Smoky Black Bean Lentil Chili

By Megan Olson
January 1, 2016
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Author Notes: This Smoky Black Bean Lentil Chili is a hearty and healthy meal. Seasoned with jalapeño and smoky paprika, this makes the perfect comfort meal on a chilly winter day! Megan Olson

Serves: 8

  • 1/2 medium white onion, chopped
  • 2 large carrots, diced
  • 1 medium jalapeño pepper, ribs & seed removed & diced
  • 2 tablespoons minced garlic
  • 4 cups vegetable broth
  • 1 cup black or green lentils
  • 2 15 ounce cans black beans
  • 2 6 ounce cans tomato paste
  • 1 28 ounce can diced fire roasted tomatoes
  • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 2 teaspoons cumin
  • 1 teaspoon cayenne pepper
  • dash of salt
  1. Heat a large pot over medium heat, add oil, carrots, onions & jalapeños
  2. Cook until onion are tender ~5 minutes then add garlic allow to cook 1-2 minutes
  3. Add cumin, paprika, chili powder, cayenne & salt
  4. When the spices become fragrant, add vegetable broth, diced tomatoes, tomato paste & lentils
  5. Stir to combine then bring to a boil
  6. Once boiling, reduce the heat to medium low, cover & simmer 20 minutes
  7. Remove cover, add black beans & cook another 10 minutes
  8. Serve immediately & add optional toppings as desired: plain nonfat, Greek yogurt, cilantro & more jalapeño
  9. Refrigerate up to a week or freeze up to 3 months

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