Name: Spicy Lentil Chili
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion; 3 cloves garlic; 1 red bell pepper; ¼ teaspoon red pepper flakes (or 1½ tablespoons chili powder blend, adjust spiciness to taste); 2 teaspoons ground cumin; 1½ teaspoons smoked paprika; ½ teaspoon dried oregano; 2 tablespoons tomato paste; 2 bay leaves; 1 cup dried lentils (green or brown); 2 cans beans (15 oz each can, or 3 cups of cooked beans. Recommended: 1 can black beans and 1 can kidney beans); 2 cans crushed tomatoes (15 oz each can); 4 cups vegetable broth (or more as needed to cook the lentils); 1 teaspoon salt (and black pepper to taste); 2 tablespoons balsamic vinegar (optional); 1 handful cilantro (for serving)

Description

This hearty Spicy Lentil Chili is perfect for cold days. Enjoy it with your favorite toppings like avocado or yogurt!

Ingredients

Scale

2 tablespoons olive oil
1 large onion
3 cloves garlic
1 red bell pepper
¼ teaspoon red pepper flakes (or 1½ tablespoons chili powder blend, adjust spiciness to taste)
2 teaspoons ground cumin
1½ teaspoons smoked paprika
½ teaspoon dried oregano
2 tablespoons tomato paste
2 bay leaves
1 cup dried lentils (green or brown)
2 cans beans (15 oz each can, or 3 cups of cooked beans. Recommended: 1 can black beans and 1 can kidney beans)
2 cans crushed tomatoes (15 oz each can)
4 cups vegetable broth (or more as needed to cook the lentils)
1 teaspoon salt (and black pepper to taste)
2 tablespoons balsamic vinegar (optional)
1 handful cilantro (for serving)

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Instructions

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. 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, season with 1 teaspoon salt and 2 twists of black pepper. Bring to a boil.
Lower the heat and simmer for about 40 minutes, or until the lentils are tender. Stir occasionally, add 2 tablespoons balsamic vinegar, and taste to adjust salt and spices.
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. Toppings recommended include 1 handful cilantro, a squeeze of lime, quick pickled red onions or jalapeños, sliced avocado or guacamole, a dollop of yogurt or sour cream.

Notes

This chili can be made ahead of time and tastes even better the next day!
Adjust spices according to your taste preference.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 15g
Protein: 20g
Cholesterol: 0mg