- Easy
- Servings: 6
- Ready In: 45 minutes
- Yield: 8 Cups
This hearty vegetarian chili uses white Ivory lentils and smoky Poblano peppers for a twist on traditional chili. Make a big batch of this fat-free, gluten-free recipe in the Slow Cooker. Â
You’ll love this hearty vegan chili! It is:
- Smoky and Spicy
- Satisfying Comfort Food
- Freezer-Friendly
- Great for Crockpots and Slow-Cookers
Serve it with Crumbly Gluten-Free Cornbread and Guacamole for a satisfying, healthy game-day entertaining meal.
Chef Katie’s Healthy Cooking Tips for Hearty White Lentil Poblano Vegan Chili:
Too Much Spice? If you prefer less spice, swap out the Poblano peppers for green bell peppers.
Salt at the End: Don’t salt the lentils until the end of cooking. Otherwise, the salt will toughen the lentils and it will take forever for the them to cook!
No White Lentils? You can use also use navy beans or crumbled tempeh for healthy vegan protein.
Diced poblano peppers add smoky, spicy flavor to this hearty soup. You can use green peppers instead if you prefer less spice. 
Poblanos, onion, and garlic are saute with spices to give spicy, smoky flavor to this vegan chili. This is oil-free so add water if you notice things starting to burn.
White Lentil Vegan Poblano Chili
Ingredients
- 2 poblano peppers
- 1 medium onion
- 1 tablespoon ground cumin
- 1 1/2 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon marjoram aka Mexican oregano
- 6 cloves garlic minced
- 1 cup white Ivory lentils
- 6 cups vegetable broth
- 1/4 teaspoon salt to taste
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- To make the White Lentil Vegan Poblano Chili: Seed and dice the poblanos. Dice the onion. Place the poblanos, onion, cumin, coriander, paprika, and marjoram in a dry, medium pot. Cover and cook over medium heat until aromatic and onions soften, about 10 minutes, stirring often. No oil needed. Lower the heat if anything starts to burn.
- When the spices are aromatic and the onions softened, you’re ready add the lentils.
- Place the lentil in a colander and rinse under cold water until there is no foam. Add the lentils, broth, garlic, bay leaf, and vegetable stock (or water). Cover and bring to a boil. Reduce to simmer. Simmer until lentils are tender, about 20-25 minutes
- Add salt and taste to adjust seasoning. Turn off the heat and stir in cilantro
- Serve with fresh limes
Nutrition Facts
Amount Per Serving (about 1 1/2 cups)
Calories 144.45
Calories From Fat (5%) 6.7
% Daily Value
- Total Fat 0.78g 1%
- Saturated Fat 0.1g <1%
- Cholesterol 0mg 0%
- Sodium 243.36mg 10%
- Potassium 500.33mg 14%
- Total Carbohydrates 25.42g 8%
- Fiber 11.77g 47%
- Sugar 3.34g
- Protein 9.01g 18%
- Calcium 23.69mg 2%
- Iron 41.74mg 232%
- Vitamin A 431.72IU 9%
- Vitamin C 0.68mg 1%
Shopping and Gear List
- Bytewise Organic Black Gram Split Dehusked (Urad Dal mogar), 2lb
- McCormick Gourmet Organic Ground Cumin, 1.5 oz
- The Spice Hunter Marjoram, Mediterranean, Leaves, 0.3-Ounce Jar
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