Sometimes you just want comfort food, like this easy vegetable chili recipe with lentils. Simple to make, this healthy chili is loaded down with a variety of veggies. But there's a twist: no tomatoes! Completely gluten-free and totally flexible, this chili makes the perfect weeknight dinner.
8ozvegan beef crumbles, optionalsuch as Gardein "The Ultimate Beefless Ground" OR Beyond Meat
For garnish:
hot sauceoptional
fresh cilantrochopped
green onionssliced
Instructions
Cut up all fresh veggies and add to a large soup pot, along with the dried lentils and vegetable broth. Bring to a boil; add chili powder, smoked paprika, and cumin and cook for 20-30 minutes, until veggies are fork tender and lentils are cooked through.
Meanwhile, in a non-stick skillet, fry your choice of vegan meat crumbles (if using) until brown. I like using half of the package, but if you want this "meatier", feel free to use the whole thing. Remove from heat.
Once veggies are done cooking and lentils are soft, remove the chili from heat, and add the cooked vegan beef crumbles; stir. Season with salt and pepper to desired taste. Ladle into bowls and top with hot sauce, chopped cilantro, and green onions, if using.
Notes
Don’t want to use lentils? Switch out the lentils for 2 cans of rinsed beans, such as black beans or kidney beans.
Don’t have all the veggies on hand? Load up on other veggies or add more beans. This recipe is very forgiving, so you can mix and match any vegetables you desire.
I’ve made this recipe using both Beyond Meat and Gardein Beefless Ground, and they both taste delicious! However, if you don’t want to use meat alternatives, simply double up on your lentils.
For an extra spicy chili, add some diced jalapenos!