Hearty Meatless Chili

This hearty meatless chili combines the earthy depth of lentils with the creamy texture of chickpeas and kidney beans. Slow-simmered with tomatoes, celery, garlic, and a warm blend of cumin and chili powder, it delivers a rich, satisfying flavor profile without the meat. The addition of a soup mix base adds an unexpected savory umami kick that ties all the ingredients together beautifully. It&# 226;ÂÂs a comforting, budget-friendly meal that tastes even better the next day, making it ideal for busy weeknights or batch cooking for the freezer. Serve it hot with crusty bread or over rice for a complete, warming dinner that the whole family will love.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 215.1

Dietary: Gluten-free

Description

This hearty meatless chili combines the earthy depth of lentils with the creamy texture of chickpeas and kidney beans. Slow-simmered with tomatoes, celery, garlic, and a warm blend of cumin and chili powder, it delivers a rich, satisfying flavor profile without the meat. The addition of a soup mix base adds an unexpected savory umami kick that ties all the ingredients together beautifully. It&# 226;ÂÂs a comforting, budget-friendly meal that tastes even better the next day, making it ideal for busy weeknights or batch cooking for the freezer. Serve it hot with crusty bread or over rice for a complete, warming dinner that the whole family will love.

Ingredients

1 ea Env. Soup Mix *
4 cup Water
16 ounce (1 can) Chick Peas **
16 ounce (1 can) Red Kidney Beans ***
14 1/2 ounce (1 can) Tomatoes ****
1 cup Lentils, Rinsed & Drained
1 ea Large Stalk Celery *****
1 tablespoon Chili Powder
2 teaspoon Ground Cumin
1 ea Med. Clove Garlic Fine Chop
1/4 teaspoon Crushed Red Pepper

Directions

1
Rinse the lentils, chickpeas, and kidney beans thoroughly in cold water and drain well.
2
Coarsely chop the celery stalk and finely mince the garlic clove.
3
Drain the canned tomatoes but reserve the juice, then chop the tomatoes roughly.
4
In a large saucepan or stockpot, combine the water, soup mix, lentils, chickpeas, kidney beans, chopped tomatoes with their juice, celery, garlic, chili powder, cumin, and crushed red pepper.
5
Place the pot over high heat and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
6
Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally, until the lentils are beginning to soften.
7
Remove the lid and continue to simmer uncovered for an additional 30 minutes, stirring occasionally, until the lentils are tender and most of the liquid has been absorbed.
8
Taste and adjust seasoning if necessary, adding more salt or pepper to suit your preference.
9
Serve hot, optionally over cooked brown rice or white rice, and top with shredded cheese or fresh cilantro if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 215.1kcal

% Daily Value *
Total Fat 5.2g8%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 401.3mg17%
Total Carbohydrate 35.6g12%
Dietary Fiber 8.1g33%
Sugars 7.0g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, lentils, chickpeas, kidney beans, vegetarian, vegan, comfort food, stew, slow cooker, protein, fiber, winter, easy dinner, budget friendly, spicy, healthy, meal prep, soy-free, dairy-free, gluten-free option

Read it online: https://www.chefs-mate.com/recipe/hearty-meatless-chili-3/