg | Calcium: 63mg | Iron: 5mg