Roasted Vegetable Lentil Chili

Why You’ll Love This Recipe

• Deep, caramelized flavor from roasting the zucchini, carrots, poblanos, and tomatoes.
• Hearty, protein-rich brown lentils make a satisfying vegetarian chili.
• Balanced heat and smokiness with classic chili spices.
• Meal-prep friendly, freezer-friendly, and even better the next day.

Grocery List

• Produce: 2 zucchini, 2 carrots, 2 poblano peppers, 1 lb Roma tomatoes, 1 large yellow onion, 4 garlic cloves, 1 lime, fresh cilantro, optional scallions and avocado
• Dairy: Optional Greek yogurt or sour cream, shredded cheddar or Monterey Jack
• Pantry: Brown lentils, vegetable broth, tomato paste, 1 (14.5 oz) can fire-roasted diced tomatoes, olive oil, chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, soy sauce or tamari, kosher salt, black pepper, optional masa harina and brown sugar/maple syrup

Full Ingredients

Roasted Vegetables

• 2 medium zucchini (about 1 lb / 450 g), trimmed and cut into 1/2-inch half-moons
• 2 medium carrots (about 8 oz / 225 g), peeled and cut into 1/2-inch dice
• 2 poblano peppers (8–10 oz / 225–285 g), seeded and cut into 3/4-inch pieces
• 1 lb (450 g) Roma or plum tomatoes, quartered
• 3 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Chili Base

• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, diced (about 2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 1/2 cups (300 g) brown or green lentils, rinsed and drained
• 4 cups (950 ml) low-sodium vegetable broth
• 1 cup (240 ml) water
• 1 (14.5 oz / 411 g) can fire-roasted diced tomatoes with juices
• 2 tbsp chili powder (American blend)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp ground coriander
• 1/4 tsp ground cinnamon (optional)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Finishing & Garnish

• 1 tbsp soy sauce or tamari
• 1 tbsp fresh lime juice, plus extra lime wedges for serving
• 1 tsp brown sugar or maple syrup (optional, to balance acidity)
• 1 tbsp masa harina or fine cornmeal (optional, for thickening)
• 2 tbsp chopped fresh cilantro, plus extra for garnish
• Optional toppings: Greek yogurt or sour cream, shredded cheddar or Monterey Jack, sliced scallions, diced avocado, tortilla chips

Step-by-Step Instructions

Step 1: Preheat and prep the vegetables

Heat the oven to 425°F (220°C). Line two rimmed baking sheets with parchment for easy cleanup. Prep the zucchini, carrots, poblanos, and Roma tomatoes as directed. Toss all the vegetables with 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Spread in a single layer, giving the vegetables plenty of space so they roast rather than steam.

Step 2: Roast for deep caramelization

Roast the vegetables for 25–30 minutes, stirring and rotating the pans halfway through. You’re looking for tender centers with browned, caramelized edges and lightly blistered poblanos. Set aside when done; do not discard any flavorful juices on the pan.

Step 3: Build a flavorful chili base

While the vegetables roast, heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the diced onion and cook, stirring, until translucent and lightly golden, 5–6 minutes. Stir in the garlic and cook 30 seconds. Add tomato paste and cook 1 minute, stirring, until it darkens slightly. Sprinkle in chili powder, cumin, smoked paprika, oregano, coriander, cinnamon (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; cook 30 seconds to bloom the spices.

Step 4: Simmer the lentils

Pour in the vegetable broth, water, and the can of fire-roasted diced tomatoes with their juices, scraping up any bits on the bottom. Stir in the rinsed lentils. Bring to a boil, then reduce to a lively simmer. Partially cover and cook 25–30 minutes, stirring occasionally, until lentils are tender but not mushy.

Step 5: Add roasted vegetables and seasonings

Scrape all roasted vegetables and any pan juices into the pot. Stir in soy sauce or tamari, lime juice, and the optional brown sugar if your tomatoes are especially tangy. If you prefer a thicker, chili-parlor style texture, sprinkle in the masa harina and simmer for 2 minutes, stirring, until slightly thickened.

Step 6: Let flavors meld and adjust

Simmer the chili, uncovered, for 5–10 minutes to marry the flavors. Stir in the chopped cilantro. Taste and adjust with more salt, pepper, lime, or a pinch more chili powder as desired. If the chili is too thick, loosen with a splash of broth or water; if too thin, simmer a few minutes more.

Step 7: Serve with toppings

Ladle into warm bowls and top with cilantro, a dollop of yogurt or sour cream, shredded cheese, and sliced scallions. Serve with lime wedges and tortilla chips for dipping.

Pro Tips

• Roast on two sheets so vegetables have space to brown. Crowding leads to steaming and less flavor.
• Bloom spices in oil and tomato paste to unlock their aroma and color before adding liquids.
• Add acidic ingredients (lime juice) after the lentils are tender to keep their texture just right.
• For extra smokiness and heat, add 1 finely chopped chipotle in adobo with the spices.
• To thicken without masa, briefly mash a ladleful of lentils against the pot or blend 1 cup of chili and stir it back in.

Variations

• Sweet Potato & Bean: Add 2 cups 1/2-inch diced sweet potato to the roasting pans and stir in 1 can (15 oz) drained black beans with the roasted vegetables.
• Tomato-Free-ish: Replace canned tomatoes with 1 cup pumpkin puree and increase lime juice to 2 tablespoons for a rich, savory twist.
• Slow Cooker Finish: After roasting, add everything to a slow cooker and cook on Low 6–7 hours or High 3–4 hours, adding lime juice and cilantro at the end.

Storage & Make-Ahead

Refrigerate cooled chili in airtight containers for up to 5 days. It thickens as it rests; add a splash of water or broth when reheating. Freeze up to 3 months; thaw overnight in the fridge, then reheat gently on the stove. You can roast the vegetables 2 days ahead and refrigerate; add to the chili during the final simmer.

Nutrition (per serving)

Approximate values: 327 calories; 9 g fat; 48 g carbohydrates; 14 g fiber; 13 g protein; 650 mg sodium. Values will vary with toppings and salt level.