Protein Lentil Chili Recipe
This vegan protein lentil chili delivers deep flavor, cozy warmth, and reliable protein using humble pantry staples.It works for meal prep, cold evenings, and women who like substance with spice.
Ingredients
- Brown or green lentils cooked: 1½ cups
- Olive oil: 1 tbsp
- Onion chopped: ¾ cup
- Garlic minced: 1 tbsp
- Tomato puree: 1 cup
- Diced tomatoes: ½ cup
- Kidney beans cooked: ¾ cup
- Vegetable broth: 1½ cups
- Chili powder: 1½ tsp
- Cumin powder: 1 tsp
- Smoked paprika: 1 tsp
- Oregano dried: ½ tsp
- Salt: ¾ tsp
- Black pepper: ½ tsp
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and sauté 3 minutes until soft.
- Stir in garlic and cook 30 seconds until fragrant.
- Add cooked lentils using 1½ cups, stirring well.
- Add chili powder, cumin, paprika, oregano, salt, and pepper.
- Pour tomato puree, diced tomatoes, and vegetable broth.
- Add kidney beans evenly.
- Bring to a gentle boil, then simmer 20 minutes uncovered.
- Stir occasionally until thick and comforting.
- Taste, adjust seasoning, and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 360 kcal
- Total Fat: 8 g
- Saturated Fat: 1.2 g
- Carbohydrates: 52 g
- Fiber: 15 g
- Protein: 20 g
Vitamins & Minerals (Per Serving %)
- Folate: 45%
- Iron: 32%
- Magnesium: 26%
- Potassium: 30%
- Vitamin B6: 22%
Additional Notes / Tips to Enhance the Flavor
Add cocoa powder for unexpected depth and mystery.Top with avocado or vegan yogurt for balance.
Let chili rest ten minutes so flavors fully commit.