Lentil Chili Recipe

Ingredients

• 2 tablespoons Olive Oil (extra virgin, for sautéing)
• 1 medium Yellow Onion (peeled and diced)
• 1 large Red Bell Pepper (seeded and diced)
• 3 cloves Garlic (minced)
• 0.5 teaspoon Red Pepper Flakes (adjust for heat)
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 0.5 teaspoon Dried Oregano
• 2 tablespoons Tomato Paste (canned, no added sugar)
• 1 cup Brown Lentils (dried, rinsed)
• 1 can (15 oz) Canned Mixed Beans (drained and rinsed)
• 1 can (28 oz) Canned Diced Tomatoes (with juice)
• 3 cups Vegetable Broth (low‑sodium)
• 1 teaspoon Salt (or to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Vegetables

   Dice the onion and bell pepper into ½‑inch pieces and mince the garlic.

   Time: PT10M

2. Sauté Aromatics

   Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic; sauté until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Toast Spices and Tomato Paste

   Stir in red pepper flakes, ground cumin, smoked paprika, dried oregano, and tomato paste. Cook, stirring constantly, until fragrant and the paste darkens slightly, about 2 minutes.

   Time: PT2M

   Temperature: medium

4. Add Main Ingredients

   Add the rinsed lentils, drained beans, canned diced tomatoes with their juice, and vegetable broth. Stir to combine and bring to a gentle boil.

   Time: PT3M

   Temperature: medium-high

5. Simmer Until Lentils Are Tender

   Reduce heat to low, cover partially, and let the chili simmer until the lentils are tender, about 30–35 minutes. Stir occasionally.

   Time: PT35M

   Temperature: simmer

6. Finish and Serve

   Taste and adjust salt or pepper if needed. Ladle into bowls and garnish with chopped fresh cilantro.

   Time: PT5M

Nutrition Facts

Calories

410

Protein

20g

Carbohydrates

55g

Fat

4g

Fiber

7g