Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This onepot lentil and root vegetable chili for easy family suppers
- Easy to Make: This recipe is a one-pot wonder, meaning you can cook everything in one big pot, reducing cleanup and making it a breeze to prepare.
- Customizable: Feel free to add your favorite spices, vegetables, or proteins to make this recipe your own.
- Nutritious: This chili is packed with protein, fiber, and vitamins, making it a healthy and satisfying meal option.
- Cost-Effective: Using lentils and root vegetables makes this recipe budget-friendly and a great way to stretch your grocery budget.
- Make-Ahead: You can prepare this recipe up to 2 days in advance, making it perfect for meal prep or busy weeknights.
- Freezer-Friendly: This chili freezes beautifully, so you can make a big batch and enjoy it for months to come.
- Versatile: Serve this chili with your favorite toppings, such as shredded cheese, sour cream, or crushed tortilla chips.
- Comforting: This recipe is the perfect comfort food, filling your home with a warm, inviting aroma that's sure to become a family favorite.
Ingredient Breakdown
The key ingredients in this recipe are lentils, onion, garlic, carrots, celery, and diced tomatoes. Lentils are a great source of protein and fiber, making them an excellent addition to this chili. When selecting lentils, look for green or brown lentils, as they hold their shape well and have a mild flavor. You can also use red lentils, but they tend to break down and become mushy. The onion, garlic, carrots, and celery add a depth of flavor and texture to the chili, while the diced tomatoes provide a burst of juicy sweetness. Feel free to customize the recipe by adding your favorite spices, such as cumin, chili powder, or smoked paprika.
How to Make onepot lentil and root vegetable chili for easy family suppers
Heat 2 tablespoons of olive oil in a large pot over medium heat. Make sure the oil is hot before adding the onion and garlic to prevent them from sticking to the pot.
Add the diced onion and minced garlic to the pot and sauté for 5-7 minutes, or until the onion is translucent and the garlic is fragrant. Stir occasionally to prevent burning.
Add the diced carrots and celery to the pot and sauté for an additional 5 minutes, or until they start to soften. Stir occasionally to prevent burning.
Add the lentils, diced tomatoes, and vegetable broth to the pot. Stir to combine and bring the mixture to a boil.
Reduce the heat to low and simmer the chili for 30-40 minutes, or until the lentils are tender and the vegetables are cooked through. Stir occasionally to prevent burning.
Season the chili with salt, pepper, and your favorite spices. Serve hot, garnished with fresh herbs or a dollop of sour cream, if desired.
Tips for Perfect Results
Choose green or brown lentils for this recipe, as they hold their shape well and have a mild flavor. Red lentils tend to break down and become mushy.
Cook the vegetables until they're tender, but still crisp. Overcooking can make them mushy and unappetizing.
Add the aromatics, such as garlic and onion, towards the end of cooking time to preserve their flavor and texture.
Feel free to add your favorite spices, such as cumin, chili powder, or smoked paprika, to give the chili a unique flavor.
Garnish the chili with fresh herbs, such as parsley or cilantro, to add a bright, fresh flavor.
Serve the chili with a side of crusty bread, salad, or roasted vegetables to make it a complete meal.
This chili freezes beautifully, so make a big batch and enjoy it for months to come. Simply thaw and reheat when you're ready for a delicious meal.
Feel free to add your favorite ingredients, such as diced bell peppers or cooked sausage, to make the chili your own.
Common Mistakes to Avoid
-
Not Browning the Onion: Failing to brown the onion can result in a lack of depth of flavor in the chili. Make sure to cook the onion until it's translucent and lightly browned.
Fix: Take the time to cook the onion until it's lightly browned, stirring occasionally to prevent burning.
-
Overcooking the Lentils: Overcooking the lentils can make them mushy and unappetizing. Make sure to cook them until they're tender, but still hold their shape.
Fix: Check the lentils frequently during cooking and remove them from the heat when they're tender, but still firm.
-
Not Seasoning Enough: Failing to season the chili adequately can result in a bland, unappetizing flavor. Make sure to taste and adjust the seasoning as you go.
Fix: Taste the chili regularly and adjust the seasoning as needed, adding salt, pepper, and other spices to taste.
-
Not Using Fresh Ingredients: Using old or low-quality ingredients can result in a less flavorful and less nutritious chili. Make sure to use fresh, high-quality ingredients whenever possible.
Fix: Choose fresh, high-quality ingredients, such as fresh herbs and spices, to add depth and flavor to the chili.
Variations & Substitutions
Add diced jalapenos or serrano peppers to the chili for an extra kick of heat. You can also add a sprinkle of cayenne pepper or red pepper flakes for added spice.
Replace the chicken broth with vegetable broth and omit any animal-derived ingredients, such as honey or Worcestershire sauce. You can also add vegan-friendly protein sources, such as tofu or tempeh.
Replace the wheat-based ingredients, such as wheat flour or beer, with gluten-free alternatives. You can also use gluten-free broth and omit any gluten-containing ingredients.
Cook the chili in a slow cooker for 6-8 hours on low or 3-4 hours on high. This is a great option for busy days when you don't have time to monitor the chili.
Cook the chili in an Instant Pot for 20-30 minutes, or until the lentils are tender. This is a great option for quick and easy meals.
Add smoked paprika or chipotle peppers in adobo sauce to the chili for a smoky, spicy flavor. You can also add liquid smoke or smoked salt for added depth.
Storage & Make-Ahead
Store the chili at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
Store the chili in the refrigerator for up to 5 days. Make sure to cool it to room temperature before refrigerating and reheat it to an internal temperature of 165°F (74°C) before serving.
Store the chili in the freezer for up to 3 months. Make sure to cool it to room temperature before freezing and reheat it to an internal temperature of 165°F (74°C) before serving. You can also freeze individual portions for easy meals.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this chili?
Yes! This chili freezes beautifully, so make a big batch and enjoy it for months to come. Simply thaw and reheat when you're ready for a delicious meal.
What type of lentils should I use?
Choose green or brown lentils for this recipe, as they hold their shape well and have a mild flavor. Red lentils tend to break down and become mushy.
Can I add other ingredients to the chili?
Feel free to add your favorite ingredients, such as diced bell peppers or cooked sausage, to make the chili your own. Just be sure to adjust the seasoning and spices accordingly.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with dietary restrictions. Just be sure to use gluten-free broth and omit any gluten-containing ingredients.
Can I make this recipe in a slow cooker?
Yes! Cook the chili in a slow cooker for 6-8 hours on low or 3-4 hours on high. This is a great option for busy days when you don't have time to monitor the chili.
Can I make this recipe in an Instant Pot?
Yes! Cook the chili in an Instant Pot for 20-30 minutes, or until the lentils are tender. This is a great option for quick and easy meals.
How long does this recipe take to make?
This recipe takes about 45-60 minutes to make, depending on the cooking method and the number of servings. You can also make it ahead of time and reheat it when you're ready to serve.
onepot lentil and root vegetable chili for easy family suppers
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large red bell pepper, chopped
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped fresh cilantro (optional)
Instructions
- Step 1: Sauté the onions and garlic. Heat the olive oil in a large pot over medium heat. Add the chopped onions and cook until they are translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 2: Add the chopped carrots and potatoes. Add the chopped carrots and potatoes to the pot, stirring to combine with the onions and garlic. Cook for 5 minutes, until they begin to soften.
- Step 3: Add the lentils, vegetable broth, and diced tomatoes. Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Stir to combine, then bring the mixture to a boil.
- Step 4: Reduce heat and simmer. Reduce the heat to low and simmer the chili, covered, for 20-25 minutes, or until the lentils are tender.
- Step 5: Add the cumin and smoked paprika. Stir in the cumin and smoked paprika, and cook for an additional 1-2 minutes, until fragrant.
- Step 6: Season with salt and pepper. Season the chili with salt and pepper to taste, then serve hot, garnished with chopped fresh cilantro if desired.
- Step 7: Serve and enjoy. Serve the chili hot, garnished with chopped fresh cilantro and crusty bread on the side, if desired.
- Step 8: Store leftovers. Let the chili cool, then store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Recipe Notes
- To make this recipe vegan, be sure to use a vegan-friendly broth and omit any animal products.
- For an extra boost of flavor, add a can of chipotle peppers in adobo sauce to the pot during the last 10 minutes of cooking.
- To make this recipe in a slow cooker, brown the onions and garlic in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- This recipe makes 4-6 servings, so feel free to adjust the ingredient quantities as needed to feed your crowd.
- For a thicker chili, simmer it for an additional 10-15 minutes or add a little cornstarch or flour to thicken.
- Experiment with different types of lentils, such as red or yellow, for a varied flavor and texture.
