Red Lentil Vegetarian Chili

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Red Lentil Vegetarian Chili

Today, we’re whipping up a wholesome and belly-warming recipe that’s perfect for the colder months. Our star of the show? Red Lentil Vegetarian Chili. But what makes this recipe extra special is that we’ve crafted it using quality ingredients from Aldi, the home of budget-friendly, yet high-quality groceries. Get ready for a flavor-packed experience that won’t break the bank!

Red Lentil Vegetarian Chili
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Red Lentil Vegetarian Chili

Course: Lunch, DinnerCuisine: Tex MexDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

20

minutes

A great and hearty chili recipe with lots of beans and spices. So good you won’t miss the meat at all!

Ingredients

  • Pantry

  • 2 tsp Olive Oil

  • 2 Tbsp Blackstrap Molasses

  • 4 Cups of Vegetable Broth

  • 1 Cup of Dry Red Lentils (It has to be the red ones)

  • Seasoning

  • 4 Tsp Ground Cumin

  • 4 Tsp Cinnamon

  • 3 Tbsp Dark Cocoa Powder

  • 2 Tsp Paprika

  • 4 Tsp Chili Powder

  • 2 Tsp Garlic Powder

  • 1 Tsp Onion Powder

  • 2 Tsp Pink Himalayan Salt

  • 1 Tbsp Red Pepper Flakes (or to taste)

  • Vegetables

  • 1 Sweet Onion Diced (I prefer sweet onions but any onion will do just fine)

  • 4 Cloves of Garlic

  • 1 Red Bell Pepper

  • 1 Cup of Diced Carrots

  • 2 Diced Jalapeños

  • Canned Goods

  • 2 Cans of Black Beans

  • 2 Cans of Red Kidney Beans

  • 1 Can of Whole Kernel Corn

  • 1 Tbsp Tomato Paste

  • 2 Cans of Dice Fire Roasted Tomatoes

Directions

  • Heat oil in a large pot over medium heat. Once hot add the onions and cook until soft, about 3 minutes. Now add bell pepper, jalapeno and carrots and cook for another 3 minutes. Add Garlic and cook for a few minutes, we just want it to get a little brown and fragrant, be sure to not burn the garlic – this is probably around 3 minutes.
  • Add all the seasonings to the pot except the cocoa. We want the spices to bloom in the heat on the bottom of the pan, it release the flavors and it should smell delicious. Stir it all together with the vegetables after a few minutes. You’ll be able to tell because of the smell!
  • Add the cocoa, beans, tomatoes and tomato paste, stir it all together and add the vegetable stock. Stir it again and scrap any browned spices off the pot bottom – it’s where the flavor lives.
  • Cover the pot and bring to a simmer and cook until thickened – about 15 minutes. It can go longer if you need it too.
  • Serve in bowls with any topping you choose!

Notes

  • This could easily be cooked in an instant pot, but it’s pretty quick so I don’t know if it would really help you any.
  • Crockpot would probably work incredibly well here. The spices just get better over time! I would watch it though, lentils just keep getting bigger as they cook