Lentil Chili
A deeply flavorful and hearty plant-based chili made from scratch with brown lentils and kidney beans. Simmered with fresh tomatoes and smoky spices, this one-pot meal is pure comfort food, perfect for a cozy dinner.
For 6 servings
6 steps. 70 minutes total.
- 1
Step 1
- a.Prepare the beans
- b.Rinse the dried kidney beans and place them in a large bowl.
- c.Cover with plenty of water and let them soak for at least 8 hours or overnight.
- d.Once soaked, drain the water and rinse the beans again.
- 2
Step 2
- a.Sauté the vegetables
- 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.Toast the spices
- b.Stir in the chili powder, cumin powder, smoked paprika, and dried oregano.
- c.Cook for about 30-60 seconds, stirring constantly, until the spices are fragrant. This helps bloom their flavor.
- 4
Step 4
- a.Simmer the chili
- b.Add the soaked and drained kidney beans, rinsed brown lentils, chopped fresh tomatoes, and 5 cups of water to the pot.
- c.Stir everything together, scraping up any browned bits from the bottom of the pot.
- d.Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 60-70 minutes, or until both the lentils and beans are tender. Stir occasionally to prevent sticking.
- 5
Step 5
- a.Finish and season
- b.Once the lentils and beans are cooked, stir in the salt and black pepper.
- c.Taste and adjust seasonings if needed. If the chili is too thick, add a splash more water. If it's too thin, simmer uncovered for a few more minutes.
- 6
Step 6
- a.Serve
- b.Ladle the chili into bowls.
- c.Garnish with fresh chopped cilantro. Serve hot with your favorite toppings like avocado or a dollop of yogurt.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a thicker chili, mash some of the beans against the side of the pot with your spoon during the last 10 minutes of cooking.
- 2This chili tastes even better the next day as the flavors have more time to meld. It's perfect for meal prep.
- 3Don't skip toasting the spices! It's a quick step that deeply enhances their flavor.
- 4If you're short on time, you can quick-soak the beans by bringing them to a boil in water, then turning off the heat and letting them sit for 1 hour.
Adapt it for your goals.
Quick
To save time, use 1 can (15 oz) of kidney beans and 1 can (28 oz) of diced tomatoes. Reduce water to 3 cups and simmer time to 35-40 minutes.
high proteinHigh protein
Stir in 1 cup of cooked quinoa or crumbled firm tofu during the last 10 minutes of cooking for an extra protein boost.
spicySpicy
Add one or two finely chopped jalapeños along with the onion, or stir in 1/4 to 1/2 teaspoon of cayenne pepper with the other spices.
kid friendlyKid friendly
Reduce the chili powder to 1 tablespoon to make it milder. Serve topped with shredded cheddar cheese or a dollop of sour cream.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Lentils and kidney beans provide a powerful combination of plant-based protein, essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
This chili is rich in fiber, which promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Rich in Antioxidants
Tomatoes, garlic, onions, and spices are loaded with antioxidants that help protect your body's cells from damage.
Heart-Healthy
Being low in saturated fat and high in fiber and essential minerals like potassium and folate, this chili supports cardiovascular health.
Frequently asked questions
Yes, lentil chili is very healthy. It's packed with plant-based protein, high in dietary fiber which aids digestion, and rich in essential minerals like iron and folate. Using fresh ingredients and minimal salt makes it a nutritious choice.