Spicy Red Lentil Chili
Warm up your kitchen with this hearty and flavorful Spicy Red Lentil Chili, a protein-packed, plant-based twist on a classic comfort food. This recipe combines tender red lentils, earthy black beans, and a colorful medley of vegetables—including carrots, red bell peppers, and a hint of jalapeño—for a wholesome, veggie-forward base. Infused with bold spices like smoky paprika, cumin, and chili powder, each bite delivers a fiery kick balanced with rich tomato undertones. Ready in just 50 minutes (prep included), this one-pot chili is perfect for busy weeknights or meal prep, with servings hearty enough to please a crowd. Top with fresh cilantro, squeeze on some lime, or load it up with extras like avocado or shredded cheese for a cozy, customizable bowl of spicy goodness!
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 medium carrots, diced
- 1 medium jalapeño, finely chopped (optional)
- 28 ounces canned diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon red pepper flakes (optional)
- 1 can black beans, drained and rinsed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 lime lime wedges (for serving)
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside to drain.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until soft and translucent.
Stir in the minced garlic, diced red bell pepper, diced carrots, and chopped jalapeño (if using). Cook for an additional 5 minutes, stirring occasionally.
Add the ground cumin, chili powder, smoked paprika, and ground coriander. Stir for 1 minute until the spices are fragrant.
Stir in the tomato paste and cook for another minute.
Add the canned diced tomatoes, vegetable broth, and rinsed red lentils. Mix well, bringing the mixture to a boil.
Reduce the heat to a simmer and cover the pot. Cook for 20 minutes, stirring occasionally, until the lentils are tender and the chili has thickened.
Add the black beans, salt, and black pepper. Stir to combine and simmer for an additional 5 minutes.
Taste and adjust seasoning if needed. Add red pepper flakes for extra heat, if desired.
Ladle the chili into bowls and garnish with chopped fresh cilantro. Serve with lime wedges on the side for a burst of freshness.
Enjoy your Spicy Red Lentil Chili with your favorite toppings like avocado, sour cream, or shredded cheese if desired!
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 5916 mg | 257% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 81.1 g | 290% | |
| Total Sugars | 64.0 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 736 mg | 57% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 6405 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
