Name: Lentil Chili Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons cooking oil (see note); 1 cup diced yellow onion; 1 cup diced red bell pepper; 3 cloves garlic, minced or grated (sub 1/2 teaspoon garlic powder); 1 tablespoon chili powder (ensure it’s a blend, not cayenne pepper); 2 teaspoons smoked paprika (substitute regular paprika if needed); 1 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1 cup uncooked red lentils; 1 15-ounce can tomato sauce (tomato puree or crushed tomatoes also work); 3 cups low-sodium vegetable stock or broth; 2 15-ounce cans black beans, rinsed and drained; 1 15-ounce can red kidney beans, rinsed and drained; Sour cream; Shredded cheese; Green onions; Corn; Tortilla chips

Jump to Recipe

Introduction

This hearty lentil chili is a satisfying and nutritious dish perfect for any day of the week. Packed with spices, beans, and tender lentils, it offers a delicious plant-based alternative to traditional chili. Whether you’re a vegetarian or simply looking for a warming meal, this recipe is sure to please.

A white bowl filled with a thick, chunky chili base made of dark red beans, black beans, and small pieces of tomatoes and chopped vegetables, creating a rich reddish-brown texture. On one side of the bowl, bright orange shredded cheddar cheese is piled up, topped with a white dollop of sour cream scattered with small green onion pieces. Above the cheese and sour cream, light brown crispy rolled tortilla chips are spread out, adding a crunchy texture. A woman's hand on the right side holds a spoon digging into the chili, while another woman's hand supports the bowl from below. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons cooking oil
1 cup diced yellow onion
1 cup diced red bell pepper
1 tablespoon chili powder (be sure to use chili powder that is a blend, not cayenne pepper)
2 teaspoons smoked paprika (substitute regular paprika if needed)
1 teaspoon ground cumin
1/2 teaspoon kosher salt
3 cloves garlic, minced or grated (substitute 1/2 teaspoon garlic powder)
1 cup uncooked red lentils
1 15-ounce can tomato sauce (tomato puree or crushed tomatoes will also work)
3 cups low-sodium vegetable stock or broth
2 15-ounce cans black beans, rinsed and drained
1 15-ounce can red kidney beans, rinsed and drained
Sour cream, shredded cheese, green onions, corn, or tortilla chips (optional, for serving)

Instructions

Step 1: Heat a Dutch oven or large sauté pan with the cooking oil over medium heat.
Step 2: Add the diced onion and red bell pepper to the heated oil. Cook, stirring frequently, until very tender, about 5 to 7 minutes.
Step 3: Stir in the chili powder, smoked paprika, cumin, salt, and garlic. Cook gently until the spices are fragrant, about 2 minutes.
Step 4: Add the red lentils, tomato sauce, and vegetable stock. Bring the mixture to a simmer, then reduce the heat to low-medium. Cover the pan with a lid.
Step 5: Simmer the chili, stirring occasionally and scraping the bottom of the pan, until the lentils are tender, about 15 to 25 minutes. If the lentils take longer to cook, simply continue simmering and stirring to prevent sticking and burning.
Step 6: Once lentils are tender, stir in the black beans and kidney beans. Continue to simmer until everything is heated through, 2 to 3 minutes more.
Step 7: Serve the chili hot, garnished with your choice of sour cream, shredded cheese, green onions, corn, or tortilla chips for added flavor and texture.

Tips & Variations

Use smoked paprika for a deeper, smoky flavor or substitute with regular paprika if unavailable.
If you prefer a thicker chili, reduce the amount of vegetable stock or simmer uncovered to let excess liquid evaporate.
For extra heat, add a pinch of cayenne pepper or diced jalapeño when cooking the spices.
Swap red lentils for green or brown lentils, but note that cooking times may vary.

Storage

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

How to Serve

The image shows a white bowl filled with hearty chili that has a rich red-brown color with visible beans and chunks of vegetables throughout. On one side of the chili, there is a layer of shredded bright orange cheddar cheese partially melted into the dish. Above this, there is a dollop of white sour cream topped with small pieces of green chopped scallion. Surrounding the cheese and sour cream, the chili is topped with crunchy beige corn chips, scattered unevenly. Two woman's hands hold the bowl on a white marbled surface. A spoon is held in one woman's hand scooping some of the chili, showing its thick and chunky texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can cook the vegetables and spices on the stovetop first, then transfer everything to a slow cooker to simmer. Use the low setting for about 6 hours or high for 3-4 hours, adding the beans during the last 30 minutes to prevent them from overcooking.

Is lentil chili gluten-free?

Yes, this lentil chili is naturally gluten-free as long as you use gluten-free vegetable stock and check that any additional toppings or ingredients are gluten-free as well.