Looking for an easy, budget-friendly plant-based recipe? This Smoky Lentil Chili certainly passes the test! Filled with rich, smoky flavors, this healthy, family-friendly chili recipe is 100% plant-based (vegan) and gluten-free, perfect for everyone at your dining table. Lentils require no soaking, and cook up faster than beans. So, you can mix up the ingredients for this dish, which include green or brown lentils, vegetable broth, canned tomatoes, tomato paste, onions, bell pepper, celery, garlic, and spices in a pot in just a few minutes, and let it bubble away for about 30 minutes, and dinner is served! Just pair this chili recipe with a salad and a serving of rustic whole grain bread or my skillet cornbread, and you have a balanced meal in no time. You can also throw all of these ingredients into a slow cooker in the morning, and a savory, fragrant crockpot lentil chili will greet you when you come home at the end of the day. You can use an Instant Pot to get an Instant Pot lentil chili done even more quickly! I love to garnish this recipe with a handful of fresh cilantro, avocado slices, and green onions. Or, let your dinner guests sprinkle it with plant-based cheese, Vegan Sour Cream, and baked tortilla chips for a hearty, delicious dish.
Nutrition Notes
This gluten free vegan smoky lentil chili is packed with plant proteins, fiber, vitamins, minerals and phytochemicals. Tomatoes add a touch of lycopene—a powerful antioxidant compound to this dish, too. This recipe can be made as an oil free, added sugar free, salt free recipe, if you follow a whole foods plant-based lifestyle.
Description
This easy, budget-friendly vegan, gluten-free chili recipe is a go-to in your kitchen for the main dish, parties, potlucks, and side dishes.
- Heat olive oil in a large heavy pot or Dutch Oven over medium heat (may omit olive oil and use broth; see below).
- Add onion, bell pepper, celery, and garlic and saute for 5 minutes.
- Add lentils, broth, 2 cups water, tomatoes, tomato paste, liquid smoke, chili powder, crushed red pepper, oregano, smoked paprika, parsley flakes, mustard, celery salt, and salt in a large pot. Stir well, cover and bring to boil. Reduce heat to simmer and cook for about 30-35 minutes, until thickened and tender. May add additional water to adjust consistency—should make thick, stew-like texture.
- Serve into bowls (about 2 cups per portion). Garnish each bowl with fresh cilantro, green onion, and sliced avocado, if desired.
Notes
- May omit oil, if desired. Sauté the vegetables in a small amount of the broth for 5 minutes, then follow the remaining directions.
- Instant Pot Directions: Place all ingredients (except cilantro, green onions, and avocado) in the container of the Instant Pot. Press “Bean/Chili” setting. Cook according to manufacturer’s directions. Serve immediately. Garnish with cilantro, green onions, and avocado, if desired.
- Slow Cooker Directions: Place all ingredients (except cilantro, green onions, and avocado) in the container of the Slow cooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions. Serve immediately. Garnish with cilantro, green onions, and avocado, if desired.
- Prep Time: 12 minutes
- Cook Time: 35 minutes
- Category: Soup, Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 262
- Sugar: 9 g
- Sodium: 342 mg
- Fat: 2 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 16 g
For more of my favorite plant-based chili, soup and stew recipes, check out:
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