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As the last of summer slips away, I always feel melancholy. I mean I love fall, what’s not to love? Brightly colored leaves, apples by the bucket, pumpkin spice lattes and cozy sweaters. But after fall comes the dreaded Canadian winter. I’m trying to be better about embracing my least favorite season. As soon as fall rolls in, I pull out all of my favorite cozy, hearty recipes. This really helps me to settle into acceptance of what is to come. I love that I spend more time at home, and this results in more time in the kitchen. It is a time to revisit family favorite recipes for hearty soups and slow cooker classics like my Cranberry Rice Pudding. Recently, I pulled out my Vegetarian Lentil and Bean Chili and marvelled at how easy and flexible this chili is. Sharing this recipe is long overdue!
I often make this Vegetarian Lentil and Bean Chili for large group get togethers, as it makes a ton. It is just so easy and adaptable. I make my vegetarian version and put half aside, then I can add some browned ground beef to the other half and let it simmer for a bit. That way I have a vegetarian chili and a meaty version to offer the meat lovers in the group. Both versions receive raves!
The Beans
A few words about brown beans. If you want to make sure your version is vegetarian, pick canned brown beans in tomatoe sauce. Make sure they aren’t the version with pork in them.
The Tomatoes
I like to use a large can of crushed tomatoes as I prefer the thick consistency they give the chili. I find that diced canned tomatoes cause the chili to be thinner.
The Veggies
This part is really flexible. Add whatever vegetables you love to see in chili. I have made it with celery, mushrooms, carrots, bell pepper, or whatever is in the fridge that needs using up!
The Protein
In this recipe I use red lentils for protein. However, it is good with brown or green lentils too. Sometimes I use quinoa if I don’t have lentils. I have also made a lovely chili with textured vegetable protein. Bulgar wheat can work too, although not for a gluten free version.
Vegetarian Red Lentil and Bean Chili
- 1 can kidney beans
- 2 cans brown beans in tomatoe sauce
- 1/2 cup red lentils (green or brown work too)
- 1 onion chopped
- 1 bell pepper chopped
- 2 carrots chopped
- 398 ml can crushed tomatoes
- 1 tsp minced garlic
- 1 tbsp chili powder ( I use ancho chili powder for a nice smoky flavor)
- 2 tsp salt
- 1 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- sprinkle of tabasco or other hot sauce
- freshly ground pepper to taste
- optional shredded cheese to top
Add all ingredients except cheese to a slow cooker. Cook on low for 6 hours. Optional – once chili is cooked, ladle into oven safe bowls, top with grated cheese and broil in the oven until bubbly.