Vegan Lentil Chili

Vegan Lentil Chili

Did you know ½ c of cooked red lentils contains 9 g of protein and 4 g of fiber?  Yes, they are a legume powerhouse! That is why we decided to toss them in our chili.  Lentils are a great alternative to ground beef, chicken, and turkey.  When we substituted lentils for the first time our children didn’t notice until I pointed them out.  They said, “it looks just like ground beef!”

Lentils are a low glycemic food.  This means they won’t cause your blood sugar to rise rapidly and then fall.  Lentils are also a great source of iron and potassium and they’re gluten free.  As for their taste, they absorb the flavors of the ingredients they are cooked with which makes them a Rockstar plant protein!



(Serves 10-12)

  • 2 Tablespoons extra virgin olive oil
  • 1 c sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 c cooked lentils
  • 2 raw carrots (approx. 1 c ), shaved 
  • 2 green sweet banana peppers, chopped
  • 2 (14.5 oz) cans diced tomatoes 
  • 1 (28 oz) can crushed tomatoes 
  • 1 (28 oz) can tomato sauce 
  • 2 sprigs oregano, leaves only
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon salt 
  • 1/2 Teaspoon pepper



  1. Warm evvo in a stockpot or slow cooker.
  2. Sauté onion and garlic until tender.
  3. Place onion,garlic and remaining ingredients in pot.
  4. Cook chili for at least 3 hours on low heat. Stir occasionally.
  5. Top each bowl with vegan shredded cheddar cheese.

~Healthy Happy Chili Eating!