Recipes Soups, Stews and Chili Recipes Chili Recipes Vegetarian Red Lentil Chili Be the first to rate & review! 1 Photo This one-pot vegetarian lentil chili is loaded with fresh vegetables, packed with smoky flavor, and gets a kick of heat from fresh jalapeños. By Shelia Johnson Shelia Johnson Shelia Johnson is an Allrecipes Allstar and avid member of the Allrecipes community, sharing her original recipes on the site. She is founder of Gangsta Goodies Kitchen, a website and food brand that celebrates love, food and relationships. Allrecipes' editorial guidelines Published on June 19, 2024 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 tablespoons grapeseed oil 2 carrots, chopped 1 zucchini, cut into bite-sized pieces 1 onion, chopped 1 poblano pepper, chopped 3 tablespoons chili powder, divided 3 tablespoons cumin, divided 1 tablespoon smoked paprika 4 cloves garlic, minced 1 fresh jalapeño pepper, seeded and diced 2 tablespoons tomato paste 2 (14.5 ounce) cans diced tomatoes with juice 2 cups vegetable broth 1 (15 ounce) can kidney beans, rinsed and drained 1 (15 ounce) can black beans, rinsed and drained 1 cup red lentils, rinsed and drained Directions Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes. Remove zucchini from Dutch oven and set aside. Add garlic and jalapeño pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils. Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste. Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed. I Made It Print Nutrition Facts (per serving) 298 Calories 7g Fat 47g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 298 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 4% Cholesterol 0mg 0% Sodium 949mg 41% Total Carbohydrate 47g 17% Dietary Fiber 16g 58% Total Sugars 9g Protein 16g 32% Vitamin C 26mg 29% Calcium 160mg 12% Iron 7mg 41% Potassium 1015mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.