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Meatless Monday never tasted so good! Hearty and chunky lentil chili much healthier than your traditional chili but tastes exactly like your favorite bowl of ground beef chili! |littlebroken.com @littlebroken #meatlessmonday #vegetarian #chili

Lentil Chilli

  • Author: Katya
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins
  • Yield: 8 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: American

Description

Meatless lentil chili with simple ingredients and flavorful spices. It’s wholesome, filling, and makes one easy weeknight meal.


Scale

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 5 cloves garlic, minced
  • 4 tsp. chili powder
  • 1 (16 oz.) bag of brown lentils
  • 2 (14.5 oz.) cans no-salt diced tomatoes
  • 1 bay leaf
  • 2 (32 oz.) cartons vegetable stock or chicken stock
  • 1/3 cup fresh chopped cilantro
  • Kosher salt and fresh ground black pepper

Instructions

  1. In a large heavy duty dutch oven, heat olive oil over medium heat. Add onions and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.
  2. Stir in garlic and chili powder; cook for 1 minute.
  3. Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
  4. Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Taste for salt and pepper.
  5. Stir in cilantro and serve.

Notes

  • If you like your chili spicy, add chopped fresh jalapeno or red pepper flakes for some heat.

Keywords: easy, comfort food, meatless, vegetarian, healthy