Not-Too-Spicy Veggie and Lentil Chili recipe


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This one-pot soup recipe has a great vegetable variety that adds a lot of color and texture, and is bursting with delicious flavor! The recipe is courtesy of Erica Durian in DeKalb, Illinois, and is featured in our new cookbook, Readers’ Best Recipes and the Stories Behind Them.  

I experimented with chili, soup, and stew recipes for a long time, trying to find a combination with a lot of vegetables that my husband (who is not overly fond of vegetables), my son (who doesn’t like spicy food), and I (a vegan with celiac disease) would all enjoy. Ultimately, I found that none were satisfactory, but that if I took a few ingredients from each, I had a combination that we could all enjoy. - Erica Durian, DeKalb, Illinois

For video instructions, click here


1/2 pound dried red or green lentils
4 to 5 carrots, diced
4 to 6 cloves garlic, minced
1 to 2 bell peppers, diced
1 red onion, chopped
1 cup diced tomatoes
1 cup fresh or frozen corn kernels
1 cup fresh or frozen shelled edamame
1 cup fresh or frozen chopped spinach
2 tablespoons apple cider vinegar
2 tablespoons smoked paprika
2 tablespoons dried parsley
2 teaspoons dried oregano
1 to 2 teaspoons cayenne pepper or 1 tablespoon hot sauce, or to taste
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon curry powder
1 vegan bouillon cube
salt and freshly ground black (or white) pepper, to taste
tahini, guacamole, and/or oyster crackers (optional toppings)
sour cream or cheese (non-vegan optional toppings)


Put all ingredients, except toppings, into an electric pressure cooker or slow cooker. Add enough water to cover. 

For electric pressure cooker: Set for 11 minutes; let sit for 10 minutes after complete and then release valve. 

For slow cooker: Cook on high for 2 to 3 hours or low for 6 to 8 hours.

Serve over rice or pasta or with baked potatoes or cornbread as a side. 


Makes 6 servings.

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