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Lentil Chili

This Lentil Chili is a hearty, protein-packed dish that's perfect for family gatherings or meal prep, providing comfort and nourishment without breaking the bank.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 tablespoons olive oil For sautéing vegetables and adding healthy fats.
  • 1 large onion, chopped Brings sweetness and depth to flavors.
  • 3 cloves garlic, pressed Adds aromatic punch and health benefits.
  • 1 large red bell pepper, chopped Provides color, nutrition, and sweetness.
Spices and Seasonings
  • ¼ teaspoon red pepper flakes Optional spice addition; adjust according to your heat preference.
  • 2 teaspoons ground cumin Essential for warmth and depth of flavor.
  • 1½ teaspoons smoked paprika Ideal for adding a smoky kick.
  • ½ teaspoon dried oregano Complements the chili with herbal notes.
  • 1 teaspoon salt Enhances overall flavor.
  • to taste black pepper Enhances overall flavor.
Main Ingredients
  • 2 tablespoons tomato paste Enhances the rich tomato flavor.
  • 1 cup dried lentils (green or brown) The foundation of this protein-packed dish.
  • 2 cans beans (15 oz each, drained) Recommended: 1 can black beans and 1 can kidney beans for texture.
  • 2 cans crushed tomatoes (15 oz each) Forms the base of the chili.
  • 4 cups vegetable broth Adds richness and can be adjusted for desired thickness.
  • 2 tablespoons balsamic vinegar (optional) Adds a slight tang if desired.
  • 1 handful cilantro Perfect topping for a complete meal.
  • to taste lime juice, yogurt, and rice for serving Great toppings.

Method
 

Preparation
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add 1 large chopped onion, 1 chopped red bell pepper, and 3 pressed garlic cloves. Cook for 5-10 minutes, stirring often, until the onion is translucent.
  3. Sprinkle in ¼ teaspoon red pepper flakes, 2 teaspoons ground cumin, 1½ teaspoons smoked paprika, and ½ teaspoon dried oregano. Add 2 tablespoons tomato paste and 2 bay leaves, stirring for another minute until fragrant.
  4. Stir in 1 cup rinsed dried lentils and 2 cans drained beans, mixing thoroughly.
  5. Add 4 cups of vegetable broth and 2 cans of crushed tomatoes. Season with 1 teaspoon salt and a few twists of black pepper.
  6. Allow the mixture to reach a boil, then reduce the heat to a simmer.
  7. Let it simmer for about 40 minutes, or until the lentils are tender, stirring occasionally.
  8. Stir in 2 tablespoons balsamic vinegar, taste, and adjust seasoning as needed. If you prefer a thinner chili, add more broth.
  9. Serve with brown rice, quinoa, cornbread, corn tortillas, flatbread, or crusty bread. Top with cilantro, a squeeze of lime juice, quick-pickled red onions, sliced avocado, or a dollop of yogurt or sour cream.

Notes

Keep an eye on the simmering time; lentils should be tender but not mushy. Taste as you go; adjust seasoning near the end of cooking for optimal flavor.