Lentil Chili Recipe
If you’re on the hunt for a hearty, comforting bowl of goodness that’s packed with flavor and nutrients, look no further than this Lentil Chili Recipe. It’s the perfect crowd-pleaser that comes together in under an hour, combining tender lentils, vibrant vegetables, and a wonderful blend of spices for a taste that feels both familiar and exciting. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe delivers warmth, satisfaction, and a touch of cozy magic with every spoonful.
Ingredients You’ll Need
Gathering a handful of simple, wholesome ingredients is all you need to make this Lentil Chili Recipe shine. Each element works in harmony—the onions, carrots, and bell pepper bring a fresh sweetness and texture, while the spices and tomato base add depth and a delicious kick.
- Olive oil (1 tablespoon): Use this to sauté your veggies and build a flavorful base.
- Large onion, diced (about 1 cup): Adds sweetness and depth when sautéed until soft.
- Large carrots, diced (about 1 cup): Offer a natural sweetness and a little bite.
- Large bell pepper, diced (about 1 cup): Provides color and a mild, fresh crunch.
- Garlic cloves, minced (4): Infuses the dish with an irresistible aroma.
- Chili powder (2 tablespoons): The heart of your spice mix, bringing smoky warmth.
- Ground cumin (½ teaspoon): Adds earthy undertones that elevate the flavor.
- Vegetable broth (4 cups): Keeps everything moist and helps cook the lentils.
- Dried lentils (1 ¼ cups): The protein-packed star of the show.
- Black beans (1 15-ounce can, drained and rinsed): Adds creaminess and a boost of fiber.
- Crushed tomatoes (1 15-ounce can, undrained): Provides a rich, tangy base.
- Tomato paste (2 tablespoons): Intensifies the tomato flavor for that perfect chili depth.
- Crushed red pepper flakes (½ teaspoon): Adds a gentle heat to balance sweetness.
- Unsweetened cocoa powder (1 teaspoon): A secret ingredient that deepens the chili’s richness.
- Sea salt (1 teaspoon): To enhance and bring together all the flavors.
- Black pepper (½ teaspoon): Adds a mild sharpness.
- Bay leaf (1): Infuses a subtle herbal note during simmering.
How to Make Lentil Chili Recipe
Step 1: Sauté Vegetables
Start by heating the olive oil in a large pot over medium-high heat. Toss in the diced onion, carrots, bell pepper, and minced garlic, and sauté them until they’re tender and release that wonderful aroma that kicks off the cooking experience beautifully. This base layer builds so much flavor, so don’t rush it!
Step 2: Bloom the Spices
Stir in the chili powder and ground cumin, letting their scents bloom in the hot oil for a few minutes. This step helps amplify the spices’ fullest flavor, transforming your pot into a bowl of warm, inviting smells that make you eager to dive in.
Step 3: Add Liquids and Lentils
Pour in the vegetable broth, crushed tomatoes with their juice, and tomato paste, mixing them nicely with your spice-infused veggies. Next, add the lentils and black beans. Sprinkle in the crushed red pepper flakes, cocoa powder, sea salt, black pepper, and add the bay leaf. Give everything a gentle stir to combine all these vibrant ingredients.
Step 4: Simmer to Perfection
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes. This slow bubbling is where the magic happens—the lentils become tender, and the chili thickens as the flavors meld together into something truly special. Stir every so often to keep everything from sticking to the bottom.
Step 5: Final Touch
Before serving, remove the bay leaf and give the chili one last stir. At this point, taste it to see if it needs a pinch more salt or pepper, then get ready for the best cozy meal you’ve had in a while.
How to Serve Lentil Chili Recipe
Garnishes
Enhance your Lentil Chili Recipe with toppings that add texture and complementary flavors. Think dollops of creamy avocado, a sprinkle of shredded cheese or nutritional yeast, fresh cilantro, or a squeeze of lime juice. A spoonful of sour cream or a handful of crunchy tortilla chips on the side can take each bite over the top.
Side Dishes
This chili pairs beautifully with simple sides like warm cornbread, fluffy rice, or even a crisp green salad. These additions balance the richness and add satisfying variety to your meal.
Creative Ways to Present
For an eye-catching presentation, serve the chili in deep bowls with colorful toppings artfully scattered on top. You can also hollow out a baked sweet potato and ladle the chili inside for a fun and filling twist. Another idea is to layer the chili over baked tortilla chips for a cozy take on nachos.
Make Ahead and Storage
Storing Leftovers
This Lentil Chili Recipe keeps wonderfully in the fridge for up to four days. Simply transfer it to an airtight container to keep all those flavors fresh and ready for a quick reheat.
Freezing
If you want to stock your freezer with easy meals, this chili freezes like a dream. Portion it into freezer-safe containers or bags, and it will keep well for up to three months. Just thaw it overnight in the fridge before reheating.
Reheating
Reheat your chili gently on the stove over low to medium heat, stirring occasionally until warmed through. You can add a splash of broth or water if it feels too thick. Alternatively, microwave in short intervals, stirring in between for even heat distribution.
FAQs
Can I use red lentils instead of green or brown lentils?
Red lentils cook faster and tend to break down into a mushier texture, so if you prefer a stew-like consistency, they’re a great choice. However, green or brown lentils hold their shape better, giving your chili more bite.
Is this Lentil Chili Recipe spicy?
The chili has a moderate heat level from the chili powder and crushed red pepper flakes, but you can easily adjust the spice by adding more flakes for heat lovers or reducing them if you prefer milder flavors.
Can I make this recipe in a pressure cooker?
Absolutely! Start by sautéing the vegetables and spices using the sauté function, then add all other ingredients before sealing and pressure cooking for about 3 minutes. Let the pressure release naturally for best results.
What if I don’t have unsweetened cocoa powder?
If you don’t have cocoa powder, you can skip it, but it does add a lovely depth and richness to your chili. Alternatively, a small square of dark chocolate works as a substitute.
Can I add other vegetables to this chili?
Definitely! Feel free to add chopped zucchini, corn, or even spinach toward the end of cooking to boost nutrition and freshness without changing the cozy vibe of the dish.
Final Thoughts
This Lentil Chili Recipe is such a delicious and satisfying way to nourish yourself and those you love. It’s simple, bursting with flavor, and perfect for any occasion when you crave a comforting meal. Trust me, once you try it, this chili will become one of your go-to recipes for warming up your kitchen and your soul.
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Lentil Chili Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This hearty Lentil Chili recipe is a flavorful, plant-based meal that combines lentils, black beans, and a rich blend of spices simmered in vegetable broth and tomatoes. It offers a comforting, protein-packed dish perfect for chilly days and can be prepared on the stovetop or quickly in a pressure cooker for convenience.
Ingredients
Main Ingredients
- 1 tablespoon olive oil (or any cooking oil)
- 1 large onion, diced (about 1 cup)
- 2 large carrots, diced (about 1 cup)
- 1 large bell pepper (any color), diced (about 1 cup)
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 ¼ cups dried lentils, sorted and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can crushed tomatoes, undrained
- 2 tablespoons tomato paste
- 1 bay leaf
Spices & Seasonings
- 2 tablespoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium-high heat. Add diced onion, carrots, bell pepper, and minced garlic. Sauté until the vegetables are tender and fragrant, about 5-7 minutes.
- Bloom Spices: Stir in chili powder and ground cumin into the sautéed vegetables. Continue cooking for a few minutes, stirring frequently to release the spices’ aroma.
- Simmer: Add vegetable broth, lentils, black beans, crushed tomatoes with their juice, tomato paste, crushed red pepper flakes, cocoa powder, sea salt, black pepper, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30-40 minutes, stirring occasionally, until lentils are tender and the chili is thickened.
- Serve: Remove the bay leaf from the chili. Serve the chili warm with your preferred toppings such as shredded cheese, sour cream, or fresh herbs.
- Pressure Cooker Method – Sauté Vegetables: Select the ‘sauté’ function on your pressure cooker and heat olive oil. Add diced onion, carrots, and garlic; sauté until tender, about 5 minutes. Stir in chili powder and cumin; sauté for another couple of minutes, then press ‘cancel.’
- Pressure Cooking: Add the remaining ingredients—vegetable broth, lentils, black beans, crushed tomatoes, tomato paste, red pepper flakes, cocoa powder, salt, pepper, and bay leaf—to the pressure cooker. Secure the lid and seal the vent. Select the ‘manual’ or ‘pressure cook’ setting and cook on high pressure for 3 minutes.
- Natural Release: Allow the pressure to release naturally for 10 minutes, then carefully manually release any remaining pressure.
- Serve: Remove the bay leaf and serve immediately, garnished with your favorite chili toppings.
Notes
- Sorting and rinsing lentils before use removes impurities and improves texture.
- Adjust red pepper flakes to control the heat level of the chili.
- This recipe can be easily doubled for larger batches.
- Leftover chili stores well in an airtight container in the refrigerator for up to 4 days and freezes beautifully.
- Serve with toppings like avocado, cilantro, shredded cheese, or a dollop of sour cream for added flavor.
- For a gluten-free version, verify that your broth and canned ingredients are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
