Vegetarian Lentil Chilli

FacebookTwitterPinterestShare

This is a quick and easy recipe for a delicious vegetarian chilli using lentils and kidney beans to power up the protein.

This is a quick and easy recipe for a delicious vegetarian chilli using lentils and kidney beans to power up the protein.

Category

We love a good chilli at Food For Fitness. We've done a Chilli Con Carne, White Chicken Chilli and a Turkey & Bacon Chilli so we thought why not create a tasty, vegetarian, chilli. 

A lot of vegetarian chilli recipes just use quorn as a mince substitute but we've gone for adding in plenty of lentils and kidney beans to boost the protein content instead.

BONUS: Download a free chilli recipe book with 5 of our most popular chilli recipes.

Nutrition Facts

Serving Size 1 serving

Servings 4


Amount Per Serving
Calories 283
% Daily Value *
Total Fat 3g5%
Total Carbohydrate 48g16%
Protein 16g32%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields4 Servings
Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins
Ingredients
 1 tsp coconut oil
 1 large onion
 2 tsp garlic, minced
 1 red pepper, chopped
 175 g red lentils (rinsed)
 600 ml vegetable stock
 1 tbsp chilli powder
 2 tbsp Mexican/fajita seasoning
 2 tbsp balsamic vinegar
 2 tbsp tomato puree
 250 g kidney beans, washed and drained
 Pinch of black pepper
1

Heat the coconut oil in a large pan on a medium heat and add the onion, garlic and peppers. Lightly fry for around 5 minutes until the onions start to turn golden brown.

2

Add all of the remaining ingredients, reduce the heat to low and gently simmer (uncovered) for around 45 minutes.

3

Be sure to stir the pot every 15 minutes or so and add a splash of water if the lentils soak up too much liquid and it starts to get too thick.

4

Serve

Vegetarian Lentil Recipe | #vegetarian #chilli #recipe #recipeoftheday

Ingredients

Ingredients
 1 tsp coconut oil
 1 large onion
 2 tsp garlic, minced
 1 red pepper, chopped
 175 g red lentils (rinsed)
 600 ml vegetable stock
 1 tbsp chilli powder
 2 tbsp Mexican/fajita seasoning
 2 tbsp balsamic vinegar
 2 tbsp tomato puree
 250 g kidney beans, washed and drained
 Pinch of black pepper

Directions

1

Heat the coconut oil in a large pan on a medium heat and add the onion, garlic and peppers. Lightly fry for around 5 minutes until the onions start to turn golden brown.

2

Add all of the remaining ingredients, reduce the heat to low and gently simmer (uncovered) for around 45 minutes.

3

Be sure to stir the pot every 15 minutes or so and add a splash of water if the lentils soak up too much liquid and it starts to get too thick.

4

Serve

Vegetarian Lentil Chilli