Lentil Chili Recipe - Easy and in One Pot

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 medium Onion (peeled and diced)
• 1 medium Red Bell Pepper (seeded and diced small)
• 3 cloves Garlic (pressed or minced)
• 1 teaspoon Red Pepper Flakes (adjust to heat preference)
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Oregano
• 2 tablespoons Tomato Paste (concentrated)
• 1 cup Brown or Green Lentils (rinsed and drained)
• 1 can Black Beans (15 oz, drained and rinsed)
• 1 can Pinto Beans (15 oz, drained and rinsed)
• 1 can Crushed Tomatoes (28 oz)
• 4 cups Water or Vegetable Broth (use broth for richer flavor)
• 1 teaspoon Salt
• ½ teaspoon Black Pepper (freshly ground)
• ½ teaspoon Chipotle Powder (optional, for smoky heat)
• 2 cups Brown Rice (cooked, for serving)
• 1 whole Avocado (sliced)
• ½ cup Plain Yogurt or Sour Cream (for topping)
• ¼ cup Pickled Red Onions (optional garnish)
• 1 whole Jalapeños (thinly sliced, optional)
• 2 tablespoons Fresh Cilantro (chopped)
• 1 whole Lime (cut into wedges for squeezing)

Instructions

1. Heat Oil

   Add olive oil to the large pot and warm over very low heat for about 2 minutes.

   Time: PT2M

2. Sauté Aromatics

   Add the diced onion, red bell pepper, and pressed garlic to the pot. Increase to medium heat and sauté, stirring occasionally, for 5 minutes until the vegetables are softened.

   Time: PT5M

3. Add Spices & Tomato Paste

   Stir in red pepper flakes, ground cumin, smoked paprika, dried oregano, and tomato paste. Cook for 1 minute until fragrant.

   Time: PT1M

4. Combine Lentils, Beans, and Liquids

   Add the rinsed lentils, drained black beans, drained pinto beans, crushed tomatoes, and water or vegetable broth. Season with salt and black pepper. Stir to combine.

   Time: PT3M

5. Bring to Boil and Simmer

   Increase heat to high and bring the mixture to a rolling boil (about 5 minutes). Then lower to a gentle simmer, cover partially, and cook for 35 minutes, or until the lentils are tender.

   Time: PT40M

6. Final Seasoning

   Taste the chili and adjust salt or pepper as needed. If you like extra smoky heat, stir in chipotle powder now.

   Time: PT2M

7. Serve

   Ladle the chili over cooked brown rice. Top with sliced avocado, a dollop of yogurt or sour cream, pickled red onions, jalapeño slices, fresh cilantro, and a squeeze of lime.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

55 g

Fat

8 g

Fiber

12 g

Ingredient Substitutions

• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Onion: shallot, leek
• Instead of Red Bell Pepper: yellow bell pepper, green bell pepper
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Red Pepper Flakes: cayenne pepper, chipotle powder
• Instead of Ground Cumin: ground coriander
• Instead of Smoked Paprika: regular paprika, chipotle powder
• Instead of Dried Oregano: Italian seasoning
• Instead of Tomato Paste: tomato sauce (2 tbsp)
• Instead of Brown or Green Lentils: red lentils (shorter cooking time)
• Instead of Black Beans: kidney beans, cannellini beans
• Instead of Pinto Beans: great northern beans
• Instead of Crushed Tomatoes: diced tomatoes
• Instead of Water or Vegetable Broth: chicken broth (non‑vegetarian)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Chipotle Powder: chipotle in adobo (1 tsp)
• Instead of Brown Rice: quinoa, cauliflower rice
• Instead of Avocado: guacamole
• Instead of Plain Yogurt or Sour Cream: Greek yogurt, vegan sour cream
• Instead of Pickled Red Onions: red onion slices
• Instead of Jalapeños: serrano pepper
• Instead of Fresh Cilantro: parsley
• Instead of Lime: lemon

Equipment Needed

• Large Pot with Lid
• Cutting Board
• Chef’s Knife
• Wooden Spoon or Silicone Spatula
• Measuring Cups and Spoons
• Can Opener
• Serving Bowls

Critical Steps — Do Not Skip

• Sauté the onion, pepper, and garlic until softened (Step 2).
• Cook the spices and tomato paste just until fragrant (Step 3).
• Simmer the chili until lentils are tender (Step 5).

Chef Tips from the Video

• Use smoked paprika and chipotle powder for a deep, smoky flavor.
• Rinse canned beans to reduce sodium and improve texture.
• For extra richness, finish the chili with a drizzle of olive oil just before serving.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑sized bags for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly after cooling.

Make-Ahead Tips

• The chili tastes even better the next day; make it a day ahead and refrigerate.
• Freeze individual portions; reheat gently on the stovetop, adding a splash of broth if needed.

Frequently Asked Questions