Veggie Lentil Chili Non Carne!

Jun 05, 2023June 5, 20230 2
Veggie Lentil Chili Non Carne recipe for a hearty, meatless meal
in Vegetarian

Prep

10 min

Cook

40 min

Ready In

50min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 1/2 ounces puy lentils or 3 1/2 ounces green lentils
1 medium onion , peeled and chopped
2 garlic cloves , peeled and crushed
1 parsnip , peeled & grated
1 medium carrot , grated
1 tablespoon vegetable oil
1 can chopped tomatoes
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
7 ounces kidney beans , drained and rinsed
1 fresh red fresh chili pepper , deseeded and finely chopped , adjust to suit your taste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 stock , cube
handful fresh cilantro leaves , chopped

Nutrision Information

Servings Per Recipe
4-6
Calories
250
Sugar
8g
Fat
6g
This Veggie Lentil Chili Non Carne is a hearty and nutritious meal that can be easily prepared for a weeknight dinner. It's perfect for those who want to incorporate more plant-based foods into their diet while still getting enough protein and fiber. The lentils and beans are a great source of protein, while the vegetables add flavor and nutrition. The heat from the chili pepper makes it a great option for those who enjoy spicy food. This recipe is also a great way to use up any vegetables in your fridge that may be close to spoiling. Serve this chili with a dollop of sour cream and some tortilla chips for a crunchy texture.

Instructions

1.Rinse lentils and put them in a pot with 1 1/2 cups of water. Bring to a boil, reduce heat, and simmer for about 15-20 minutes until tender.
2.In a large pot, heat oil over medium-high heat and add onion and garlic, stirring frequently until tender.
3.Add in grated parsnip and carrot, followed by chili pepper, cumin, and coriander, stirring frequently for about 5 minutes.
4.Stir in canned tomatoes, tomato paste, balsamic vinegar, kidney beans, and crumbled stock cube.
5.Add cooked lentils, stir well and bring to boil. Reduce heat and allow it to simmer uncovered for 15-20 minutes.
6.Season with salt and pepper. Serve hot and garnish with cilantro leaves.

PROS

This hearty and spicy chili is completely meatless, making it a great option for vegetarians and vegans.
It’s packed with protein and fiber thanks to the lentils and beans, and the vegetables used add a ton of flavor and nutrition.
Plus, it’s easy to make and can be reheated for leftovers.

CONS

If you don’t like spicy foods, this chili can be too hot to handle.
It’s also possible for the lentils to get too mushy if overcooked, so keep an eye on them.

HEALTH & BENEFITS

Lentils are incredibly healthy, being a great source of protein and fiber while also being low in calories and fat. They can help with weight loss and maintain healthy blood sugar levels. Additionally, the vegetables in this chili provide important nutrients like vitamins A and C, and the chili pepper can boost metabolism and reduce inflammation.

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