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Lentil Chili

A hearty and comforting lentil chili that combines earthy lentils with colorful veggies and a perfect blend of spices, making it an irresistible vegan delight.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing; Extra virgin olive oil adds wonderful flavor.
  • 1 unit brown onion, chopped Onions provide a savory base.
  • 1 unit red bell pepper, chopped Adds sweetness and color.
  • 1 unit green bell pepper, chopped For a touch of earthiness.
  • 2 teaspoons ground cumin Earthy and warm; enhances other flavors beautifully.
  • 1 teaspoon oregano Adds a lovely aromatic quality.
  • 1 teaspoon smoked paprika Creates a smoky depth.
  • 1 teaspoon garlic powder For that rich, savory flavor.
  • 1 teaspoon chili powder The heat factor!
  • 1 tablespoon cocoa powder Surprising yet essential for depth of flavor.
  • 3/4 cup dried brown lentils, rinsed The star of the dish!
  • 400 grams can red kidney beans, not drained Creamy and filling.
  • 400 grams can black beans, not drained Adds extra protein and fiber.
  • 2 cans 400g diced tomatoes For juicy texture and tang.
  • 1/2 cup water or beef stock Helps incorporate all the ingredients.
  • 1 teaspoon salt Essential to bring out all the flavors.

Method
 

Preparation
  1. Start by chopping all your veggies so everything is ready to go. Gather all your spices and keep them within reach.
  2. In a large pot over medium heat, add 1 tablespoon olive oil. Allow it to warm for about a minute until it shimmers.
  3. Add the chopped onion and both bell peppers. Cook for 3 to 4 minutes until they are softened, stirring occasionally.
  4. Stir in garlic powder, cumin, smoked paprika, oregano, chili powder, cocoa powder, and salt. Toast the spices for 2 to 3 minutes.
  5. Add the washed lentils, kidney beans, black beans, and diced tomatoes. Pour in about 1/2 cup of water (or beef stock, if using).
  6. Bring the mixture to a gentle boil, then lower the heat to simmer uncovered for about 30 to 35 minutes until the lentils are tender and the chili thickens.
  7. Serve hot with your favorite toppings—think avocado, cilantro, or a squeeze of lime!

Notes

Make a large batch and refrigerate for up to 4 days or freeze for up to 3 months. This chili tastes even better the next day!