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Lentil Chili

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Hearty, simple, and full of flavor, this Lentil Chili is a one-pot dish that brings warm comfort to any table with red or brown lentils, tomatoes, and spices.

Ingredients

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  • 1 cup dry brown or green lentils (or 1 cup red lentils for a faster, softer result)
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1–2 tbsp tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 3 cups vegetable broth or water
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (optional)
  • 1 tsp salt, to taste
  • 2 tbsp olive oil
  • Fresh cilantro or green onion to garnish (optional)

Instructions

  1. Heat oil in a large pot over medium heat. Add diced onion and bell pepper. Cook 5–7 minutes until softened.
  2. Stir in garlic and tomato paste. Cook 1 minute until fragrant.
  3. Add chili powder, cumin, and smoked paprika. Stir to coat the vegetables.
  4. Pour in crushed tomatoes, lentils, and vegetable broth. Bring to a simmer.
  5. Reduce heat to low. Cover and cook 25–30 minutes, stirring occasionally, until lentils are tender. Add water if the chili becomes too thick.
  6. Season with salt and pepper. Adjust spices to taste. Serve hot with your favorite toppings.

Notes

For lower sodium, use low-sodium broth. To make it oil-free, sauté the vegetables in a bit of broth. This chili grows better in flavor the next day.

Nutrition

Find it online: https://recipesunfolded.com/lentil-chili/

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