30-Minute Vegan Lentil Chili
This 30-Minute Vegan Lentil Chili is hearty, smoky, and packed with lentils, tomatoes, bell peppers, and warming spices. Using canned lentils keeps the cooking time short, while tomato paste and smoked paprika add rich, slow-simmered flavor without the wait.Made in one pot and ready in about 30 minutes, it's an easy choice for busy weeknight dinners, meal prep, or game day. Top it with avocado, fresh cilantro, vegan sour cream, or crunchy tortilla chips.
Ingredients
- 2 15 ounces canned brown lentils, drained and rinsed (or green lentils)
- 1 28 ounces can diced tomatoes, with juices
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth (add less for thicker chili)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon maple syrup
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1/4 - 1/2 teaspoon cayenne pepper, to taste (adds heat)
- 1/2 teaspoon salt (or to taste)
- Optional toppings: chopped fresh cilantro, diced avocado, vegan sour cream, tortilla chips
Instructions
- Heat the oil in a large pot over medium-high heat. Add diced onions, and sauté for 3 minutes until soften
- Add the bell peppers, 2-3 minutes.
- Add garlic, chili powder, cumin, smoked paprika, and cayenne. Cook about 30 seconds and continue stirring, until fragrant.
- Stir in the diced tomatoes with their juices, tomato paste, maple syrup, and vegetable broth. Bring to a gentle boil.
- Reduce heat and simmer 8 -10 minutes. Stirring occasionally.
- Stir in the drained and rinsed lentils. Simmer for another 5 - 8 minutes, or until heated through and the chili has thickened to your liking.
- Season with salt to taste.
- Serve hot with your favorite toppings.