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A deeply flavorful and hearty plant-based chili made from scratch with brown lentils and kidney beans. Simmered with fresh tomatoes and smoky spices, this one-pot meal is pure comfort food, perfect for a cozy dinner.
For 6 servings
Prepare the beans
Sauté the vegetables
Toast the spices
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A deeply flavorful and hearty plant-based chili made from scratch with brown lentils and kidney beans. Simmered with fresh tomatoes and smoky spices, this one-pot meal is pure comfort food, perfect for a cozy dinner.
This american recipe takes 90 minutes to prepare and yields 6 servings. At 200.84 calories per serving with 11.21g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Simmer the chili
Finish and season
Serve
To save time, use 1 can (15 oz) of kidney beans and 1 can (28 oz) of diced tomatoes. Reduce water to 3 cups and simmer time to 35-40 minutes.
Stir in 1 cup of cooked quinoa or crumbled firm tofu during the last 10 minutes of cooking for an extra protein boost.
Add one or two finely chopped jalapeños along with the onion, or stir in 1/4 to 1/2 teaspoon of cayenne pepper with the other spices.
Reduce the chili powder to 1 tablespoon to make it milder. Serve topped with shredded cheddar cheese or a dollop of sour cream.
Lentils and kidney beans provide a powerful combination of plant-based protein, essential for muscle repair, growth, and overall body function.
This chili is rich in fiber, which promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Tomatoes, garlic, onions, and spices are loaded with antioxidants that help protect your body's cells from damage.
Being low in saturated fat and high in fiber and essential minerals like potassium and folate, this chili supports cardiovascular health.
Yes, lentil chili is very healthy. It's packed with plant-based protein, high in dietary fiber which aids digestion, and rich in essential minerals like iron and folate. Using fresh ingredients and minimal salt makes it a nutritious choice.
A one-cup serving of this homemade lentil chili contains approximately 250-300 calories, depending on toppings. The calories come from the lentils, beans, and vegetables.
Absolutely! Sauté the vegetables and toast the 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.
Store leftover chili in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months. Reheat gently on the stovetop or in the microwave.
