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Smoky Lentil Chili with Beans and Vegetables Recipe

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4.3 from 13 reviews

This lentil chili is a quick, easy, and hearty plant-based meal packed with smoky flavors and protein from lentils and two types of beans. Perfectly seasoned with chili powder, smoked paprika, and cumin, it offers a comforting dinner option that can be customized with your favorite toppings like sour cream, shredded cheese, and tortilla chips.

Ingredients

Main 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 (substitute with regular paprika if needed)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 3 cloves garlic, minced or grated (substitute 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

Optional Toppings

  • Sour cream
  • Shredded cheese
  • Green onions
  • Corn
  • Tortilla chips

Instructions

  1. Heat oil and sauté vegetables: Heat a Dutch oven or large saute pan with 2 tablespoons of cooking oil over medium heat. Add 1 cup diced yellow onion and 1 cup diced red bell pepper. Cook, stirring frequently, until the vegetables are very tender, about 5 to 7 minutes.
  2. Add spices and garlic: Stir in 1 tablespoon chili powder, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 3 cloves minced or grated garlic. Cook gently until the spices are fragrant, about 2 minutes.
  3. Add lentils, tomato sauce, and stock: Stir in 1 cup uncooked red lentils, 1 15-ounce can tomato sauce, and 3 cups low-sodium vegetable stock or broth. Bring the mixture to a simmer.
  4. Simmer with lid: Reduce heat to low-medium and cover the pan with a lid. Let the chili simmer, stirring occasionally every 5 minutes to prevent sticking, until the lentils are tender, about 15 to 25 minutes. If lentils take longer, continue to cook and stir until tender.
  5. Add beans and heat through: Stir in 2 15-ounce cans black beans and 1 15-ounce can red kidney beans, rinsed and drained. Simmer together until heated through, about 2 to 3 minutes.
  6. Serve: Ladle the chili into bowls and serve with optional toppings such as sour cream, shredded cheese, green onions, corn, or tortilla chips.

Notes

  • Use cooking oil of your choice such as olive oil, avocado oil, or vegetable oil.
  • Chili powder should be a mild blend, not pure cayenne pepper, to keep the chili smoky but not overly spicy.
  • Stir the chili frequently while simmering to prevent lentils from sticking and burning at the bottom.
  • Substitutions for tomato sauce include tomato puree or crushed tomatoes.
  • Optional toppings add extra flavor and texture but are not necessary.

Find it online: https://recipeplenty.com/smoky-lentil-chili-with-beans-and-vegetables-recipe/