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.

Ingredients

Scale

1 pound small green lentils
4 cups vegetable broth
3 cups water
1 14.5-ounce can diced tomatoes, with liquid
1 6-ounce can tomato paste
1 onion, diced
1 green bell pepper, diced
3 stalks celery, diced
3 cloves garlic, minced
1 teaspoon liquid smoke
1 tablespoon chili powder
½ teaspoon crushed red pepper
1 teaspoon oregano
½ teaspoon smoked paprika
1 teaspoon dried parsley flakes
½ teaspoon dried mustard
½ teaspoon celery salt
Kosher salt, to taste
½ cup chopped fresh cilantro
½ cup chopped green onions

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Instructions

Place lentils, broth, water, tomatoes, tomato paste, onion, bell pepper, celery garlic, liquid smoke, chili powder, crushed red pepper, oregano, smoked paprika, parsley flakes, mustard, celery salt in a large pot. Stir well, cover and bring to boil. Reduce heat to simmer and cook for about one hour.
When thick and tender, serve into bowls. Garnish each bowl with fresh cilantro and green onion.

Notes

Instant Pot Directions: Place all ingredients (except cilantro and green onions) in the container of the Instant Pot. Press “Bean/Chili” setting. Cook according to manufacturer’s directions. Serve immediately. Garnish with cilantro and green onions.

Slow cooker Directions: Place all ingredients (except cilantro and green onions) 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 and green onions.

Prep Time: 12 minutes
Cook Time: 1 hour
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