Celery Lentil Vegetable Chili

Description

Protein-packed lentils simmered with generous amounts of celery, bell peppers, tomatoes, and spices in a smoky chili base. The celery adds fresh vegetal notes that hold up perfectly after freezing. A meatless one-pot wonder ready in under an hour that reheats like new. Great for meal prep with bold Southwest flavors.

Cultural Background

Chili originated in the American Southwest, particularly Texas and northern Mexico, as a hearty stew of meat, chiles, and spices brought by Spanish settlers and Indigenous influences in the 19th century. Modern vegetarian versions using lentils emerged in the late 20th century with the rise of plant-based eating and health-focused adaptations of traditional Tex-Mex dishes. The inclusion of abundant celery reflects resourceful home cooking to use seasonal or surplus produce while maintaining the dish's bold, smoky profile.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 40 minutes
TOTAL TIME: 55 minutes
SERVINGS: 8
DIFFICULTY: Easy

Ingredients

• 2 tablespoons olive oil
• 2 medium yellow onions, diced
• 6 cloves garlic, minced
• 8 stalks celery, diced (about 4 cups)
• 3 medium bell peppers (mix of red and green), diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, adjust for heat)
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper
• 2 cans (15 ounces each) diced tomatoes, with juices
• 1 can (15 ounces) tomato sauce
• 1.5 cups dry brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (15 ounces) black beans, drained and rinsed
• 1 tablespoon tomato paste

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the diced onions and cook, stirring occasionally, until softened and translucent, 4-5 minutes.
3. Stir in the minced garlic, diced celery, and diced bell peppers; cook for 5-6 minutes until the vegetables begin to soften and release their aromas.
4. Add the chili powder, cumin, smoked paprika, oregano, cayenne if using, salt, and black pepper; stir constantly for 1 minute to toast the spices and coat the vegetables.
5. Mix in the tomato paste and cook for 30 seconds until it darkens slightly.
6. Pour in the diced tomatoes with juices, tomato sauce, rinsed lentils, vegetable broth, and drained black beans; stir well to combine.
7. Bring the mixture to a boil over high heat, then reduce to a simmer, cover partially, and cook for 25-30 minutes, stirring occasionally, until the lentils are tender but not mushy and the chili has thickened (add a splash more broth if too thick).
8. Taste and adjust seasoning with additional salt or spices as needed; remove from heat and let rest for 5 minutes before serving.

Tips

- Dice the celery into even 1/4-inch pieces so it retains some texture after simmering and freezing without becoming mushy.
- Cool the chili completely to room temperature before portioning into freezer containers to avoid ice crystals and maintain quality.
- For a smokier flavor, add a teaspoon of liquid smoke or a chipotle pepper in adobo during the spice step; substitute green lentils if brown are unavailable for a firmer bite.

Nutrition

Calories: 320
Protein: 16g
Carbs: 52g
Fat: 6g

Tags

Freezes well