Recipe for Not-Too-Spicy Veggie and Lentil Chili Recipe | Almanac.com

Not-Too-Spicy Veggie and Lentil Chili Recipe

Makes 6 servings.
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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!

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


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)
  1. Put all ingredients, except toppings, into an electric pressure cooker or slow cooker. Add enough water to cover. 
    1. For electric pressure cooker: Set for 11 minutes; let sit for 10 minutes after complete and then release valve. 
    2. For slow cooker: Cook on high for 2 to 3 hours or low for 6 to 8 hours.
  2. Serve over rice or pasta or with baked potatoes or cornbread as a side. 
About The Author

Samantha Jones