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–+ servings
Lentil chili topped with cilantro, and Greek yogurt on Carrara marble.

Lentil Chili (Meal-Prep Champion)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Author: Nico Pallotta

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 red bell pepper diced
  • 3 cloves garlic minced or grated
  • ¼ teaspoon red pepper flakes or 1½ tablespoons chili powder blend, not pure chili powder. Adjust to taste.
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • ½ teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 cup (200 g) dried lentils green or brown, rinsed
  • 1 can black beans 15 oz / 400 g can, drained and rinsed
  • 1 can kidney beans 15 oz / 400 g can, drained and rinsed
  • 2 cans crushed tomatoes 15 oz / 400 g each can
  • 4 cups (1 L) vegetable broth plus more as needed
  • 1 teaspoon salt + black pepper to taste.
  • 2 tablespoons balsamic vinegar optional
  • 1 handful cilantro + lime juice, Greek yogurt, and avocado for serving (optional)

  • Cook the vegetables: Rinse the lentils well and check for any small stones or debris.
    Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large onion (chopped) and 1 red bell pepper (diced) and cook for 5 to 7 minutes, stirring occasionally, until softened.
    Add 3 cloves garlic (grated) and cook for 30 seconds.
    Step 1 Onion and red bell pepper softening in olive oil with garlic.
  • Add the spices: Stir in ¼ teaspoon red pepper flakes (or chili powder), 2 teaspoons ground cumin, 2 teaspoons smoked paprika, ½ teaspoon dried oregano, 2 tablespoons tomato paste, and 2 bay leaves.
    Cook for 1 minute, stirring often, until fragrant.
    Step 2 Tomato paste and spices cooking with softened onion and bell pepper.
  • Add lentils and simmer: Add 1 cup dried lentils, 1 can black beans (rinsed), 1 can kidney beans (rinsed), 2 cans crushed tomatoes, 4 cups vegetable broth, 1 teaspoon salt, and black pepper. Stir well and bring to a boil.
    Lower the heat and simmer gently, partially covered, for 35 to 40 minutes, or until the lentils are tender. Stir a few times so the chili doesn’t stick.
    If it gets too thick before the lentils are tender, add a little more broth.
    Step 3 Lentils, beans, tomatoes, and broth simmering together until tender.
  • Finish and serve: Stir in 2 tablespoons balsamic vinegar. Taste and add more salt, pepper, or chili if needed.
    For thicker chili, simmer uncovered for a few more minutes. If it’s too thick, add a splash of broth.
    Serve with rice, quinoa, cornbread, or crusty bread and your favorite toppings.
    Step 4 Finished lentil chili thickened in the pot and ready to serve.
Substitutions
  • Olive oil → Avocado oil or neutral cooking oil.
  • Onion → Yellow, white, or red onion; leeks for milder flavor.
  • Garlic → Omit or use garlic-infused olive oil if suitable.
  • Red bell pepper → Yellow or orange bell pepper, poblano, or diced carrots.
  • Red pepper flakes → Chili powder (the American spice blend, not pure cayenne pepper).
  • Cumin, smoked paprika & oregano → Regular paprika can replace smoked paprika.
  • Bay leaves → Omit if unavailable.
  • Green / brown lentils → Avoid red lentils; they become much softer.
  • Black / kidney beans → Pinto beans, cannellini beans, or chickpeas.
  • Crushed tomatoes → Diced tomatoes for a chunkier texture.
  • Vegetable broth → Water plus extra seasoning.
  • Balsamic vinegar → Lime juice.
  • Cilantro → Parsley or omit.
 
Tips
  • Use green or brown lentils: They hold their shape best.
  • Cook until tender: Let the lentils, not the clock, tell you when it’s done.
  • Adjust the thickness: Simmer uncovered to thicken; add broth to thin.
  • Add a tangy finish: Try balsamic vinegar or fresh lime juice.
  • Taste and adjust: Add more salt or spice if needed.
  • Storage: Make it ahead. It’s even better the next day. Add broth or water when reheating if needed.
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