Smoky Lentil & Black Bean Chili
A thick meatless chili built around inexpensive lentils, black beans and pantry spices.
Equipment
- 1 large pot or baking dish as directed food thermometer
Ingredients
- 1 1/2 cups dry brown or green lentils, rinsed
- 2 (15 oz) cans canned black beans, drained and rinsed
- 2 (14.5 oz) cans canned diced tomatoes with juice
- 1 1/4 cups onion, diced
- 1 1/3 cups bell pepper, diced
- 4 cloves garlic, minced
- 2 2/3 Tbsp tomato paste
- 1 Tbsp olive oil
- 5 cups water
- 1 Tbsp chili powder
- 1 3/4 tsp smoked paprika
- 1 1/2 tsp ground cumin
- 2/3 tsp table salt
Instructions
- Heat oil in a large pot over medium heat. Cook onion and pepper for 7 minutes. Add garlic, chili powder, paprika and cumin for 30 seconds.
- Add lentils and water. Bring to a boil, partly cover and simmer for 25–35 minutes until lentils are tender. Older lentils can need longer; add plain water if needed.
- Stir in tomatoes with juice, tomato paste, drained canned beans and salt. Simmer uncovered for 12–15 minutes, stirring often, until thick and hot throughout.
- Mash a spoonful of beans against the side of the pot if you want a thicker chili. Divide all chili into four equal dinner portions.
Notes
Add tomatoes after lentils soften. No cheese, sour cream or rice included. For a vegan meal, check spice blends for animal ingredients.
Serving: one of 4 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.
Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.
Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.