Description
This hearty and flavorful Lentil Chili is a wholesome vegan dish packed with protein-rich lentils, a variety of beans, and vibrant vegetables simmered in a perfectly spiced tomato base. It’s a comforting, nutritious main course ideal for cozy dinners or meal prep, boasting a rich blend of chili powder, cumin, smoked paprika, and a hint of cayenne for mild heat.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 1 medium carrot, diced
- 1 celery stalk, diced
Spices
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
Legumes & Tomatoes
- 1 cup dried brown or green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 3 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
Finishing Ingredients
- Salt and black pepper to taste
- Juice of 1/2 lime
- Chopped cilantro for garnish (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, chopped bell pepper, diced carrot, and celery. Cook for 5-7 minutes until the vegetables soften and become fragrant.
- Add Spices: Stir in chili powder, ground cumin, smoked paprika, dried oregano, and optional cayenne pepper. Cook for 1 minute to toast the spices and release their aroma.
- Add Lentils and Liquids: Add rinsed lentils, diced tomatoes, tomato sauce, and vegetable broth to the pot. Stir well to combine.
- Simmer Lentils: Bring the mixture to a boil, then reduce the heat to low. Cover partially with a lid and simmer gently for 30-35 minutes until lentils are tender, stirring occasionally.
- Add Beans and Continue Simmering: Stir in the drained and rinsed black beans and kidney beans. Simmer uncovered or partially covered for an additional 10 minutes to meld the flavors.
- Season and Finish: Stir in the lime juice and season with salt and black pepper to taste. Remove from heat.
- Serve: Ladle the chili into bowls and garnish with chopped cilantro if desired. Serve hot with optional sides like cornbread, rice, or toppings such as avocado or shredded cheese for non-vegan preferences.
Notes
- For a thicker chili, simmer uncovered during the last 10 minutes to reduce excess liquid.
- This chili improves in flavor when stored and served the next day, making it excellent for meal prep.
- Serve with cornbread, over rice, or topped with avocado or shredded cheese if not keeping it vegan.
- If you prefer more heat, increase cayenne pepper or add hot sauce when serving.
- Ensure lentils are rinsed thoroughly to remove impurities before cooking.
