Go Back

The Best Lentil Chili Ever

A warm and comforting lentil chili made with bold spices, earthy lentils, and hearty beans, perfect for cold nights and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chili
  • 1 tablespoon olive oil Extra virgin olive oil adds a fruity taste; otherwise, any neutral cooking oil will do.
  • 1 medium brown onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 2 teaspoons ground cumin Freshly ground spices will enhance the taste significantly.
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 tablespoon cocoa powder Adds a unique twist.
  • 3/4 cup dried brown lentils, rinsed Make sure to rinse your lentils before adding them to the pot.
  • 1 can (400g or 14 oz) red kidney beans, not drained Use low-sodium options for better flavor control.
  • 1 can (400g or 14 oz) black beans, not drained Use low-sodium options for better flavor control.
  • 2 cans (400g or 14 oz each) diced tomatoes
  • 1/2 cup water or beef stock Adjust for consistency.
  • 1 teaspoon salt Adjust to taste.

Method
 

Preparation
  1. Heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onion and bell peppers, and cook for about 3 to 4 minutes until they become soft and fragrant.
  2. Add the garlic powder, cumin, smoked paprika, oregano, chili powder, cocoa powder, and salt. Stir and cook for 2 to 3 minutes—this toasting step enhances the flavors and aromas.
  3. Pour in the rinsed lentils, entire cans of kidney and black beans, and the diced tomatoes (do not drain). Add 1/2 cup of water or beef stock, enough to cover all the ingredients. Stir well to combine everything.
  4. Increase the heat and bring the chili to a gentle boil. Once boiling, reduce the heat to low, cover partially, and simmer uncovered for 30 to 35 minutes. Stir occasionally to prevent sticking and ensure even cooking. You can add more liquid if the chili is too thick.
  5. Check that the lentils are tender. If they are, your chili is ready! If you want it thicker, simmer a bit longer.
  6. Serve the chili warm with your favorite toppings (think avocado, cheese, or fresh cilantro).

Notes

This chili tastes even better the next day, so make a big batch to enjoy all week!