Lentil Chili with Black Beans
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
8
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Calories
330 kcal
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Course
Main Course, Dinner
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Cuisine
American
Lentil Chili with Black Beans
Description
This chili starts by sautéing onion, carrots, and garlic with a mix of chili powder, smoked paprika, sugar, allspice, and cumin. The addition of vegetable broth, lentils, tomato paste, and fire-roasted tomatoes creates a rich stew base. Lentils soften and absorb liquid during a simmer, giving the chili a substantial body. Black beans and sweet corn are stirred in near the end, preserving their texture.
The seasoning balance creates a warm, mildly spicy chili with earthy undertones from the lentils and smoky notes from the paprika and fire-roasted tomatoes. The recipe recommends using brown or green lentils for optimal texture and smoked paprika for deeper flavor but allows substitution as needed.
This chili pairs well with sharp cheddar cheese melted on top and tortilla chips for crunch. It is suitable for vegetarians and can be adapted with chicken or beef broth if preferred.
Adjust the chili powder to increase or decrease heat to taste. If the chili thickens too much from the lentils absorbing liquid, simply add extra broth to reach the desired consistency.
Ingredients
- 3 TB olive oil
- 1 large onion diced
- 2 cups carrot thinly sliced, baby
- 6 cloves garlic minced
- 2-4 tsp chili powder depending on desired heat level
- 1 TB smoked paprika
- 1 tsp sugar
- 1 tsp allspice
- 2 tsp cumin
- 6 cups vegetable broth plus extra as needed
- 1 cup lentils rinsed and drained, dry
- 3 TB tomato paste
- 28 oz fire roasted tomatoes with juices
- 30 oz black beans rinsed and drained
- 15 oz sweet corn drained, kernels
- salt to taste
- black pepper to taste
- avocado shredded sharp cheddar, tortilla chips for serving, optional, sliced
Instructions
- In a Dutch oven or large, heavy pot, heat olive oil over medium-high heat. Add onion, carrots, and garlic; stir 1-2 min. Add chili powder, smoked paprika, sugar, allspice, and cumin. Stir and cook 1 min.
- Add broth, lentils, tomato paste, and fire-roasted tomatoes with juices. Bring to a boil and immediately reduce heat to a simmer. Cover and simmer 30 min.
- Add black beans, corn, and cover. Continue simmer 20 more min or until lentils are tender and mixture has thickened. If lentils have soaked up most of the liquid, add a bit more broth for your desired consistency. Add salt and pepper to taste.
- Serve with cheddar cheese, tortilla chips, and your choice of garnishes.
Notes
- Brown or green lentils provide the best texture for this chili; red lentils are not recommended.
- Smoked paprika is preferred to enhance depth but regular paprika may be used.
- Fire-roasted tomatoes contribute significant smoky flavor; seasoned diced tomatoes can be a substitute if unavailable.
- Adjust the amount of chili powder to fit desired heat levels.
- Adding extra broth can loosen the chili if it becomes too thick from lentils absorbing liquids.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 54g | 18% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1460mg | 61% |
| Potassium | 841mg | 18% |
| Fiber | 19g | 76% |
| Sugar | 10g | 20% |
| Vitamin A | 5902IU | 118% |
| Vitamin C | 11mg | 12% |
| Calcium | 113mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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