Lentil Chili Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian chili loaded with lentils, kidney beans, black beans, and roasted red peppers in a spiced tomato broth. It's warming and protein-rich, perfect for casual dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon vegetable oil
- 1 large onion (diced)
- 2-3 jalapeno peppers (diced (use bell pepper for milder heat))
- 6 cloves garlic (minced)
- 2 tablespoons tomato paste
- 3 tablespoons chili powder (or more to taste)
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper (optional, for extra spicy)
- Salt and black pepper to taste
- 3-4 cups vegetable broth (use 4 for thinner chili)
- 2 15 ounce cans fire roasted tomatoes
- 16 ounces roasted red peppers - use jarred (or 3-4 roasted red bell peppers (double the amount for even more flavor!))
- 15 ounce can red kidney beans (drained and rinsed)
- 15 ounce can black beans (drained and rinsed)
- 1 cup dried red lentils
- hot sauce to taste
- Toppings. Choose your favorites!
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1042mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 779mg
- Calcium
- 167mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1042MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.