Vegetarian Red Lentil Chili

This plant-based red lentil chili is packed with fresh vegetables, 2 types of beans, and lots of flavor. It has just a tiny bit of heat from the fresh jalapenos.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 368 Calories

Ingredients

• 4 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 2 carrots, chopped
• 1 medium onion, chopped
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 tablespoon smoked paprika
• 2 tablespoons grapeseed oil
• 2 (14.5 ounce) cans diced tomatoes with juice
• 1 medium poblano pepper, chopped
• 3 tablespoons chili powder, divided
• 1 cup red lentils, rinsed and drained
• 1 fresh jalapeno pepper, seeded and diced
• 1 zucchini, cut into bite-size pieces
• 3 tablespoons cumin, divided

Recipe Instructions

Step 1

Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.

Step 2

Remove zucchini from Dutch oven and set aside. Add garlic and jalapeno pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.

Step 3

Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.

Step 4

Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.