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Lentil Chili Recipe

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★★★★★

4.5 from 69 reviews

This hearty and flavorful Lentil Chili is a nutritious and satisfying dish perfect for a cozy meal. It combines the earthiness of lentils and beans with a robust blend of spices, tomatoes, and vegetables, simmered to perfection in a large pot. Ideal for plant-based diets, this chili is easy to prepare and can be served with various sides and toppings to suit your taste.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, pressed
  • 1 red bell pepper, chopped

Spices and Flavorings

  • ¼ teaspoon red pepper flakes (or 1½ tablespoons chili powder blend, adjust to taste)
  • 2 teaspoons ground cumin
  • 1½ teaspoons smoked paprika
  • ½ teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 2 bay leaves

Main Ingredients

  • 1 cup dried lentils (green or brown), rinsed
  • 2 cans beans (15 oz / 230 g each, drained) – use 1 can black beans and 1 can kidney beans
  • 2 cans crushed tomatoes (15 oz / 230 g each)
  • 4 cups vegetable broth (more as needed)

Seasonings

  • 1 teaspoon salt
  • Black pepper, to taste
  • 2 tablespoons balsamic vinegar (optional)

To Serve

  • 1 handful cilantro
  • Lime juice
  • Yogurt or sour cream
  • Brown rice, quinoa, cornbread, corn tortillas, flatbread, or crusty bread

Instructions

  1. Make the flavor base: Heat 2 tablespoons olive oil in a large pot over medium-low heat. Add the chopped onion, chopped red bell pepper, and pressed garlic. Cook gently for 5-10 minutes, stirring often, until the vegetables soften and become fragrant.
  2. Add spices and tomato paste: Stir in the red pepper flakes, ground cumin, smoked paprika, dried oregano, tomato paste, and bay leaves. Cook for another minute to toast the spices and develop deep flavor.
  3. Add lentils and beans: Add the rinsed lentils and drained beans to the pot. Pour in the vegetable broth and crushed tomatoes. Season with salt and black pepper and stir well to combine.
  4. Simmer the chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking and ensure even cooking.
  5. Adjust seasoning and consistency: Stir in the balsamic vinegar to add complexity. Taste the chili and adjust salt, pepper, or spices as needed. Add more broth if you prefer a thinner chili, or continue to simmer to thicken it.
  6. Serve and garnish: Ladle the chili into bowls and serve with your choice of sides like rice, quinoa, cornbread, or tortillas. Top with fresh cilantro, a squeeze of lime juice, sliced avocado or guacamole, pickled onions or jalapeños, and a dollop of yogurt or sour cream for extra creaminess and flavor.

Notes

  • You can adjust the spice level by modifying the amount of red pepper flakes or chili powder blend.
  • Using dried lentils requires rinsing before cooking to remove debris and dust.
  • For a thicker chili, simmer uncovered longer; add broth if you want it more soupy.
  • The balsamic vinegar adds depth but is optional based on taste preference.
  • Serve with various grains or breads to make it a complete meal.
  • Leftovers keep well refrigerated for up to 4 days and freeze well for up to 3 months.

Keywords: lentil chili, vegetarian chili, vegan chili, healthy chili, plant-based, comforting recipe, easy chili, lentils, beans

Find it online: https://cookwithyana.com/lentil-chili-recipe/