Smoky Red Lentil Bean Chili

Name: Smoky Red Lentil Bean Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 1 whole Black Beans; 3 tbsp Chili Powder; 2 whole Diced Carrots; 2 whole Diced Tomatoes; 2 tbsp Grapeseed Oil; 3 tbsp Ground Cumin; 1 whole Jalapeño Pepper; 1 whole Kidney Beans; 4 cloves Minced Garlic; 1 whole Onion; 1 whole Poblano Pepper; 1 cup Red Lentils; 1 tbsp Smoked Paprika; 2 tbsp Tomato Paste; 2 cups Vegetable Broth; 1 whole Zucchini

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽American Mexican Sugar-Free Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️

Smoky Red Lentil Bean Chili layers tender red lentils with hearty black and kidney beans for a thick, satisfying bowl with gentle heat. Poblano and jalapeño add a warm kick while smoked paprika and cumin deliver depth, balanced by juicy tomatoes and sweet carrots. Serve it for a cozy weeknight dinner or a casual game-day spread with your favorite toppings.

Prep15 mins
Cook45 mins
Serves6
DifficultyEasy

1

Warm the oil in a Dutch oven over medium heat. Add the carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and the smoked paprika. Cook until the onion is soft and translucent, 3 to 4 minutes.
2

Remove the zucchini from the Dutch oven and set it aside.
3

Add the garlic and jalapeño pepper to the vegetable mixture and stir to combine.
4

Stir in the tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; cook, stirring, for 2 to 3 minutes.
5

Add the diced tomatoes and vegetable broth, and bring to a boil. Once boiling, stir in the kidney beans, black beans, and red lentils.
6

Reduce the heat to medium-low, cover with the lid slightly ajar, and simmer for 15 minutes. Season with the remaining chili powder and cumin to taste.
7

Return the zucchini to the pot and reduce the heat to low. Cover and let the flavors blend for about 20 minutes. Taste and adjust the seasoning if needed.