‘Time for a hearty and comforting one-pot dinner. Warming flavors simmering on the stove and cozy moments together in the kitchen. Soups play a big part of this, but I also look to some cold season staples like one pot orzo, one pan lasagna, and kitchari that are perfect for a quick dinner or to celebrate with friends. A little cutting and mise en place is all you need to get a delicious dinner on the table. And if you’re craving something that will heat you up all the way, nothing satisfies like this one-pot chili.
I love a good chili recipe and have made Camille’s sweet potatoes and black beans more times than I can count. With my Sundays filled with soccer, and my calendar blocked by many low-key nights at home, I decided it was time to expand my chili repertoire. This spin on a classic cool-weather meal doesn’t require much effort—just keep a pot on the stove and put out a bunch of toppings. In addition, “cooking” this chili lentil usually looks like opening cans and adding them to the pot. (Of course, there’s a little logging involved, too.)
This one-pot lentil chili recipe is vegetarian, packs the perfect amount of heat, and makes the most of the sweet flavor I crave in my favorite fall dish.
Ingredients for One-Pot Lentil Chili
Onion. The beginning of all good recipes. This aroma will be the base of this chili.
Cumin, coriander, and paprika. I’m a fan of freshly ground spices, and they make a difference here. Use freshly ground cumin and coriander for warmth, and a little paprika to add steam.
Chipotle Chilis in Adobo. My favorite ingredient in this chili. It adds a rich and smoky flavor, with a slightly sweet heat that makes you think this chili has been cooking for hours.
Poblano Pepper and Jalapeños. For a fresh flavor and extra layered heat, I like to add poblano peppers and chopped jalapeños. The poblanos are totally optional but come highly recommended.
Fire Roasted Tomatoes and Tomato Sauce. I always have cans of tomatoes of all kinds in the pantry for recipes like this. Roasted tomatoes add another layer of smoky heat, and the tomato sauce helps create a rich flavor.
Cocoa powder. I love the subtle sweetness the cocoa powder adds to the sauce. It really cuts through the chili flavor.
Red pepper. I like to add red pepper to help balance the flavor with a little sweetness. Plus, they add texture—and lots of veggies is always a good thing.
Wheat. Because this is a vegetarian lentil chili, I like to add vegetables to add texture and flavor. The corn also introduces another layer of sweetness to help balance the sweet taste.
Black Beans and Kidney Beans. Two types of beans excel in creating different textures and flavors. But you are welcome to use one or the other depending on what you have on hand.
Black Dal. Lentils are a great source of plant-based protein and are a dietary staple. Soak the dried lentils overnight to ensure they cook all the way through.
Vegetable Broth. Homemade if you have it, but store-bought broth is fine and often tastes just as good.
How to Fix a Date
I grew up in a family home. We had some kind of lentil on the dinner table almost every night. But… I often make the fatal mistake of forgetting to soak them. Although it is impossible to cook dal without soaking it in water, I do not recommend taking the chance.
First, without soaking in water, the lenses take a indeed a long time to cook on the stove. You can cheat by using a pressure cooker, but the cooking time is still much longer without immersion.
Second, soaking lentils helps improve digestion and absorption of nutrients as soaking reduces lectins and phytates in lentils.
To prepare, add the lentils to a large bowl and cover with twice as much water. I let mine soak for about 24 hours in the fridge, but soaking overnight or even 4-6 hours works. When you’re ready to make your chili, rinse the lentils and cook as needed.
Lentil Chili Toppings
I’m a blade girl, and admittedly they are my favorite part of lentils. (And really all chili, to be honest.) The topping allows you to build your perfect dish, opting for a little crunch here and cream there. Use whatever you have on hand. These are the options I use to stock my chili bar:
- Sour cream
- Cheddar cheese
- Goat cheese
- Sliced ​​red onion
- Chopped jalapenos
- Green onions
- Cilantro
- Avocado
- Roasted corn
- Corn chips
- Tortilla chips
- Corn bread
- Lime wedges
How to Store and Reheat Lentil Chili
The best part of this lentil chili is how easy it is to make a large batch for weeknight meal prep and freeze for nights you don’t want to cook.
To refrigerate, store in an airtight container for up to five days. To reheat, add to a stovetop pot and simmer for 10-15 minutes until warm. You can add more broth if the sauce is too thick.
To freeze, cool completely and store in an airtight container. To reheat, let thaw overnight in the refrigerator then place in a pot on the stove and bring to a boil to reheat. You can also heat it in the microwave.
Explanation
Cozy, comforting, and perfect for football season (or anytime you’re craving a hearty meal)—this vegetarian chili makes the most of our plant-based, protein-packed staple.
- 2-3 tablespoons of olive oil
- 1/2 yellow onion, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon hot paprika
- Salt and Pepper to taste
- 4-5 ancho chilis in adobo sauce, seeded and finely chopped
- 1 poblano pepper, chopped
- 1 jalapeno, seeded and chopped
- 1 red pepper, chopped
- 1 cup frozen corn, thawed
- 1 15-ounce can tomato sauce
- 1 15-ounce can diced tomatoes
- 1 tablespoon of cocoa powder
- 3/4 cup black lentils, soaked overnight
- 4 cups vegetable broth or water
- 1 15-ounce can black beans
- 1 15-ounce can kidney beans
- Optional: a squeeze of lime juice
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In a large pot on the stove, add the olive oil and bring to a medium heat.
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Add the onion and a pinch of salt and allow to sweat until translucent. Add cumin, coriander, paprika, a teaspoon of salt, black pepper, and chopped ancho chilis and seeds. Cook for a few minutes until fragrant.
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Add the poblano pepper, jalapeno, red pepper, and corn. Cook until the peppers start to soften.
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Add tomato sauce, diced tomatoes, and black lentils to a pot with cocoa powder. Stir to combine and allow to cook for about 5 minutes. Add broth and stir. Put on the fire and cover the pot. Cook for about 30 minutes, stirring occasionally.
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Add the black beans and kidney beans to the pot. Close the pot and cook for another 15 minutes until the black lentils are completely cooked. Turn off the heat. Taste and adjust salt as needed. If desired, add a squeeze of lime.
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To serve, spread hot peppers on bowls and add desired toppings. Enjoy!