Vegetarian Lentil Chili Recipes

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EASY VEGETARIAN LENTIL CHILI



Easy Vegetarian Lentil Chili image

A great throw-together lowfat meal. (2 WW points). Freezes well for make-ahead lunches. Sometimes I add garbanzo beans. This is from the Secrets of Lowfat Cooking cookbook, a great resource.

Provided by Carianne

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup dry lentils, cleaned
2 cups vegetable broth or 2 cups beef broth
1 (16 ounce) can crushed tomatoes
1 medium green bell pepper, chopped
1 medium onion, chopped
2 -3 garlic cloves, crushed
2 tablespoons chili powder
1/2 teaspoon cumin
1/4 teaspoon allspice
1 (16 ounce) can tomato sauce
2 cups whole kernel corn

Steps:

  • Combine everything (except tomato sauce and corn) in 2 1/2 quart pot and boil over high heat.
  • Reduce to low, cover, and simmer for 25- 30 minutes.
  • Stir in tomato sauce and corn.
  • Simmer for 10- 15 minutes.
  • Serve hot!
  • Great garnished with lowfat sour cream.
  • For Vegetarian use only the vegetable broth. Do not use the low fat sour cream garnish for Vegans.

Nutrition Facts : Calories 154.3, Fat 1.6, SaturatedFat 0.3, Sodium 728.6, Carbohydrate 29.2, Fiber 9.5, Sugar 5, Protein 9.3

VEGETARIAN LENTIL CHILI



Vegetarian Lentil Chili image

Miracle -- my two kids, my husband, and I all like this! It makes quite a bit - we had it for at least three dinners.

Provided by wife2abadge

Categories     Beans

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

4 (14 1/2 ounce) cans diced tomatoes
2 (15 ounce) cans red kidney beans, rinsed and drained
1 (12 ounce) package frozen chopped green peppers
1 (12 ounce) package frozen chopped onions
2 cups dried red lentils, rinsed and drained
1/4 cup chili powder
2 tablespoons garlic powder
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
3 cups water
1/8 teaspoon black pepper

Steps:

  • In a large pot, combine undrained tomatoes, rinsed and drained beans, 3 cups water, green peppers, onions, dry lentils, chili powder, and garlic powder.
  • Bring to boiling; reduce heat.
  • Simmer, covered, 30 minutes, stirring occasionally.
  • Stir in tomato sauce, tomato paste, and 1/8 tsp black pepper; heat through.
  • Serve with cheese and tortilla chips, if desired.

VEGAN LENTIL CHILI



Vegan Lentil Chili image

This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 bunch scallions, thinly sliced on the diagonal, light- and dark-green parts separated
1 red bell pepper (about 6 ounces), diced
1 orange bell pepper (about 6 ounces), diced
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Two 14.5-ounce cans diced tomatoes with their juices
1 cup dried red lentils
Two 14.5-ounce cans kidney beans, drained and rinsed
2 cups frozen diced butternut squash (from a 10-ounce bag)
1 tablespoon agave syrup or maple syrup
Assorted garnishes such as thinly sliced radish and jalapeno, cubed avocado and pepitas, for serving

Steps:

  • Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
  • Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
  • Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.

HEALTHY LENTIL CHILI



Healthy Lentil Chili image

This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, diced
1 red, orange or yellow bell pepper, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
4 cups low-sodium vegetable broth
Two 14.5-ounce cans fire-roasted diced tomatoes
One 15-ounce can navy beans or another small white bean (do not drain)
1 cup dried brown lentils
1 dried bay leaf
1 tablespoon red wine vinegar
Shredded reduced-fat Cheddar, plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional)

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
  • Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
  • Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.

VEGETARIAN RED LENTIL CHILI



Vegetarian Red Lentil Chili image

The red lentils give this chili texture and protein. It's loaded with fresh vegetables, packed with flavor, and has just a tiny bit of heat from the fresh jalapenos.

Provided by CookingWithShelia

Categories     Vegetarian Chili

Time 1h

Yield 6

Number Of Ingredients 16

2 tablespoons grapeseed oil
2 medium (blank)s 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

Steps:

  • Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.
  • Remove zucchini from Dutch oven and set aside. Add garlic and jalapeno pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.
  • Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.
  • Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 57.6 g, Fat 7.5 g, Fiber 18.9 g, Protein 20.3 g, SaturatedFat 0.7 g, Sodium 862.1 mg, Sugar 8.6 g

THE BEST VEGETARIAN CHILI IN THE WORLD



The Best Vegetarian Chili in the World image

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

Provided by calead910

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 19

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Steps:

  • Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
  • Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g

LENTIL AND MUSHROOM CHILLI



Lentil and mushroom chilli image

Rich, thick, spicy and hearty vegetarian chilli.

Provided by davidnunn1

Time 2h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Heat olive oil in a large saucepan, then add spices (cumin, coriander and chilli) to the hot oil for a few seconds. Add onion, garlic, carrot and chilies and cook for a few minutes until onion softens. Add chopped mushrooms, and continue to cook for a few minutes until mushrooms soften. Add washed lentils and stir for a minute. Add stock, tomato and garlic puree, bay leaves, soy sauces and Worcestershire sauce.
  • Bring to the boil, then reduce the heat to simmer the lentils. Cook for an hour at low heat, stirring regularly, and adding boiling water when the contents start to stick to the pan. Towards the end, add tin of kidney beans. Can use the juice from the can in addition to the boiling water additions.
  • Done when the lentils are soft.
  • Options & serving suggestions: can add finely chopped celery, fresh chillies (according to taste), red wine to flavour. I prefer to eat with mashed potato, but of course would go with rice.
  • Chilli powder varies in strength - I only used 1 tsp, but it is a very fiery batch!

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