Smoky Red Lentil Chili
Protein | Veggies
Servings 4
Equipment
Ingredients
Veggies
- 1 diced onion
- 1 bell pepper diced
- 2 15-oz cans diced tomatoes
- 2 cups corn kernels frozen or canned
Protein
- 1 can black beans 15 oz
- 1 can kidney beans 15 oz
- 3/4 cup red lentils not green or brown lentils
Seasonings
- 2 cups water more as needed
- 4 cloves garlic minced
- 3 tbsp tomato paste
- 2 tbsp ground cumin
- 2 tbsp chili powder more to taste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
Garnish Ideas
- chopped cilantro
- green onions
- diced avocado
- minced white onions
- sour cream
- shredded cheese
- crème fraîche
- fritos
- corn chips
- sliced jalapeño
- lime wedges
Instructions
- Heat a splash of oil over medium heat in a large heavy bottomed soup pot. Sauté the onion and red pepper for 5 minutes or so, stirring often.
- Add the garlic, and stir for another minute.
- Add the seasonings, tomatoes, beans, corn, lentils, and water.
- Bring to a boil then reduce to a gentle simmer and let cook, covered, for about 25 minutes or until the lentils are mushy and fully cooked. Add liquid as needed and stir occasionally to prevent from sticking.
- Taste and adjust seasonings as desired. Add salt to taste, chili powder for heat, and paprika for smokiness.
- Garnish with toppings of choice and serve.