Introduction

This hearty lentil chili is a comforting, flavorful meal that’s perfect for any day of the week. Packed with protein-rich lentils and beans, it’s a delicious and nutritious option for vegetarians and meat-eaters alike.

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, pressed
1 red bell pepper, chopped
¼ teaspoon red pepper flakes (or 1½ tablespoons chili powder blend; adjust spiciness to taste)
2 teaspoons ground cumin
1½ teaspoons smoked paprika
½ teaspoon dried oregano
2 tablespoons tomato paste
2 bay leaves
1 cup dried lentils (green or brown), rinsed
2 cans beans (15 oz each; we use 1 can black beans and 1 can kidney beans, drained)
2 cans crushed tomatoes (15 oz each)
4 cups vegetable broth (or more as needed)
1 teaspoon salt
Black pepper, to taste
2 tablespoons balsamic vinegar (optional)
1 handful cilantro (for serving, along with lime juice, yogurt, and rice if desired)

Instructions

Step 1: Heat the olive oil in a large pot over medium-low heat. Add the chopped onion, red bell pepper, and pressed garlic. Cook for 5 to 10 minutes, stirring often, until the vegetables are softened.
Step 2: Stir in the red pepper flakes, ground cumin, smoked paprika, dried oregano, tomato paste, and bay leaves. Cook for 1 more minute to release the spices’ aromas.
Step 3: Add the rinsed lentils and drained beans to the pot. Pour in the vegetable broth and crushed tomatoes. Season with salt and black pepper.
Step 4: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 40 minutes, stirring occasionally. Cook until the lentils are tender.
Step 5: Stir in the balsamic vinegar if using. Taste and adjust the salt, pepper, and spices as needed. Add more broth for a thinner chili or simmer longer for a thicker consistency.
Step 6: Serve warm, garnished with fresh cilantro and a squeeze of lime. Optional toppings include quick pickled red onions or jalapeños, sliced avocado, and a dollop of yogurt or sour cream. Enjoy with brown rice, quinoa, cornbread, tortillas, flatbread, or crusty bread.

Tips & Variations

Use a chili powder blend instead of pure chili powder to get a balanced spice flavor without overpowering heat.
Try swapping the beans for your favorites like pinto or cannellini for variety.
Add a splash of lime juice just before serving to brighten the flavors.
For a smoky depth, consider adding a chipotle pepper in adobo sauce.
If you prefer a meat option, ground turkey or beef can be added before cooking the vegetables.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, but since canned lentils are already cooked, add them towards the end of cooking to avoid overcooking and mushiness. Reduce the broth accordingly as dried lentils absorb more liquid.

How can I make this chili spicier or milder?

Adjust the amount of red pepper flakes or chili powder blend to control the heat. Removing seeds from fresh peppers or using milder chili powders will create a gentler flavor, while adding extra chili powder or fresh chiles will increase spiciness.