Recipe for: Vegetarian Chili con Carne with Lentils - photo 1
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Recipe for: Vegetarian Chili con Carne with Lentils

Pikantne Main dishes Vegetarian Dishes 40 min Medium 21 wyświetleń ~15.49 PLN * - (0)
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Description

A warming, aromatic chili con carne prepared without meat, using lentils as a source of protein. A dish inspired by Mexican-Texan cuisine, adapted to Polish ingredients and flavor expectations: sweet paprika and carrots balance the heat of the chili, while the concentrate and tomatoes add acidity and thickness. Serve as a main meal with pearl barley, a slice of bread, or baked potatoes; it tastes great topped with fresh cilantro and a dollop of sour cream. Visually, served in a deep plate, it looks juicy — red accents of paprika against a darker, rich gray-brown lentil background. The dish is hearty, rich in plant protein and fiber, perfect for cooler spring evenings and gatherings with friends.

Ingredients Used

Ingredients (17)

Servings:
4
  • Lentils 200 g
  • Tomato 6.7 szt. (~800 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Carrot 2.5 szt. (~200 g)
  • Red bell pepper 1.1 szt. (~200 g)
  • Tomato paste 30 g
  • Rapeseed oil 30 g
  • Vegetable broth 500 ml
  • Ground hot pepper 4 g
  • Cumin 4 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Smoked paprika 2 łyżeczki (~4 g)
  • ✨ Opcjonalne
  • Barley groats 200 g
  • Coriander 30 g
  • Sour cream 100 g
💰 Szacowany koszt dania: ~15.49 PLN (3.87 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare your workspace: wash the vegetables and utensils. Peel the onion and chop it into small cubes (about 1 cm). Peel the garlic and finely chop it or press it through a garlic press. Peel the carrot and grate it on a coarse grater or chop it into small cubes. Cut the pepper in half, remove the seeds, and chop it into cubes about 1–1.5 cm. Open the cans of tomatoes and prepare the tomato paste. Rinse the lentils in a sieve and quickly rinse them under cold water, removing any impurities.

Ingredients: Onion, Garlic, Carrot, Red bell pepper, Tomato, lentils, Tomato paste
Use a cutting board and a sharp knife (about 20 cm). A grater saves time with carrots. Lentils do not need to be soaked — just rinse them.

Cooking chili

2

Heat a large wide skillet or pot with a capacity of at least 3 l over medium heat. Pour in the rapeseed oil and wait 30–60 seconds until gentle waves start to form on the surface. Add the chopped onion and sauté for 5–6 minutes, stirring with a wooden spoon, until the onion becomes soft and translucent (it should lose its raw sharpness and lightly brown at the edges).

Ingredients: Rapeseed oil, Onion
The best is a pan with a diameter of 26–28 cm or a wide pot. Use a wooden spoon for stirring to avoid scratching the coating. Do not rush frying on very high heat, as the onion will burn faster.
3

To the sautéed onion, add garlic and fry for another 30–45 seconds, stirring constantly — the garlic should release its aroma but not brown. Then add carrot and red bell pepper, mix and fry for another 4–6 minutes, until the vegetables soften but retain a slight shape.

Ingredients: Garlic, Carrot, Red bell pepper
Garlic burns quickly — if it starts to darken, remove the pan from the heat and start the step over. When the carrot and pepper soften a bit, the chili will have a better texture.
4

Add the cayenne pepper, smoked paprika, and cumin to a heated pan and sauté for 20–30 seconds, stirring vigorously — the spices should start to release their aroma. This is called 'blooming' the spices, which helps to bring out their full flavor.

Ingredients: Smoked paprika, cumin
Use a large spoon or spatula. Do not fry for more than 30 seconds, as the spices may burn and become bitter.
5

Add the tomato paste and sauté for 1–2 minutes, stirring until the paste slightly caramelizes and loses its raw taste. Then pour in the canned tomatoes (if they are whole, crush them with a wooden spoon) and mix thoroughly with the vegetables and spices.

Ingredients: Tomato paste, Tomato
Frying the concentrate enhances the umami flavor. If you are using fresh tomatoes, sauté them a little longer to release their juice.
6

Pour the rinsed lentils into a pot, add vegetable broth so that the lentils are completely covered (about 500 ml). Stir, bring to a boil over high heat, then reduce the heat to low/medium to maintain a gentle, even simmer. Cook uncovered for 20–25 minutes, stirring every few minutes, until the lentils are tender but not mushy, and the sauce thickens. If the sauce becomes too thick before the lentils are cooked, add 50–100 ml of water.

Ingredients: lentils, Vegetable broth, Tomato
Use a lid if you want to shorten the cooking time (cover for the first 10 minutes), but uncover it until the end to evaporate excess liquid. Properly cooked: lentils should be soft when bitten, but still hold their shape; the sauce should be thick, not watery.

Seasoning

7

After about 20 minutes, check the lentils: take a teaspoon and taste — they should be soft, not mushy. Season with salt and pepper (add a teaspoon of salt and two pinches of pepper), mix well and cook for another 2–3 minutes to let the flavors combine. Taste and adjust with additional hot pepper or salt if needed.

Ingredients: Salt, Black pepper
Season gradually — it's easier to add than to subtract salt. Remember that the concentrate and broth may already contain salt.

Cooking the side dish (optional)

8

If you are serving chili with bulgur: rinse 200 g of bulgur, pour in 400 ml of water (ratio about 1:2) and bring to a boil. Cook on low heat for 25–30 minutes until tender, drain excess water. You can add 1/2 teaspoon of salt to the water.

Ingredients: Barley groats, Salt
Use a medium pot and a lid. Start cooking the pearl barley simultaneously with step 6, as the cooking time is similar to the simmering time of the chili.

Additions and serving

9

Transfer the chili to deep plates or bowls. Spoon sour cream or its plant-based version (optional) on top and sprinkle with fresh cilantro. If serving with bulgur, first add a portion of bulgur, then top with chili. Serve immediately — hot, aromatic, and hearty.

Ingredients: sour cream, Coriander, Barley groats
Use a ladle to serve the chili. Sour cream balances the heat, cilantro adds freshness. You can also add slices of fresh lime if you like a sour contrast.

Cleaning and Final Tips

10

After cooking, turn off the heat and let the pot sit for 2 minutes. Scrape the remnants from the edges of the pot and wipe the cutting board. If the chili was too thin, cook uncovered for an additional 3–4 minutes; if too thick, add a little hot water.

Do not leave the stove unattended while reducing — the sauce may splatter. Warn household members about the hot steam when serving.

Fun Fact

💡

The term 'chili con carne' comes from Texas cuisine and means 'pepper with meat' — in vegetarian versions, lentils replace the meat, maintaining texture and nutritional value.

Best for

wieczór z przyjaciółmi rodzinny obiad posiłek przed zimnym dniem

Tips

🍽️ Serving

Serve in deep plates with a dollop of sour cream or plant-based yogurt, fresh cilantro, and a wedge of lime. For added heartiness, serve with bulgur, roasted potatoes, or garlic bread.

🥡 Storage

Store in the refrigerator for 3–4 days in an airtight container. After cooling, the flavors will meld — chili often tastes better the next day. Reheat on low heat, adding a little water to prevent it from drying out. It can be frozen in portions for up to 3 months.

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