Description

This hearty Lentil Chili recipe is a flavorful and nutritious meal that combines tender lentils, black beans, and a medley of vegetables simmered in a rich tomato base with warming spices. Perfect for a comforting lunch or dinner, it can be prepared on the stovetop or in a pressure cooker for convenience without sacrificing taste.

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 Canned Goods

4 cups vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can crushed tomatoes, undrained
2 tablespoons tomato paste

Dry Goods

1 ¼ cups dried lentils, sorted and rinsed

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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.
Add Spices: Stir in chili powder and ground cumin into the sautéed vegetables. Continue sautéing for 2-3 minutes while stirring frequently to toast the spices and enhance their flavor.
Combine Ingredients and Simmer: Add the vegetable broth, dried lentils, black beans, crushed tomatoes with their juice, tomato paste, crushed red pepper flakes, unsweetened 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 let it simmer for 30-40 minutes, stirring occasionally until the lentils are tender and the chili has thickened.
Serve: Remove the bay leaf before serving. Serve the chili warm with your favorite toppings such as shredded cheese, sour cream, or chopped fresh cilantro.
Pressure Cooker Sauté: If using a pressure cooker, select the sauté function and heat olive oil. Add diced onion, carrots, and minced garlic. Sauté until tender, approximately 5-7 minutes. Stir in chili powder and cumin and sauté for an additional 2-3 minutes. Press “cancel” 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. Select “manual” or “pressure cook” on high pressure and cook for 3 minutes.
Pressure Release: Allow the pressure cooker to naturally release pressure for 10 minutes, then carefully manually release any remaining pressure.
Serve from Pressure Cooker: Remove the bay leaf and serve the chili warm with your choice of toppings.

Notes

You can adjust the chili powder and crushed red pepper flakes to control the spiciness to your liking.
Add toppings like avocado, cilantro, shredded cheese, or sour cream to enhance the flavors.
For a thicker chili, simmer uncovered for an additional 10 minutes after cooking.
This recipe is suitable for freezing; store cooled chili in airtight containers for up to 3 months.
Use brown or green lentils for best texture; red lentils might become mushy.
Pressure cooker cooking time is significantly shorter and great for busy days.