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
Scale
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.
