Red Lentil Chili
A comforting, plant-based chili featuring tender red lentils and hearty kidney beans, simmered in a rich, smoky tomato base. This one-pot wonder is packed with flavor and nutrients, making it a perfect wholesome meal for any night of the week.
For 6 servings
5 steps. 50 minutes total.
- 1
Step 1
- a.Cook the kidney beans
- b.Place the soaked and drained kidney beans in a pressure cooker with 2 cups of fresh water.
- c.Secure the lid and cook on high pressure for 15 minutes.
- d.Let the pressure release naturally. Drain the beans and set aside.
- 2
Step 2
- a.Sauté the aromatics
- b.Heat the olive oil in a large pot or Dutch oven over medium heat.
- c.Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
- d.Add the minced garlic and cook for another minute until fragrant.
- 3
Step 3
- a.Bloom spices and cook tomatoes
- b.Stir in the chili powder, cumin powder, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
- c.Add the chopped fresh tomatoes and cook until they break down and the mixture thickens, about 5-6 minutes.
- 4
Step 4
- a.Simmer the chili
- b.Add the rinsed red lentils, cooked kidney beans, and 4 cups of water to the pot.
- c.Stir everything together, scraping up any bits from the bottom.
- d.Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, until lentils are tender and have thickened the chili.
- e.Stir occasionally to prevent sticking.
- 5
Step 5
- a.Season and serve
- b.Stir in the salt and black pepper. Taste and adjust seasoning if needed.
- c.Ladle the chili into bowls and garnish with fresh cilantro.
- d.Serve hot with optional toppings like avocado or a dollop of yogurt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse your lentils thoroughly before cooking to remove any dust or debris.
- 2For a thicker chili, let it simmer uncovered for the last 5-10 minutes.
- 3This chili tastes even better the next day as the flavors meld together.
- 4Store leftovers in an airtight container in the refrigerator for up to 4 days.
- 5For easy meal prep, freeze individual portions for a quick and healthy meal later.
- 6If you don't have a pressure cooker, you can boil the soaked beans in a pot for about 60-90 minutes until tender.
Adapt it for your goals.
Quick
To save time, use one 15-ounce can of kidney beans (rinsed and drained) instead of dried beans and skip the pressure cooking step.
high proteinHigh protein
Stir in a block of crumbled firm tofu or tempeh along with the lentils for an extra protein boost.
healthyHealthy
Add a cup of chopped carrots and celery with the onions for more vegetables and fiber. Serve with a side of brown rice.
spicySpicy
For extra heat, add one or two finely chopped jalapeños or a pinch of cayenne pepper with the garlic.
Why this is on our healthy list.
Excellent Source of Fiber
Lentils and kidney beans are loaded with dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Rich in Plant-Based Protein
This chili provides a substantial amount of protein from lentils and beans, essential for muscle repair, growth, and overall body function.
Heart-Healthy
Being low in saturated fat and free of cholesterol, this meal supports cardiovascular health. The fiber and potassium also help manage blood pressure.
Packed with Micronutrients
This dish is a good source of iron, folate, and magnesium, which are vital for energy production, cell growth, and nerve function.
Frequently asked questions
Yes, Red Lentil Chili is very healthy. It's packed with plant-based protein, high in dietary fiber from lentils and beans, and rich in vitamins and minerals from the vegetables. It's a low-fat, cholesterol-free meal that supports heart health and digestion.