It’s the season for hearty, comforting one-pot dinners. Warm flavors simmering on the stove and cozy moments gathered in the kitchen. While soups are a big part of it, we’re also focusing on other cold-weather staples like one-pot orzo, one-pan lasagna, and kitchari, which are perfect for quick dinners or inviting friends over. With just a little chopping and plating, you’ll have a delicious dinner on the table. When you’re craving something that will warm you up to the last minute, nothing will satisfy you like this one-pot lentil chili.
I love a good chili recipe and have made Camille’s sweet potato and black bean chili countless times. With my Sundays filled with soccer and lots of slow nights at home, I decided it was time to expand my chili repertoire. A twist on a traditional cool-weather meal, this dish doesn’t require much effort: just put a pot on the stove and prepare a variety of toppings. Plus, “cooking” this lentil chili is about the same as opening a can and adding it to the pot. (Of course, a little processing is required.)
This one-pot lentil chili recipe is vegetarian, packs the perfect amount of heat, and maximizes all the flavor I crave in my favorite fall dish.
One pot lentil chili ingredients
Onions. It’s the beginning of all great recipes. This aroma becomes the base of this chili pepper.
cumin, coriander, paprika. I’m a stickler for freshly ground spices, but they certainly make a difference here. Use freshly ground cumin and coriander for a warm flavor, and a little paprika for added smokiness.
Chipotle chili in adobo. My favorite ingredient in this chili pepper. It has a rich, smoky flavor that adds depth and a slightly sweet spiciness that makes you think this chili pepper has been simmered for hours.
Poblano peppers and jalapenos. For fresh flavor and layered spiciness, I like to add poblano peppers and chopped jalapenos. Poblano is completely optional, but highly recommended.
Diced flame-grilled tomatoes and tomato sauce. For recipes like this, I always keep canned tomatoes in all forms in my pantry. The flame-roasted tomatoes add an extra smoky spiciness, and the tomato sauce creates a rich flavor.
cocoa powder. I really liked the subtle sweetness that the cocoa powder added to the sauce. It really brings out the flavor of chili peppers.
red pepper. I like to add red bell pepper to balance the flavor with a little sweetness. Plus, it adds texture, and eating more vegetables is always good.
Corn. Since this is a vegetarian lentil chili, I like to add vegetables to add texture and volume. Corn also brings another layer of sweetness that helps balance the flavor.
black beans and kidney beans. It’s best to use two types of beans to vary the texture and flavor. However, you can use either one depending on what you have on hand.
black lentils. Lentils are a great source of plant-based protein and a staple in your pantry. Soak the dried lentils overnight to ensure they are fully cooked.
vegetable soup. You can make your own if you have it, but store-bought stock is convenient and often just as delicious.
How to make lentils
I grew up in a lentil household. We had something like lentils on the dinner table almost every night. But…I often made the fatal mistake of forgetting to soak it. Although it is not impossible to cook lentils without soaking them, I do not recommend that opportunity.
First, without soaking the lentils, Really Cooking on the stove takes a long time. You can cheat by using a pressure cooker, but without soaking, the cooking time will be even longer.
Number 2, soaking lentils Soaking neutralizes the lectins and phytates in the lentils, promoting digestion and nutrient absorption.
To prepare, add lentils to a large bowl and double the amount of water. I like to soak mine in the fridge for about 24 hours, but soaking overnight or even 4-6 hours is also effective. When you’re ready to make the chili, rinse the lentils and cook as desired.
lentil chili topping
I’m a big fan of toppings, but this is definitely my favorite part of this lentil chili. (Let’s be honest, it’s really all chili.) With your toppings, you can choose a little crunch here and creaminess there to build your perfect bowl. Use whatever you have on hand. The options I use to stock Chilivar are:
- sour cream
- cheddar cheese
- goat cheese
- chopped red onion
- chopped jalapeno
- green onion
- coriander
- avocado
- roasted corn
- corn chips
- tortilla chips
- cornbread
- lime wedge
How to store and reheat lentil chili
The best part about this lentil chili is that it’s super easy to make in bulk for meal prep for the week and freeze for nights you don’t feel like cooking.
If stored in the refrigerator, store in an airtight container for up to 5 days. To reheat, add to a pot on the stove and simmer gently for 10 to 15 minutes until heated through. You can also add a little more broth if the sauce is too thick.
If freezing, allow to cool completely before storing in an airtight container. To reheat, thaw in the refrigerator overnight, add to a pot on the stove and bring to a simmer to warm through. You can also reheat it in the microwave.
explanation
Comfortable, comforting, and perfect for football season (or any time you’re craving a hearty meal), this vegetarian chili makes the most of our favorite plant-based, protein-rich pantry staples .
- 2-3 tablespoons olive oil
- 1/2 yellow onion (chopped)
- 1 teaspoon powdered cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon smoked paprika
- Season with salt and pepper.
- 4-5 ancho chiles with adobo sauce, seeded and very finely chopped
- 1 poblano pepper (chopped)
- 1 jalapeño, seeded and chopped
- 1 red bell pepper (chopped)
- 1 cup thawed frozen corn
- 1 15 oz can tomato sauce
- 1 15 oz can diced tomatoes
- 1 tablespoon cocoa powder
- 3/4 cup black lentils, soaked overnight
- 4 cups vegetable soup or water
- 1 15 oz can black beans
- 1 15 oz can of green beans
- Optional: squeeze lime juice
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Add olive oil to a large pot and heat 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, black pepper, and chopped and seeded ancho chiles. Simmer for a few minutes until fragrant.
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Add poblano peppers, jalapeños, red bell pepper, 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 and cook for about 5 minutes. Add the stock and stir. Bring to a boil and cover the pot. Simmer for about 30 minutes, stirring occasionally.
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Add the black beans and kidney beans to the pot. Cover the pot and simmer for another 15 minutes until the black lentils are cooked through. Turn off the fire. Taste and adjust salt as needed. If desired, add a squeeze of lime.
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To serve, add the hot chili to a bowl and add your favorite toppings. enjoy!
