Name: Easy Lentil Chili – Smoky, Hearty, and Packed with Plant-Based Protein
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons cooking oil, such as avocado, grapeseed, or vegetable oil; 1 cup diced yellow onion; 1 cup diced red bell pepper; 1 tablespoon chili powder (use a chili powder blend, not cayenne pepper); 2 teaspoons smoked paprika, or regular paprika; 1 teaspoon ground cumin; 1/2 teaspoon kosher salt; 3 cloves garlic, minced or grated (or 1/2 teaspoon garlic powder); 1 cup uncooked red lentils; 1 (15-ounce) can tomato sauce, tomato puree, or crushed tomatoes; 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

Description

This quick and easy Lentil Chili is packed with smoky flavor, tender red lentils, black beans, and kidney beans. Made with simple pantry ingredients and mild spices, it delivers plenty of plant-based protein in a hearty, comforting meal. Add your favorite toppings and enjoy a satisfying dinner in just 40 minutes.

Ingredients

2 tablespoons cooking oil, such as avocado, grapeseed, or vegetable oil
1 cup diced yellow onion
1 cup diced red bell pepper
1 tablespoon chili powder (use a chili powder blend, not cayenne pepper)
2 teaspoons smoked paprika, or regular paprika
1 teaspoon ground cumin
1/2 teaspoon kosher salt
3 cloves garlic, minced or grated (or 1/2 teaspoon garlic powder)
1 cup uncooked red lentils
1 (15-ounce) can tomato sauce, tomato puree, or crushed tomatoes
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

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Instructions

Heat the cooking oil in a Dutch oven or large sauté pan over medium heat.
Add the diced onion and red bell pepper. Cook, stirring frequently, for 5 to 7 minutes, until the vegetables are very tender.
Add the chili powder, smoked paprika, cumin, salt, and garlic. Stir gently and cook for about 2 minutes, until fragrant.
Stir in the red lentils, tomato sauce, and vegetable stock. Bring the mixture to a simmer.
Reduce the heat to low-medium and cover the pan with a lid. Simmer for 15 to 25 minutes, stirring occasionally, until the lentils are tender.
Remove the lid and stir well about every 5 minutes, scraping the bottom of the pan to prevent the lentils from sticking and burning. If the lentils need more time to soften, continue simmering and stirring until tender.
Stir in the black beans and kidney beans. Simmer for another 2 to 3 minutes, until the beans are heated through.
Taste and adjust the seasoning as desired.
Ladle the chili into bowls and serve with sour cream, shredded cheese, green onions, corn, or tortilla chips, if desired.

Notes

Cooking oil: Use any neutral-flavored, high-heat cooking oil. Avocado, grapeseed, and vegetable oil are good options.
Kosher salt: The recipe was tested with Morton’s Kosher Salt. If using table salt, reduce the amount by about half. If using Diamond Crystal Kosher Salt, increase the amount by about 25%.
Prevent sticking: Stir the chili thoroughly about every 5 minutes while the lentils simmer, scraping the bottom of the pan to prevent sticking and burning.
Lentil cooking time: Red lentils may take slightly longer to soften depending on their age. Continue simmering until tender.
Serving ideas: Add sour cream, shredded cheese, sliced green onions, corn, or tortilla chips according to your preference.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course, Dinner
Method: Stovetop
Cuisine: American