Description

This Smoky Red Lentil Chili is a hearty, flavorful, and nutritious vegetarian chili perfect for a quick and satisfying meal. Utilizing pantry staples like canned tomatoes, red lentils, and beans, along with warming spices such as smoked paprika and chili powder, this recipe delivers a rich, smoky depth of flavor. The addition of cocoa powder adds a subtle complexity, while fresh lime juice and cilantro brighten the dish. Ready in just over 30 minutes, it's ideal for busy weeknights.

Ingredients

Base Ingredients

2 tablespoons avocado oil (or your favorite neutral oil)
1 medium yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced

Chili Components

28 ounce can fire-roasted tomatoes (or regular diced tomatoes)
28 ounce can water (use the tomato can to measure)
2 tablespoons chili powder
1 tablespoon cocoa powder
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 ½ teaspoons salt (plus more to taste)
1 teaspoon brown sugar (or maple syrup)

Protein & Vegetables

1 cup frozen corn
14 ounce can navy beans, rinsed and drained
1 cup dry red lentils

Finishing Touches & Garnishes

Half lime, juiced
Fresh cilantro, minced
Fresh or pickled jalapeño
Crushed tortilla chips

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Instructions

Prepare the Aromatics: Heat the avocado oil in a large pot over medium heat. Add the diced yellow onion and cook until it becomes glossy and softened, approximately 5 to 7 minutes. Then add the diced red bell pepper and minced garlic, cooking while stirring constantly for about 1 minute to release their flavors.
Add Tomatoes and Spices: Pour in the fire-roasted tomatoes along with the measured water. Stir in chili powder, cocoa powder, smoked paprika, ground cumin, salt, and brown sugar. Increase the heat to high and bring the mixture to a boil to meld the flavors.
Cook Lentils and Beans: Once boiling, add the dry red lentils, frozen corn, and drained navy beans to the pot. Reduce the heat to medium and let the chili simmer gently. Cook until the lentils are tender but not mushy, about 15 minutes, stirring occasionally to avoid sticking.
Finish and Serve: Remove from heat and stir in the fresh lime juice. Taste and adjust salt if needed. Serve the chili hot, garnished with minced fresh cilantro, jalapeño slices, and crushed tortilla chips for added texture and flavor.

Notes

Using fire-roasted tomatoes adds a smoky depth, but regular diced tomatoes work fine if unavailable.
Red lentils cook relatively quickly and help thicken the chili without becoming mushy, so keep an eye on the texture.
Adjust chili powder and jalapeño amounts based on your preferred spice level.
For a vegan version, use maple syrup or another plant-based sweetener instead of brown sugar if desired.
Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.