Hearty Lentil Chili

why make this recipe

Lentil chili is a hearty and healthy dish that everyone can enjoy. It’s packed with protein, fiber, and tons of flavor. Making this recipe is a great way to feed a crowd or have delicious leftovers for the week. Plus, it’s easy to customize with your favorite toppings. Whether you are looking for a filling meal or a new way to use lentils, this chili will not disappoint.

how to make Lentil Chili

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, not pure chili powder. 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)
• 2 cans beans (15 oz (230 g net) each can, or 3 cups of cooked beans. We use 1 can black beans and 1 can kidney beans.)
• 2 cans crushed tomatoes (15 oz (230 g net) each can.)
• 4 cups vegetable broth (or more as needed to fully cook the lentils.)
• 1 teaspoon salt (and black pepper to taste.)
• 2 tablespoons balsamic vinegar (optional.)
• 1 handful cilantro (+ lime juice, yogurt, and rice for serving.)

Directions:

1. Heat 2 tablespoons of olive oil in a large pot. Add the chopped onion, chopped red bell pepper, and pressed garlic. Cook on medium-low heat for 5-10 minutes, stirring often.
2. Add ¼ teaspoon red pepper flakes, 2 teaspoons ground cumin, 1½ teaspoons smoked paprika, ½ teaspoon dried oregano, 2 tablespoons tomato paste, and 2 bay leaves. Cook for 1 more minute.
3. Stir in 1 cup rinsed dried lentils and 2 cans of drained beans. Then add 4 cups vegetable broth, 2 cans crushed tomatoes, and season with 1 teaspoon salt and 2 twists of pepper.
4. Bring the mixture to a boil, then lower the heat and simmer for about 40 minutes, stirring occasionally, until the lentils are tender.
5. Stir in 2 tablespoons balsamic vinegar, taste, and adjust salt and spices to your liking. Add more broth for a thinner chili or let it simmer longer to thicken.
6. Serve with brown rice, quinoa, cornbread, corn tortillas, flatbread, or crusty bread. Toppings like cilantro, lime, pickled red onions, sliced avocado, or yogurt make great additions.

how to serve Lentil Chili

Lentil chili can be served in bowls with your choice of toppings. You can also pair it with rice, quinoa, or bread to make a complete meal. A squeeze of lime and some fresh cilantro on top adds brightness, while a dollop of yogurt or sour cream offers creaminess.

how to store Lentil Chili

To store leftovers, let the chili cool completely. Then transfer it to an airtight container. It will keep in the refrigerator for about 4-5 days. You can also freeze the chili for up to 3 months. Just thaw it overnight in the fridge before reheating.

tips to make Lentil Chili

• Rinse lentils before cooking to remove any dirt or debris.
• For a thicker chili, let it simmer longer without a lid.
• Adjust the spices to fit your taste, adding more chili powder for heat if desired.
• Feel free to add extra vegetables like carrots or zucchini for added nutrition.

variation

You can easily switch up the beans used in this recipe. Try using pinto beans or chickpeas for a different flavor. You can also add in diced sweet potatoes or corn for extra texture and sweetness.

FAQs

Can I use canned lentils instead of dried?
Yes, you can use canned lentils. Just add them in during the last 10-15 minutes of cooking to heat through.

Is lentil chili gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free broth and toppings.

Can I make this recipe in a slow cooker?
Absolutely! Just sauté the vegetables and spices on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Lentil Chili

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• Author: ikramnihad
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

A hearty and healthy lentil chili recipe that’s packed with protein, fiber, and flavor. Perfect for feeding a crowd or enjoying leftovers.

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Ingredients

Scale 1x2x3x

• 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)
• 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)
• 2 cans beans (15 oz each, or 3 cups of cooked beans, such as black and kidney beans)
• 2 cans crushed tomatoes (15 oz each)
• 4 cups vegetable broth (or more as needed)
• 1 teaspoon salt (and black pepper to taste)
• 2 tablespoons balsamic vinegar (optional)
• 1 handful cilantro (for serving)
• Lime juice, yogurt, and rice (for serving)

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Instructions

1. Heat 2 tablespoons of olive oil in a large pot. Add the chopped onion, chopped red bell pepper, and pressed garlic. Cook on medium-low heat for 5-10 minutes, stirring often.
2. Add red pepper flakes, ground cumin, smoked paprika, dried oregano, tomato paste, and bay leaves. Cook for 1 more minute.
3. Stir in rinsed lentils and drained beans. Add vegetable broth, crushed tomatoes, salt, and pepper.
4. Bring to a boil, then lower the heat and simmer for about 40 minutes, stirring occasionally, until lentils are tender.
5. Stir in balsamic vinegar, taste, and adjust seasoning. Add more broth for thinner chili or simmer longer to thicken.
6. Serve with toppings and sides as desired.

Notes

Rinse lentils before cooking. Adjust spices to fit your taste. For a thicker chili, let it simmer longer without a lid. Can be made in a slow cooker.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 6g
• Sodium: 600mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 13g
• Protein: 18g
• Cholesterol: 0mg

Keywords: Lentil Chili, Vegan Chili, Healthy Dinner, High Protein Meal