If you’re craving a hearty, comforting meal that bursts with vibrant flavors and nourishing ingredients, this Lentil Chili Recipe is exactly what you need. This dish combines tender lentils, bold spices, and a medley of fresh vegetables to create a rich, satisfying chili that warms you from the inside out. Whether you’re seeking a meatless main course or a crowd-pleasing potluck favorite, this Lentil Chili Recipe delivers a deep, robust taste with a perfect balance of heat and sweetness that will have everyone coming back for seconds.
Ingredients You’ll Need
The beauty of this Lentil Chili Recipe lies in its simple yet impactful ingredients, each playing a key role in building layers of flavor, texture, and color. Together, they create that classic chili heartiness while keeping things healthy and vibrant.
- 1 tablespoon olive oil: This adds a subtle richness and helps sauté the veggies perfectly.
- 1 large onion, diced (about 1 cup): Brings a sweet and savory base flavor that softens as it cooks.
- 2 large carrots, diced (about 1 cup): Adds natural sweetness and a lovely texture contrast.
- 1 large bell pepper, diced (about 1 cup): Provides fresh flavor and a pop of color to brighten the chili.
- 4 cloves garlic, minced: Gives a rich aromatic punch that infuses the entire dish.
- 2 tablespoons chili powder: The star spice that defines the chili’s classic flavor profile.
- ½ teaspoon ground cumin: Offers a warm, earthy note that deepens the spice blend.
- 4 cups vegetable broth: The flavorful liquid base that simmers everything tender.
- 1 ¼ cups dried lentils, sorted and rinsed: The protein-packed heart of this recipe that soaks up all the deliciousness.
- 1 (15-ounce) can black beans, drained and rinsed: Adds fiber, creaminess, and a delightful bite.
- 1 (15-ounce) can crushed tomatoes, undrained: Brings a bright acidity and luscious tomato texture.
- 2 tablespoons tomato paste: Deepens the tomato flavor and thickens the chili beautifully.
- ½ teaspoon crushed red pepper flakes: Injects a subtle kick that awakens the palate.
- 1 teaspoon unsweetened cocoa powder: Adds a surprising depth and richness that rounds out the spices.
- 1 teaspoon sea salt: Enhances all the flavors and balances the dish.
- ½ teaspoon black pepper: Gives just the right hint of sharpness to the finish.
- 1 bay leaf: Infuses a delicate, aromatic essence as the chili simmers.
How to Make Lentil Chili Recipe
Step 1: Sauté the Veggies
Start by heating your olive oil in a large pot over medium-high heat. Toss in the diced onion, carrots, bell pepper, and garlic. Sauté these until they are tender and the garlic is fragrant—this step builds a flavorful foundation for your chili.
Step 2: Spice It Up
Next, sprinkle in the chili powder and ground cumin. Keep stirring and sauté these spices with the veggies for a few minutes. This allows the spices to toast slightly, unlocking their full aroma and flavor potential.
Step 3: Combine the Core Ingredients
Pour in the vegetable broth, then add the rinsed lentils, black beans, crushed tomatoes with their juice, tomato paste, crushed red pepper flakes, cocoa powder, salt, pepper, and bay leaf. Bring everything to a rolling boil, then reduce the heat to simmer.
Step 4: Let It Simmer
Cover the pot and let your chili simmer gently for 30 to 40 minutes. Stir occasionally to prevent sticking. You’ll know it’s ready when the lentils are tender and the chili has thickened into a rich, hearty stew.
Step 5: Final Touches and Serve
Remove the bay leaf and give your chili a final stir. It’s now ready to enjoy—serve it warm with your favorite toppings to add extra layers of flavor and texture.
Pressure Cooker Option
For a quicker version, use your pressure cooker by sautéing the onion, carrots, and garlic with spices, then cooking together with all remaining ingredients under high pressure for 3 minutes, followed by a natural release. This method delivers the same delicious results in significantly less time.
How to Serve Lentil Chili Recipe
Garnishes
A vibrant chili deserves lively toppings. Try adding creamy avocado slices, a dollop of tangy sour cream or Greek yogurt, freshly chopped cilantro, shredded cheese, or crunchy corn chips. These garnishes add refreshing or textural contrasts that make every bite exciting.
Side Dishes
A warm, crusty bread or cornbread pairs wonderfully with this Lentil Chili Recipe, perfect for soaking up every savory drop. You might also serve it alongside a simple green salad or steamed rice to balance the richness of the chili.
Creative Ways to Present
Take your presentation up a notch by serving the chili in rustic bread bowls or over baked sweet potatoes. You can even use it as a filling for stuffed peppers or as a hearty topping for nachos—versatility is one of this dish’s many charms!
Make Ahead and Storage
Storing Leftovers
This Lentil Chili Recipe keeps beautifully in the fridge for up to four days. Store it in an airtight container to preserve the flavors and moisture. It’s a perfect dish to make ahead for busy weeknights or to have ready for quick lunches.
Freezing
If you want to save it longer, portion your chili into freezer-safe containers or bags. This dish freezes exceptionally well and can be kept frozen for up to three months without losing flavor or texture.
Reheating
When reheating, warm the chili gently on the stovetop or in the microwave, adding a splash of vegetable broth or water if it’s too thick. Stir occasionally until hot throughout, and you’re ready to enjoy that comforting bowl all over again.
FAQs
Can I use other types of lentils for this Lentil Chili Recipe?
Absolutely! While brown or green lentils are great because they hold their shape, red lentils can also work, though they may break down more and give a creamier texture.
Is this recipe gluten-free?
Yes, this Lentil Chili Recipe is naturally gluten-free as long as you use gluten-free certified ingredients, especially when selecting your vegetable broth and spices.
How spicy is this chili?
The chili has a moderate kick thanks to the chili powder and red pepper flakes, but you can easily adjust the heat to your liking by increasing or reducing those spices.
Can I make this Lentil Chili Recipe vegan?
Definitely! This entire recipe is plant-based, making it ideal for vegans and vegetarians alike. Just stick with your favorite vegan toppings when serving.
What can I use instead of black beans?
If you want to switch things up, kidney beans, pinto beans, or chickpeas are excellent alternatives that bring their own unique texture and flavor.
Final Thoughts
This Lentil Chili Recipe has become a true favorite in my kitchen—it’s simple, packed with nutrients, and absolutely delicious. Whether you’re meal prepping or cooking for a cozy night in, it’s a dish that feels like a warm hug in a bowl. I can’t wait for you to try it and make it your own cherished recipe!
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Lentil Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This hearty Lentil Chili recipe combines nutritious lentils, black beans, and a robust blend of spices for a flavorful and satisfying meal. Perfectly spiced with chili powder, cumin, and a hint of cocoa, this chili is easy to prepare whether simmered on the stovetop or made quickly in a pressure cooker. Ideal for a comforting dinner that’s both vegan and packed with protein and fiber.
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
- 2 tablespoons chili powder
- ½ teaspoon ground cumin
- 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
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
- Prepare Vegetables: Heat olive oil in a large pot over medium-high heat. Add diced onion, carrots, bell pepper, and minced garlic. Sauté until vegetables are tender and fragrant, about 5-7 minutes.
- Add Spices: Stir in chili powder and ground cumin. Continue sautéing for an additional 2-3 minutes to toast the spices and enhance their flavors.
- Combine Ingredients: Add vegetable broth, lentils, black beans, crushed tomatoes, tomato paste, crushed red pepper flakes, cocoa powder, sea salt, black pepper, and bay leaf to the pot. Bring the mixture to a boil.
- Simmer the Chili: Reduce heat to low, cover the pot, and let the chili simmer for 30-40 minutes until the lentils are tender and the chili has thickened. Stir occasionally to prevent sticking.
- Remove Bay Leaf and Serve: Discard the bay leaf. Serve the chili warm with your favorite toppings such as fresh cilantro, avocado slices, or vegan sour cream.
- Pressure Cooker Sauté: Select the “sauté” function on your pressure cooker and heat olive oil. Add onion, carrots, and garlic and sauté until tender, about 5 minutes. Stir in chili powder and cumin; sauté for a few minutes more. Press “cancel” to stop sautéing.
- Pressure Cook: Add the remaining ingredients to the pressure cooker. Secure the lid and seal the vent. Select “manual” or “pressure cook” and cook on high pressure for 3 minutes.
- Pressure Release and Serve: Allow the pressure to release naturally for 10 minutes, then carefully perform a manual release to remove any remaining pressure. Remove the bay leaf and serve warm with your favorite chili toppings.
Notes
- You can use any color bell pepper according to your preference.
- For a thicker chili, simmer a bit longer uncovered after cooking.
- If you don’t have a pressure cooker, the stovetop method works perfectly and yields delicious results.
- Feel free to customize the heat level by adjusting the crushed red pepper flakes.
- This chili stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
