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Red Bean Lentil Chilli

  • Comfort food
  • Make ahead
  • Vegan
  • Dinners

Prep Time: 10 minutes
Cook Time: 45 minutes

Cooking time

8 servings (2 sets)

Serve sizes

4 / 5

Nutritional value

SERVINGS 4 people
Print out Ingredients and Instructions Print
Equipment Required
  • Large pot or crockpot
  • Knife and cutting board

Ingredients

  • 2 Tbsp olive or avocado oil
  • 1 medium onion, diced
  • 2 red bell pepper, diced
  • 1 small jalapeno, diced
  • 6 cloves garlic
  • 2 15oz cans diced tomato
  • 4 Tbsp tomato paste
  • 2 ยฝ cup water
  • 1 cup dry red lentils, thoroughly rinsed and drained
  • 2 15oz can kidney beans, drained
  • 2 15oz black beans, drained
  • 1 Tbsp honey
  • 2 tsp. paprika
  • Chili powder, cumin, salt and pepper to taste
  • Optional for serving: cilantro, avocado, cornbread

Preperation instructions

  • Heat oil in a large pot over medium heat. Once hot, add onion, garlic and red pepper. Season with a pinch of each of the spices and stir. Sautee for 3-5 minutes or until onions are translucent.
  • Add the jalapeno to the pan and another round of spices and continue to cook until the jalapeno are soft.
  • Add in the diced tomato, tomato paste, water and paprika. Stir to combine and bring to a low boil over medium-high heat.
  • Once boiling, add lentils and reduce heat to medium-low so that it is at a gentle simmer. Cook for 15 minutes. Watch the water levels as you may need to add more water. After 15 minutes add the kidney beans, black beans and the rest of your spices. Stir to combine.
  • Let chili simmer, covered for 20 minutes. About halfway through taste a bit and add more spices as need.
  • Serve over cornbread or with fresh cilantro or avocado or any other of your favorite chili toppings. Leftovers can be stored up to 5 days in the refrigerator or 3 months in the freezer.

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