Quick Lentil Chili

Quick lentil chili takes me back to the first time I wanted to create a hearty meatless dish that still delivered big on flavor. I grabbed a bag of lentils, added beans, tomatoes, and spices, and let it simmer until the kitchen was filled with the most comforting aroma. The first spoonful was rich, smoky, and satisfying, proving that chili doesn’t need meat to be delicious.

Since then, this recipe has become one of my favorites for busy nights or when I want something wholesome and full of plant-based protein. The combination of tender lentils, beans, and a flavorful tomato base makes this chili both filling and nutritious, perfect for any occasion.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Lentils – The hearty base that adds protein and texture.
• Kidney beans – Extra protein and creaminess to the chili.
• Onion – Adds sweetness and depth to the dish.
• Bell peppers – Colorful veggies that enhance the flavor.
• Garlic – Aromatic and essential for building flavor.
• Diced tomatoes – Provide a juicy, tangy base.
• Tomato paste – Intensifies the tomato flavor and thickens the chili.
• Vegetable broth – The liquid that ties the chili together.
• Chili powder – Gives that classic smoky heat.
• Cumin – Warm spice that enhances the overall taste.
• Paprika – Adds mild smokiness and color.
• Olive oil – For sautéing the vegetables.
• Salt and pepper – To season the chili perfectly.
• Green onions – Fresh garnish that brightens the bowl.

Tools You’ll Need

• Large pot or Dutch oven – To simmer the chili evenly.
• Wooden spoon – For stirring while cooking.
• Knife and cutting board – For prepping vegetables.
• Ladle – To serve the chili easily.
• Bowls – For enjoying your delicious creation.

Instructions

Step 1:

I start by heating olive oil in a large pot and sautéing diced onion, garlic, and chopped bell peppers until softened.

Step 2:

I stir in chili powder, cumin, paprika, salt, and pepper, letting the spices toast for extra flavor.

Step 3:

I add diced tomatoes, tomato paste, vegetable broth, lentils, and kidney beans, stirring everything together.

Step 4:

I bring the mixture to a boil, then reduce the heat and let it simmer for about 25–30 minutes until the lentils are tender.

Step 5:

I taste and adjust seasoning if needed, adding more spices for extra heat if desired.

Step 6:

I ladle the chili into bowls and top it with shredded cheese, chopped green onions, or even a dollop of sour cream if I’m feeling indulgent.

Tips

I like to add a pinch of smoked paprika for a deeper flavor. If you want it thicker, simmer it uncovered a bit longer. For a spicy kick, throw in a chopped jalapeño or a dash of cayenne pepper.

Ways to Serve

This lentil chili is perfect on its own but also tastes great over rice, with cornbread, or even as a topping for baked potatoes. It’s also freezer-friendly, so make extra for later!

Frequently Asked Questions

Can I use canned lentils instead of dried?

Yes, just reduce the cooking time since canned lentils are already cooked.

Can I make this in a slow cooker?

Absolutely, cook on low for 6–7 hours or high for 3–4 hours.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

See You in the Kitchen

I hope you try this quick lentil chili because it’s hearty, flavorful, and perfect for both weeknights and meal prep. Let me know how you enjoy it!

Happy Cooking!

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