RecipesFrom the test kitchen
Smoky Lentil and Vegetable Chili
A thick, smoky pot of lentils, beans, and vegetables simmered in a spiced tomato base for an easy meatless dinner.
This chili proves you do not need meat to build a deep, hearty pot. Brown lentils and canned beans give it body and bite, while carrots, onion, and garlic form a savory backbone. Tomato powder blended with water makes a concentrated base that clings to every spoonful, and a blend of chili powder and cumin brings smoky warmth. It is an ideal batch-cook: the recipe makes six servings, freezes beautifully, and only gets better as it sits. Ladle it into bowls and pile on your favorite toppings, or spoon it over rice or a baked potato for an even bigger meal.
Method
- 1
Warm the oil in a large pot and cook the onion, carrots, and bell pepper until softened, about 8 minutes.
- 2
Stir in the garlic, chili powder, cumin, and paprika and cook for 1 minute until fragrant.
- 3
Add the lentils, tomato base, beans, and broth, then bring to a boil.
- 4
Lower the heat and simmer, partly covered, for 30 to 35 minutes, stirring now and then, until the lentils are tender.
- 5
If the chili gets too thick, add a splash of broth or water; for a thicker pot, simmer uncovered a few more minutes.
- 6
Season with salt and pepper, brighten with a squeeze of lime, and serve with your favorite toppings.
Why this scores well
Original analysis by NutriVerdict
Lentils and beans together load this chili with plant protein and a large dose of fiber, the nutrient that gives the pot its lasting fullness. Carrots and bell pepper add beta-carotene and vitamin C, while the tomato base contributes potassium and more vitamin C. Onion and garlic season the pot without extra fat or sugar. Because it is built from legumes and vegetables, a single bowl delivers a wide spread of nutrients while staying naturally low in saturated fat.
Tips
- A spoonful of the tomato paste browned with the spices deepens the flavor even further.
- Lentils absorb liquid as the chili sits, so loosen leftovers with a little water when reheating.
What this plate is built on
This recipe leans on foods that are good sources of protein, dietary fiber, iron, potassium and magnesium. The recipe density score above is the average Nutrient Density Score of its whole foods, computed the same way for every recipe on the site.
Storage and make-ahead
Cool and refrigerate in a sealed container for up to 5 days; the flavor deepens by day two. Reheat on the stove or in the microwave, adding water to reach the consistency you like. This chili freezes very well for up to 3 months in portioned containers. Thaw overnight in the fridge before warming.
Variations and swaps
- Use all beans and skip the lentils for a quicker, chunkier chili.
- Add a chopped chipotle in adobo for a smokier, spicier pot.
- Fold in chopped kale or spinach in the last five minutes for extra greens.
What to serve it with
Set out bowls of toppings so everyone can customize: diced avocado, chopped cilantro, sliced scallions, and a squeeze of lime. Cornbread or warm tortillas make it a full meal, and a spoon of plain yogurt cools the spice. A simple green salad adds a fresh contrast.
Note: Sodium depends on your broth and canned beans; rinse beans and choose low-sodium options for reference values.
Frequently asked questions
Can I make this in a slow cooker?
Yes. Saute the aromatics first, then add everything to the slow cooker and cook on low for 6 to 7 hours or high for 3 to 4, until the lentils are tender.
Do the lentils need soaking?
No. Brown and green lentils cook directly in the pot in about 30 minutes. Rinse them first and pick out any small stones or debris.
How can I make it heartier?
Stir in a cup of frozen corn or diced sweet potato with the broth, or serve it over rice or a baked potato. A spoon of Greek yogurt on top adds creaminess and protein.
More recipes
All recipesHigh-Protein Breakfast Bowl
A savory tofu-and-amaranth bowl that spreads its protein across plant and dairy sources to actually keep you full.
DinnerIron-Rich Lentil Stew
A thick, weeknight lentil stew loaded with dark leafy greens and finished with a bright squeeze of lemon to help your body use the plant iron.
DinnerLow-Sodium Salmon Plate
A bright, dinner-worthy salmon plate that builds flavor from fresh herbs and citrus instead of salt.