Description
A hearty and flavorful Lentil Chili recipe that combines tender lentils, black beans, and a blend of spices simmered to perfection. This versatile chili can be prepared on the stovetop or quickly in a pressure cooker, making it a perfect comforting meal for any time of the year.
Ingredients
Scale
Vegetables and Aromatics
- 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
Liquids and Legumes
- 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 are tender and fragrant, about 5-7 minutes.
- Bloom Spices: Stir in chili powder and ground cumin with the sautéed vegetables. Continue cooking for a few more minutes, stirring frequently to allow the spices to release their flavors.
- Simmer: Add vegetable broth, rinsed lentils, black beans, crushed tomatoes with their juice, tomato paste, crushed red pepper flakes, cocoa powder, sea salt, black pepper, and bay leaf to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes until the lentils are tender and the chili thickens. Stir occasionally to prevent sticking.
- Serve: Remove the bay leaf from the chili. Serve the chili warm, topped with your favorite chili toppings such as shredded cheese, sour cream, or chopped cilantro.
- Pressure Cooker Option – Sauté Vegetables: Select the ‘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 more minutes, then press ‘cancel.’
- 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. Select ‘manual’ or ‘pressure cook’ and cook on high pressure for 3 minutes.
- Natural Release: Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure to safely open the lid.
- Serve: Remove the bay leaf and serve the chili warm with your favorite toppings.
Notes
- You can adjust the spiciness by increasing or decreasing the amount of crushed red pepper flakes.
- If you prefer a smoother chili, use an immersion blender to partially blend the chili before serving.
- This chili freezes well; store in airtight containers for up to 3 months.
- Serve with cornbread or over rice for a complete meal.
- If cooking stovetop, stir occasionally to prevent sticking and ensure even cooking.
