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Vegetarian Lentil Chili

Vegetarian lentil chili simmers brown or green lentils with black beans, kidney beans, tomatoes, and warm spices in a 6-quart Dutch oven. It thickens into a hearty, tender chili with a smoky, gently spiced flavor.
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Prep Time 15 minutes
Cook Time 51 minutes
resting 5 minutes
Total Time 1 hour 11 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 1 red bell pepper medium, chopped
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 1 cup brown or green lentils dried, rinsed and drained
  • 3 cups low-sodium vegetable broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) kidney beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion and bell pepper and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic, chili powder, cumin, smoked paprika, salt, and black pepper and cook for 30 seconds, until fragrant.
  4. Stir in the lentils and vegetable broth.
  5. Bring the mixture to a boil.
  6. Cover and reduce the heat to maintain a gentle simmer for 18 to 20 minutes.
  7. Stir in the crushed tomatoes, black beans, and kidney beans.
  8. Simmer uncovered for 20 to 30 minutes, stirring occasionally, until the lentils are tender and the chili has thickened.
  9. Remove the pot from the heat.
  10. Let the chili rest for 5 minutes before serving.

Notes

For tender lentils, keep the covered pot at a gentle simmer during the first cook. Refrigerate leftovers for up to 4 days or freeze them; for a lower-sodium version, use no-salt-added beans and adjust the salt to taste.