- 2 teaspoons olive oil
- 1 onion (medium, chopped in small pieces)
- 2 teaspoons minced garlic (finely)
- 2 tablespoons chili powder (I used Penzeys Regular Chili Powder, which is quite mild.)
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1/8 teaspoon chile pepper (dried Chipotle, or cayenne; use more or less depending on how spicy you like it)
- 1 cup brown lentils
- 1/4 cup red lentils (or use more brown lentils if you don't have red ones)
- 3 cans vegetable broth (14 oz. can, + 1 can water)
- 8 ounces tomato sauce
- 1/2 cup sliced green onions
- 6 ounces black olives (drained and sliced)
- 12 ounces roasted red peppers, drained (and chopped)
- lime slices (for serving, optional)
PER SERVING *
|Calories300Calories from Fat70|
|% DAILY VALUE*|
|Calories from Fat70|
|% DAILY VALUE*|
Kim Evans 14 Jul
Excellent flavor. Hearty meal. Used 3 cups of vegetable stock. Careful with the 2 T chilli powder- not all brands are same strength. I roasted my own peppers.. gave it a lovely taste. I ommited the olives. Added generous handful of fresh coriander at the end.
Shane Malachow 25 Jun
Great stuff! Make sure you have a big pot to make it in, comes out to close to 1.5-2qts
Stevie 31 May
It turned out good, I added a little spice for myself, and a little bit of salt.
Hannah 3 May
Definitely making again, added a bit of red wine and it was lovely
RJ 19 Feb
My kids had 3 medium sized bowls each! There are five of us and there were no leftovers AND I had doubled the recipe! My husband, who is not a regular cook made it for us.
Mike 4 Feb
Try serving with pita bread and sauerkraut. Looks like there's a typo in the ingredients; it says 3 cans veggie broth but they probably meant 3 cups. I didn't add water after using a bit too much veggie broth.
Caroline C. 16 Jan
Easy to double!!!! Have made it several times
Lacey 12 Jun 2017
Amazing! So flavourful for a vegan variety. The olives were a great touch as well as using red lentils. Highly recommend and will definitely make again!
Minda C. 2 Jul 2016
Outstanding. Amazing. I will never miss meat chili ever again now that I found this incredibly flavor-popping chili recipe. Kalyn must have been so inspired to create the surprisingly tasty combination of lentils, roasted red peppers and olives--each of which I never liked before, until it was put together in a chili. I made this for a sick friend, who is vegan, and Im glad I left a good serving for me. This will be a regular in my meal rotation. Thank you for sharing this recipe!
Gerben . 29 Apr 2016
Unexpectedly tasteful!! The lime really completes the taste. I will definitely make this dish again.
luvv2bme143 .. 14 Feb 2016
looooove this chili dish! the flavors from all the spices come together really well to give it a savory taste
Beorn Ursus 1 Feb 2016
My whole family loved this chili; even my 10 year old daughter. The spicing wasn't too hot but had a good flavor. We left out the onions and green onions because of food sensitivities. I added 1 cup mushrooms and added another 1/2 cup of red lentils. The chili tasted amazing. I was surprised how good the olives tasted in the chili. Kudos to Kalyn's Kitchen for an incredible vegan chili recipe.
Lena D. 6 Sep 2015
I left out the black olives, and made it non-vegetarian by adding 2 pounds of cooked ground beef - SO YUMMY!!