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Vegetarian Red Lentil Chili

Vegetarian Red Lentil Chili

Whip up a batch of nutritious chili made with simple ingredients.  Made with lentils, beans, and jalapeños this delicious chili is perfect for cold nights or a week’s worth of lunches. 


2 Tablespoons Avocado Oil

1 Medium Yellow Onion (Diced)

1 Medium Red Bell Pepper (Diced)

1 Cup Corn

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Jalapeño (Seeded, Diced)

4 Garlic Cloves (Minced)

2 Tablespoons Chili Powder

1 Teaspoon Ground Cumin

1 Teaspoon Smoked Paprika

30 Ounces Diced Tomatoes

3 Tablespoons Tomato Paste

1 3/4 Cups Water

3/4 Cup Dry Red Lentils (Rinsed, Drained)

15 Ounces Kidney Beans (Drained)

15 Ounces Black Beans (Drained)

In large-size pot add oil and turn heat to medium.  Add onion, red pepper, kosher salt, and pepper.  Sauté 4 minutes.  Add jalapeño and garlic.  Stir frequently.  Add chili powder, cumin, paprika, tomatoes, tomato paste, and water.  Bring to a boil.  Add lentils and reduce heat to medium-low.  Cook 15 to 20 minutes until lentils are mostly tender.  If you need to add more water go ahead and do so. 

Add kidney beans and black beans.  Bring to a simmer over a medium heat.  Reduce heat to medium-low and add corn.  Cover and simmer 20 minutes.  Stir occasionally. 

Adjust seasonings if needed. 

Remove from heat and serve warm. 

Garnish with jalapeños, cilantro, red onions, or avocados. 

Serves 4

Prep Time:     20 Minutes

Cook Time:    50 Minutes

Total Time:    70 Minutes

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Victoria Glavin Hart