It’s SUNDAY and making a big batch of chili today can be a lifesaver throughout the rest of the week. Use up the leftovers for nachos, quesadillas, your favorite mac + cheese and so much more to add some healthy, clean protein, veggies and FLAVOR for a quick and easy meal! This classic chili is ABSOLUTELY DELICIOUS and it has a vegan twist that you won’t even notice.


makes a huge batch, enough for about 8 bowls, you can freeze half or just use it throughout the week!

1/2 onion, chopped
2 celery stalk, chopped
1 carrot, chopped
1/2 bell pepper, chopped (I used red but any color works)
1 jalapeño or serrano, seeds and ribbed removed and small dice
1 garlic clove, minced
1 small zucchini, chopped
2T chili powder
1T cumin
1t onion powder
1t garlic powder
2T tomato paste
1/2t salt
1/2t oregano
Dash of cayenne
1 bay leaf
1/4t pepper
1c dry green lentils, rinsed (you could use canned/precooked, just wait to put them in until the end)
4c water or broth
1 can of tomatoes (I used fire roasted but any whole or diced will work)

Toppings: cheddar cheese, green onion, tortilla chips, sour cream, etc


Saute onion, celery, carrots and bell pepper in olive oil and a little salt on med-high, cook until soft 2-3 minutes. Add zucchini, jalapeño and garlic with a little salt, stir then add chili powder, cumin, onion powder and garlic powder, stir until fragrant. Make room on the bottom of the pan and put in the tomato paste cook for a minute then add salt, oregano, bay leaf, cayenne, lentils, water and the can of tomatoes. Stir, bring to a simmer, cover and cook for 30-45 minutes until lentils are cooked through and soft.


One response to “LENTIL CHILI”

  1. This is so good, especially on a cold day! We had it for lunch and the lentils kept us full all afternoon. We made quesadillas and nachos for lunches the next two days with the leftovers. It’s a recipe that keeps giving and giving!


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