Lentil Chili
This Lentil Chili is a hearty, meatless comfort food that satisfies the whole family on busy weeknights.
Equipment
- chef's knife
- cutting board
- 6-quart Instant Pot
- 3.5 quart saucepan
- stirring utensil
- can opener
- airtight storage container(s)
Ingredients
- 1 tablespoon Olive Oil or any cooking oil
- 1 count Onion diced (about 1 cup)
- 4 cloves Garlic minced
- 1 count Bell Pepper (any color) diced (about 1 cup)
- 2 tablespoons Chili Powder *see recipe note
- 0.5 teaspoon Cumin
- 4 cups Vegetable Broth
- 1.25 cups Dried Lentils sorted and rinsed
- 1 15-ounce can Black Beans drained and rinsed
- 2 large Carrots diced (about 1 cup)
- 1 15-ounce can Crushed Tomatoes don't drain
- 0.33 cup Tomato Paste about half of a 6-ounce can
- 0.5 teaspoon Crushed Red Pepper Flakes or pinch of cayenne pepper
- 1 teaspoon Cocoa Powder unsweetened
- 1 teaspoon Sea Salt
- 0.5 teaspoon Black Pepper
- 1 count Bay Leaf
Instructions
- Set a 4-quart sauce pot over medium heat until hot. Add olive oil and heat until shimmering.
- Add onion, bell pepper, and garlic. Sauté for a few minutes until softened and fragrant, stirring as needed.
- Stir in chili powder and cumin. Cook 1–2 minutes to bloom the spices.
- Add broth, lentils, beans, carrots, tomatoes, tomato paste, red pepper flakes, cocoa powder, salt, black pepper, and bay leaf.
- Bring to a boil, then reduce heat, loosely cover, and simmer 30–40 minutes, stirring occasionally, until lentils are tender and chili thickens.
- Remove the bay leaf and serve with your favorite chili toppings.
- To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze for 3 months (longer if vacuum-sealed).
Notes
Use a standard chili powder blend. Brown lentils are preferred for their inexpensive cost and cooking time. Substitute black beans as desired. For Instant Pot, see separate instructions.
Nutrition
Serving: 1cupCalories: 138kcal
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