Lentil Chili

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Lentil Chili

Lentil Chili

Sensible Psyche
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Servings 8 servings
Calories 199 kcal

Ingredients
  

Dry Ingredients and Seasonings

  • 3/4 cup dry red lentils rinsed in cold water and drained
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 1/2 Tbsp chili powder
  • 1 1/2 Tbsp ground cumin
  • 1 tsp smoked paprika

Fresh Ingredients

  • 1 medium white onion diced
  • 1 medium red pepper diced
  • 1 small jalapeno minced
  • 4 garlic cloves minced

Canned Ingredients

  • 2 cans 15- oz cans diced tomatoes
  • 1 can 15- oz can red kidney beans drained
  • 1 can 15- oz can black beans with juice
  • 1 can 15-oz can whole kernel corn
  • 3 Tbsp tomato paste

Other

  • 2 cup water
  • 2 Tbsp oil coconut, olive, or avocado suggested

Optional

  • Rice
  • Sour Cream
  • Fresh Cilantro garnish
  • Tortilla Chips
  • Shredded Cheese

Instructions
 

  • Heat a large pot over medium heat.
  • Add oil, onion, and red pepper. Sauté until onions are translucent, or for 3-4 minutes, stirring frequently.
  • Add garlic and jalapeno to the pot with onion and red pepper.
  • Add chili powder, cumin, paprika, diced tomatoes, tomato paste, and water.
  • Stir to combine. Bring to a low boil over medium high heat.
  • Once a boil is reached, add lentils. Stir reduce heat to medium-low to bring to a simmer.
  • Cook for 15 minutes, or until lentils are mostly tender. Add more water if mixture runs out or lentils are no longer covered.
  • Add kidney beans, black beans, corn , salt and pepper. Stir to combine.
  • Bring to a simmer over medium heat for 3 minutes.
  • Reduce heat to low and cover for 20 minutes, stirring occasionally.
  • Taste and adjust seasonings if needed. (Optional: add a tsp or two of sugar to draw out other flavors)
  • Serve as is or with a side of rice or tortilla chips.

Notes

For added spice, leave seeds in jalapeno and add in step 10 instead of step 2. For less spice, remove heat.
Store leftovers in the refrigerator up to 4 days. Freeze for up to a month. To reheat, place in a microwave safe bowl and microwave for 1-3 minutes, or heat on the stove.
Calories do not include any of the Optional additions/ toppings

Nutrition

Serving: 1.5cCalories: 199kcalCarbohydrates: 31gProtein: 9gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 0mgSodium: 240mgPotassium: 212mgFiber: 9gSugar: 6gVitamin A: 971IUVitamin C: 28mgCalcium: 34mgIron: 2mg
Tried this recipe?Let us know how it was!

Nutrition Facts

*Note: Nutrition Facts do not include any optional ingredients

Nutrition Facts
Lentil Chili
Serving Size
 
1.5 c
Amount per Serving
Calories
199
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
0.4
g
3
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
0
mg
0
%
Sodium
 
240
mg
10
%
Potassium
 
212
mg
6
%
Carbohydrates
 
31
g
10
%
Fiber
 
9
g
38
%
Sugar
 
6
g
7
%
Protein
 
9
g
18
%
Vitamin A
 
971
IU
19
%
Vitamin C
 
28
mg
34
%
Calcium
 
34
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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