Lentil Chili

This hearty lentil chili ist the perfect comfort food for cozy nights. It's super delicious, packed with protein-rich lentils, kidney beans, and aromatic spices, and a ton of flavor.

Course Entrée

Cuisine Mexican

Diet Vegan, Vegetarian

Servings servings

Calories 246kcal

Author Sina

Ingredients

1 onion
2 cloves of garlic
2 tablespoons tomato paste
2 teaspoons paprika
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 cans diced tomatoes
1 cup vegetable broth
1 cup red lentils
1 can kidney beans
1 can corn
1 red bell pepper
1 green bell pepper
salt, to taste
black pepper, to taste
red pepper flakes, to taste

Instructions

Finely dice the onion and the garlic.
Heat some oil in a large pot. Sauté the onion for 2-3 minutes or until translucent. Then add the garlic and sauté for another minute.
Add the tomato paste to the sautéed onion and garlic and cook for 2 minutes. Stir often.
Then add the spices (paprika, smoked paprika, and cumin), stir well, and cook about 1 minute until fragrant. Do not add salt at this point.
Add the diced tomatoes and the red lentils.
Also add the vegetable broth and stir well. Cook for 5 minutes uncovered on medium heat.
In the meantime, dice the green and red bell peppers.
Then add the bell peppers to the lentils and cook uncovered for 10-15 minutes on medium heat until the lentils are tender.
Adjust the cooking time of the lentils as needed. They shouldn't be completely soft. They should still have some texture.
Add the corn and kidney beans and stir well.
Season with salt, pepper, and red pepper flakes and serve with brown rice or rustic bread.

Notes

The chili is also great with black beans instead of kidney beans. Or use a combination of kidney beans and black beans.

To make this dish extra comforting, top it off with some vegan sour cream and guacamole and serve it with brown rice or tortilla chips.

Make sure not to add the salt with the spices but after cooking the lentils. It will extend the cooking time.

Nutrition