High-Protein Vegetarian Chili
Thick three-bean chili with lentils, tomatoes, and classic USA chili spices—protein-packed meatless comfort for cold nights and game day. Simmer until bubbling hot; leftovers reheat to 165°F.
🛒Ingredients
- 1 tablespoon oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 cup dry brown lentils, rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon kosher salt, plus more to taste
- Toppings: Greek yogurt or sour cream, cheddar, green onion, cilantro, lime
🔧Kitchen Tools Needed
- Dutch oven
- Wooden spoon
- Ladle
📝Instructions
- 1
Heat oil in a Dutch oven over medium. Sauté onion and pepper 6–8 minutes until soft. Add garlic and spices; cook 1 minute until fragrant.
- 2
Stir in lentils, all beans, crushed tomatoes, broth, and salt. Bring to a boil, then simmer uncovered 30–35 minutes until lentils are tender and chili is thick and bubbling hot.
- 3
Taste and adjust salt, chili powder, or a pinch of sugar if tomatoes are sharp.
- 4
Ladle into bowls; add toppings.
- 5
Cool and refrigerate within 2 hours up to 4 days (or freeze 2 months); reheat to 165°F until steaming.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Instant Pot?
Sauté aromatics, then pressure cook 12 minutes high with natural release 10 minutes; thicken on sauté.
More heat?
Add chipotle in adobo or cayenne to taste.
Thicker chili?
Simmer uncovered longer or mash a scoop of beans into the pot.
Food safety?
Serve bubbling hot; chill leftovers within 2 hours; reheat to 165°F.
