Vegetarian Red Lentil Chili

The red lentils give this chili texture and protein. It’s loaded with fresh vegetables, packed with flavor, and has just a tiny bit of heat from the fresh jalapenos

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Servings:

6

Yield:

6 servings

Ingredients

• 2 tablespoons grapeseed oil
• 2 carrots, chopped
• 1 zucchini, cut into bite-size pieces
• 1 medium onion, chopped
• 1 medium poblano pepper, chopped
• 3 tablespoons chili powder, divided
• 3 tablespoons cumin, divided
• 1 tablespoon smoked paprika
• 4 cloves garlic, minced
• 1 fresh jalapeno pepper, seeded and diced
• 2 tablespoons tomato paste
• 2 (14.5 ounce) cans diced tomatoes with juice
• 2 cups vegetable broth
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup red lentils, rinsed and drained

Directions

Process 1

Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.

Process 2

Remove zucchini from Dutch oven and set aside. Add garlic and jalapeno pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.

Process 3

Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.

Process 4

Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed

Nutrition Facts (per serving)

368	Calories
8g	Fat
58g	Carbs
20g	Protein