Description
This hearty Lentil Chili recipe is a flavorful and nutritious plant-based dish perfect for a comforting meal. Made with a variety of vegetables, spices, lentils, black beans, and tomatoes, it offers a rich, smoky taste enhanced by chili powder and a hint of unsweetened cocoa powder. Featuring an adaptable cooking method, you can prepare this chili either by stovetop simmering or using a pressure cooker for a faster version. Ideal for chilly days or whenever you crave a wholesome, satisfying bowl of chili that’s both vegan and packed with protein and fiber.
Ingredients
Scale
Vegetables
- 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
Spices and Seasonings
- 2 tablespoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 bay leaf
Other Ingredients
- 4 cups vegetable broth
- 1 ¼ 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
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium-high heat. Add diced onion, carrots, bell pepper, and minced garlic. Sauté until the vegetables become tender and fragrant, about 5-7 minutes.
- Bloom Spices: Stir in chili powder and ground cumin to the sautéed vegetables. Continue cooking and stirring for another 2-3 minutes to release the spices’ flavors.
- Simmer: Add vegetable broth, rinsed lentils, black beans, crushed tomatoes (with juice), tomato paste, crushed red pepper flakes, cocoa powder, sea salt, black pepper, and bay leaf to the pot. Stir well to combine. Bring the mixture to a boil.
- Cook until Tender: Reduce heat to low, cover the pot, and let it simmer gently for 30-40 minutes until the lentils are tender and the chili has thickened, stirring occasionally to prevent sticking.
- Serve: Remove and discard the bay leaf. Ladle the chili into bowls and serve warm with your favorite chili toppings such as avocado, cilantro, vegan sour cream, or shredded cheese.
- Alternative Pressure Cooker Method — Sauté Vegetables: Select the sauté function on your pressure cooker and heat olive oil. Add onion, carrots, and garlic, sautéing until tender (about 5 minutes). Stir in chili powder and cumin and sauté for an additional 2 minutes. Press the cancel button to stop sautéing.
- Pressure Cook: Add the remaining ingredients (vegetable broth, lentils, black beans, crushed tomatoes, tomato paste, red pepper flakes, cocoa powder, salt, pepper, and bay leaf) to the pressure cooker. Secure the lid and seal the vent. Cook on high pressure for 3 minutes using the manual or pressure cook setting.
- Natural Release: Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure manually.
- Serve: Remove and discard the bay leaf. Serve the chili warm with your favorite toppings.
Notes
- This chili is vegan and can be made gluten-free by ensuring vegetable broth and canned ingredients are gluten-free.
- The unsweetened cocoa powder adds depth of flavor but can be omitted if unavailable.
- Add extra crushed red pepper flakes for more heat, or reduce for a milder chili.
- Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
- Serve with cornbread, rice, or tortilla chips for a complete meal.
