Lentil Chili: A hearty meatless chili that will surely spice up your life and not leave you missing the meat. This dish is high in protein, fiber and taste.
Chili.
It is like a bowl of warmth. And this winter, I NEED warmth.
It is not just because of the actual temperature, the spices of chili warm you from your taste buds to your toes.
I love chili of all kinds. Turkey Chili, Buffalo Chili, Beef Chili, Sweet Potato Chili, Bean Chili, Chicken Chili, White Chili…..I am not sure there is a chili I have tried that I don’t enjoy.
Today I am sharing with you my latest creation: Lentil Chili.
Have you ever tried lentils?
Maybe not. Maybe they sound scary to you.
Trust me, my meat loving husband is not even opposed to lentils. Nor are my children.
What are lentils? They are a high protein part (called a pulse) of a plant that has been dried.
Okay….that makes tons of sense 😉
Why should you cook with lentils?
- Extremely high in fiber and protein
- Vegetarian
- Great substitute for meat
- Extremely inexpensive
- High in iron and Vitamin B
- Quick cooking
If you are still not convinced, try this Lentil Chili.
It is hearty, filling, easy to make, inexpensive, and bottom line: IT IS GOOD!!!
In fact it is so good, that while enjoying watching the snow fall (IN GEORGIA!!!) my family ate 2 bowls each. My son ate 3. So much for leftovers!
The chili is good plain, with a dollop of yogurt or sour cream, maybe some cheese, even scooped up with chips.
I personally enjoyed it with some Greek yogurt and a squeeze of fresh lime juice.
I am telling you, this meatless chili will make you a believer in the power of lentils, or at least how delicious they can be!
Vegetarain Lentil Chili
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves of garlic minced
- 1/2 cup dry red wine optional
- 2 tablespoons chili powder
- 1 16 oz can diced tomatoes blended
- 1 16 oz can diced tomatoes not blended
- 2 cups water or vegetable broth
- 1 cup yellow lentils or any variety you prefer
- 2 cups beans canned or dried and cooked
Instructions
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Heat olive oil over medium heat. Add onion and garlic and spices. Saute until onion is softened.
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Deglaze pan with wine and allow to boil for 1 minute.
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Add tomatoes and broth (or water). Bring to a boil and reduce heat to low.
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At this point you can allow the broth to simmer for 1 hour to intensify in flavor, or you can add the lentils and beans and cook until lentils are tender--about 15 minutes.
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Season with salt and pepper as needed.
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Alternatively--you can place all ingredients into the slow cooker and cook for 6 hours on low or 4 hours on high.
A Few Notes About The Recipe:
- I blended one can of tomatoes to give the soup more liquid and for texture preference. This step is not necessary. Or you can blend both cans of tomatoes.
- Red wine adds a deep rich flavor to the chili, but is not necessary. You may just need to add up to 1/2 cup water if you omit wine.
- I like my chili stick to the spoon thick, feel free to thin out with more broth–just be sure to adjust seasonings.
- Sneak in some veggies by adding 1-2 cups of pumpkin puree (NOT pumpkin pie filling) to the chili.
Post has been updated with new pictures. Recipe and writing remains the same.
Hearty, warming, and healthy, this chili looks like the perfect way to warm up on a cold winter day!
Thanks Faith! I agree!
I love chili, and vegetarian chilis are some of my favorites! This recipe looks delicious – so hearty and comforting!
Thanks Cate. It is so easy and very comforting indeed!
I can’t wait to make this, its freezing in Atlanta today!! I love healthy comfort food!
I am here in Atlanta too!! This week looks horrible! I want spring!
Your chili sounds delicious! I love using lentils in vegetable soups, I love how “meaty” and hearty they make everything. What a great idea to use them in chili… why did I never think of that! Thanks for the inspiration! 🙂
You bet Maria!
I love lentils, but never put them in a chilli before – gonna have to try this one!
Michelle–they work beautifully in chili. You must try it!
We love lentils, but I have never made chili with it! Definitely going to try it now though!
Hope you enjoy this version of Chili!
I used to live in GA and I miss those unexpected snow days. Here in MD we have what seems like a ton of snow. Chili is always on the menu up here.
The unexpected snow is so much better than the continuous pummel of snow up North. I am originally from Ohio where Adult snow days NEVER happened. You just dealt with it!
Yum! I love all kinds of chili too, pinning to try!
Thanks Joy! Hope you enjoy!
This sounds and looks delicious – pinning and making for sure!
Thanks Marie, I hope you enjoy it!
I enjoy lentils but haven’t tried them in chili. Sounds like a great idea!
If you love lentils, you will truly love thu s chili.
This looks delicious! I never thought to add lentils to chili, what a great idea, I just love lentils! Thank you for posting.
I stopped by from Mix it up Mondays.
Thanks Jessy! If you love lentils, you will LOVE them in chilis!
It is damp and raining here and nothing sounds as good as a bowl of this chili right now. I love lentils…perfect. xo, Catherine
Yes, this dish is PERFECT for nasty cold days!
Sounds like the perfect dinner for tonight.
Thanks Christie.
I’ve been dancing around tanking the plunge with lentils for a while now, but I’m staring to wonder what the hold up is. This chili looks delicious!
Chrisy, this is one easy and delcious way to experiment with lentils.
I love me some chili and what a great way to spice it up with some different ingredients!
Thanks Jennifer. I love chili of all kinds myself and this one ranks up there for me as one of my favs.
I love lentils but would have never thought to include them in chili, sounds awesome!!
Anna, lentils in Chili are great. They really add texture and heartiness. I hope you give it a try.