Lentil Chili

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 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.