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Lentil Chili with Black Beans

This Lentil Chili with Black Beans is a fabulous meatless meal; it's hearty, full of flavor, and so delicious you won't even miss the meat. Serve this with cheese and tortilla chips for a cozy, comforting, and satisfying meal.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 8
Calories: 330 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 3 TB olive oil
  • 1 large onion diced
  • 2 cups baby carrots thinly sliced
  • 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 dry lentils rinsed and drained
  • 3 TB tomato paste
  • 28 oz fire roasted tomatoes with juices
  • 30 oz black beans rinsed and drained
  • 15 oz sweet corn kernels drained
  • salt and pepper to taste
  • Optional: sliced avocado shredded sharp cheddar, tortilla chips for serving

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Serve with cheddar cheese, tortilla chips, and your choice of garnishes.

Notes

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  • Use brown or green lentils for this recipe, as they'll result in the best texture for chili. 
  • If you love cumin, feel free to add another teaspoon. It gives chili that aromatic, earthy flavor. 
  • Feel free to use chicken or beef broth, if you don't need it to be vegetarian. 
  • Though regular paprika can be used in a pinch, Smoked Paprika is preferred, as it is deeper and richer in flavor.
  • Fire roasted tomatoes lend depth of flavor and are highly recommended. If you cannot find it at your store, you can use seasoned diced tomatoes as an alternative. 
  • Note that lentils tend to soak up quite a bit of liquid during cooking, so we add extra broth into our chilis and soups when lentils are included. If your lentil chili or soup becomes too thick, simply add a more broth to loosen the consistency.

Nutrition Information

Calories 330kcal (17%) Carbohydrates 54g (18%) Protein 16g (32%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 1460mg (61%) Potassium 841mg (24%) Fiber 19g (76%) Sugar 10g (20%) Vitamin A 5902IU (118%) Vitamin C 11mg (12%) Calcium 113mg (11%) Iron 6mg (33%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 330

% 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.