Very Veggie Lentil Chili Recipe

Name: Very Veggie Lentil Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 ounce) cans vegetable broth or 4 cups vegetable stock; 1 lb brown lentils; 1 (14 ounce) can diced tomatoes; 1 large onion, chopped; 4 garlic cloves, minced; 1 (6 ounce) can tomato paste; 2 tablespoons ketchup; 1 tablespoon chili powder; 1 ½ teaspoons ground cumin; ½ teaspoon dried thyme; ½ teaspoon salt (to taste); ½ teaspoon ground black pepper (to taste); 2 tablespoons olive oil, extra-virgin best; 1 tablespoon balsamic vinegar; hot pepper sauce; shredded cheddar cheese; sour cream

Servings: persons

2 (14 ounce) cans vegetable broth or 4 cups vegetable stock
1 lb brown lentils
1 (14 ounce) can diced tomatoes
1 large onion, chopped
4 garlic cloves, minced
1 (6 ounce) can tomato paste
2 tablespoons ketchup
1 tablespoon chili powder
1 ½ teaspoons ground cumin
½ teaspoon dried thyme
½ teaspoon salt (to taste)
½ teaspoon ground black pepper (to taste)
2 tablespoons olive oil, extra-virgin best
1 tablespoon balsamic vinegar
hot pepper sauce
shredded cheddar cheese
sour cream

1
.Combine broth and 1 1/2 cups water (if using broth, just use 5 1/2 cups total) in a 4 1/2 quart Dutch oven or soup pot and bring to a boil over high heat.
2
Meanwhile, pick through the lentils to check for stones or debris.
3
Rinse and drain the lentils.
4
when the broth comes to a boil, add the lentils and return to a boil.
5
Reduce heat to low, cover, and slow boil for 20 minutes.
6
If it starts to boil over, partially uncover.
7
Add tomatoes with juice.
8
Peel and coarsely chop the onion and add to pot.
9
Add garlic, tomato paste, ketchup, chili powder, cumin, thyme, salt, and black pepper.
10
Stir to mix well.
11
Simmer, uncovered, stirring frequently for 15 minutes.
12
Add a little more water or vegetable stock if moisture evaporates.
13
Remove the pot from heat and stir in oil and vinegar.
14
Add hot sauce and pepper to taste.
15
Serve right away topped with cheese and sour cream.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 (14 ounce) cans vegetable broth or 4 cups vegetable stock, 1 lb brown lentils, 1 (14 ounce) can diced tomatoes, 1 large onion, chopped, and more.

Yes, Very Veggie Lentil Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Very Veggie Lentil Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions