Description
This hearty Lentil Chili recipe combines the rich flavors of spices, tomatoes, and beans with nutritious lentils to create a delicious and comforting plant-based meal. Perfect for a cozy dinner, it simmers gently to develop a robust depth of flavor and is customizable with a variety of toppings.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, pressed
- 1 red bell pepper, chopped
Spices and Seasonings
- ¼ teaspoon red pepper flakes (or 1½ tablespoons chili powder blend, not pure chili powder; adjust to taste)
- 2 teaspoons ground cumin
- 1½ teaspoons smoked paprika
- ½ teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon salt
- Black pepper to taste
Main Ingredients
- 1 cup dried lentils (green or brown), rinsed
- 2 cans beans (15 oz / 230 g net each; typically 1 can black beans and 1 can kidney beans), drained
- 2 cans crushed tomatoes (15 oz / 230 g net each)
- 4 cups vegetable broth (plus more if needed)
Finishing Touches
- 2 tablespoons balsamic vinegar (optional)
- 1 handful cilantro
- Lime juice (for serving)
- Yogurt or sour cream (for serving, optional)
- Brown rice, quinoa, cornbread, corn tortillas, flatbread, or crusty bread (for serving)
Instructions
- Make the flavor base: Heat 2 tablespoons olive oil in a large pot over medium-low heat. Add the chopped onion, red bell pepper, and pressed garlic. Cook for 5 to 10 minutes, stirring often, until the vegetables are softened and fragrant.
- Add spices and tomato paste: Stir in the red pepper flakes, ground cumin, smoked paprika, dried oregano, tomato paste, and bay leaves. Cook everything together for an additional 1 minute to blend the flavors.
- Add lentils, beans, and liquids: Stir in the rinsed lentils and drained beans. Then add the vegetable broth and crushed tomatoes. Season with salt and freshly ground black pepper. Bring the mixture to a boil over medium-high heat.
- Simmer the chili: Lower the heat to a simmer and cook uncovered for about 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking and to blend flavors evenly.
- Finish with vinegar and seasonings: Stir in the balsamic vinegar, then taste and adjust salt and spices as needed. If the chili is too thick, add more broth to thin it out or let it simmer longer to thicken.
- Serve: Serve the chili hot over brown rice, quinoa, cornbread, corn tortillas, flatbread, or crusty bread. Top with fresh cilantro, a squeeze of lime juice, quick pickled red onions or jalapeños, sliced avocado or guacamole, and a dollop of yogurt or sour cream if desired.
Notes
- You can substitute any beans you prefer, such as pinto or cannellini beans, to customize flavor and texture.
- Adjust the chili powder and red pepper flakes to your preferred spice level.
- Make sure to rinse lentils well before cooking to remove any debris.
- This chili tastes even better the next day after the flavors have melded.
- For a gluten-free option, serve with gluten-free cornbread or rice.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Keywords: lentil chili, vegetarian chili, plant-based chili, lentil stew, vegan chili, healthy chili, meatless chili, comforting dinner
