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, 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), rinsed

2 cans beans (15 oz each; we use 1 can black beans and 1 can kidney beans), drained

2 cans crushed tomatoes (15 oz each)

4 cups vegetable broth (or more as needed)

1 teaspoon salt

Black pepper to taste

2 tablespoons balsamic vinegar (optional)

1 handful cilantro (for serving)

Lime juice, yogurt, and rice (optional, for serving)

Instructions

Step 1: Heat the olive oil in a large pot over medium-low heat. Add the chopped onion, red bell pepper, and pressed garlic. Cook, stirring often, for 5 to 10 minutes until the vegetables soften.

Step 2: Add the red pepper flakes, ground cumin, smoked paprika, dried oregano, tomato paste, and bay leaves to the pot. Stir well and cook for 1 more minute to release the aromas.

Step 3: Stir in the rinsed lentils and the drained beans. Pour in the vegetable broth and crushed tomatoes. Season with salt and black pepper.

Step 4: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

Step 5: Stir in the balsamic vinegar, if using, then taste and adjust seasoning as needed. Add more broth for a thinner chili or simmer longer to thicken it.

Step 6: Serve hot with your choice of brown rice, quinoa, cornbread, tortillas, or crusty bread. Garnish with cilantro, a squeeze of lime, and optional toppings like sliced avocado, yogurt, or pickled jalapeños.

Tips & Variations

Use chili powder blend instead of red pepper flakes for a different heat profile and extra flavor.

Swap the beans with your favorite varieties, such as pinto or cannellini, to mix up the taste and texture.

Add a diced jalapeño or chipotle in adobo for smokier heat.

For a creamier texture, stir in a splash of coconut milk or a dollop of sour cream before serving.

FAQs

Can I use red lentils instead of green or brown lentils?

Red lentils cook faster and tend to break down more, resulting in a softer, stew-like texture. Green or brown lentils hold their shape better, which is preferred in this chili, but red lentils can be used if you want a creamier consistency and shorter cooking time.

Do I need to soak the lentils before cooking?

No soaking is necessary for lentils. Just rinse them well before adding to the pot, and they will cook fully during the simmering time.