Description
This Lentil Chili is a hearty and flavorful vegetarian dish that’s perfect for a cozy weeknight meal. Packed with protein and fiber from lentils and beans, it’s a healthy and satisfying chili that’s easy to make on the stovetop or in a pressure cooker.
Ingredients
Units
Scale
- 1 tablespoon olive oil (or any cooking oil)
- 1 large onion, diced (about 1 cup)
- 2 large carrots, diced (about 1 cup)
- 1 large bell pepper (any color), diced (about 1 cup)
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 4 cups vegetable broth
- 1 1/4 cups dried lentils, sorted and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can crushed tomatoes, undrained
- 2 tablespoons tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Instructions
Stovetop Method:
- Sauté Vegetables: Heat olive oil in a large pot over medium-high heat. Add onion, carrots, bell pepper, and garlic. Sauté until tender and fragrant.
- Bloom Spices: Stir in chili powder and cumin. Continue sautéing for a few minutes, stirring frequently.
- Simmer: Add vegetable broth, lentils, black beans, crushed tomatoes, tomato paste, red pepper flakes, cocoa powder, salt, pepper, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender and chili has thickened. Stir occasionally.
- Serve: Remove bay leaf and serve warm with your favorite chili toppings.
Pressure Cooker Method:
- Sauté Vegetables: Select “sauté” function on your pressure cooker and heat olive oil. Add onion, carrots, and garlic. Sauté until tender. Stir in chili powder and cumin; sauté for a few minutes more. Press “cancel.”
- Pressure Cook: Add the remaining ingredients to the pressure cooker. Secure the lid and seal the vent. Select “manual” or “pressure cook” and cook on high pressure for 3 minutes.
- Natural Release: Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
- Serve: Remove bay leaf and serve warm with your favorite chili toppings.
Notes
- Serving Suggestions: Top with shredded cheese, sour cream, avocado, or chopped green onions.
- Storage: Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
- Variations:
- Use different types of lentils or beans.
- Add other vegetables, such as corn, zucchini, or spinach.
- Adjust the spice level by adding more or less chili powder or red pepper flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 250kcal
- Sugar: 7g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
