This vegetarian chili is a weeknight workhorse that leans on pantry staples to deliver a thick, hearty bowl with real backbone. The secret boost comes from red lentils simmered right into the pot, which melt down to thicken the chili while stacking up the protein alongside two kinds of beans. Top it with a cool spoonful of Greek yogurt and dinner feels like a full production without the fuss.
About 35 minutes start to finish, including a quick chop and the 20-minute simmer.
Per serving (makes 4): 373 cal · 27.3g protein · 62.9g carbs · 2.7g fat
Ingredients
- 1 1/2 cup red kidney beans
- 1 1/2 cup black beans
- 1/2 cup red lentils
- 2 cup canned tomatoes
- 1 cup onion
- 1 cup bell pepper
- 1 cup greek yogurt
- 2 tbsp chili powder
Instructions
- Dice onion and bell pepper; sauté until soft.
- Add chili powder, tomatoes, drained beans, and lentils.
- Simmer 20 minutes until lentils break down and thicken.
- Serve topped with a generous dollop of Greek yogurt.
Meal prep & storage
This chili is built for batching, so consider doubling the pot while you're at it. It keeps beautifully in the fridge for up to 4 days or in the freezer for up to 3 months in individual portions. Reheat gently on the stovetop with a splash of water to loosen it back up, then add the yogurt fresh right before serving.
Swaps
Pinto or cannellini beans slide in easily for the kidney or black beans, and brown or green lentils work if red aren't on hand, though they'll stay more intact instead of melting down. For a dairy-free finish, swap the Greek yogurt for a thick unsweetened coconut or almond yogurt, or go with sliced avocado for creaminess. If you like extra smokiness, a spoonful of tomato paste or a pinch of smoked paprika stirred in with the chili powder rounds things out nicely.
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