This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 red, orange or yellow bell pepper, diced
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon ground cumin
- 4 cups low-sodium vegetable broth
- Two 14.5-ounce cans fire-roasted diced tomatoes
- One 15-ounce can navy beans or another small white bean (do not drain)
- 1 cup dried brown lentils
- 1 dried bay leaf
- 1 tablespoon red wine vinegar
- Shredded reduced-fat Cheddar, plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
- Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
- Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.
Nutrition Facts
| Calories | 311 |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 908 milligrams |
| Carbohydrates | 50 grams |
| Dietary Fiber | 18 grams |
| Protein | 20 grams |
| Sugar | 6 grams |
| Calories | 311 |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 908 milligrams |
| Carbohydrates | 50 grams |
| Dietary Fiber | 18 grams |
| Protein | 20 grams |
| Sugar | 6 grams |
Reviews
This was so good and healthy! I made half but used the whole can of navy beans. I do like my chili thicker so made a slurry at the end. Topped with cheese & pickled jalapeños.
I will make sure to have the ingredients on had to keep this on rotation.
I will make sure to have the ingredients on had to keep this on rotation.
This is such a lovely recipe! Easy to make, hearty. Lasts a long time for 2 people – my husband and I have been randomly snagging bowls from it all week. It’s a nice change from regular ground beef chili. Not short on flavor. Not spicy. Loved the toppings, too!
This was very easy to make, had a good spice level (for us) and is very adaptable for whatever veg and beans you have hanging around.
This was perfect comfort food on a snowy wintry January day in upstate NY. A lot of flavor and easy to do.
Very good. I used a can of red kidney beans and a can of black beans instead of the 1 can of navy beans because my husband loves black beans. Didn’t need all of the vegetable broth as it seemed like it would have been too liquid. Spices were just right. I will definitely make this again. Love that is vegetarian.
While I find this not as spicy as I might personally prefer, my kids LOVE it. Rare in my house. This has good flavor and makes a ton. I’ve made this several times exactly as written. Delicious with cornbread on a cold night.
*******WHY CAN’T YOU JUST PUT THE NUTRITION INFO SO WE CAN PRINT IT????????
We actually loved this. We don’t like lentils but are trying to incorporate them into our diet. We used navy beans for the extra bean. Very good!!!
So easy to make and tasted delicious.
I don’t like navy beans, could I use a chili style bean instead? Can I use something else besides chicken broth, like V-8 vegetable juice for a more traditional chili look & taste.