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A hearty, plant-based chili packed with lentils and beans for a satisfying, high-fiber meal. It's smoky, perfectly spiced, and made from scratch with fresh ingredients for the best flavor.
For 4 servings
Prepare the beans
Sauté the aromatics
Bloom the spices
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A hearty, plant-based chili packed with lentils and beans for a satisfying, high-fiber meal. It's smoky, perfectly spiced, and made from scratch with fresh ingredients for the best flavor.
This american recipe takes 80 minutes to prepare and yields 4 servings. At 317.31 calories per serving with 15.76g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Simmer the chili
Finish and serve
If you're short on time, you can use 1 can (15 oz) each of cooked black beans and kidney beans, rinsed and drained. Add them in the last 15 minutes of cooking.
For an extra protein boost, stir in 1 cup of cooked quinoa or crumbled firm tofu along with the beans.
To make it milder for kids, reduce the chili powder to 1 tablespoon and omit the smoked paprika.
Add more vegetables like 1 diced carrot and 1 celery stalk along with the onion for added fiber and vitamins.
The combination of lentils and beans provides a high amount of dietary fiber, which supports digestive health, helps regulate blood sugar, and promotes a feeling of fullness.
Legumes are a fantastic source of protein, essential for muscle repair, immune function, and overall body maintenance, making this a very satisfying meal.
This chili is low in saturated fat and free of cholesterol. The fiber and potassium from the beans and vegetables can help support cardiovascular health.
It's a good source of essential minerals like iron, magnesium, and folate, which are important for energy production and cell health.
Yes, it is very healthy. It's packed with plant-based protein, dietary fiber from the beans and lentils, and is rich in vitamins and minerals from the fresh vegetables and spices. It's also naturally low in fat and cholesterol-free.
One serving (about 1 cup) of this Vegan Lentil and Bean Chili contains approximately 380-420 calories, primarily from the complex carbohydrates and protein in the legumes.
Absolutely! Pinto beans, cannellini beans, or even chickpeas would be delicious substitutes or additions to this chili.
To increase the heat, add one or two minced jalapeños with the garlic, or stir in 1/4 to 1/2 teaspoon of cayenne pepper with the other spices.
Yes. Sauté the aromatics and spices on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
