Description
A warm and hearty lentil chili that’s perfect for colder days, packed with spices and plant-based goodness.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon cocoa powder
- 3/4 cup dried brown lentils, rinsed
- 1 can (400g/14 oz) red kidney beans, not drained
- 1 can (400g/14 oz) black beans, not drained
- 2 cans (400g/14 oz) diced tomatoes
- 1/2 cup water or beef stock
- 1 teaspoon salt
Instructions
- Heat the oil in a large pot over medium heat.
- Sauté the chopped onion and bell peppers for 3 to 4 minutes until softened.
- Add the garlic powder, cumin, smoked paprika, oregano, chili powder, cocoa powder, and salt. Cook for 2 to 3 minutes.
- Combine the rinsed lentils, kidney beans, black beans, and diced tomatoes. Add water or stock.
- Let it simmer uncovered for 30 to 35 minutes until lentils are tender.
- Serve the chili in bowls with your favorite toppings.
Notes
This chili can be made ahead and stored for up to 4 days or frozen for up to 3 months. It can also be customized with additional veggies or spices to fit your taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg