Lentil Bean Chili
User Reviews
5
Lentil Bean Chili
Description
This chili starts with sautéing onions, red bell peppers, and garlic in oil to build a savory foundation. Ground spices including cumin, chili powder, and a hint of cinnamon add depth. Tomato paste intensifies tomato flavor, combined with canned diced tomatoes, water, and dry lentils that simmer to tender perfection. Optional ingredients like kidney beans and corn add extra heartiness and variety.
The cooking method involves simmering covered to ensure lentils cook thoroughly without sticking. Adding red lentils at the end and resting the chili off-heat allows them to soften without overcooking. Lime juice brightens the dish while optional toppings such as avocado slices and cilantro add freshness and creaminess. This chili's thick texture and layered spices make it hearty enough for a main meal, often served with toppings or accompaniments.
Adjust salt at the end to control seasoning and prevent interference with cooking lentils. For a thicker consistency, blend a portion of the chili. To reduce oil, vegetable broth can replace cooking oil in sautéing vegetables.
Ingredients
- 1 tablespoon of oil
- 1 red onion diced
- 1 red bell pepper diced
- 4 cloves garlic
- 2 tablespoons cumin
- 1 tablespoon chili powder
- ½ teaspoon cinnamon
- 3 tablespoons tomato paste
- 1 diced tomatoes in their juices, 28-ounce can
- 3 cups of water
- 2 cups brown lentils rinsed, dry
- 1 Kidney Beans drained and rinsed (optional, canned 15-ounce
- 1 corn drained and rinsed (optional, 15-ounce can
- ½ cup red lentils rinsed, dry
- 1 lime (optional)
- ½ cup cilantro optional
- avocado sliced (optional
- jalapeno pepper sliced (optional
Instructions
- In a large pot with a lid, heat the oil over high heat. Add the onion, bell peppers, and garlic. Regularly mix/saute for 2 minutes. Add the spices and saute for 10 seconds.
- Add the tomato paste and mix for 10 seconds. Add the can of diced tomatoes, water, and brown lentils. Mix well, cover and bring to a boil. Once boiling, reduce the heat and simmer for 40 minutes. Check and mix at minute 20 to make sure it is not sticking and burning at the bottom of the pot.
- Once the 40 minutes are up, check if the brown lentils are fully cooked. If the lentils are still raw, cover and cook covered for another 10-15 minutes. Add water if they are too dry.
- Once the lentils are ready, taste and add salt and pepper. It is important to not add salt before because some canned tomatoes are salted already. Add the corn and cook for another 5 minutes.
- Then turn off the heat, add the red lentils, mix well, cover and let it sit undisturbed for 15 minutes.
- Uncover, add the juice of one lime, cilantro if using, mix well and serve hot. Optionally garnish with avocado and jalapeno slices.
Notes
- Season chili near the end of cooking to avoid slowing lentil softening.
- To reduce oil, sauté vegetables with vegetable broth or water instead of oil.
- Adjust chili thickness by adding or reducing liquid or blending part of the chili for creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Calories | 727kcal | 36% |
| Carbohydrates | 129g | 43% |
| Protein | 44g | 88% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 446mg | 19% |
| Potassium | 2371mg | 50% |
| Fiber | 50g | 200% |
| Sugar | 18g | 36% |
| Vitamin A | 2448IU | 49% |
| Vitamin C | 80mg | 89% |
| Calcium | 229mg | 23% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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