Lentil Chili

Name: Lentil Chili
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion (large, diced); 2 clove garlic (minced); 1 carrot (large, diced); 1 celery stalk (diced); 28 ounce crushed tomatoes; 15 ounce kidney beans (rinsed and drained); 15 ounce pinto beans (rinsed and drained); 1 cup dried lentils (rinsed); 3 cup vegetable broth; 1 tablespoon chili powder; 1 teaspoon smoked paprika; 0.5 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 cup white rice (uncooked); 4 cup water; 0.5 cup shredded cheddar cheese (for topping); 0.25 cup green onions (chopped, for topping)

A robust and flavorful vegetarian chili packed with lentils, kidney beans, and pinto beans in a rich tomato base, served with fluffy white rice.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 5
Cuisine: American
Difficulty: Medium
Cost: $2.37/serving

Dietary

Vegetarian
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber
Pescatarian

Ingredients

1 tablespoon olive oil
1 yellow onion (large, diced)
2 clove garlic (minced)
1 carrot (large, diced)
1 celery stalk (diced)
28 ounce crushed tomatoes
15 ounce kidney beans (rinsed and drained)
15 ounce pinto beans (rinsed and drained)
1 cup dried lentils (rinsed)
3 cup vegetable broth
1 tablespoon chili powder
1 teaspoon smoked paprika
0.5 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
2 cup white rice (uncooked)
4 cup water
0.5 cup shredded cheddar cheese (for topping)
0.25 cup green onions (chopped, for topping)

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced yellow onion, garlic, carrot, and celery. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened.
Stir in crushed tomatoes, rinsed kidney beans, rinsed pinto beans, rinsed dried lentils, vegetable broth, chili powder, smoked paprika, dried oregano, salt, and black pepper. Bring the chili to a boil.
Once boiling, reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender and chili has thickened, stirring occasionally.
Cook white rice: While the chili simmers, combine 2 cups uncooked white rice with 4 cups water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
Ladle the hearty lentil chili over the cooked white rice. Top with shredded cheddar cheese and chopped green onions, if desired, and serve warm.

Notes

Chili flavors deepen over time, making it excellent for meal prepping. Store in an airtight container for up to 4 days or freeze for longer storage.

Nutrition (per serving)

Calories: 610
Protein: 31.8 g
Carbohydrates: 96.2 g
Fat: 12.3 g
Fiber: 22.8 g
Sodium: 890 mg
Saturated Fat: 3.5 g
Sugar: 9.1 g
Cholesterol: 10 mg