Hearty Vegetable Chili with Lentils

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A protein-packed vegetarian chili featuring lentils, kidney beans, and a medley of colorful vegetables, simmered in a smoky tomato-based broth. This American-inspired vegetarian recipe, ready in about 45 minutes, pairs red lentils, kidney beans, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 150g, rinsed red lentils
• 200g, canned and drained kidney beans
• 400g diced tomatoes
• 1 medium, diced bell peppers
• 1 large, diced onions
• 2 stalks, diced celery
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 cloves, minced garlic
• 1 tsp chili powder

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Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add onions, celery, and bell peppers, sautéing for 5 minutes until softened.
2. Step 2: Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
3. Step 3: Add lentils, kidney beans, and diced tomatoes. Stir well, then bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender and flavors meld.
5. Step 5: Adjust seasoning with salt and pepper, then serve hot with a dollop of Greek yogurt and chopped cilantro.