If you’re on the hunt for a hearty, wholesome meal that warms your soul and packs a flavorful punch, look no further than this Lentil Chili Recipe. It perfectly balances rich, smoky spices with tender lentils and fresh vegetables, creating a vibrant bowl of comfort food that’s both satisfying and nourishing. Whether you’re a longtime chili lover or trying something new, this dish brings warmth and texture to your dinner table in every spoonful.
Ingredients You’ll Need
Gathering simple, quality ingredients is the key to unlocking the magic of this Lentil Chili Recipe. Each component works in harmony to build layers of flavor, color, and texture—making your chili truly unforgettable.
- Olive oil: A tablespoon sets the stage for sautéing, adding a subtle fruity richness.
- Onion: Adds natural sweetness and depth when diced and cooked down.
- Carrots: Their mild sweetness complements the spices and adds satisfying texture.
- Bell pepper: Brings vibrant color and a gentle crunch that livens up the chili.
- Garlic: Four cloves ensure that unmistakable aromatic foundation.
- Chili powder: The star spice, providing that signature warmth and complexity.
- Ground cumin: Adds earthiness and balances the chili powder perfectly.
- Vegetable broth: Four cups keep things moist and infuse subtle savory notes.
- Dried lentils: One and a quarter cups, providing protein and a hearty bite.
- Black beans: A can of these brings creaminess and extra fiber to the pot.
- Crushed tomatoes: The tomato base that gives a luscious, tangy richness.
- Tomato paste: Concentrates that tomato flavor and thickens the chili beautifully.
- Crushed red pepper flakes: Just enough heat to tease your taste buds.
- Unsweetened cocoa powder: Adds unexpected depth and subtle richness.
- Sea salt: Enhances all the bold flavors without overpowering.
- Black pepper: Freshly ground, to brighten and sharpen the overall taste.
- Bay leaf: A secret herbal touch that elevates the entire pot as it simmers.
How to Make Lentil Chili Recipe
Step 1: Sauté the Vegetables
Heat your olive oil in a large pot over medium-high heat until it glimmers. Toss in the diced onion, carrots, bell pepper, and garlic. Sauté these until they soften and the kitchen fills with a fragrant, cozy aroma. This step is crucial because it unlocks the natural sweetness of the veggies and lays the flavorful groundwork for your chili.
Step 2: Bloom the Spices
Sprinkle in the chili powder and cumin, stirring constantly to coat the softened vegetables. Let the spices toast for a few minutes; this step awakens their bold, smoky essence and ensures every bite is packed with vibrant flavor.
Step 3: Simmer the Chili
Pour in the vegetable broth, then add the lentils, black beans, crushed tomatoes, tomato paste, crushed red pepper flakes, cocoa powder, sea salt, black pepper, and the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 to 40 minutes, stirring occasionally. This slow cooking allows the lentils to soften fully while the flavors meld into a thick, luscious chili.
Step 4: Final Touches and Serving
Once your lentils are tender and the chili has thickened just right, remove the bay leaf and give everything one last stir. Your Lentil Chili Recipe is now ready to serve warm and delicious.
How to Serve Lentil Chili Recipe
Garnishes
Toppings make the chili experience even more delightful. Consider dollops of creamy sour cream or plain Greek yogurt, a sprinkle of shredded cheddar or pepper jack cheese, freshly chopped cilantro, or diced green onions. For extra zest, a squeeze of lime juice adds a refreshing brightness that balances the deep, smoky flavors.
Side Dishes
This lentil chili pairs wonderfully with warm cornbread that soaks up every bit of sauce. A crisp green salad adds a refreshing contrast, and a side of steamed rice or warm tortillas helps round out the meal for a satisfying feast.
Creative Ways to Present
For a fun twist, serve the chili over a baked sweet potato or use it as a filling for stuffed peppers or even chili-topped nachos. In colder months, ladle it into bread bowls for a cozy presentation that’s sure to impress friends and family alike.
Make Ahead and Storage
Storing Leftovers
After enjoying your chili, store any leftovers in an airtight container in the refrigerator. It will stay fresh and flavorful for up to four days, making for easy lunches or quick dinners later in the week.
Freezing
This Lentil Chili Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty bags, leaving space for expansion. It will keep well for up to three months, allowing you to enjoy homemade comfort anytime with minimal effort.
Reheating
Reheat your chili gently on the stove over low to medium heat, stirring occasionally until warmed through. If reheating from frozen, thaw overnight in the fridge for best results. Microwave reheats quickly too—just cover to prevent splatters and stir halfway through.
FAQs
Can I use different types of lentils in this Lentil Chili Recipe?
Absolutely! While brown or green lentils hold their shape well and work best, red lentils can be used for a softer texture. Just keep in mind that red lentils cook faster and will break down more, giving a creamier chili.
Is this Lentil Chili Recipe suitable for meal prepping?
Yes, this chili is perfect for meal prep. It tastes even better the next day as the flavors develop. Just divide it into portions and store in the fridge or freezer for easy, nutritious meals throughout the week.
How can I adjust the spiciness of this chili?
If you prefer milder chili, reduce or omit the crushed red pepper flakes and use mild chili powder. For more heat, add extra red pepper flakes or a dash of hot sauce during cooking or when serving.
Can I make this Lentil Chili Recipe in a slow cooker?
Definitely! After sautéing the vegetables and blooming the spices on the stove, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until lentils are tender and flavors meld beautifully.
What’s the purpose of adding cocoa powder to the chili?
Cocoa powder adds a subtle depth and richness that intensifies the chili’s flavor. It enhances the earthiness of the lentils and the warmth of the spices without making it taste like chocolate—just a deliciously complex twist.
Final Thoughts
Embracing this Lentil Chili Recipe means inviting a cozy, flavorful, and wholesome meal into your kitchen. It’s easy to make, incredibly satisfying, and versatile enough to please every appetite. I can’t wait for you to try it and make it your own favorite weeknight dinner or weekend comfort food. Happy cooking!
Print
Lentil Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Lentil Chili is a flavorful, nutritious, and satisfying plant-based dish perfect for any meal. Combining lentils, black beans, and vibrant vegetables with a blend of warming spices, this recipe offers a comforting and protein-rich chili that can be prepared either on the stovetop or in a pressure cooker for quick convenience. Ideal for chili lovers looking for a wholesome, vegetarian-friendly option packed with fiber and rich flavors.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil (or any cooking oil)
- 1 large onion, diced (about 1 cup)
- 2 large carrots, diced (about 1 cup)
- 1 large bell pepper (any color), diced (about 1 cup)
- 4 cloves garlic, minced
Spices and Seasonings
- 2 tablespoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 bay leaf
Main Ingredients
- 4 cups vegetable broth
- 1 ¼ cups dried lentils, sorted and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can crushed tomatoes, undrained
- 2 tablespoons tomato paste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium-high heat. Add diced onion, carrots, bell pepper, and minced garlic. Sauté until the vegetables are tender and fragrant, which usually takes about 5-7 minutes.
- Bloom Spices: Stir in chili powder and ground cumin into the sautéed vegetables. Continue cooking for a few more minutes while stirring frequently. This step helps to release and enhance the flavors of the spices.
- Simmer the Chili: Add the vegetable broth, dried lentils, black beans, crushed tomatoes, tomato paste, crushed red pepper flakes, cocoa powder, sea salt, black pepper, and bay leaf to the pot. Stir well to combine. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes or until lentils are tender and the chili has thickened, stirring occasionally to prevent sticking.
- Serve: Remove the bay leaf and ladle the chili into bowls. Serve warm, garnished with your favorite chili toppings such as chopped cilantro, sour cream, shredded cheese, or avocado slices.
- Alternate Pressure Cooker Method – Sauté Vegetables: Select the “sauté” function on your pressure cooker and heat the olive oil. Add onion, carrots, and garlic and sauté until tender. Stir in chili powder and cumin and sauté for a few minutes more. Press “cancel” to stop sautéing.
- Alternate Pressure Cooker Method – Pressure Cook: Add the remaining ingredients—vegetable broth, lentils, black beans, crushed tomatoes, tomato paste, crushed red pepper flakes, cocoa powder, salt, pepper, and bay leaf—to the pressure cooker. Secure the lid, ensure the vent is sealed, and select “manual” or “pressure cook” on high pressure for 3 minutes.
- Alternate Pressure Cooker Method – Natural Release: Let the pressure release naturally for 10 minutes, then carefully perform a manual release of any remaining pressure.
- Alternate Pressure Cooker Method – Serve: Remove the bay leaf and serve the chili warm with your favorite toppings.
Notes
- This recipe is easily adaptable to vegan and vegetarian diets.
- You can adjust the spice level by varying the amount of crushed red pepper flakes and chili powder.
- For thicker chili, cook uncovered for the last 10 minutes to reduce excess liquid.
- Leftovers store well in the refrigerator for up to 4 days and freeze well for up to 3 months.
- Feel free to swap black beans for pinto beans or kidney beans as desired.
- Adding a splash of lime juice or a handful of fresh cilantro before serving adds brightness to the dish.
