Red Lentil Chili Recipe

Name: Red Lentil Chili
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
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

Cook Time: 45 minutes

Vegetable Chili

This hearty and flavorful vegetable chili is packed with nutritious ingredients like beans, lentils, and fresh vegetables. Perfect for a cozy dinner or meal prep, this recipe is both satisfying and easy to make.

Ingredients

2 tablespoons grapeseed oil
2 carrots, chopped
1 zucchini, cut into bite-sized pieces
1 onion, chopped
1 poblano pepper, chopped
3 tablespoons chili powder, divided
3 tablespoons cumin, divided
1 tablespoon smoked paprika
4 cloves garlic, minced
1 fresh jalapeo 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

Step 1: Heat the grapeseed oil over medium heat in a large Dutch oven. Once the oil is hot, add the carrots, zucchini, onion, poblano pepper, 1 tablespoon of chili powder, 1 tablespoon of cumin, and smoked paprika. Saut the vegetables for about 3 to 4 minutes, or until the onion becomes soft and translucent.

Step 2: Remove the zucchini from the Dutch oven and set it aside. Add the minced garlic and diced jalapeo pepper to the remaining vegetables in the pot. Stir to combine and cook for 1-2 minutes until fragrant.

Step 3: Stir in the tomato paste, the remaining 1 tablespoon each of chili powder and cumin. Cook for 2-3 minutes, allowing the spices to bloom and mix well with the vegetables.

Step 4: Add the diced tomatoes (with their juice) and vegetable broth to the pot. Stir well and bring to a boil. Once the liquid starts to boil, reduce the heat to medium-low.

Step 5: Stir in the kidney beans, black beans, and red lentils. Cover the Dutch oven, leaving the lid slightly ajar, and let it simmer for 15 minutes, stirring occasionally. This will allow the flavors to meld together and the lentils to soften.

Step 6: Season the chili with the remaining chili powder and cumin to taste. Return the zucchini to the pot and stir everything together. Cover and cook on low heat for an additional 20 minutes, allowing the flavors to blend and the zucchini to heat through.

Step 7: Taste and adjust the seasoning as needed. Once the chili has reached the desired flavor, remove from heat and serve. Enjoy with your favorite toppings such as avocado, cilantro, or a dollop of sour cream.

Nutrition Facts (per serving)

Calories: 298
Fat: 7g (9% DV)
Saturated Fat: 1g (4% DV)
Cholesterol: 0mg (0% DV)
Sodium: 949mg (41% DV)
Total Carbohydrate: 47g (17% DV)
Dietary Fiber: 16g (58% DV)
Total Sugars: 9g
Protein: 16g (32% DV)
Vitamin C: 26mg (29% DV)
Calcium: 160mg (12% DV)
Iron: 7mg (41% DV)
Potassium: 1015mg (22% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is not available for all ingredients.

The History of Red Lentil Chili

Red lentil chili is a modern adaptation of traditional chili, which itself has deep roots in American cuisine, particularly in the Southwestern United States. Chili originated in the 1800s in Texas, influenced by Mexican culinary traditions, where chili peppers, beans, and spices formed hearty, warming dishes for settlers and cowboys. The red lentil variant emerged as part of the vegetarian and plant-based movement, offering a protein-rich, meat-free alternative that retains the bold flavors and satisfying texture of classic chili.

Regional Variations

While traditional chili recipes vary across regions, red lentil chili has found popularity in both North American and European kitchens. In the U.S., it is often prepared with smoky paprika and poblano peppers to evoke the flavors of Texas chili, while in Europe, cooks may add root vegetables or sweet bell peppers to suit local palates. Some regions prefer a thicker consistency achieved by mashing part of the lentils, whereas others enjoy a soupier, stew-like texture.

Distinctive Features Compared to Similar Dishes

Unlike standard chili con carne, which relies on beef or pork, red lentil chili is entirely plant-based. It differentiates itself from other vegetarian chilis by incorporating red lentils, which cook quickly and break down slightly, giving the chili a creamy consistency without the need for dairy or flour thickeners. The combination of kidney beans, black beans, and lentils provides a layered texture that is both hearty and satisfying, setting it apart from simple bean soups or lentil stews.

Typical Serving Context

Red lentil chili is commonly served as a main dish during colder months, often accompanied by cornbread, rice, or tortilla chips. It is a popular choice at vegetarian restaurants, casual dinner gatherings, and community events, where its rich flavors and high protein content make it appealing to both vegetarians and omnivores. Leftovers are frequently repurposed as a filling for tacos, burritos, or even as a base for spicy shepherds pie.

Interesting Facts

Red lentils cook faster than most other legumes, allowing this chili to be prepared in under an hour without sacrificing flavor.
This dish combines multiple protein sourceslentils and beansmaking it nutritionally complete and ideal for plant-based diets.
Smoked paprika and poblano peppers give the chili a distinct smoky depth, which can mimic the flavor of traditional meat-based chili.
Red lentil chili is increasingly used in meal prep and vegan meal delivery services due to its ease of reheating and enhanced flavor over time.
Its a flexible recipe: ingredients can be swapped to match seasonal vegetables or dietary preferences while maintaining the core chili profile.

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FAQ about Red Lentil Chili Recipe

Yes, store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat gently on the stove over low heat, adding a splash of vegetable broth if needed to loosen the consistency.

Absolutely. Allow the chili to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

The chili may thicken slightly after refrigeration. To return it to your desired consistency, reheat slowly and add a small amount of water or vegetable broth as needed.

Yes, you can substitute or mix in other beans such as chickpeas or cannellini beans. Keep in mind that cooking times may vary slightly if using dried beans.

Yes, Red Lentil Chili can be prepared a day in advance. In fact, letting it sit for a few hours or overnight in the refrigerator can enhance the flavors.

Certainly. Adjust chili powder, smoked paprika, and jalapeño to your taste. Removing seeds from the peppers will reduce heat, while leaving them in will increase it.

Yes, the chili will continue to develop flavor while sitting covered for a few minutes. Stir before serving to ensure even consistency.

Yes, you can substitute grapeseed oil with other neutral oils such as sunflower, canola, or light olive oil. Avoid strong-flavored oils that may overpower the chili.

Rinsing red lentils is recommended to remove dust or debris and to reduce foaming during cooking. Drain well before adding to the chili.

Yes, all ingredients in this recipe are naturally gluten-free. Just ensure that your vegetable broth and canned tomatoes are certified gluten-free if you are highly sensitive.

audio version

Cook Time: 10 minutes

Red Lentil Chili Recipe