Lentil Chili

5 from 9 votes

This fast and easy chili has smoky (but not super spicy) flavors, two types of beans, and lentils for loads of plant-based protein. Add your favorite toppings and dinner is served!

Prep Time10

Cook Time30

Total Time40

Course: Main

Cuisine: Tex Mex

Keyword: chili, comfort foods, easy dinner, freezer friendly, gluten free, stovetop, vegetarian

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Dutch oven

Ingredients

2 tablespoons cooking oil (see note)
1 cup diced yellow onion
1 cup diced red bell pepper
1 tablespoon chili powder (be sure to use chili powder that is a blend, not cayenne pepper)
2 teaspoons smoked paprika (sub regular paprika)
1 teaspoon ground cumin
1/2 teaspoon kosher salt
3 cloves garlic, minced or grated (sub 1/2 teaspoon garlic powder)
1 cup uncooked red lentils
1 15-ounce can tomato sauce (tomato puree or crushed tomatoes will also work)
3 cups low-sodium vegetable stock or broth
2 15-ounce cans black beans, rinsed and drained
1 15-ounce can red kidney beans, rinsed and drained
sour cream, shredded cheese, green onions, corn or tortilla chips (optional, for serving)

Instructions

Heat a Dutch oven or large saute pan with oil over medium heat.
To heated oil, add the onion and bell pepper. Cook, stirring frequently, until very tender, 5 to 7 minutes.
Add the chili powder, smoked paprika, cumin, salt, and garlic and stir gently until the spices are fragrant, about 2 minutes.
Add the lentils, tomato sauce, and stock. Bring to a simmer. Turn the heat down to low-medium and cover the pan with a lid.
Simmer the chili, stirring occasionally, until the lentils are tender, 15 to 25 minutes. (Note: It's important to remove the lid and give the chili a good stir, focussing on scraping the bottom of the pan, about every 5 minutes to be sure that the chili doesn't stick to the bottom and burn. The lentils may take slightly longer to cook depending on their age, so don't stress if it takes a bit longer for them to turn tender. Just keep cooking and stirring.)
When the lentils are tender, stir in both types of beans and let everything simmer together until heated through, 2 to 3 minutes more.
Ladle chili into bowls. Serve with toppings and chips.

Notes

Cooking Oil - Use any high-heat cooking oil with a neutral flavor. My favorites are avocado, grapeseed, or vegetable oil.

Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.

Nutrition