Introduction

This hearty lentil chili is a flavorful and comforting plant-based meal perfect for any day. Packed with spices, beans, and tender lentils, it’s both nourishing and satisfying. Serve it with your favorite toppings for a delicious dinner.

A white bowl filled with three visible layers: the bottom layer is thick chili with kidney beans, black beans, and small chunks of red and orange peppers in a reddish-brown sauce; the middle layer has shredded yellow cheddar cheese melted slightly on one side of the chili; the top layer includes a dollop of white sour cream sprinkled with chopped green onions and a cluster of curved, crispy, light brown corn chips on the cheese side. A woman's hand is holding the bowl from the bottom left, and another woman's hand is stirring the chili with a spoon on the right side. The bowl is placed on a table with a white marbled texture, with lime wedges on a white plate and more green onions scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons cooking oil (see note)
1 cup diced yellow onion
1 cup diced red bell pepper
1 tablespoon chili powder (use a 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 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

Step 1: Heat a Dutch oven or large sauté pan with the cooking oil over medium heat.
Step 2: Add the diced onion and red bell pepper. Cook, stirring frequently, until very tender, about 5 to 7 minutes.
Step 3: Stir in the chili powder, smoked paprika, cumin, kosher salt, and garlic. Cook gently until the spices are fragrant, about 2 minutes.
Step 4: Add the red lentils, tomato sauce, and vegetable stock. Bring the mixture to a simmer.
Step 5: Reduce heat to low-medium and cover the pan with a lid. Let the chili simmer, stirring occasionally and scraping the bottom to prevent sticking, until the lentils are tender, 15 to 25 minutes. Lentils may take longer depending on their age, so be patient and continue stirring.
Step 6: Once lentils are tender, stir in both types of beans. Simmer together until heated through, 2 to 3 minutes more.
Step 7: Ladle the chili into bowls and serve with your favorite toppings such as sour cream, shredded cheese, green onions, corn, or tortilla chips.

Tips & Variations

Use high-heat neutral oils like avocado, grapeseed, or vegetable oil for best flavor and cooking performance.
Adjust salt carefully: if using table salt, reduce by about half; if using Diamond kosher salt, increase by 25%.
For a smokier flavor, try adding a chipotle pepper in adobo sauce or a dash of liquid smoke.
Swap red lentils with brown lentils for a different texture, but cooking time may vary.
Add chopped fresh cilantro or a squeeze of lime juice before serving for brightness.

Storage

Store lentil chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.

How to Serve

A close-up of a silver cooking pan filled with thick chili made of dark black beans, dark red kidney beans, and orange-red tomato-based sauce mixed with small pieces of red bell peppers and grains, giving a chunky and hearty texture. A silver ladle is scooping up a generous portion of the chili, showing the mixture's dense and rich consistency. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili ahead of time?

Yes, lentil chili tastes even better the next day as the flavors meld together. Prepare it in advance and reheat when ready to serve.

Can I use different beans or lentils?

Absolutely. You can substitute with other beans like pinto or cannellini, and different lentils such as brown or green, but cooking times may vary slightly.