Name: Spicy Lentil Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion; 3 cloves garlic; 1 red bell pepper; 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.)

Description

A hearty and flavorful lentil chili perfect for a cozy meal.

Ingredients

Scale

2 tablespoons olive oil
1 large onion
3 cloves garlic
1 red bell pepper
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.)

Instructions

Heat 2 tablespoons olive oil in a large pot; add 1 large onion, 1 red bell pepper (both chopped), and 3 cloves garlic (pressed). Cook on medium-low heat for 5-10 minutes, stirring often.
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 and cook for 1 more minute.
Stir in 1 cup dried lentils (rinsed) and 2 cans beans (drained), then add 4 cups vegetable broth, 2 cans crushed tomatoes, and season with 1 teaspoon salt and 2 twists of pepper to a boil.
Lower the heat and simmer for about 40 minutes, or until the lentils are tender. Stir occasionally in 2 tablespoons balsamic vinegar then taste and adjust salt and spices to taste.
Add more broth for a thinner chili or let it simmer longer to thicken.
Serve with brown rice, quinoa, cornbread, corn tortillas, flatbread, or crusty bread toppings. We recommend 1 handful cilantro, a squeeze of lime, quick pickled red onions or jalapeños, sliced avocado or guacamole, a dollop of yogurt or sour cream.

Notes

This chili can be adapted easily to your spice preference.
For a more robust flavor, let it simmer longer.
Top with your favorite garnishes for added flavor.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 330
Sugar: 4g
Sodium: 750mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 16g
Protein: 18g
Cholesterol: 0mg

Keywords: chili, vegan, lentils, hearty, spicy