Lentil Chili
Servings: 6 people
- 2 tablespoons (2 tablespoons) olive oil
- 1 large (1 large) onion
- 3 cloves (3 cloves) garlic
- 1 red (1) bell pepper
- ¼ teaspoon (¼ teaspoon) red pepper flakes or 1½ tablespoons chili powder blend, not pure chili powder. Adjust spiciness to taste.
- 2 teaspoons (2 teaspoons) ground cumin
- 1½ teaspoons (1½ teaspoons) smoked paprika
- ½ teaspoon (½ teaspoon) dried oregano
- 2 tablespoons (2 tablespoons) tomato paste
- 2 bay (2) leaves
- 1 cup (200 grams) dried lentils green or brown
- 2 cans (460 grams) beans 15 oz (230 g net) each can, or 3 cups of cooked beans. We use 1 can black beans and 1 can kidney beans.
- 2 cans (800 grams) crushed tomatoes 15 oz (230 g net) each can each can.
- 4 cups (1 liter) vegetable broth or more as needed to fully cook the lentils.
- 1 teaspoon (1 teaspoon) salt and black pepper to taste.
- 2 tablespoons (2 tablespoons) balsamic vinegar optional.
- 1 handful (1 handful) cilantro + lime juice, yogurt, and rice for serving.
- Heat 2 tablespoons olive oil in a large pot; add 1 large onion, 1 red bell pepper (both chopped), and 3 cloves garlic (pressed). Cook on medium-low heat for 5-10 minutes, stirring often.Add ¼ teaspoon red pepper flakes, 2 teaspoons ground cumin, 1½ teaspoons smoked paprika, ½ teaspoon dried oregano, 2 tablespoons tomato paste, and 2 bay leaves and cook for 1 more minute.
- Stir in 1 cup dried lentils (rinsed) and 2 cans beans (drained), then add 4 cups vegetable broth, 2 cans crushed tomatoes, and season with 1 teaspoon salt and 2 twists of pepper.Bring to a boil then lower the heat and simmer for about 40 minutes, or until the lentils are tender. Stir occasionally.Stir in 2 tablespoons balsamic vinegar then taste and adjust salt and spices to taste. Add more broth for a thinner chili or let it simmer longer to thicken.
- Serve with brown rice, quinoa, cornbread, corn tortillas, flatbread, or crusty bread.For toppings, we recommend 1 handful cilantro, a squeeze of lime, quick pickled red onions or jalapeños, sliced avocado or guacamole, a dollop of yogurt or sour cream.
SUBSTITUTIONS
- Olive oil: substitute another oil.
- Smoked paprika: substitute chipotle powder.
- Tomato paste: substitute 1 tablespoon soy sauce.
- Dried lentils: you can substitute canned lentils but in this case add half the broth and simmer for just 15 - 20 minutes.
- Beans: you can use any bean variety.
- Crushed tomatoes: substitute tomato puree, whole canned peeled tomatoes, San Marzano, and diced tomatoes.
- Build a Bold Flavor Base: the first 10 minutes are crucial! Let the veggies sauté slowly until soft and fragrant. Don’t rush this step.
- Rinse and Check Your Lentils: Give them a good rinse under running water while scanning for small stones to keep your chili grit-free.
- Go Big On Toppings – they elevate this recipe to the next level! Remember to add something cold, something tangy, something creamy, and something spicy.
- Lentil chili is great for meal prep, staying fresh in the fridge for 5 days or in the freezer for up to 3 months.
- Let it cool before storing in an airtight container.
- To reheat, thaw in the fridge and warm on the stovetop with a splash of water or microwave for 3 minutes.
