It’s starting to get cold where I live and because of that, it’s time to bring out the big comfy sweaters and the fall boots. But most importantly cold weather means its time for comfort foods. Especially if your going to be stuck indoors, doesn’t hurt to have a delicious meal. For my family in the fall its become a tradition to enjoy a warm bowl of chili when the temperatures start to drop. I have a few chili recipes that I enjoy in the fall but this vegan lentil chili is my favorite. Mainly because it’s easy and I typically don’t have to go out and buy a bunch of ingredients. So if you want a good, basic vegan chili recipe, then this is it. In the long run, there are no secret ingredients or odd vegetables just simple ingredients that you can find at any local grocery store.
Easy Vegan Lentil Chili
Ingredients
- 1 TBSP Extra Virgin Olive Oil
- Onion (diced)
- Jalapeno (de-seeded with ribs removed)
- Bell Pepper (diced)
- 2 Cloves of Garlic (minced)
- Canned Diced Tomatoes
- 15 oz. Can of Kidney Bean (drained and rinsed)
- 15 oz. Can of Black Bean (drained and rinsed)
- 1 Cup Frozen Corn
- 4 Cups Vegetable Broth
- 1/2 Cup of Lentils
- 1 tsp Sweet Paprika
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1/4 tsp Cayenne Pepper
- Salt and Pepper to taste
Directions
- The next step is to heat 1 TBSP of extra virgin olive oil in a soup pot then add onion, garlic, bell pepper, jalapeno and cook until tender.
- Next, stir in sweet paprika, ground cumin, chili powder, and cayenne pepper and cook for another minute.
- After that add in beans, corn, tomatoes, and vegetable broth. Then cover and let simmer for 20 minutes.
- Season with salt and pepper to taste then stir in lentils and cook for another 30 minutes.
- Finally, serve and enjoy!
Recipe Notes
- Garnish with cilantro, sour cream, corn chips, or cheese.
- You can use whatever bell peppers you have on hand. Green, red, yellow, or orange they are are all work in this dish.
- This chili is mild so if you enjoy a spicier chili add some crushed red pepper flakes to turn up the heat.
- The longer this dish sits the better it gets. So it great to make at the beginning of the week and have for lunch throughout the rest of the week.
Check out my other fall-inspired recipes:
What are some of your favorite fall dishes? Let me know in the comment section below.
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