Description
This hearty and flavorful Lentil White Bean Chili is a delicious vegan dish that is perfect for chilly nights. Packed with protein and fiber, this chili is easy to make and even better as leftovers.
Ingredients
Scale
Vegetables:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 bell pepper, chopped
Legumes:
- 1 cup dried brown or green lentils, rinsed
- 1 can (15 oz) white beans (such as cannellini or Great Northern), drained and rinsed
Other:
- 1 tablespoon olive oil
- 1 can (14.5 oz) diced tomatoes with juice
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Juice of 1/2 lime
- Chopped cilantro for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, celery, and bell pepper. Cook for 5–7 minutes until vegetables are softened.
- Add Seasonings: Stir in tomato paste, chili powder, cumin, smoked paprika, and cayenne if using. Cook for another minute until fragrant.
- Cook Chili: Add lentils, diced tomatoes, white beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30–35 minutes, or until lentils are tender and the chili is thickened.
- Finish and Serve: Stir in lime juice and adjust seasoning with salt and pepper. Serve hot, topped with chopped cilantro.
Notes
- This chili is great for meal prep and tastes even better the next day.
- Add corn or chopped greens like spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg
