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- 1 cup green or brown lentils, rinsed - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced - 2 carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 can (14 oz) diced tomatoes (with juice) - 2 cups vegetable broth - 1 can (15 oz) kidney beans, drained and rinsed - 1 cup corn (fresh or frozen) These main ingredients form the heart of your veggie packed lentil chili. Lentils are rich in protein and fiber. Fresh veggies add color and nutrients. You get a tasty mix that warms you inside. - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste Spices bring life to the chili. Chili powder gives it warmth. Cumin adds earthiness. Smoked paprika gives a nice depth. Adjust cayenne pepper for more or less heat. Salt and pepper enhance all the flavors. - Chopped fresh cilantro or parsley - Avocado slices or sour cream Garnishes make your chili shine. Fresh herbs add brightness. Creamy avocado or sour cream gives richness. These options let you customize your bowl. Enjoy adding your personal touch! {{ingredient_image_1}} To start, heat one tablespoon of olive oil in a large pot over medium heat. Next, add one medium diced onion. Sauté the onion for about 3-4 minutes until it softens. This step builds a tasty base for your chili. Once the onion is ready, stir in three cloves of minced garlic. Cook this for 1-2 minutes until it becomes fragrant. The smell will make your kitchen feel warm and inviting. Now it’s time to add some color. Toss in one diced bell pepper, two diced carrots, and two diced celery stalks. Cook these veggies for about 5 minutes. Stir them occasionally until they soften nicely. This mix adds great flavor and texture to the chili. Finally, include one diced zucchini. Cook for another 3 minutes until it is slightly soft. This veggie blend creates a hearty base for the chili. Now, we can build the chili. Add one cup of rinsed green or brown lentils to the pot. Then, pour in one can of diced tomatoes, including the juice. Add two cups of vegetable broth next. For flavor, mix in one tablespoon of chili powder, one teaspoon of cumin, one teaspoon of smoked paprika, and half a teaspoon of cayenne pepper. Season with salt and pepper to taste. Bring the pot to a boil, then lower the heat. Cover the pot and let it simmer for about 25-30 minutes. Stir occasionally. You want the lentils to be tender but not mushy. This is the heart of your chili! After cooking the lentils, it's time for the final touches. Add one can of drained and rinsed kidney beans and one cup of corn to the pot. This adds protein and sweetness. Stir everything together. Let the chili simmer for another 5 minutes. This step heats the beans and corn through. Before serving, taste and adjust the seasonings if needed. You want it just right, bursting with flavor. Serve hot, and if you like, garnish with chopped fresh cilantro or parsley. Enjoy your veggie-packed lentil chili! To get the best flavor from your chili, start by sautéing your veggies. Heat a tablespoon of olive oil in a large pot. Add diced onion first. Cook it for about 3-4 minutes until it softens. Then, add minced garlic. Cook it for another 1-2 minutes until it smells good. This builds a strong base for your chili. Next, add diced bell pepper, carrots, and celery. Cook them for about 5 minutes. Stir occasionally until they soften. After that, stir in the zucchini. Cook it for another 3 minutes. This way, you ensure all veggies are tender and full of flavor. Lentils need time to cook just right. Green or brown lentils take about 25-30 minutes to become tender. Keep an eye on them, and stir occasionally. You want them soft but not mushy. You may have leftovers after making this chili. Store them in an airtight container. This keeps the chili fresh for up to five days in the fridge. If you want to keep it longer, freeze the chili. It stays good for three months in the freezer. When it’s time to eat your leftovers, you can reheat them easily. The best method is to use the stove. Pour the chili into a pot and heat it on medium. Stir often to make sure it warms up evenly. You can also use a microwave. Just place it in a microwave-safe bowl, cover it loosely, and heat in short bursts. Stir in between to avoid hot spots. Want to amp up the heat? Add more cayenne pepper! If you prefer a milder taste, skip it or use less. You can also mix in other spices. Consider adding more chili powder or smoked paprika. These spices give it depth and warmth. Toppings can change your chili game. Try adding diced avocado for creaminess. A dollop of sour cream adds a nice tang. Fresh cilantro or parsley makes it look great and adds flavor. Tortilla chips on the side give a nice crunch too. Enjoy playing with these ideas to make your chili unique! Pro Tips Cook Lentils Al Dente: To avoid mushy lentils, cook them just until tender but still firm. They will continue to absorb flavors as they sit. Enhance Flavor with Acidity: A splash of lime or lemon juice just before serving can brighten the flavors of the chili significantly. Customize Your Heat Level: Adjust the amount of cayenne pepper according to your spice preference. You can also add fresh jalapeños for an extra kick. Make It Ahead: This chili tastes even better the next day! Prepare it ahead of time and store it in the fridge for a quick meal. {{image_2}} You can easily make this chili vegan. Start by swapping any animal-based broth for vegetable broth. You can also skip any meat or cheese toppings. For added protein, try adding more beans or lentils. You can add chickpeas or black beans. These options keep the dish hearty and filling. Feel free to get creative with your ingredients. Use different beans, like pinto or navy beans, instead of kidney beans. You can also swap in lentils, like red or yellow, for a different texture. Seasonal veggies work great too! In the fall, try adding sweet potatoes or butternut squash. In the summer, fresh corn and bell peppers shine in this dish. Adjusting the spice level can make this chili suit anyone's taste. If you want it mild, skip the cayenne pepper. Instead, focus on the chili powder and cumin for flavor. To spice it up, add more cayenne or fresh jalapeños. You can also use fresh herbs like cilantro or parsley to add a nice kick. You can keep veggie packed lentil chili in the fridge for about 4 to 5 days. Make sure it cools before you store it. Place it in an airtight container. This helps keep it fresh and safe to eat. If you notice any off smells or changes in color, it's best to toss it. Freezing is a great way to save leftovers. To freeze chili, let it cool completely. Then, portion it into freezer bags or containers. Remove excess air from bags to prevent freezer burn. Label the bags with the date. This chili can last in the freezer for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave until hot. Choose containers that seal well. Glass or BPA-free plastic containers work great. They help keep your chili fresh and tasty. If using bags, ensure they are freezer-safe. Avoid using regular plastic bags for long-term storage. They can tear and leak, ruining your meal. To make lentil chili from scratch, follow these steps: 1. Heat oil: In a large pot, add 1 tablespoon of olive oil over medium heat. 2. Sauté onions: Add 1 medium diced onion. Cook for 3-4 minutes until soft. 3. Add garlic: Stir in 3 minced cloves of garlic. Cook for 1-2 minutes. 4. Incorporate veggies: Add 1 diced bell pepper, 2 diced carrots, and 2 diced celery stalks. Cook for about 5 minutes. 5. Add zucchini: Mix in 1 diced zucchini. Cook for another 3 minutes. 6. Combine lentils and spices: Add 1 cup of rinsed lentils, 1 can of diced tomatoes, 2 cups of vegetable broth, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper. Season with salt and pepper. 7. Simmer: Bring to a boil, then reduce heat. Cover and simmer for 25-30 minutes. 8. Finish chili: Stir in 1 can of drained kidney beans and 1 cup of corn. Heat for 5 minutes. 9. Serve: Enjoy hot, garnished with cilantro or parsley if desired. This process brings together fresh flavors and hearty lentils for a comforting meal. Yes, you can easily adapt this recipe for a slow cooker. Here’s how: 1. Sauté vegetables: Start by sautéing the onions and garlic in a pan. This step adds flavor. 2. Add ingredients to slow cooker: Transfer the sautéed mix to the slow cooker. Add the remaining veggies, lentils, tomatoes, broth, and spices. 3. Cook: Set your slow cooker to low for 6-8 hours or high for 3-4 hours. 4. Stir in beans and corn: About 30 minutes before serving, add the kidney beans and corn. This method allows the flavors to meld beautifully while you go about your day. You can pair your chili with several delicious sides: - Cornbread: A sweet and crumbly bread complements the chili well. - Tortilla chips: Provide a crunchy texture and fun dipping option. - Rice or quinoa: Serve over a bed of rice or quinoa for extra filling. - Fresh salad: A light salad adds a fresh contrast to the hearty chili. - Avocado slices: Add creaminess and richness to your bowl. These sides enhance the meal and make it more satisfying. Making lentil chili is fun and easy. You start with fresh veggies and lentils, adding spices for flavor. The results are healthy and delicious. You learned tips for storage, reheating, and even spicy variations. Remember, you can tailor this chili to your taste. Make it milder or spicier. Enjoy the warmth of each bowl and share with friends. With simple swaps and toppings, the options are endless. This chili is sure to please everyone. Happy cooking!

Hearty Veggie Packed Lentil Chili

A delicious and nutritious chili packed with lentils and vegetables, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegetarian
Servings 6

Ingredients
  

  • 1 cup green or brown lentils, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 can (14 oz) diced tomatoes (with juice)
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (adjust to taste)
  • to taste salt and pepper
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • optional chopped fresh cilantro or parsley for garnish

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
  • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add the diced bell pepper, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally until the vegetables are softened.
  • Stir in the zucchini and cook for another 3 minutes until slightly softened.
  • Add the lentils, diced tomatoes (with juice), vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper to the pot.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes or until the lentils are tender, stirring occasionally.
  • After the lentils are cooked, add the kidney beans and corn, stirring to combine. Simmer for another 5 minutes to heat through. Adjust the seasoning if needed.
  • Serve hot, garnished with chopped fresh cilantro or parsley if desired.

Notes

Serve with avocado slices or a dollop of sour cream for extra creaminess. For added crunch, serve with tortilla chips on the side.
Keyword chili, comfort food, healthy, lentils, vegetarian