Name: Hearty Lentil and Bean Chili
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion; 3 cloves garlic; 1 red bell pepper; ¼ teaspoon red pepper flakes (or 1½ tablespoons chili powder blend, not pure chili powder. Adjust spiciness to taste.); 2 teaspoons ground cumin; 1½ teaspoons smoked paprika; ½ teaspoon dried oregano; 2 tablespoons tomato paste; 2 bay leaves; 1 cup dried lentils (green or brown); 2 cans beans (15 oz (230 g net) each can, or 3 cups of cooked beans. We use 1 can black beans and 1 can kidney beans.); 2 cans crushed tomatoes (15 oz (230 g net) each can.); 4 cups vegetable broth (or more as needed to fully cook the lentils.); 1 teaspoon salt (and black pepper to taste.); 2 tablespoons balsamic vinegar (optional.); 1 handful cilantro (+ lime juice, yogurt, and rice for serving.)

Description

A delicious and hearty lentil and bean chili, perfect for a cozy meal.

Ingredients

Scale

2 tablespoons olive oil
1 large onion
3 cloves garlic
1 red bell pepper
¼ teaspoon red pepper flakes (or 1½ tablespoons chili powder blend, not pure chili powder. Adjust spiciness to taste.)
2 teaspoons ground cumin
1½ teaspoons smoked paprika
½ teaspoon dried oregano
2 tablespoons tomato paste
2 bay leaves
1 cup dried lentils (green or brown)
2 cans beans (15 oz (230 g net) each can, or 3 cups of cooked beans. We use 1 can black beans and 1 can kidney beans.)
2 cans crushed tomatoes (15 oz (230 g net) each can.)
4 cups vegetable broth (or more as needed to fully cook the lentils.)
1 teaspoon salt (and black pepper to taste.)
2 tablespoons balsamic vinegar (optional.)
1 handful cilantro (+ lime juice, yogurt, and rice for serving.)

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Instructions

Heat 2 tablespoons olive oil in a large pot; add 1 large onion, 1 red bell pepper (both chopped), and 3 cloves garlic (pressed). Cook on medium-low heat for 5-10 minutes, stirring often.
Add ¼ teaspoon red pepper flakes, 2 teaspoons ground cumin, 1½ teaspoons smoked paprika, ½ teaspoon dried oregano, 2 tablespoons tomato paste, and 2 bay leaves and cook for 1 more minute.
Stir in 1 cup dried lentils (rinsed) and 2 cans beans (drained), then add 4 cups vegetable broth, 2 cans crushed tomatoes, and season with 1 teaspoon salt and 2 twists of pepper. Bring to a boil, then lower the heat and simmer for about 40 minutes, or until the lentils are tender.
Stir occasionally and add 2 tablespoons balsamic vinegar. Taste and adjust salt and spices to taste. Add more broth for a thinner chili or let it simmer longer to thicken.
Serve with brown rice, quinoa, cornbread, corn tortillas, flatbread, or crusty bread. Recommended toppings include 1 handful cilantro, a squeeze of lime, quick pickled red onions or jalapeños, sliced avocado or guacamole, a dollop of yogurt or sour cream.

Notes

This chili can be made ahead and tastes even better the next day.
Feel free to customize the beans based on your preference.
Adjust the spiciness by adding more or less red pepper flakes or chili powder.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 5g
Sodium: 600mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 15g
Protein: 18g
Cholesterol: 0mg