Ingredients
Scale
- 2 tablespoons cooking oil
- 1 cup diced yellow onion
- 1 cup diced red bell pepper
- 1 tablespoon chili powder (blend, not cayenne)
- 2 teaspoons smoked paprika (regular paprika works too)
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 3 cloves garlic, minced or grated (or 1/2 teaspoon garlic powder)
- 1 cup uncooked red lentils
- 1 (15-ounce) can tomato sauce (or tomato puree/crushed tomatoes)
- 3 cups low-sodium vegetable stock or broth
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- Optional toppings: sour cream, shredded cheese, green onions, corn, tortilla chips
Instructions
- Heat oil in a Dutch oven or large sauté pan over medium heat.
- Add diced onion and red bell pepper; cook until tender.
- Stir in spices and garlic; cook until fragrant.
- Add lentils, tomato sauce, and vegetable stock; bring to a simmer.
- Cover and simmer for 15 to 25 minutes, stirring occasionally.
- Stir in black beans and red kidney beans; simmer until heated through.
- Serve with your favorite toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh spices for maximum flavor.
Stir every 5 minutes to prevent burning.
Chili tastes even better the next day, so consider making it ahead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 300
- Sugar: 5
- Sodium: 500
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 15
- Protein: 15
- Cholesterol: 0