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Lentil Chili Recipe

Lentil Chili Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 cup dried brown lentils
  • 1 (28 oz) can crushed tomatoes
  • 3 cups vegetable broth
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 1 tbsp apple cider vinegar
  • 1 ripe avocado, diced
  • Handful fresh cilantro, chopped
  • Lime wedges

Method
 

  1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook 5–7 minutes until softened. Stir in garlic; cook 30 seconds.
  2. Add tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook, stirring, 1 minute until fragrant.
  3. Stir in lentils, crushed tomatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, 25–30 minutes until lentils are tender.
  4. Remove from heat. Stir in apple cider vinegar. Taste and season. Let sit 5 minutes off heat.
  5. Ladle into bowls. Top with avocado, cilantro, and a squeeze of lime. Serve hot.

Notes

The chili thickens as it sits; for leftovers, reheat with a splash of broth. Top with shredded cheese or sour cream if you’re not keeping it vegan.