Red Lentil Two-Bean Chili

Red Lentil Two-Bean Chili is a hearty vegetarian or vegan chili made with:

Red lentils, which cook quickly and thicken the chili

Two types of beans, often black beans and kidney or pinto beans

Tomatoes, onions, garlic, and sometimes bell peppers

Chili-style spices such as cumin, chili powder, paprika, and oregano

It’s typically a one-pot dish with a rich, thick texture. The lentils add protein and body, while the beans make it especially filling. It’s often served with rice, cornbread, avocado, cilantro, or vegan sour cream.

A protein packed hearty and healthy vegetarian chili recipe. It is not only delicious, its nutritious too.

Print Recipe Pin Recipe Add to Collection Get Instant Help

Prep Time 10

Cook Time 40

Total Time 50

Course Dinner, Lunch, Main Course

Cuisine American, Mexican

Servings servings

Calories 728 kcal

Click below the individual ingredient link to shop on Amazon.
As an Amazon Associate, we may earn commissions from qualifying purchases.

Ingredients

2 tbsp olive oil
1 large onion finely diced
2 medium carrots finely diced
1 medium red bell pepper finely diced
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
2 tsp dried oregano
2 tbsp tomato paste
28 oz. crushed tomatoes 2 cans 14 oz
2 cups low sodium vegetable broth
3/4 cup red lentils rinsed and drained
14 oz kidney beans can, rinsed and drained
14 oz. pinto beans can, rinsed and drained
1 cup frozen corn
1/2 cup fresh cilantro roughly chopped
1 cup sour cream for serving
Lime wedges for serving
Salt and pepper to taste

Get Recipe Ingredients

Instructions

Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots and red pepper. Season to taste with salt and pepper.
Cook, stirring occasionally, until the vegetables begin to soften, approximately 3-4 minutes.
Add chili powder, cumin, paprika, and oregano. Continue cooking until the spices become fragrant, approximately 1-2 minutes.
Add tomato paste, crushed tomatoes, vegetable broth, and red lentils.
Increase the heat to high and bring the chili to a boil, then immediately reduce heat down to a simmer and cover with a lid.
Cook until the red lentils are tender and cooked, approximately 15-18 minutes.
Once lentils are cooked, uncover and stir in the kidney beans, pinto beans, and corn.
Continue cooking over medium heat until the chili thickens, approximately an additional 10-15 minutes.
Stir in the fresh cilantro and taste and adjust the seasoning if desired.
Serve the chili with a dollop of sour cream and some lime wedges. Enjoy!

Start Cooking

Disclaimer

Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 728kcal (36%)Carbohydrates: 109g (36%)Protein: 35g (70%)Fat: 21g (32%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 34mg (11%)Sodium: 409mg (18%)Potassium: 2308mg (66%)Fiber: 36g (150%)Sugar: 18g (20%)Vitamin A: 7947IU (159%)Vitamin C: 70mg (85%)Calcium: 273mg (27%)Iron: 12mg (67%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword comfort food, healthy, one-pot, spicy

Promotions Kitchenware Map Recipe