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Meaty Vegan Lentil and Walnut Chili

Vegan lentil walnut chili gets its meaty texture from toasted walnuts and tender lentils simmered with tomatoes, beans, and warming spices. This one-pot chili finishes with a splash of apple cider vinegar for a bright, savory flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup walnuts chopped
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 4 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 cup dried brown or green lentils rinsed and picked over
  • 1 can (28 oz) crushed tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 tbsp apple cider vinegar

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat a 6-quart Dutch oven over medium heat, add the walnuts, and toast for 4 to 5 minutes, stirring often, until fragrant; transfer to a bowl.
  2. Add the olive oil to the pot, then add the onion and bell pepper and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and tomato paste; cook for 1 minute, stirring constantly.
  4. Stir in the lentils, crushed tomatoes, vegetable broth, salt, and black pepper, scraping up any browned bits from the bottom of the pot; bring to a boil.
  5. Reduce the heat to maintain a gentle simmer, cover, and cook for 25 minutes, stirring occasionally.
  6. Stir in the kidney beans and toasted walnuts, then simmer uncovered for 10 to 15 minutes, stirring occasionally, until the lentils are tender and the chili is thick.
  7. Remove the pot from the heat and stir in the apple cider vinegar.

Notes

Toast the walnuts until fragrant to build their savory, meaty flavor. Refrigerate leftovers for up to 4 days; this chili freezes well. For a nut-free version, use toasted pepitas instead of walnuts.