Lentil Bean Chili
Create BOLD flavors with simple, inexpensive pantry staples in this easy, one-pot lentil bean chili recipe. A thick, hearty, comforting, nutrient-dense, meat-free meal to satisfy the entire family! + It’s gluten-free, dairy-free, low-fat, and vegan!
Servings: 4 to 6
Calories: 727kcal
Ingredients
- 1 tablespoon of oil
- 1 red onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic
- 2 tablespoons of cumin
- 1 tablespoon of chili powder
- ½ teaspoon of cinnamon
- 3 tablespoons of tomato paste
- 1 (28-ounce) can of diced tomatoes, in their juices
- 3 cups of water
- 2 cups of dry brown lentils, rinsed
- 1 (15-ounce) can of kidney beans, drained and rinsed (optional)
- 1 (15-ounce) can of corn drained and rinsed (optional)
- ½ cup of dry red lentils, rinsed
- 1 lime (optional)
- ½ cup of cilantro (optional)
- Avocado, sliced (optional)
- Jalapeno, sliced (optional)
Instructions
- In a large pot with a lid, heat the oil over high heat. Add the onion, bell peppers, and garlic. Regularly mix/saute for 2 minutes. Add the spices and saute for 10 seconds.
- Add the tomato paste and mix for 10 seconds. Add the can of diced tomatoes, water, and brown lentils. Mix well, cover and bring to a boil. Once boiling, reduce the heat and simmer for 40 minutes. Check and mix at minute 20 to make sure it is not sticking and burning at the bottom of the pot.
- Once the 40 minutes are up, check if the brown lentils are fully cooked. If the lentils are still raw, cover and cook covered for another 10-15 minutes. Add water if they are too dry.
- Once the lentils are ready, taste and add salt and pepper. It is important to not add salt before because some canned tomatoes are salted already. Add the corn and cook for another 5 minutes.
- Then turn off the heat, add the red lentils, mix well, cover and let it sit undisturbed for 15 minutes.
- Uncover, add the juice of one lime, cilantro if using, mix well and serve hot. Optionally garnish with avocado and jalapeno slices.
Video
Notes
- Season to taste: After simmering the chili recipe with lentils, taste and adjust it if needed. Only add salt towards the end as it can affect lentil cooking time.
- To make it oil-free: Replace the oil with a ¼ cup vegetable broth/water.
- To adjust the consistency: Adjust how much liquid you add based on how thick or soupy you prefer the texture. You could also blend a portion for an even thicker, creamier consistency.
Nutrition
Calories: 727kcal | Carbohydrates: 129g | Protein: 44g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 446mg | Potassium: 2371mg | Fiber: 50g | Sugar: 18g | Vitamin A: 2448IU | Vitamin C: 80mg | Calcium: 229mg | Iron: 16mg
