Lentil Chili Recipe

ByJames Level

I adore crafting recipes that deliver both comfort and nutrition, and my Lentil Chili definitively fits this bill. Loaded with high-fiber powerhouses like lentils and black beans, it’s deliciously nourishing and warming.

I start it with a lovely sauté of onions, red and green bell peppers, carrots, and celery. If you read my A Few of My Favorite Things post, you know that this is a blend I love to use.

For an extra kick, I add garlic and, optional but recommended, minced jalapeño. Spiciness is a matter of personal taste; I like it spicy, but not so spicy that I can’t feel the flavors of all the other wonderful ingredients.

And there are many! Lentils are the star here, providing a rich source of protein, a delightfully substantial texture, and substance.

Canned crushed tomatoes and vegetable broth serve as the perfect backdrop, which I then enhance with a blend of spices that includes chili powder, ground cumin, and smoked paprika. The combined result is a quite nutritious soup-like pot full of wonderful plant-based goodness.

I like to take it over the top with a splash of soy sauce (or coconut aminos) and a good squeeze of lime juice before garnishing with luscious fresh cilantro and avocado.

Ingredients photo for Lentil Chili Recipe

Ingredients

Ingredients photo for Lentil Chili Recipe

Olive oil:
Nutritious oils and fats also impart flavor and contribute to the delightful richness and mouthfeel of food.

Onion:
Fragrant; supplies natural sugar when oxygenated with heat.

Garlic:
Adds heart-healthy depth and earthy flavor.

Bell peppers:
Abundant in vitamins; contributes sweetness and crispness.

Lentils:
Elevated in protein and fiber; substantial and chewy.

Crushed tomatoes:
Foundation of the chili; contributes to umami and acidity.

Chili powder:
Heat and flavor; all the classic spices you’d expect in chili.

Smoked paprika:
Smoky depth; gentle warmth.

Black beans:
The protein and fiber content is high, and the texture is creamy.

Lime juice:
Lively acidity; harmonizes flavors.

Ingredient Quantities

  • 2 tablespoons olive oil

  • 1 large onion, diced

  • 2 cloves garlic, minced

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 2 medium carrots, diced

  • 1 celery stalk, diced

  • 1 jalapeño, seeded and minced (optional)

  • 1 cup brown or green lentils, rinsed

  • 1 can (28 ounces) crushed tomatoes

  • 2 cups vegetable broth

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried oregano

  • 1/2 teaspoon cayenne pepper (optional)

  • Salt and pepper to taste

  • 1 can (15 ounces) black beans, drained and rinsed

  • 1 can (15 ounces) kidney beans, drained and rinsed

  • 1 tablespoon soy sauce or tamari (optional)

  • Juice of 1 lime

  • Fresh cilantro for garnish

  • Avocado slices for garnish

Instructions

1. In a sizable pot, warm the olive oil over a medium flame. Toss in the diced onion and allow it to sauté for roughly 5 minutes until it achieves a state of translucence.

2. Combine the minced garlic and the diced red and green bell peppers, carrots, celery, and minced jalapeño (if using) in the pan. Sauté the mixture for 5 minutes, or until softened.

3. Combine the rinsed lentils in the pot with the vegetables and stir.

4. Add the crushed tomatoes and vegetable broth, making sure the lentils are covered by your delicious broth. Bring to a boil.

5. When it reaches a boil, turn down the heat to maintain a low simmer. Add the following seasonings one at a time, pausing between each to ensure even distribution of flavors:

– Chili powder
– Ground cumin
– Smoked paprika
– Dried oregano
– Cayenne pepper (if using)

Season with salt and pepper to taste.

6. Put a lid on the pot and allow the chili to simmer for approximately 25-30 minutes, or until the lentils are tender, stirring now and then.

7. The pot contains black beans and kidney beans, which you should add and stir into the chili. Let this simmer alongside the other ingredients for an additional 10 minutes.

8. Mix in the soy sauce or tamari (if using), and if needed, adjust the seasoning with more salt and pepper.

9. Take the pot off the heat and mix in the lime juice. Allow the chili to sit for a few moments so that the flavors can come together and meld.

10. Lentil chili is best served steaming hot. I like to dress it up with some fresh garnishes: cilantro and avocado. Then it’s time to dig in and enjoy the lentil chili.

Equipment Needed

1. Large pot with lid
2. Wooden spoon or spatula
3. Kitchen knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Can opener
8. Colander or strainer
9. Citrus juicer (optional)

FAQ

  • What type of lentils should I use in this chili?For this recipe, you can use either brown lentils or green lentils. Both types of lentils maintain their shape nicely while cooking.

  • Can this recipe be made in a slow cooker?Indeed, this recipe can be converted for the use of a slow cooker. The veggies are still best done first—sautéing them in the fat of your choice until they’re tender and fragrant before adding them to the slow cooker along with the rest of the ingredients. Cook everything together on low for 6-8 hours or on high for 3-4 hours.

  • Is this chili spicy?The heat can be calibrated to your wish. The jalapeño and cayenne are optional; omit them for a mild platter.

  • What can I use instead of vegetable broth?Water or other broth can be used, but vegetable broth brings a nice depth of flavor to the chili.

  • How can I store leftovers?Chili can be kept in the refrigerator for up to four days and stored in the freezer for up to three months. It should be placed in an airtight container for both kinds of storage.

  • Can I add other vegetables to this recipe?Absolutely! You can certainly add other vegetables like zucchini or corn to give the chili more flavor and texture.

Substitutions and Variations

Oil from olives: Replace with avocado oil or coconut oil, which will give you a different flavor profile.
Brown or green lentils: If using red lentils as a substitute, keep in mind they may cook faster and result in a different texture.
Diced tomatoes: For a chunkier texture, use diced tomatoes with their juice; for a smoother consistency, use passata.
Vegetable broth: If you don’t have vegetable broth on hand, you can use water and a bouillon cube or powder to achieve a similar taste.
Cilantro: If you’re not a cilantro fan, use parsley instead.