Spicy Vegetarian Chili

Are you looking for a healthy, low-calorie lentil recipe that’s easy to make and is family friendly? This red lentil recipe makes a fabulous vegetarian chili that is:

• heartwarming and nourishing
• full of fibre, protein and low in calories
• spicy and smoky with big flavour and lots of colour
• vegetarian (or vegan without the cheese or sour cream garnishes)
• a make-ahead meal perfect for any day of the week

Does this sound too good to be true? This vegetarian lentil chili is made in one pot with red lentils, black beans, tomatoes, vegetable broth and bright healthy vegetables like garlic, onions, carrots, celery, red bell peppers, and corn. It’s seasoned with smoky chipotle chili powder or a spicy kick along with smoked paprika that adds a warm smoky heat (but not spicy).

In our house, we like things hot and spicy, especially when it comes to chipotle chili powder so I like to add almost a full teaspoonful. A little goes a long way so feel free to adjust the amount of spice in the dish to suit your family. Even if your family doesn’t like spicy, try adding just a scant ¼ teaspoon of chipotle chili powder. That should be enough to give the chili a little hint of spice while still imparting that distinct chipotle smoky flavour.

You absolutely won’t miss the meat as the ingredients and spices in this easy vegetarian chili are incredibly satisfying and guarantee big flavour in every bowl! It’s the perfect one-pot meal for your family or a crowd. Leftovers reheat well and the chili is freezable so you can have some on a busy night when you don’t’ have time to cook but crave a healthy meal.

When my younger daughter was away at university she became a vegetarian. I tried my best to send care packages full of nutritious easy to reheat meals that suited her taste and diet. That’s how I came to develop this vegetarian chili that is so convenient, freezable and reheats well. Needless to say, it was a big hit and she was soon sharing her large batch with all her roommates.

When my daughters were away at university, they held on to the healthy eating habits acquired from home. I never had to worry about them eating a high carb unhealthy diet of processed foods like boxed macaroni and cheese or sugary snacks. That didn’t cut it for them but this vegetarian lentil recipe sure did!

Since those university days, I’ve made this chili so many times and in the end, it has become a family favourite. Even my meat-loving husband thoroughly enjoys it! Both my daughters now regularly make it for themselves and their friends while they’re living on their own.

There are many choices for garnishes and sides for this chili such as shredded cheddar cheese, green onions, cilantro, avocado, sour cream or tortilla chips. My family loves to use the tortilla chips as a spoon for digging into the thick chili. To make it a more substantial meal it’s also great served with skillet cornbread. You can serve the chili taco style and let everyone choose their own toppings. There are so many options – you can even create your own list of sides and garnishes!

Here in Ontario, we’re being hit with cold, snowy winter weather that looks like it won’t be leaving us for a while. We’ve spent too many hours shoveling snow to a point when it’s no longer fun (I’d honestly rather be mowing the lawn).  A steamy hot bowl of this thick and hearty chili is just what we need to warm us inside and out at this time of year. Give it a try!

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Spicy Vegetarian Chili

Satisfying protein and fibre-packed vegetarian chili. Made with red lentils, black beans, tomatoes, broth, vegetables and seasoned with chipotle chili powder and smoked paprika for a smoky flavour.

Servings 8 servings

Ingredients

• 1 tablespoon olive oil
• 1 ½ cups diced onion
• 4 garlic cloves, minced
• 1 cup cup diced carrots (about 2 medium)
• 1 cup diced celery (about 2 - 3 stalks)
• 1 cup diced red bell pepper (about 1 medium)
• 1 tablespoon oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon chipotle chili powder up to 1 teaspoon, to taste
• 1 cup red lentils, rinsed in a sieve
• 796mL tin diced tomatoes
• 2 cups vegetable broth
• ¼ cup tomato paste
• 1 bay leaf
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 540mL tin black beans, rinsed and drained
• 1 ½ cups frozen corn kernels or 341mL tin whole kernel corn, drained

Garnish & Side Options

• Shredded cheddar cheese
• Sliced green onions
• Chopped Cilantro
• Avocado slices
• Sour cream
• Tortilla chips

Instructions

1. In a large 4 or 5 qt Dutch oven, heat the olive oil over medium high heat. Add onion, garlic, carrots, celery and red pepper. Season with oregano, cumin, paprika, chipotle chili powder. Sauté until the vegetables are tender while stirring occasionally, about 4 minutes.

2. Add lentils, tomatoes, broth, tomato paste, bay leaf and season with salt and pepper. Stir to combine and bring to a gentle boil while uncovered; let bubble for 5 minutes. Reduce heat to medium-low, cover and let simmer for 30 minutes until the lentils have absorbed most of the liquid.

3. Add black beans and corn kernels. Stir to combine and simmer for an additional 10 to 15 minutes. Remove bay leaf. Ladle the chili into serving bowls and serve with desired garnishes.