White Lentil Vegan White Chili

This hearty vegetarian chili uses white Ivory lentils, which resemble the texture and size of ground turkey, traditionally used in white chili.  You can use also use navy beans or even crumbled tempeh for healthy vegan protein.  Make a big batch of this fat-free, gluten-free recipe in the Slow Cooker.  Serve it with Crumbly Gluten-Free Cornbread and Guacamole for a satisfying, healthy game-day entertaining meal.

MEDIUM        Servings: 6     Ready In: 30 minutes

Vegan White Lentil Chili - Healthy, Plant-Based, Gluten-Free, Oil-Free Vegetarian Soup Recipe

Vegan White Lentil Chili - Healthy, Plant-Based, Gluten-Free, Oil-Free Vegetarian Soup Recipe

Chef's Plant-Based Tip: Smoky Poblanos add spicy flavor to this recipe.  For a milder version, swap them for green bell peppers

Chef's Plant-Based Tip: Smoky Poblanos add spicy flavor to this recipe.  For a milder version, swap them for green bell peppers

Chef's Tip: Cumin, coriander, and smoked paprika bring a balance of smoky heat with subtle sweetness

Chef's Tip: Cumin, coriander, and smoked paprika bring a balance of smoky heat with subtle sweetness

Ingredients

2 poblano peppers
1 medium onion
1 tbsp ground cumin
1 1/2 tsp ground coriander
1 tsp Spanish sweet paprika
1 tsp marjoram (aka Mexican oregano, or substitute with regular oregano)
6 cloves garlic, minced
1 cup white lentils
6 cups vegetable broth
1/4 tsp salt, to taste
1/4 cup chopped fresh cilantro
Lime wedges, for serving


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Vegan White Lentil Chili - Healthy, Plant-Based, Gluten-Free, Oil-Free Vegetarian Soup Recipe

Procedure

Gather ingredients. You can substitute 1 can of white navy beans for the white lentils

To make the chili: Seed and dice the poblanos and onion.  Place the poblanos, onion, cumin, coriander, paprika, and marjoram in a dry, medium pot. Cover and cook over medium heat until aromatic and onions soften, about 10 minutes. No oil needed. Lower the heat if anything starts to burn.
When the spices are aromatic and the onions softened, you're ready add the lentils.

Rinse the lentils.  Add the lentils, broth, garlic, bay leaf, and vegetable stock (or water). If using canned white beans, be sure to drain and rinse them before adding.  
Cover and simmer until lentils are tender, about 20 minutes
When the lentils are tender, remove the lid. Add salt and taste to adjust seasoning.  Turn off the heat and stir in cilantro
Serve with fresh limes

Chef's tip:  Don't salt the lentils until the end of cooking.  Otherwise, the salt will toughen the lentils and it will take forever for the them to cook!

Yield: 8 cups
 


Step-by-Step Photos:

Nutrition Facts

Amount Per Serving (about 1 1/2 cups)

Calories 144.45
Calories From Fat (5%) 6.7
% Daily Value
Total Fat 0.78g 1%
Saturated Fat 0.1g <1%
Cholesterol 0mg 0%
Sodium 243.36mg 10%
Potassium 500.33mg 14%
Total Carbohydrates 25.42g 8%
Fiber 11.77g 47%
Sugar 3.34g
Protein 9.01g 18%
Calcium 23.69mg 2%
Iron 41.74mg 232%
Vitamin A 431.72IU 9%
Vitamin C 0.68mg 1%


Can you tell how hot a jalapeno is just by looking at it? Chef Katie Simmons shares a lesson in botany that is a tip for picking the pepper with the right spice. Recipes and more at: www.plants-rule.com