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Hearty Vegetable Lentil Chili | Warm up with a bowl of hearty lentil chili that's packed with vegetables and brimming with flavor and nutrition. Enjoy topped with shredded cheese or mashed avocado. Get the vegan and gluten-free recipe @jlevinsonrd.

Hearty Vegetable Lentil Chili

Warm up with a bowl of vegan and gluten-free hearty vegetable lentil chili that's brimming with flavor and nutrition. Enjoy topped with shredded cheese or mashed avocado.
Course Chili, Soup, Stew
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 300 kcal
Author Jessica Levinson

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 2 cups chopped red, yellow, and orange bell peppers
  • 1 jalapeno pepper, seeded and diced
  • 1 tablespoon minced garlic
  • 1 tablespoon ground cumin
  • 2 tablespoon chili powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cinnamon
  • 1 28- oz can or box crushed tomatoes (preferably no added salt)
  • 2 cups low-sodium vegetable broth
  • 3 cups water
  • 1 16- oz package dried green lentils
  • 2 cups cubed sweet potatoes
  • 1 teaspoon Kosher salt
  • Freshly ground pepper

Instructions

  1. Heat oil in a Dutch oven or soup pot over medium-high heat. Sauté onions and peppers for 5 minutes, until onions are translucent and peppers have started to soften.
  2. Add garlic, cumin, chili powder, paprika, and cinnamon; stir until vegetables are well coated and spices are fragrant, about 1 minute.
  3. Add crushed tomatoes, broth, water, lentils, and sweet potatoes to pot. Stir everything together and bring to a boil.
  4. Reduce heat to simmer, cover, and cook for 30 minutes until the lentils and sweet potatoes are soft but not mushy. Season with salt and pepper.