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

Scale

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

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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.