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To make veggie-packed lentil chili, gather these ingredients: - 1 cup green or brown lentils, thoroughly rinsed - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (any color), diced - 2 medium carrots, diced - 2 celery stalks, diced - 1 medium zucchini, diced - 1 can (14 oz) diced tomatoes, including juice - 2 cups vegetable broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to your spice preference) - Salt and freshly ground pepper to taste - 1 can (15 oz) kidney beans, drained and rinsed - 1 cup fresh or frozen corn kernels - Chopped fresh cilantro or parsley for garnish (optional) You can switch lentils based on what you have. Try red lentils for a sweeter taste. Black beans or pinto beans can replace kidney beans for a different flavor. Use chickpeas for a unique twist. This chili is flexible and can adapt to your pantry needs! Lentils are great for protein and fiber. They help keep you full and satisfied. Bell peppers add vitamin C, which boosts your immune system. Zucchini is low in calories and high in water, helping you stay hydrated. Carrots give you beta-carotene for healthy eyes. Each ingredient adds flavor and nutrition to your dish, making it both hearty and wholesome. {{ingredient_image_2}} First, gather all your fresh veggies. You need onion, garlic, bell pepper, carrots, celery, and zucchini. Dice them all into small pieces. This helps them cook evenly. Heat a large pot over medium heat. Pour in the olive oil and let it warm up. Add the diced onion and stir for about 3-4 minutes until it turns soft and clear. Next, add the minced garlic. Cook this for 1-2 minutes. You want to smell that lovely garlic aroma. Then, toss in the bell pepper, carrots, and celery. Stir and cook for 5 minutes. The goal is to get them tender without browning. Now, add the diced zucchini into the pot. Cook this for another 3 minutes until it softens. Then, pour in the rinsed lentils and the can of diced tomatoes, including their juice. Next, add the vegetable broth, chili powder, cumin, smoked paprika, and cayenne pepper. Season it all with salt and pepper to your taste. Bring the chili to a boil. When it bubbles, lower the heat. Cover the pot and let it simmer for 25-30 minutes. Stir it occasionally to keep it from sticking. After 30 minutes, check the lentils. They should be soft and cooked through. Fold in the drained kidney beans and corn. Let it simmer for another 5 minutes to warm them up. Taste the chili again and adjust your spices if you need to. When ready, serve it hot. You can add chopped cilantro or parsley on top for some color. Enjoy your veggie-packed chili! To make your lentil chili shine, start with fresh veggies. Use ripe tomatoes and fragrant garlic. This adds depth to the dish. Sauté onions until they turn soft and sweet. This step builds a rich base. Mix in spices early to let them bloom. This brings out their aromas and flavors. Taste as you go, and adjust salt and pepper. A touch of sweetness can come from a dash of sugar or a splash of balsamic vinegar. Know your spice preference. If you like it hot, add more cayenne pepper. For a milder dish, reduce the cayenne. You can also add a dollop of sour cream or yogurt at the end. This cools down the heat. Always taste the chili before serving. You can change the spice level after cooking. A squeeze of lime juice can also brighten the flavor without adding heat. Lentil chili tastes even better the next day. Make it a day ahead for deeper flavors. Store it in an airtight container in the fridge. Reheat on the stove or in the microwave. If the chili thickens, add a splash of broth. This keeps it creamy and smooth. You can also freeze leftovers. Just let them cool before transferring to freezer-safe containers. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your chili. Adjust the Spice Level: Feel free to modify the amount of cayenne pepper or add fresh chilies if you prefer a spicier chili. Let it Rest: For even better flavor, let the chili sit for a few hours or refrigerate overnight before reheating to serve. Experiment with Toppings: Try various toppings like avocado, cheese, or jalapeños to customize each bowl to your liking. {{image_4}} This chili is naturally vegan. It uses lentils and veggies for great flavor and texture. To ensure it is gluten-free, simply check your vegetable broth and spices. Most brands are gluten-free, but it's smart to verify. This way, everyone can enjoy a hearty bowl without worry. Want to boost the protein? You can add cooked quinoa or shredded tofu. Both blend well in the chili. Another option is to include chickpeas. They add a nice texture and flavor. Each of these options helps make the dish even more filling and nutritious. Feel free to get creative with your veggies! Sweet potatoes or butternut squash add a touch of sweetness. You might also try adding kale or spinach for extra greens. If you have other favorite vegetables, toss them in! This chili is versatile and welcomes your personal touch. After you enjoy your Veggie Packed Lentil Chili, store leftovers in an airtight container. This keeps the chili fresh and tasty. Let it cool down to room temperature before sealing it up. Store the chili in the fridge for up to five days. Make sure to label your container with the date. This way, you won’t forget how long it has been. If you want to save your chili for later, freezing is a great option. Pour the cooled chili into freezer-safe bags or containers. Leave some space at the top for the chili to expand when it freezes. You can freeze the chili for up to three months. When you’re ready to eat it, just thaw it in the fridge overnight. To reheat your chili, you can use the stove or microwave. For the stove, pour the chili into a pot and heat on low. Stir often until it’s hot all the way through. If you use the microwave, place it in a microwave-safe bowl. Heat it in short bursts of one to two minutes, stirring in between. Always check the temperature before serving to make sure it’s hot enough. Enjoy your warm and hearty chili! Yes, you can use canned lentils. They save time and are easy to use. Rinse them well before adding to the chili. Since they are already cooked, add them in the last few minutes of cooking. This way, they warm up without getting mushy. Lentil chili lasts about four to five days in the fridge. Store it in an airtight container to keep it fresh. When you're ready to eat, just heat it up on the stove or in the microwave. You can serve lentil chili with a few tasty sides. Here are some ideas: - Crispy tortilla chips for crunch - Avocado slices for creaminess - A dollop of sour cream for richness - Fresh bread for dipping - A simple salad for freshness Mix and match these sides to make your meal even better! In this post, we explored how to make a delicious Veggie Packed Lentil Chili. I shared ingredient lists, cooking steps, and tips to enhance flavor. We also looked at variations for vegan and gluten-free diets. Proper storage and reheating methods help you enjoy leftovers longer. Remember, cooking should be fun and easy. With these tips, you can make a meal everyone loves. Enjoy your chili adventure!

Hearty Veggie-Packed Lentil Chili

A delicious and nutritious lentil chili packed with vegetables and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegetarian
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup green or brown lentils, thoroughly rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper any color, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 can 14 oz diced tomatoes, including juice
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (adjust to your spice preference)
  • to taste Salt and freshly ground pepper
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels
  • optional Chopped fresh cilantro or parsley for garnish

Instructions
 

  • In a large pot or Dutch oven, warm the olive oil over medium heat. Once heated, add the diced onion and sauté for approximately 3-4 minutes until it becomes translucent and tender.
  • Incorporate the minced garlic into the pot and continue to cook for an additional 1-2 minutes, stirring frequently until the garlic releases its aroma.
  • Add the diced bell pepper, carrots, and celery, cooking for about 5 minutes. Stir occasionally to ensure the vegetables soften gracefully without browning.
  • Introduce the diced zucchini to the mixture, cooking for an additional 3 minutes until it begins to soften.
  • Pour in the lentils along with the canned diced tomatoes (including all the juices), the vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, and season with salt and pepper to your liking.
  • Bring the chili to a vigorous boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 25-30 minutes, or until the lentils are tender, stirring occasionally to prevent sticking.
  • Once the lentils are fully cooked, fold in the kidney beans and corn. Allow the chili to simmer for an additional 5 minutes until everything is heated through. Taste and adjust the seasoning as necessary.
  • Serve the chili hot, garnished with chopped fresh cilantro or parsley if desired.

Notes

Ladle the chili into bowls and enhance it with avocado slices or a dollop of sour cream for a creamy finish. For an added crunch, serve alongside crispy tortilla chips.
Keyword chili, healthy, lentils, spicy, vegetarian