Vegan Lentil Chili
Looking for a hearty, stick to your ribs, vegan soup? Well, this vegan lentil chili is just what you need! Made with lots of veggies, beans, and of course green lentils. This soup is perfect for cold winter days!
Servings: 4 servings
Equipment
Ingredients
- 1 tablespono olive oil
- 1 small yellow onion peeled and diced
- 1 green bell pepper seeded and diced
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 1-1/2 cups vegetable stock
- 2 15 ounce can fire roasted diced tomatoes
- 3/4 cup green lentils
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes or to taste
- 1 15 ounce can red kidney beans, drained and rinsed
- 1 15 ounce can great northern beans, drained and rinsed
Instructions
- Add a large stockpot or dutch oven over medium heat.
- Add the olive oil and heat until it becomes hot, about 1 minute.
- Add the onion and cook, stirring occasionally, until it is soft and translucent, about 3 minutes.
- Add bell pepper, garlic, and tomato paste. Stir and cook for an additional minute.
- Next, add the vegetable stock and stir until the tomato paste has dissolved.
- Add the diced tomatoes, lentils, chili powder, cumin, salt, paprika, oregano, and red pepper flakes.
- Bring the soup to a boil and then reduce the heat to low and simmer for 10 minutes. If your soup begins to look too dry, feel free to add more vegetable stock or water as needed.
- Add the red kidney beans and great northern beans. Simmer for another 15 minutes, or until the lentils are tender.
- Serve with your favorite toppings and store any leftover chili in an airtight container in the fridge for up to three days.
Nutrition
Serving: 1g | Calories: 285kcal | Carbohydrates: 46g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 1134mg | Fiber: 14g | Sugar: 7g