Vegetarian Chickpea & Lentil Chili

vegetarian chickpea and lentil chili


  • 2 tablespoons olive oil, plus more if needed
  • 1 chopped onion
  • 3 cloves chopped garlic
  • 2-3 tbsp. chili powder
  • A pinch of ground cinnamon
  • 1 chopped peeled large carrot
  • 1-2 cups vegetable stock
  • 1-2 cans (14 to 15 oz. each) diced fire-roasted tomatoes
  • 1-3 cans (14 to 15.5 oz. each) cannellini beans
  • 1-3 cans (14 to 15.5 oz. each) chickpeas
  • 1-3 cans (14 to 15.5 oz. each) lentils


In a large Dutch oven, heat olive oil over medium-high. Add onion and garlic. Cook, stirring often, until vegetables soften, about 5 minutes.

Toss in chili powder and ground cinnamon and stir until aromatic, about 2 minutes.

Add carrots; season. Cook, stirring often, adding a teaspoon or two of oil if they start sticking, until softened, about 5 minutes.

Pour in vegetable stock. Add diced fire-roasted tomatoes. Bring to a boil; reduce heat to medium. Cook, stirring often, until slightly reduced, about 15 minutes.

Rinse 1 to 3 cans of cannellini beans, chickpeas, and lentils. Cook, stirring often, until flavors meld, about 15 minutes.