Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, pressed
- 1 red bell pepper, chopped
Spices and Flavorings
- ¼ teaspoon red pepper flakes or 1½ tablespoons chili powder blend (adjust to taste)
- 2 teaspoons ground cumin
- 1½ teaspoons smoked paprika
- ½ teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon salt
- Black pepper, to taste (about 2 twists)
- 2 tablespoons balsamic vinegar (optional)
Legumes and Tomatoes
- 1 cup dried lentils (green or brown), rinsed
- 2 cans beans (15 oz/425 g each), drained (we use 1 can black beans and 1 can kidney beans)
- 2 cans crushed tomatoes (15 oz/425 g each)
Liquids
- 4 cups vegetable broth (or more as needed)
Servings and Toppings
- 1 handful cilantro
- Lime juice, for squeezing
- Optional toppings: yogurt or sour cream, sliced avocado or guacamole, quick pickled red onions or jalapeños
- Serving options: brown rice, quinoa, cornbread, corn tortillas, flatbread, or crusty bread
Instructions
- Sauté the vegetables: Heat 2 tablespoons of olive oil in a large pot over medium-low heat. Add the chopped onion, red bell pepper, and pressed garlic. Cook for 5-10 minutes, stirring often, until the vegetables soften and become fragrant.
- Add spices and tomato paste: Stir in red pepper flakes (or chili powder blend), ground cumin, smoked paprika, dried oregano, tomato paste, and bay leaves. Cook this mixture for an additional minute to toast the spices and deepen the flavors.
- Combine lentils and beans: Add the rinsed lentils and drained canned beans to the pot. Stir to mix all ingredients.
- Add tomatoes and broth: Pour in the crushed tomatoes and 4 cups of vegetable broth. Season with salt and black pepper. Stir well to combine.
- Simmer the chili: Bring the mixture to a boil, then reduce heat to low. Let it simmer uncovered for about 40 minutes, stirring occasionally, until the lentils are tender and the chili thickens. Add more broth if you prefer a thinner consistency.
- Finish and adjust seasonings: Stir in the balsamic vinegar, if using. Taste and adjust salt, pepper, and spices according to your preference. Let simmer a few more minutes if you want it thicker.
- Serve and garnish: Serve the chili hot with your choice of brown rice, quinoa, cornbread, corn tortillas, flatbread, or crusty bread. Garnish with fresh cilantro, a squeeze of lime juice, and optional toppings like yogurt, sour cream, sliced avocado, or pickled onions/jalapeños.
Notes
- This chili is very versatile—feel free to adjust spices and beans to your liking.
- Use green or brown lentils as they hold their shape well; red lentils can be used but cook faster and become mushier.
- For a smokier flavor, increase smoked paprika slightly.
- Balsamic vinegar adds a nice depth but can be omitted if preferred.
- This dish freezes well—store leftovers in airtight containers for up to 3 months.
- Serve with your favorite chili toppings and accompaniments to enhance flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
