This protein and nutrient-packed vegetarian chili is like a big bowl of comfort that will nourish you inside and out. All you need is one pot and a few basic ingredients that you probably already have on hand. Top it with lots of cheese (at your own risk!) and some tangy, crunchy apples for a winning salty and sweet combo.
I personally find canned beans a lot harder to digest than cooking from dry – that’s why I created this lentil version! You can soak them and they cook super fast (unlike most legumes). I’m usually fine with lentils, but if they cause you gas, try soaking them overnight before cooking.
Ingredient Highlight
Lentils! My favorite small but mighty pulse! They are packed full of protein, fiber, folic acid, iron, calcium, phosphorus, magnesium, zinc, and potassium. One half cup of uncooked lentils contains 24g of protein, that’s more than you get in 3 oz of steak.
Servings 4 People
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
- 2 tbsp olive oil
- 1 yellow onion, peeled, quartered
- 2 carrots, peeled, quartered
- 3 celery stalks, quarated
- 1 ½ tsp kosher salt, divided
- 1 tbsp chili powder
- 2 tsp ground cumin (or coriander)
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 2 cloves garlic, chopped
- 3 tbsp tomato paste
- 2 red or yellow potatoes (about 10 oz), peeled, cut into small cubes (about 1 ½ – 2 cups)
- 1 ½ cup green or French green lentils
- 6 cups water
- 1 tbsp soy sauce or tamari
- 5 oz spinach (optional)
- 1 tbsp lime juice
- 1 cup grated cheddar cheese (optional)
For the apples:
- 1 crunchy, crisp apple, chopped about 1 heaping cup
- 1 tbsp lime juice
- ¼ tsp kosher salt
Instructions
- In a high-speed blender, add the onion and pulse/blend until finely chopped. Transfer to a large pot over medium-high heat along with the olive oil and ½ teaspoon salt. Add the carrots and celery to the blender and pulse/blend until finely chopped and transfer to the pot. Alternatively, you can chop them by hand.
- Cook until softened and most of the water has evaporated, about 5 minutes, stirring occasionally.
- Add the chili powder, cumin, oregano, cinnamon, and garlic and stir constantly for 30 seconds. Add in the tomato paste and cook for 2 minutes, stirring occasionally (to caramelize the tomato). Stir in the potatoes, lentils, and ½ teaspoon salt to coat them in the spices and tomato. Stir in the water, soy sauce, and remaining ½ teaspoon salt.
- Increase the heat to high, cover, and bring to a boil. Give it a stir, then reduce the heat to medium-low to keep it at a rapid simmer and cook, covered, for 30 minutes, or until the lentils are cooked through, stirring halfway through. Transfer about 2 cups of the soup to a high-speed blender and blend on high until smooth (let the steam escape!). Stir back into the pot.
- Stir in the spinach (if using), submerging it into the liquid, and cook until wilted, about 2 minutes. Remove from heat and stir in the lime juice. Taste and add more salt, if needed.
- Toss the apples in lime juice and salt. Serve chili topped with cheese (if using) and apples.
Items you can prep ahead (optional)
- Prep onion, carrot, celery
- Peel and cube 2 potatoes (store in cold water)
- Chop garlic
- Make the soup
- Make the tangy apples
Substitutions:
- To make vegan, skip the cheese and top with some avocado slices.
- Add bell pepper, corn, or other classic chili veggies if you’d like.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Soup: fridge for up to 5 days, freezer for up to 2 months
- Apples: fridge for up to 4 days
Leftovers + Repurposing:
- Reheat leftover chili on the stove or in the microwave until warmed through.
- If it got really thick in the fridge, just stir in some water to thin it out while you reheat it.
- Serve topped with cheese, tangy apples, and fresh herbs! A squeeze of lime is always nice too.
Servings 4 People Prep Time 10 minutes Cook Time 30 minutes Ingredients
- 2 tbsp olive oil
- 1 yellow onion, peeled, quartered
- 2 carrots, peeled, quartered
- 3 celery stalks, quarated
- 1 ½ tsp kosher salt, divided
- 1 tbsp chili powder
- 2 tsp ground cumin (or coriander)
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 2 cloves garlic, chopped
- 3 tbsp tomato paste
- 2 red or yellow potatoes (about 10 oz), peeled, cut into small cubes (about 1 ½ - 2 cups)
- 1 ½ cup green or French green lentils
- 6 cups water
- 1 tbsp soy sauce or tamari
- 5 oz spinach (optional)
- 1 tbsp lime juice
- 1 cup grated cheddar cheese (optional)
For the apples:
- 1 crunchy, crisp apple, chopped about 1 heaping cup
- 1 tbsp lime juice
- ¼ tsp kosher salt
Instructions
- In a high-speed blender, add the onion and pulse/blend until finely chopped. Transfer to a large pot over medium-high heat along with the olive oil and ½ teaspoon salt. Add the carrots and celery to the blender and pulse/blend until finely chopped and transfer to the pot. Alternatively, you can chop them by hand.
- Cook until softened and most of the water has evaporated, about 5 minutes, stirring occasionally.
- Add the chili powder, cumin, oregano, cinnamon, and garlic and stir constantly for 30 seconds. Add in the tomato paste and cook for 2 minutes, stirring occasionally (to caramelize the tomato). Stir in the potatoes, lentils, and ½ teaspoon salt to coat them in the spices and tomato. Stir in the water, soy sauce, and remaining ½ teaspoon salt.
- Increase the heat to high, cover, and bring to a boil. Give it a stir, then reduce the heat to medium-low to keep it at a rapid simmer and cook, covered, for 30 minutes, or until the lentils are cooked through, stirring halfway through. Transfer about 2 cups of the soup to a high-speed blender and blend on high until smooth (let the steam escape!). Stir back into the pot.
- Stir in the spinach (if using), submerging it into the liquid, and cook until wilted, about 2 minutes. Remove from heat and stir in the lime juice. Taste and add more salt, if needed.
- Toss the apples in lime juice and salt. Serve chili topped with cheese (if using) and apples.
Items you can prep ahead (optional)
- Prep onion, carrot, celery
- Peel and cube 2 potatoes (store in cold water)
- Chop garlic
- Make the soup
- Make the tangy apples
Substitutions:
- To make vegan, skip the cheese and top with some avocado slices.
- Add bell pepper, corn, or other classic chili veggies if you’d like.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Soup: fridge for up to 5 days, freezer for up to 2 months
- Apples: fridge for up to 4 days
Leftovers + Repurposing:
- Reheat leftover chili on the stove or in the microwave until warmed through.
- If it got really thick in the fridge, just stir in some water to thin it out while you reheat it.
- Serve topped with cheese, tangy apples, and fresh herbs! A squeeze of lime is always nice too.
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