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
- 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
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
Looks delicious and can’t wait to try it! Could you tell me what the serving size is? Watching my portion sizes.