Sweet and Spicy Lentil Chili
Warm up any occasion with a bowl of Sweet and Spicy Lentil Chili, a vibrant twist on classic comfort food that's brimming with flavor and wholesome ingredients. This vegan-friendly recipe combines hearty green lentils, protein-packed black and kidney beans, and a medley of fresh vegetables simmered in a rich, spiced tomato broth. A unique blend of chili powder, cumin, smoked paprika, and just a touch of cinnamon creates a tantalizing depth of flavor, while a drizzle of maple syrup balances the heat with a subtle sweetness. Quick to prep and ready in under an hour, this chili is perfect for busy weeknights or casual gatherings. Serve it hot, topped with creamy avocado, fresh cilantro, and a squeeze of lime for a zesty finish. Whether enjoyed solo or paired with tortilla chips or crusty bread, this dish promises to be a crowd-pleasing favorite packed with bold flavors and cozy vibes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 1 cup green lentils, rinsed
- 28 ounces canned diced tomatoes (with juices)
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons maple syrup
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cinnamon
- 0.25 teaspoon cayenne pepper (optional, for extra spice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for garnish)
- 4 lime wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent, stirring occasionally.
Stir in the minced garlic, diced red bell pepper, and diced carrot. Cook for another 5 minutes until the vegetables soften.
Add the green lentils, canned diced tomatoes (with juices), vegetable broth, and tomato paste to the pot. Stir well to combine.
Add the chili powder, cumin, smoked paprika, cinnamon, cayenne pepper (if using), salt, and black pepper. Mix thoroughly.
Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally.
After 25 minutes, check the lentils for doneness. They should be tender but not mushy. If needed, cook for an additional 5-10 minutes, adding water or broth if the chili becomes too thick.
Stir in the maple syrup, black beans, and kidney beans. Simmer for another 5 minutes to heat through.
Taste and adjust seasoning with additional salt, pepper, or spices, if desired.
Serve the chili hot, garnished with chopped cilantro and sliced avocado. Offer lime wedges on the side for added brightness.
Enjoy with tortilla chips, crusty bread, or on its own as a hearty meal.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7456 mg | 324% | |
| Total Carbohydrate | 344.1 g | 125% | |
| Dietary Fiber | 96.6 g | 345% | |
| Total Sugars | 91.1 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 749 mg | 58% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 7664 mg | 163% | |
*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.
