Lentil Chili Recipe
A hearty and flavorful Lentil Chili made with red lentils, black beans, and kidney beans simmered in a richly spiced tomato sauce. This comforting vegetarian chili is easy to prepare on the stovetop, packed with protein and fiber, and perfect for a nutritious weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 regular paprika if unavailable)
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 3 cloves garlic, minced or grated (substitute 1/2 teaspoon garlic powder if needed)
- 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
- Heat the Oil: Warm a Dutch oven or large saute pan over medium heat and add the cooking oil.
- Sauté Vegetables: Add diced yellow onion and red bell pepper to the heated oil. Cook, stirring frequently, until the vegetables are very tender, about 5 to 7 minutes.
- Add Spices and Garlic: Stir in chili powder, smoked paprika, cumin, kosher salt, and minced garlic. Cook gently for about 2 minutes until the spices release their aroma.
- Add Lentils, Tomato Sauce, and Stock: Mix in the uncooked red lentils, tomato sauce, and vegetable stock. Bring the mixture to a simmer.
- Simmer with Lid: Reduce heat to low-medium and cover the pan with a lid. Let the chili simmer, stirring occasionally and scraping the pan’s bottom every 5 minutes to prevent sticking or burning, until lentils are tender, about 15 to 25 minutes. Cooking time may vary depending on lentil age.
- Add Beans: Stir in the rinsed and drained black beans and kidney beans, then simmer uncovered for an additional 2 to 3 minutes until thoroughly heated.
- Serve: Ladle the chili into bowls and serve with optional toppings such as sour cream, shredded cheese, green onions, corn, or tortilla chips.
Notes
- Cooking Oil: Use any high-heat cooking oil with a neutral flavor such as avocado, grapeseed, or vegetable oil.
- Kosher Salt: Recipe tested with Morton’s Kosher Salt. Adjust amount if using table salt (reduce by half) or Diamond Kosher Salt (increase by 25%). Taste and adjust seasoning during cooking as needed.
Keywords: lentil chili, vegetarian chili, red lentils, black beans, kidney beans, stovetop chili, healthy chili, meatless chili
Find it online: https://mixitwitjoe.com/lentil-chili-recipe/
