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Red Lentil Chili

Red Lentil Chili

Emmy
This one-pot vegetarian lentil chili is loaded with fresh vegetables, packed with smoky flavor, and gets a kick of heat from fresh jalapeños.
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Prep Time 15 minutes
Cook Time 44 minutes
Total Time 1 hour
Course Healthy, Main Dishes, Vegetarian
Servings 6
Calories 298 kcal

Ingredients
  

  • 2 tablespoons grapeseed oil
  • 2 carrots chopped
  • 1 zucchini cut into bite-sized pieces
  • 1 onion chopped
  • 1 poblano pepper chopped
  • 3 tablespoons chili powder divided
  • 3 tablespoons cumin divided
  • 1 tablespoon smoked paprika
  • 4 cloves garlic minced
  • 1 fresh jalapeño pepper seeded and diced
  • 2 tablespoons tomato paste
  • 14.5 ounce cans diced tomatoes with juice
  • 2 cups vegetable broth
  • 15 ounce can kidney beans rinsed and drained
  • 15 ounce can black beans rinsed and drained
  • 1 cup red lentils rinsed and drained

Instructions
 

  • Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.
  • Remove zucchini from Dutch oven and set aside. Add garlic and jalapeño pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.
  • Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.
  • Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.