Name: Lentil Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Approximately six servings
Cuisine: Vegan
Ingredients: 1 cup dried lentils (green or brown); 1 medium onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 2 medium carrots, diced; 1 can (14.5 oz) diced tomatoes; 2 cups vegetable broth; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; Salt and pepper to taste; 2 tablespoons olive oil; 1 tablespoon apple vinegar; Optional toppings: chopped cilantro, avocado, lime wedges

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Lentil Chili: Your New Bestie

Okay, can I just ask—how is it that something so simple can be so comforting?? Like, I could seriously live on this lentil chili. It’s a hug in a bowl, you know?

Main dish photo — *The finished dish — looks amazing, right?*

Alright, so for my fellow food nerds, here’s the lowdown on that photo I snapped of my chili masterpiece: think a hyper-realistic candid shot, right? Picture it with a little bite taken out (oops!) and some crumbs because, let’s be real, who doesn’t make a mess when they eat? Natural lighting, and a bit of that blurred background action—totally makes it pop.

Okay, Let’s Talk Ingredients

So, we’re gonna hit up the grocery store together! First off, grab a cup of dried lentils—green or brown, whatever floats your boat. Then, you need a medium onion—don’t worry if you shed a tear chopping it (been there, done that). Two cloves of garlic ‘cause garlic is life. Next, pick a bell pepper—any color works! Oh, and two medium carrots, diced like you mean it.

Now, here comes the fun part: a can of diced tomatoes (14.5 oz), two cups of veggie broth (so flavorful!), and, oh boy, two tablespoons of chili powder. Yummy! Don’t forget the cumin and smoked paprika—just one teaspoon of each. AND, we’re adding kidney beans and black beans, both 15 oz cans, but you gotta drain and rinse them. Super important!

Salt and pepper to taste, obviously. A couple tablespoons of olive oil, and a tablespoon of apple cider vinegar for that zing! And if you wanna get fancy with toppings, grab some cilantro, avocado, and lime wedges.

So Here’s Why I Make This Constantly

Okay, so real talk—this chili has been my go-to for like… ever. I remember the first time I made it. I was having a rough week, ya know? And I needed something warm and cozy. I whipped this up and wowza! It was like a flavor explosion. I could feel the stress just melting away with every bite. Plus, it’s super easy to make, and it feeds a small army! Perfect for cozy nights in or when friends drop by unexpectedly. Seriously, it saved my life more times than I can count.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Alright, here’s the trick: let those spices hang out in the oil before you add anything else! Like, get that garlic and onion all fragrant and happy before tossing in the chili powder and friends. It really amps up the flavor—trust me on this!

Don’t Mess This Up (My Top Tips)

1. Don’t skip the rinsing! Seriously, it makes a difference.
2. Too thick? Just splash in a bit more broth or water. No chili left behind!
3. Taste as you go! You wanna adjust that salt and pepper to your liking.
4. Not enough heat? Add some cayenne or a splash of hot sauce (but, like, gradually unless you wanna set your mouth on fire).

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so if you somehow don’t devour all of it in one sitting (which I find hard to believe), just store it in an airtight container in the fridge. It’s good for about 4-5 days. You can also freeze it—just make sure to leave a little space in the container for expansion. It’s like a time capsule of flavor!

If You Liked This, You’ll Probably Like These Too

Alright, if you’re vibing with this chili, you’ll probably love my *Spicy Veggie Tacos* or *Creamy Tomato Basil Soup*. Both are super easy and totally delish.

So, what’s your favorite comfort food? I’m always looking for new recipes to try! Let’s swap ideas!

Lentil Chili

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Lentil Chili is a hearty, nutritious dish that bursts with flavor and warmth. Packed with protein-rich lentils, vibrant vegetables, and an array of spices, this chili is perfect for a cozy dinner or meal prep. It’s vegan, gluten-free, and can be easily customized with your favorite toppings. Enjoy a bowl of this comforting chili any night of the week!

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Approximately six servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Vegan

Ingredients

Scale

1 cup dried lentils (green or brown)
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced
2 medium carrots, diced
1 can (14.5 oz) diced tomatoes
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon apple vinegar
Optional toppings: chopped cilantro, avocado, lime wedges

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Instructions

Rinse the lentils under cold water and set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 5 minutes.
Add the bell pepper and carrots to the pot, cooking for an additional 3-4 minutes until softened.
Stir in the chili powder, cumin, and smoked paprika, cooking for another minute to release the spices' flavors.
Add the rinsed lentils, diced tomatoes (with their juice), vegetable broth, kidney beans, black beans, and apple vinegar. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30-35 minutes, or until the lentils are tender.
Season with salt and pepper to taste. If the chili is too thick, add a little more vegetable broth or water to reach your desired consistency.
Serve hot, garnished with chopped cilantro, avocado, and lime wedges if desired.