A hearty one pot Smoky Lentil Chili recipe perfect for those cold winter nights! This Lentil Chili has a rich smoky flavor, packed with vegetables, high in protein and fiber and is absolutely comfort in a bowl!
Soup has and always will be one of my favorite things to cook. There is something about the slow process of making it that calms me down. The chopping. The stirring. The smells. The layering of flavors. It just makes my heart happy.
Plus the end product ALWAYS turns out delicious. You really can’t mess up soup.
Want to hear a true confession on this one.
I kind a messed it up. Like I forgot it was on the stove and came downstairs to a dried up chili that was crusted on the bottom of the pan. Normally this doesn’t happen but because lentils soak up liquid it did. 🙁
But because it’s soup and soup rocks I could easily recover.
All I had to do was a add a little more liquid along with some more spices and it was perfect!
Gosh I love soup! And see …. even I mess up when I’m cooking! It’s part of the fun of cooking. The failures and successes!
Soups just make it easier to recover from a dried up hot mess of a recipe.
This Smoky Lentil Chili has a lot of the same base components as most of my other chilis …. chipotle peppers, smoked paprika, ground cumin, chili powder. Adding these spices in at the beginning gives a rich deep base for your chili that permeates it the entire cooking process and makes it irresistible.
It tastes like the chili has been cooking for hours when you add those spices in at the beginning!
Growing up we use to top our chili with “the works” … sour cream, loads of cheese (i’m from Wisconsin), green onions .. you name it! We even use to put noodles in it.
But now, all I really want on it is chives, avocado and occasionally I’ll add greek yogurt on top for a little creamy tang! But remember the more you add on the more your calorie count goes up. And honestly, this chili is divine on it’s own so you don’t need to add too many topping!
Bon Appetit my friends! Enjoy your comfort in a bowl!
- Serves: 8-10
- Serving size: 1½ cups
- Calories: 324
- Fat: 11 g
- Saturated fat: 3 g
- Carbohydrates: 34 g
- Sugar: 6 g
- Sodium: 579 mg
- Fiber: 12 g
- Protein: 23 g
- Cholesterol: 43 mg
- 2 tablespoons olive oil
- 1 red onion, diced
- 3 garlic cloves, minced
- 1½ tablespoons diced chipotle chilis in adobe sauce
- 1.5 lbs. ground beef
- 1 red pepper, diced
- 1 green pepper, diced
- 2 carrots, diced
- 1 tablespoons ground cumin
- 3 teaspoons chili powder
- 3 teaspoons smoked paprika
- 1½ teaspoons sea salt
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 3 tablespoons of tomato paste
- 28 oz. can Muir Glen fire roasted diced tomatoes
- 3 cups of water
- juice of 3 limes (about ½ cup)
- 1½ cup lentils, rinsed
- 14 oz. can black beans, drained and rinsed
- 14 oz. can kidney beans, drained and rinsed
- 14 oz. can corn kernels (no salt), drained and rinsed
- Optional: garnish with plain greek yogurt, chives, sliced avocado
- Bring a large Dutch Oven to medium high heat.
- Add in olive oil and red onions. Saute until onions are translucent, stirring occasionally. About 2-3 minutes.
- Add in the garlic and chipotle chilis. Stir and saute for 2 minutes.
- Next add in the ground beef, cook until the beef is cooked through and no longer pink, about 5-7 minutes. Chopping up the beef to smaller pieces throughout the cooking process.
- Next add in the red pepper, green pepper, carrots, ground cumin, chili powder, smoked paprika, salt, oregano, cinnamon, and tomato paste.
- Stir and cook for about 3-4 minutes.
- Then add in your diced tomatoes, water, and lime juice. Stir, cover, and bring to a boil.
- Once boiling, add in the lentils, black beans, kidney beans, and corn. Stir, reduce to simmer.
- Cover the chili and simmer for 10-15 minutes.
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!