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: 6 servings
Calories: 453kcal
Ingredients
- 1 Tablespoon (15 ml) oil
- 1 red onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 2 Tablespoons (30 ml) cumin
- 1 Tablespoon (15 ml) chili powder
- ½ teaspoon (2.5 ml) cinnamon
- 3 Tablespoons (45 ml) tomato paste
- 1 (28-ounce / 794 g) can diced tomatoes with their juices
- 3 cups (720 ml) water or low-sodium vegetable broth
- 2 cups (384 g) dry brown lentils rinsed
- salt and black pepper to taste
- 1 (15-ounce / 425 g) can kidney beans drained and rinsed
- 1 (15-ounce / 425 g) can corn drained and rinsed
- ½ cup (96 g) dry red lentils rinsed
- 1 lime juiced
- ½ cup (8 g) fresh cilantro chopped, optional
- avocado sliced, for serving (optional)
- jalapeño sliced, for serving (optional)
Instructions
- Heat the oil in a large pot with a lid over high heat.
- Add the onion, bell pepper, and garlic and sauté for 2 minutes, stirring often.
- Add the cumin, chili powder, and cinnamon and sauté for 10 seconds.
- Stir in the tomato paste and cook for 10 seconds.
- Add the diced tomatoes, water, and brown lentils and mix well.
- Cover the pot and bring it to a boil, then reduce the heat and simmer for 40 minutes. Check and stir at the 20-minute mark so nothing sticks to the bottom of the pot.
- Check that the brown lentils are tender. If they are still firm, cover and cook for another 10 to 15 minutes, adding a splash of water if the chili looks dry.
- Season with salt and pepper to taste.
- Stir in the kidney beans and corn and cook for 5 minutes.
- Turn off the heat, stir in the red lentils, cover, and let the chili sit undisturbed for 15 minutes.
- Stir in the lime juice and cilantro (if using) and serve hot, topped with avocado and jalapeño slices.
Video
Notes
- Add the salt toward the end. Some canned tomatoes are already salted, and salt can slow down how quickly the lentils cook.
- To make it oil-free, sauté the vegetables in ¼ cup of vegetable broth or water instead of oil.
- For a thicker chili, use a little less water or blend a portion of it. For a soupier chili, add more water or broth.
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 4 months.
Nutrition
Serving: 1serving | Calories: 453kcal | Carbohydrates: 80g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 430mg | Potassium: 1167mg | Fiber: 17g | Sugar: 10g | Vitamin A: 1443IU | Vitamin C: 47mg | Calcium: 117mg | Iron: 9mg
