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Hearty One-Pot Lentil Chili

This hearty one-pot lentil chili is the perfect comfort dish for a cozy night in or an easy weeknight meal. Loaded with lentils, diced tomatoes, seasoning, and more! Even better, clean up on this one-pot recipe is a breeze. Serve with cornbread and your favorite garnishes, such as sour cream, shredded cheese, and fresh herbs.

bowl of Hearty One-Pot Lentil Chili
bowl of chili with toppings

Highlights of this easy one-pot recipe:

  • One-pot recipe makes clean up a breeze
  • Vegan recipe
  • Customizable toppings can be fun for family night
  • Freezer friendly
  • Done in under an hour
  • Budget friendly recipe
  • Good way to incorporate nutrients

If you like this one-pot chili recipe, you’ll love these other easy recipes…

One Pot Lasagna Soup

Roasted Red Pepper & Tomato Soup

One Pot Tortellini Soup

Roasted Tomato Soup with Basil Oil and Herb Croutons

Adjust seasoning as desired!

Grocery store list and ingredient substitutions:

  • Olive oil, or substitute unsalted butter
  • Green bell pepper
  • Red onion, or substitute yellow or white onion
  • Garlic
  • Jalapeno
  • Kosher salt
  • Fresh cracked black pepper
  • Dark chili powder
  • Cumin
  • Smoked Paprika
  • Canned petite diced tomatoes
  • Tomato paste
  • Vegetable stock
  • Green or red lentils
  • Canned black beans
  • Canned kidney beans

Tools I used for this one-pot recipe:

  • Le Creuset 5 1/2-Qt. Dutch Oven – enamel cast iron is great to stop the tortellini from sticking and this pot is large enough so nothing boils over
  • Wooden Spoons – perfect for sautéing and mixing
  • Can opener – a good can opener is a must, this one has stayed sharp for me for a while

Topping ideas:

  • Chopped cilantro
  • Chives
  • Sour cream or Greek yogurt
  • Shredded cheese
  • Sliced avocado
  • Tortilla chips or Fritos

Lentils cooked perfectly while the chili thickens

Can you mix red and green lentils?

Absolutely, you can use a blend of lentils such a red, green, and yellow.

How long do lentils need to cook?

Whole lentils only require 15-20 minutes of cooking time. They cook perfectly while this chili thickens.

What are lentils?

Lentils are part of the legume family, they are grown in pods. They are complex carbs, high in fiber and low in fat.

Load chili with your favorite toppings, this is a great comfort meal for fall or winter days!

Instructions:

  • Heat oil in a large Dutch oven over medium-high heat. Once hot, add in the diced onion and bell pepper. Season with salt and pepper. Sauté for 3-4 minutes, stirring frequently. Add in diced jalapeno and minced garlic, sauté for another 2-3 minutes, until fragrant.
  • Mix in the chili powder, cumin, paprika, diced tomatoes, tomato paste, and broth. Bring the heat up to high and allow to come to a boil. Once boiling, add in the lentils and reduce heat to medium-low. Allow to simmer for 15 minutes, or until the lentils are tender.*
  • Add in the drained kidney and black beans. Allow to simmer for another 7-10 minutes, stirring occasionally. Taste, and adjust seasoning as needed.
  • Serve as is or top with your favorite toppings. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes:

*If the chili gets to thick, thin with a little bit of stock or water 

bowl of loaded lentil chili

Hearty One-Pot Lentil Chili

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Course: Soup
Keyword: Chicken Chili, One-pot, Vegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 501kcal
Author: The Hearty Life
Cost: $
Print Recipe Pin Recipe

Equipment:

  • Large Stock pot or Dutch Oven

Ingredients: 

  • 2 tbsp Olive Oil
  • 1 Medium red onion, diced
  • 1 Medium red or green bell pepper, finely diced
  • 1/2 tsp Black pepper
  • 1/2 tsp Kosher salt
  • 1 small Jalapeño, seeds removed, finely diced
  • 3 cloves Garlic, minced
  • 1 Tbsp Dark chili powder
  • 2 Tbsp Ground cumin
  • 1 tsp Smoked paprika
  • 2, 15 ounce Cans, petite diced tomatoes
  • 3 tbsp Tomato paste
  • 1 3/4 cup Water or vegetable broth
  • 3/4 cup Dry red, yellow, or green lentils, thoroughly rinsed in cold water, and drained
  • 1, 15- ounce Can kidney beans, drained
  • 1, 15- ounce Can black beans, drained
  • Sour cream, cheese, cilantro, or chives for garnish

Instructions:

  • Heat oil in a large Dutch oven over medium-high heat. Once hot, add in the diced onion and bell pepper. Season with salt and pepper. Sauté for 3-4 minutes, stirring frequently. Add in diced jalapeno and minced garlic, sauté for another 2-3 minutes, until fragrant.
  • Mix in the chili powder, cumin, paprika, diced tomatoes, tomato paste, and broth. Bring the heat up to high and allow to come to a boil. Once boiling, add in the lentils and reduce heat to medium-low. Allow to simmer for 15 minutes, or until the lentils are tender.*
  • Add in the drained kidney and black beans. Allow to simmer for another 7-10 minutes, stirring occasionally. Taste, and adjust seasoning as needed.
  • Serve as is or top with your favorite toppings. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes:

*If the chili gets to thick, thin with a little bit of stock or water 

Nutrition:

Serving: 1 serving | Calories: 501 kcal | Carbohydrates: 91 g | Protein: 32 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 438 mg | Potassium: 2117 mg | Fiber: 28 g | Sugar: 8 g | Vitamin A: 1012 IU | Vitamin C: 32 mg | Calcium: 193 mg | Iron: 11 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

bowl of chopped cilantro

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.

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