This hearty and flavorful vegetarian red lentil chili is perfect for a cozy dinner. Packed with protein and fiber, it's a nutritious and satisfying meal that even meat lovers will enjoy. The combination of spices and vegetables creates a rich and robust flavor that will warm you up on any chilly day.
While most of the ingredients in this recipe are commonly found in most kitchens, you might need to pick up a few items if you don't already have them. Red lentils are a key ingredient and can usually be found in the dried beans section of your supermarket. Chili powder, cumin, and paprika are essential spices that give the chili its distinctive flavor, so make sure you have these on hand.
Ingredients For Vegetarian Red Lentil Chili
Red lentils: These are small, quick-cooking lentils that add protein and a slightly nutty flavor to the chili.
Diced tomatoes: Canned tomatoes provide a rich, tangy base for the chili.
Black beans: These add texture and additional protein to the dish.
Onion: Chopped onions add a sweet and savory depth to the chili.
Garlic: Minced garlic enhances the overall flavor with its aromatic and pungent taste.
Bell pepper: Chopped bell pepper adds a slight sweetness and crunch.
Vegetable broth: This serves as the liquid base, adding flavor and helping to cook the lentils.
Chili powder: A spice blend that gives the chili its characteristic heat and flavor.
Cumin: This spice adds a warm, earthy flavor to the chili.
Paprika: Adds a mild sweetness and a vibrant color to the dish.
Olive oil: Used for sautéing the vegetables, adding a rich, smooth texture.
Technique Tip for Making This Chili
When sautéing the onion and garlic, make sure to cook them until they are translucent and fragrant, which usually takes about 5-7 minutes. This helps to build a strong flavor base for the chili. Additionally, when adding the spices like chili powder, cumin, and paprika, allow them to toast in the oil for about 1-2 minutes before adding the other ingredients. This will enhance their flavors and give the dish a deeper, more complex taste.
Suggested Side Dishes
Alternative Ingredients
red lentils - Substitute with green lentils: Green lentils hold their shape better and provide a slightly different texture but still offer a hearty base for the chili.
diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes will give a smoother consistency while still providing the tomato flavor.
black beans - Substitute with kidney beans: Kidney beans have a similar texture and can easily replace black beans in chili recipes.
onion - Substitute with leeks: Leeks offer a milder flavor and can be used in place of onions for a different taste profile.
garlic - Substitute with shallots: Shallots provide a subtle garlic flavor and can be used as a milder alternative.
bell pepper - Substitute with poblano pepper: Poblano peppers add a slight smokiness and a bit more heat compared to bell peppers.
vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor that enhances the depth of the chili.
chili powder - Substitute with cayenne pepper: Cayenne pepper provides more heat and can be used in smaller quantities to achieve a similar spiciness.
cumin - Substitute with coriander: Coriander has a slightly citrusy flavor and can be used to add a different dimension to the spice profile.
paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that enhances the overall taste of the chili.
olive oil - Substitute with coconut oil: Coconut oil provides a subtle sweetness and can be used as a cooking oil alternative.
Other Alternative Recipes Similar to This Chili
How to Store or Freeze This Chili
- Allow the chili to cool completely before storing. This prevents condensation and helps maintain the texture and flavor.
- Transfer the chili to an airtight container. Glass containers are ideal as they don't absorb odors and are easy to clean.
- Store in the refrigerator for up to 5 days. The flavors will meld together beautifully over time, making it even more delicious.
- For longer storage, freeze the chili. Portion it into individual servings using freezer-safe bags or containers. This makes reheating easier and reduces waste.
- Label each container with the date and contents. This helps you keep track of how long it's been stored and ensures you use it within a safe timeframe.
- When ready to enjoy, thaw the chili in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
- Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of vegetable broth or water if the chili is too thick.
- Alternatively, reheat in the microwave. Use a microwave-safe container, cover loosely, and heat in 1-2 minute intervals, stirring in between.
- Garnish with fresh cilantro, a squeeze of lime juice, or a dollop of vegan sour cream to elevate the flavors before serving.
How to Reheat Leftovers
For stovetop reheating, place the leftover Vegetarian Red Lentil Chili in a saucepan over medium heat. Stir occasionally to ensure even heating. Add a splash of vegetable broth or water if the chili appears too thick. Heat until it reaches your desired temperature.
To reheat in the microwave, transfer a portion of the chili to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals if necessary, until thoroughly warmed.
For oven reheating, preheat your oven to 350°F (175°C). Transfer the chili to an oven-safe dish and cover with aluminum foil. Bake for about 20-25 minutes, or until heated through. Stir halfway through the cooking time to ensure even heating.
If you have a slow cooker, you can reheat the chili on the low setting. Transfer the chili to the slow cooker and heat for 1-2 hours, stirring occasionally, until it reaches the desired temperature.
For a quick and easy method, use a double boiler. Place the chili in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the chili is heated through. This method helps to prevent burning and ensures even heating.
Essential Tools for Making Red Lentil Chili
Large pot: Used to cook the chili, allowing enough space for all ingredients to simmer together.
Wooden spoon: Ideal for stirring the ingredients without scratching the pot.
Chef's knife: Essential for chopping the onion, garlic, and bell pepper.
Cutting board: Provides a safe surface for chopping vegetables.
Measuring cups: Used to measure the red lentils and vegetable broth accurately.
Measuring spoons: Necessary for measuring the chili powder, cumin, and paprika.
Can opener: Required to open the cans of diced tomatoes and black beans.
Colander: Used to drain and rinse the black beans.
Garlic press: Handy for mincing the garlic cloves quickly and efficiently.
Ladle: Useful for serving the chili once it's cooked.
How to Save Time on Making This Chili
Prep ingredients in advance: Chop the onion, garlic, and bell pepper ahead of time and store them in the fridge.
Use canned beans: Opt for canned black beans to save time on soaking and cooking.
One-pot cooking: Cook everything in a single large pot to minimize cleanup.
Batch cooking: Double the recipe and freeze portions for quick meals later.
Quick sauté: Use a high heat to sauté the onion and garlic faster.
Pre-measure spices: Measure out the chili powder, cumin, and paprika before starting to streamline the cooking process.
Vegetarian Red Lentil Chili Recipe
Ingredients
Main Ingredients
- 1 cup red lentils
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until softened.
- Add bell pepper, cook for another 5 minutes.
- Stir in chili powder, cumin, and paprika.
- Add red lentils, diced tomatoes, black beans, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes.
- Season with salt and pepper to taste.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Chili
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