Easy Lentil Chili Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons extra virgin olive oil
02 -
1 medium yellow onion, diced
03 -
1 large red bell pepper, chopped
04 -
5 garlic cloves, finely minced
05 -
4 teaspoons chili powder
06 -
1 pound dried brown lentils
07 -
2 cans (14.5 oz each) diced tomatoes
08 -
1 bay leaf
09 -
8 cups vegetable broth
10 -
1/3 cup fresh cilantro, chopped
11 -
Kosher salt to taste
12 -
Freshly ground black pepper to taste
→ Garnish Options
13 -
Finely diced red onion
14 -
Sliced jalapeño peppers
15 -
Fresh cilantro leaves
16 -
Lime wedges for serving
# Instructions:
01 -
Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and bell pepper, cooking for 8-10 minutes while stirring occasionally until they become tender and start to caramelize.
02 -
Stir in the minced garlic and chili powder, cooking for about 30 seconds until the mixture becomes fragrant.
03 -
Add the lentils, diced tomatoes, bay leaf, and vegetable broth to the pot. Season generously with salt and pepper, then bring to a simmer and cook partially covered on medium-low heat for 30 minutes until lentils are completely tender.
04 -
Remove the bay leaf and transfer 3-4 cups of the chili to a food processor. Blend until smooth, then stir this puree back into the pot to thicken the chili. Taste and adjust seasoning as needed.
05 -
Stir in the fresh cilantro and ladle into bowls. Top with your choice of garnishes like diced red onion, jalapeño slices, cilantro, and lime wedges.
# Notes:
01 -
This hearty chili is incredibly versatile - feel free to add corn, diced carrots, or other vegetables during cooking
02 -
The chili will thicken as it sits, so add a splash of broth when reheating leftovers
03 -
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months