Tis the season for hearty, comforting one-pot dinners. Warm flavors boiling on the stove and cozy moments gathered in the kitchen. Soups play a big role here, but I’m also looking for other cold season staples like one-pot orzo, one-pot lasagna, and kitchari, which are great for a quick dinner or serving friends. All it takes is a little chopping and a little mise en place and you can have a delicious dinner on the table. And when you’re craving something to warm you up, there’s nothing more satisfying than this one-pot lentil chili.
I love a good chili recipe and have made Camille’s Sweet Potato and Black Bean Chili countless times. Since my Sundays are filled with football, and my schedule doesn’t allow for quiet nights at home, I decided it was time to expand my chili repertoire. This variation on a classic cool-weather meal doesn’t require much effort. Just place the pot on the stove and add various toppings. Plus, “cooking” this lentil chili seems to mostly involve opening the can and adding it to the pot. (Of course, some cutting is also included.)
This one-pot lentil chili recipe is vegetarian, packs the perfect amount of calories, and makes the most of all the flavors I crave in my favorite fall dish.
One Pot Lentil Chili Ingredients
onion. The beginning of all great recipes. This flavor will be the base of this chili.
Cumin, coriander, paprika. I’m a stickler for freshly ground spices, and it definitely makes a difference here. Use freshly ground cumin and coriander for a warming flavor, and a little paprika for a smoky flavor.
Adobo Chipotle Chili. This is my favorite ingredient in this chili. It adds a rich, smoky depth of flavor with a slightly sweet heat that makes it feel like the chili has been cooking for hours.
Poblano peppers and jalapenos. I like to add poblano peppers and chopped jalapeños for a fresh flavor and more heat. The poblanos are completely optional but highly recommended.
Chopped fire-roasted tomatoes and tomato sauce. I always have cans of tomatoes of all shapes in my pantry for recipes like these. Fire-roasted tomatoes add an extra layer of smoky heat, and the tomato sauce creates a rich flavor.
cocoa powder. I love the subtle sweetness that cocoa powder adds to the sauce. The taste of chili really comes through.
Red bell pepper. I like to add red bell peppers to balance out the flavor with a little sweetness. Plus, it adds texture, and eating more vegetables is always a good thing.
corner. Since this is a vegetarian lentil chili, I like to add some vegetables to add texture and richness. Corn also introduces another layer of sweetness that helps balance the savory flavors.
Black beans and kidney beans. Two types of coffee beans are best for different textures and flavors. But depending on what you have, you can use either.
Black lentils. Lentils are a great source of plant-based protein and a pantry staple. Soak the dried lentils overnight so they are fully cooked.
vegetable broth. You can make it at home, but store-bought soups are often convenient and delicious.
How to Prepare Lentils
I grew up in a lentil family. We had lentils on the table almost every night. But… I often make the fatal mistake of forgetting to soak them in water. It’s not impossible to cook lentils without soaking them, but I wouldn’t recommend taking the chance.
First, do not soak the lentils in water. really It took a long time to cook on the stove. You can cheat by using a pressure cooker, but without soaking the cooking time will be much longer.
second, Soaking Lentils Soaking neutralizes the lectins and phytates in lentils, which helps improve digestion and nutrient absorption.
To prepare, place lentils in a large bowl and cover with double the water. I soaked it in the fridge for about 24 hours, but soaking it overnight or up to 4-6 hours also helps. When you’re ready to make the chili, rinse the lentils and cook as needed.
Lentil chili topping
I’m a person who loves toppings, and my favorite part about this lentil chili is the toppings. (Let’s be honest, it includes the whole chili.) Toppings allow you to choose a little crunch here, a little creaminess there to create the perfect bowl. Use everything you have. Here are some options I use to stock up on chili bars:
- cream
- Cheddar Cheese
- goat cheese
- finely chopped red onion
- Chopped Jalapenos
- green onion
- master
- avocado
- roasted corn
- corn chips
- tortilla chips
- Cornbread
- lime wedges
How to Store and Reheat Lentil Chili
The best thing about this lentil chili is how easy it is to make a big batch for meal prep throughout the week and freeze it for nights when you don’t want to cook.
To store in the refrigerator, place in an airtight container for up to 5 days. To reheat, add to the stovetop pot and simmer gently for 10 to 15 minutes until warmed through. If the sauce gets too thick, you can add a little more broth.
To freeze, let cool completely and store in an airtight container. To reheat, thaw overnight in the refrigerator, then place in a stovetop pot and boil until tender. You can also reheat it in the microwave and eat it.
explanation
It’s cozy, comfortable, and perfect for football season (or whenever you’re craving a hearty meal). This vegetarian chili makes the most of our favorite plant-based, protein-packed pantry staples.
- 2-3 tablespoons of olive oil
- 1/2 yellow onion, finely chopped
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- Seed 4-5 ancho chilies in the adobo sauce and chop very finely.
- 1 poblano pepper, chopped
- 1 jalapeño, seeds removed and chopped
- 1 red bell pepper, finely chopped
- 1 cup thawed frozen corn
- 1 15-ounce can tomato sauce
- 1 15-ounce can chopped tomatoes
- 1 tablespoon cocoa powder
- 3/4 cup black lentils soaked overnight
- 4 cups vegetable broth or water
- 1 15-ounce can black beans
- 1 15-ounce can kidney beans
- Optional: Squeeze lime juice
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Heat the olive oil in a large stovetop pot over medium heat.
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Add a pinch of salt to the onions and sweat until translucent. Add the cumin, coriander, paprika, 1 teaspoon salt, pepper, and chopped and seeded ancho chilies. Cook for a few minutes until fragrant.
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Add poblano peppers, jalapenos, red bell peppers, and corn. Cook until the peppers begin to soften.
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Add the tomato sauce, diced tomatoes and black lentils to the pot with the cocoa powder. Stir to combine and cook for about 5 minutes. Add broth and stir. Place in boiling water and cover the pot. Cook for about 30 minutes, stirring occasionally.
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Add black beans and kidney beans to the pot. Cover the pot and cook for another 15 minutes until the black lentils are cooked through. Turn off the light. Taste and adjust salt as needed. If desired, add a squeeze of lime.
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To serve, place hot chili in bowls and add desired toppings. take pleasure in!
