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Lentil Chili Recipe

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★★★★★

5 from 131 reviews

This hearty Lentil Chili is a flavorful, protein-packed vegetarian dish perfect for a cozy weeknight meal. Featuring tender red lentils simmered with black beans, kidney beans, and a blend of aromatic spices, this chili combines nutritious ingredients to create a comforting and satisfying bowl. Optional toppings like sour cream, shredded cheese, green onions, and tortilla chips add an extra layer of deliciousness.

Ingredients

Scale

Base 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)

Spices

  • 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

Main Components

  • 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

Optional Toppings

  • Sour cream
  • Shredded cheese
  • Green onions
  • Corn
  • Tortilla chips

Instructions

  1. Heat the oil: Warm 2 tablespoons cooking oil in a Dutch oven or large sauté pan over medium heat to prepare for sautéing the vegetables.
  2. Sauté vegetables: Add 1 cup diced yellow onion and 1 cup diced red bell pepper to the heated oil. Cook, stirring frequently, until they become very tender, about 5 to 7 minutes.
  3. Add spices and garlic: Stir in 1 tablespoon chili powder, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 3 minced garlic cloves. Cook gently for about 2 minutes until the spices are fragrant.
  4. Add lentils and liquids: Pour in 1 cup uncooked red lentils, 1 can (15 ounces) tomato sauce, and 3 cups low-sodium vegetable stock or broth. Bring the mixture to a simmer.
  5. Simmer with lid: Reduce the heat to low-medium and cover the pan with a lid. Let the chili simmer while stirring occasionally and scraping the bottom every 5 minutes to prevent sticking or burning. Cook until lentils are tender, approximately 15 to 25 minutes, but this may vary depending on lentil freshness.
  6. Add beans and heat through: Stir in the two cans of rinsed and drained black beans and the can of rinsed and drained red kidney beans. Let the chili simmer for an additional 2 to 3 minutes until everything is heated through.
  7. Serve: Ladle the chili into bowls and top with optional sour cream, shredded cheese, green onions, corn, or tortilla chips as desired for added flavor and texture.

Notes

  • Cooking oil options include vegetable oil, canola oil, or olive oil depending on preference.
  • Be sure to use chili powder that is a blend of spices, not pure cayenne pepper, to avoid excessive heat.
  • Scraping the bottom of the pan during cooking is essential to prevent the chili from sticking and burning.
  • Lentils’ cooking times vary with age—cook until tender even if it takes longer than suggested.
  • Optional toppings add texture and flavor but can be omitted for a vegan dish if using plant-based substitutes.

Keywords: lentil chili, vegetarian chili, healthy chili, bean chili, comfort food, red lentils, black beans, kidney beans, chili recipe

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