A Happy, Healthy Family


Vegan Lentil Chili

One of the first "grown-up" dishes I taught myself to make was crockpot chili. I love a good chili, and as soon as the first sign of fall is in the air, I feel the need to make a big batch, even if we're still in shorts and flip-flops.

This vegan version may be different than what you're used to, but it's chock-full of nutrients while still incorporating that smoky, spicy chili taste. Lentils take the place of ground beef, which makes this dish absolutely packed with protein. One cup of lentils contains 18 g of protein! They're also a great source of folate, iron, and fiber, and you don't have to cook them ahead of time, unlike other beans.

This recipe makes a lot, so I always put half in the freezer for another day, and we still have enough for leftovers.

So even if it's still hot where you live, you can at least pretend it's fall--crank up the A/C, put on your fuzzy socks, and eat some chili!

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Vegan Lentil Chili
Try this vegan version of a classic cool-weather dish and see how satisfying meat-free can be!
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 stalks celery, diced
  • 5 cloves garlic, minced
  • 1 1/2 T chili powder
  • 1 t ground cumin
  • 1/2 t salt
  • 1 c dried lentils
  • 1 1/2 c (or 1 can, drained and rinsed) cooked pinto beans
  • 28 oz. diced tomatoes
  • 1 bay leaf
  • 64 oz. vegetable stock
1. In large stockpot, saute onion, bell pepper, and celery in a few tablespoons of water for about 5 minutes, or until onion is translucent.2. Add garlic, chili powder, cumin, and salt; saute for 1 minute.3. Add lentils, pinto beans, bay leaf, tomatoes, and vegetable stock. Bring to a boil, then lower the heat to medium-low. Simmer for about 30 minutes or until the lentils are tender.4. Transfer 3 cups of soup to food processor and blend until smooth. Return to pot and stir (this will thicken the soup).
Prep time: Cook time: Total time: Yield: 8 servings

Source: Adapted from Little Broken


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