Description
This fast and easy Lentil Chili is smoky but not too spicy, packed with plant-based protein from lentils and two types of beans. Perfect for a hearty weeknight meal with customizable toppings.
Ingredients
- 2 tablespoons cooking oil (avocado, grapeseed, or vegetable)
- 1 cup diced yellow onion
- 1 cup diced red bell pepper
- 1 tablespoon chili powder (blend, not pure cayenne)
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 3 cloves garlic, minced or 1/2 tsp garlic powder
- 1 cup uncooked red lentils
- 1 (15 oz.) can tomato sauce (or tomato puree/crushed tomatoes)
- 3 cups low-sodium vegetable stock or broth
- 2 (15 oz.) cans black beans, rinsed and drained
- 1 (15 oz.) can red kidney beans, rinsed and drained
- Optional toppings: sour cream, shredded cheese, green onions, corn, tortilla chips
Instructions
- Heat oil in a Dutch oven or large sauté pan over medium heat.
- Add onion and red bell pepper. Cook 5–7 minutes until tender, stirring frequently.
- Add chili powder, smoked paprika, cumin, salt, and garlic. Stir for 2 minutes until fragrant.
- Add lentils, tomato sauce, and vegetable stock. Bring to a simmer, then reduce heat to low-medium, cover, and cook 15–25 minutes, stirring occasionally and scraping the bottom.
- When lentils are tender, stir in black beans and kidney beans. Simmer 2–3 minutes until heated through.
- Ladle chili into bowls and serve with desired toppings.
Notes
- Use high-heat neutral oils like avocado, grapeseed, or vegetable.
- Adjust salt depending on type (Morton’s, Diamond, or table salt).
- Check lentils for tenderness; older lentils may take slightly longer to cook.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American / Vegetarian