Lentil Chili

Small beluga lentils are my favorite for this meat-free chili.  Au Puy (petite French lentils) or any other small green or brown lentil will work.  The best part about this recipe?  It gets better after it sits in the fridge a couple of days.

Cookbooth: Step-by-step photos:

Lentil Chili

Lentil Chili

1 medium onion, diced
1 medium green bell pepper, seeded and diced
4 teaspoons minced garlic
2 tablespoons chili powder
1 teaspoon cumin
4 tablespoons tomato paste
2 tablespoons apple cider vinegar
1/4 cup Black Beluga lentils (or other petite black, brown, or green lentil), uncooked
15 ounce canned tomatoes, crushed, fire-roasted
15 ounce canned red kidney beans, drained and rinsed
Salt and pepper, to taste
Diced avocado, sliced radish, minced onion, or minced jalapeno, for serving

1. Heat a large pot over medium-high heat, no oil needed.

2. Add the diced onion and green bell pepper, along with a pinch of salt.  Cook the onion and pepper for about 7-10 minutes, stirring frequently to prevent burning, until browned around the edges.

3. Add the chili powder, cumin, and garlic and cook just another minute or two, until aromatic.

4. Add the tomato paste and cook just a minute or two, to slightly caramelize.

5. Add the cider vinegar and use your spoon to scrape up any bits on the bottom of the pot.  Cook until most of vinegar is gone.

6. Add the lentils, tomatoes, and 2 cups of water.  Cover, bring to a boil, then reduce to a simmer.  Cook over low heat until lentils are tender, about 20 - 25 minutes.  You can also cook all day in the slow-cooker, on a low setting.

7. Add the kidney beans during the last 5 minutes or so of cooking.  I prefer this because then the beans still retain some texture.  If you prefer softer beans, though, you can add them when you add the lentils.

8. Before serving, check for seasoning, adding salt and pepper to fit your tastes.

9. Serve with your choice of roasted corn, diced avocado, sliced radish, minced onion, or minced jalapeno.

Servings: 6
Yield: 10 to 12 cups

Nutrition Facts
Serving size: 1/6 of a recipe (7.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 171.51
Calories From Fat (4%) 7.72
Calories From Protein (22%) 37.38
Calories From Carbohydrates (74%) 126.41
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 0.92g 1%
Saturated Fat 0.15g <1%
Monounsaturated Fat 0.2g 
Polyunsaturated Fat 0.42g 
Trans Fatty Acids 0g 
Cholesterol 0mg 0%
Sodium 106.45mg 4%
Potassium 820.03mg 23%
Total Carbohydrates 32.65g 11%
Fiber 12.47g 50%
Sugar 6.07g 
Net Carbohydrates 20.18g 
Protein 11.07g 22%
Vitamin A 1189.32IU 24%
Vitamin C 27.99mg 47%
Calcium 101.18mg 10%
Iron 4.8mg 27%
Vitamin E 2.49mg 25%
Vitamin D 0IU 0%
Thiamin 0.25mg 17%
Riboflavin 0.15mg 9%
Niacin 2.24mg 11%
Vitamin B6 0.39mg 20%
Folate 107.57mcg 27%
Vitamin B12 0mcg 0%
Pantothenic Acid 0.62mg 6%
Vitamin K 9.78mcg 12%
Phosphorus 187mg 19%
Magnesium 72.22mg 18%
Zinc 1.46mg 10%
Copper 0.47mg 24%
Manganese 0.64mg 32%
Selenium 3.43mcg 5%
Alcohol 0g 
Caffeine 0mg 
Water 160.53g 0%