Best 2 Healthy Lentil Chili Recipes

**Unveil the Wholesome Delights of Lentil Chili: A Symphony of Plant-Based Flavors**

Embark on a culinary journey to savor the goodness of lentil chili, a delectable plant-based dish brimming with wholesome ingredients and captivating flavors. Lentils, the heart of this hearty chili, provide a rich source of protein, dietary fiber, and essential nutrients, making it a nourishing and satisfying meal. Accompanied by an array of aromatic spices, diced tomatoes, and a symphony of vegetables, this chili sings with flavors that dance on your palate. The recipe offers both a classic version and a vegan alternative, catering to diverse dietary preferences and ensuring everyone can relish this flavorful creation. Additionally, explore variations such as the slow cooker lentil chili, perfect for effortless preparation, and the Instant Pot lentil chili, a time-saving option without compromising on taste. Prepare to tantalize your taste buds with the goodness of lentil chili, a culinary masterpiece that nourishes your body and soul.

Let's cook with our recipes!

VEGAN LENTIL CHILI

Vegan Lentil Chili image

This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 bunch scallions, thinly sliced on the diagonal, light- and dark-green parts separated
1 red bell pepper (about 6 ounces), diced
1 orange bell pepper (about 6 ounces), diced
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Two 14.5-ounce cans diced tomatoes with their juices
1 cup dried red lentils
Two 14.5-ounce cans kidney beans, drained and rinsed
2 cups frozen diced butternut squash (from a 10-ounce bag)
1 tablespoon agave syrup or maple syrup
Assorted garnishes such as thinly sliced radish and jalapeno, cubed avocado and pepitas, for serving

Steps:

Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.

SKYLINE LENTIL CHILI

Skyline Lentil Chili image

Serve chili over spaghetti and top with chopped onion, finely shredded Cheddar cheese, kidney beans, and Tabasco® sauce. I used to love Skyline Cincinnati-style chili. When I went vegetarian I came up with this Skyline lentil chili to give me that Skyline taste. I use green or black lentils as the protein where standard Cincinnati-style would use ground meat. Even though I've gone back to eating meat this is still my preferred way to get my Skyline fix.

Provided by Cair

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h35m

Yield 10

Number Of Ingredients 19

Ingredients

2 tablespoons chili powder, or more to taste
2 teaspoons garlic powder
½ (1 ounce) square unsweetened chocolate, grated
1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 bay leaf
1 tablespoon olive oil, or as needed
2 cups diced onions
2 cups diced green bell pepper
6 cups vegetable broth
2 cups dry lentils
2 (8 ounce) cans tomato sauce
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
½ cup water, or as needed

Steps:

Mix chili powder, garlic powder, unsweetened chocolate, cinnamon, cumin, salt, cayenne pepper, allspice, cloves, and bay leaf together in a bowl until seasoning mix is well combined.
Heat olive oil in a Dutch oven over medium heat; cook and stir onions and green bell pepper until lightly browned, about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in seasoning mix, tomato sauce, apple cider vinegar, and Worcestershire sauce; simmer for 1 hour more, adding water if chili gets too thick.
Remove bay leaf from chili. Blend chili using an immersion blender until desired consistency is reached.

Nutrition Facts : Calories 76.8 calories, Carbohydrate 12.1 g, Fat 2.9 g, Fiber 3.3 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 657.9 mg, Sugar 6.1 g

Tips:

Use a variety of lentils. Green, brown, and red lentils all have different flavors and textures, so using a mix can add depth and complexity to your chili.
Don't overcook the lentils. Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
Use a good quality vegetable broth. The broth you use will make a big difference in the flavor of your chili. Choose a broth that is flavorful and has a low sodium content.
Add plenty of vegetables. Vegetables add flavor, texture, and nutrients to chili. Try using a variety of vegetables, such as onions, carrots, celery, bell peppers, and tomatoes.
Don't be afraid to experiment with spices. Chili is a great dish to experiment with different spices. Try adding cumin, chili powder, paprika, oregano, or cayenne pepper.
Let the chili simmer for a while. The longer you simmer the chili, the more flavorful it will become. Simmer it for at least 30 minutes, or even longer if you have time.

Conclusion:

Lentil chili is a healthy, flavorful, and satisfying meal that can be enjoyed by people of all ages. It is a great way to use up leftover lentils, and it is also a good source of protein, fiber, and vitamins. With a few simple ingredients and a little time, you can make a delicious lentil chili that the whole family will love.