There is something irresistibly comforting about this Lentil Chili Recipe that makes it a beloved classic in any kitchen. Packed with hearty lentils, vibrant vegetables, and a blend of warm spices, it’s a perfect dish that satisfies both the soul and the appetite. Not only is it deeply flavorful, but it’s also wonderfully nutritious and easy to throw together on a busy day. Whether you’re a longtime fan of chili or discovering it for the first time, this recipe will quickly become your go-to for warming dinners and crowd-pleasing meals.
Ingredients You’ll Need
The magic of this Lentil Chili Recipe lies in its simple yet essential ingredients. Each one has a role to play, adding layers of taste, texture, and color that make this dish truly shine.
- Olive oil: The perfect base to sauté your vegetables and bring out their natural sweetness.
- Large onion, diced: Adds a gentle aromatic foundation with a touch of natural sweetness.
- Carrots, diced: Provide a lovely bite and subtle earthiness to balance the spices.
- Bell pepper (any color), diced: Brings freshness and a pop of color, enhancing the visual appeal.
- Garlic, minced: Infuses the chili with a warm, fragrant depth of flavor.
- Chili powder: Delivers that signature chili warmth and a mild kick of heat.
- Ground cumin: Adds a smoky, nutty layer that complements the lentils beautifully.
- Vegetable broth: The flavorful liquid base that ties all the ingredients together.
- Dried lentils, sorted and rinsed: The hearty star of the dish, providing protein and a satisfying texture.
- Black beans, drained and rinsed: Enhance the chili’s heartiness and add a creamy contrast.
- Crushed tomatoes, undrained: Offer acidity and rich tomato flavor, perfect for chili.
- Tomato paste: Amplifies the tomato essence and thickens the chili beautifully.
- Crushed red pepper flakes: Bring a subtle heat punch to keep things exciting.
- Unsweetened cocoa powder: A secret ingredient that adds depth and a hint of richness.
- Sea salt and black pepper: Essential seasonings to enhance every flavor note.
- Bay leaf: Infuses a subtle herbal aroma that rounds out the spices.
How to Make Lentil Chili Recipe
Step 1: Sauté the 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. Sauté these until the vegetables are tender and release their wonderful aromas. This step is crucial because it softens the veggies and builds a flavorful base for the chili.
Step 2: Add the Spices
Next, sprinkle in the chili powder and ground cumin. Stir these spices into the vegetables and continue sautéing for a few more minutes. This step helps to toast the spices just enough to awaken their fragrances and deepen the chili’s taste profile.
Step 3: Combine the Rest of the Ingredients
Now it’s time to add the vegetable broth, lentils, black beans, crushed tomatoes, tomato paste, crushed red pepper flakes, cocoa powder, sea salt, black pepper, and the bay leaf. Give everything a good stir to combine.
Bring the mixture to a boil, then reduce the heat so it simmers gently. Cover the pot and let it cook for 30 to 40 minutes, stirring occasionally. You’ll know it’s ready when the lentils are tender and the chili has thickened into a rich, hearty stew.
Step 4: Final Touches and Serve
Before serving, remove the bay leaf to avoid any bitter notes. This Lentil Chili Recipe is now ready to be ladled into bowls and enjoyed warm with all your favorite accompaniments.
Step 5 to 8: Pressure Cooker Method (Optional)
If you’re short on time, the pressure cooker method is a fantastic alternative. Begin by using the “sauté” function to heat olive oil, then add onion, carrots, and garlic until tender. Stir in your chili powder and cumin and sauté briefly before turning off the sauté function.
Next, add all remaining ingredients to the pressure cooker. Lock the lid and seal the vent, then select “manual” or “pressure cook” on high for 3 minutes. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure manually.
Finally, remove the bay leaf and serve up your delicious chili right away.
How to Serve Lentil Chili Recipe
Garnishes
The right garnishes can turn your bowl of lentil chili from simple to spectacular. Think creamy avocado slices, shredded cheese, a sprinkle of fresh cilantro, or a dollop of cooling sour cream or Greek yogurt. Each garnish adds a playful texture or cooling contrast that enhances the chili’s warmth.
Side Dishes
Lentil chili pairs wonderfully with a variety of side dishes. Crusty bread or warm cornbread are perfect for sopping up every last drop. You could also serve it alongside a fresh green salad or steamed rice to offer balance and extra comfort to your meal.
Creative Ways to Present
For a fun twist, try serving this chili as a filling for baked potatoes or stuffed bell peppers. It also makes a fantastic topping for nachos or loaded fries when you want to turn your meal into a party hit. These creative presentations keep things exciting and show just how versatile the Lentil Chili Recipe can be.
Make Ahead and Storage
Storing Leftovers
One of the best things about this Lentil Chili Recipe is that it tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors meld wonderfully as it rests, making your next meal just as delicious.
Freezing
This chili freezes beautifully, making it an excellent option for meal prepping. Cool it completely before transferring to freezer-safe containers or bags. It will keep well for up to 3 months, ready to be thawed and enjoyed anytime you need a comforting, hearty meal in a pinch.
Reheating
Reheat the chili gently on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave single servings, making sure to stir halfway to heat evenly. Add a splash of vegetable broth or water if it thickens too much during storage.
FAQs
Can I use different types of lentils for this Lentil Chili Recipe?
Absolutely! While brown or green lentils work best for this recipe due to their firmness, you can also experiment with red lentils; they’ll cook faster and make the chili a bit creamier.
Is this Lentil Chili Recipe suitable for vegans?
Yes, it is completely vegan and plant-based. The use of vegetable broth and absence of animal products make this a perfect vegan comfort food.
How spicy is this Lentil Chili Recipe?
The chili has a moderate level of heat, thanks to chili powder and crushed red pepper flakes, but you can easily adjust the spice by reducing or increasing these ingredients to suit your taste.
Can I make this Lentil Chili Recipe in a slow cooker?
Definitely! After sautéing the vegetables and spices, transfer everything into your slow cooker and cook on low for 6 to 8 hours or on high for about 3 to 4 hours until the lentils are tender.
What are some good toppings to add extra flavor and texture?
Fresh cilantro, chopped green onions, a squeeze of lime, diced avocado, shredded cheese, or even crunchy tortilla chips all add wonderful layers of flavor and texture that elevate your chili experience.
Final Thoughts
This Lentil Chili Recipe is truly a kitchen superstar—easy to make, bursting with flavors, and packed with wholesome ingredients. I encourage you to try it out and make it your own by adding your favorite garnishes and sides. Once you taste this cozy, comforting bowl, you’ll understand why it’s such a cherished meal time and time again.
Print
Lentil Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 to 8.8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Lentil Chili recipe is a delicious and nutritious plant-based meal packed with protein-rich lentils, vegetables, and bold spices. Suitable for a comforting dinner, this chili can be prepared on the stovetop or quickly made in a pressure cooker, making it versatile for any kitchen. It’s flavorful, warming, and perfect for those seeking a meatless, wholesome dish.
Ingredients
Vegetables and Aromatics
- 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
Spices and 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
- 1 bay leaf
Liquids and Base
- 1 tablespoon olive oil (or any cooking oil)
- 4 cups vegetable broth
- 1 (15-ounce) can crushed tomatoes, undrained
- 2 tablespoons tomato paste
Protein and Legumes
- 1 ¼ cups dried lentils, sorted and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
Instructions
- Prepare the 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.
- Add Spices: Stir in the chili powder and ground cumin. Continue sautéing for a few more minutes while stirring frequently to release the spices’ flavors.
- Combine Ingredients and Simmer: Add the vegetable broth, rinsed 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 the lentils are tender and the chili has thickened.
- Finish and Serve: Remove the bay leaf, and serve the chili warm topped with your favorite chili toppings such as avocado, cheese, sour cream, or fresh herbs.
- Pressure Cooker Sauté: Alternatively, heat olive oil using the sauté function on your pressure cooker. Add onion, carrots, and garlic and sauté until tender. Stir in chili powder and cumin and sauté for another few minutes. Press cancel to stop the sauté mode.
- Add Remaining Ingredients to Pressure Cooker: Add vegetable broth, lentils, black beans, crushed tomatoes, tomato paste, red pepper flakes, cocoa powder, salt, pepper, and bay leaf to the pot. Secure the lid and seal the vent.
- Pressure Cook: Select ‘manual’ or ‘pressure cook’ mode and set it to cook on high pressure for 3 minutes. Once the cooking cycle ends, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
- Serve Pressure Cooker Chili: Remove the bay leaf and serve warm with your preferred chili toppings.
Notes
- You can use any type of cooking oil in place of olive oil based on preference.
- Adjust the amount of crushed red pepper flakes to control the spiciness level.
- Add your favorite chili toppings such as shredded cheese, sour cream, cilantro, or sliced avocado for extra flavor and texture.
- If you don’t have a pressure cooker, the stovetop method works perfectly with a slightly longer cook time.
- Rinse lentils and beans well to reduce sodium and improve taste.
- Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
