One Pot Red Lentil Chili

This One Pot Red Lentil Chili is a hearty, wholesome, and comforting dish that’s perfect for busy weeknights or cozy weekends. Packed with protein-rich red lentils, vegetables, and warming spices, this chili is a satisfying meatless alternative that doesn’t compromise on flavor. Made entirely in one pot, it’s an easy cleanup meal that fits beautifully into a healthy lifestyle.

Why You’ll Love This Recipe

This Red Lentil Chili is not only delicious, but it’s also incredibly simple to prepare. Whether you’re vegetarian, vegan, or just looking to reduce your meat intake, this dish offers deep flavor and a satisfying texture. It’s nutrient-dense, budget-friendly, and ideal for meal prep. The one-pot method makes it perfect for quick cleanup, and the ingredients are mostly pantry staples.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Red lentils

• Olive oil

• Onion

• Garlic

• Bell pepper

• Carrots

• Crushed tomatoes

• Tomato paste

• Vegetable broth or water

• Ground cumin

• Chili powder

• Smoked paprika

• Oregano

• Salt

• Black pepper

• Red pepper flakes (optional)

• Lime juice (for garnish)

• Fresh cilantro or parsley (for garnish)

Directions

1. Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.

2. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

3. Stir in minced garlic, chopped carrots, and bell pepper. Cook for another 5–7 minutes until vegetables begin to soften.

4. Add the tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir well to combine and cook for 1–2 minutes to bloom the spices.

5. Pour in the crushed tomatoes and vegetable broth, then add the rinsed lentils. Stir to combine.

6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender and the chili thickens.

7. Taste and adjust seasoning if necessary. If using, add a pinch of red pepper flakes for extra heat.

8. Serve hot, garnished with a squeeze of lime juice and chopped fresh herbs.

Servings and timing

This recipe yields approximately 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Add protein: Stir in canned black beans, kidney beans, or pinto beans for added texture and nutrition.

• Spice it up: Include diced jalapeños or chipotle peppers in adobo for extra heat and smokiness.

• Smoky version: Use fire-roasted tomatoes and add a bit more smoked paprika.

• Creamy option: Stir in a splash of coconut milk toward the end of cooking for a rich, creamy consistency.

• Grain addition: Serve it over cooked quinoa, rice, or bulgur for a heartier meal.

Storage/Reheating

Let the chili cool completely before storing. Transfer to an airtight container and refrigerate for up to 5 days. For longer storage, freeze for up to 3 months.

To reheat, warm in a saucepan over medium heat until heated through, adding a splash of broth or water if the chili has thickened too much. You can also microwave individual servings on high for 1–2 minutes, stirring halfway through.

FAQs

What type of lentils should I use for this chili?

Use split red lentils, as they cook quickly and break down to create a creamy texture in the chili.

Can I use green or brown lentils instead?

Yes, but they take longer to cook and won’t break down as much, resulting in a chunkier texture.

Is this chili spicy?

It’s mildly spiced, but you can adjust the heat level by adding more or less chili powder or including red pepper flakes.

Can I make this in a slow cooker?

Yes. Sauté the aromatics first, then transfer all ingredients to a slow cooker and cook on low for 6–7 hours or on high for 3–4 hours.

Is this recipe vegan?

Yes, it’s naturally vegan as it contains no animal products.

Can I use canned lentils?

It’s best to use dried lentils for this recipe. Canned lentils are already cooked and may become mushy if simmered too long.

How do I thicken the chili?

Simply let it simmer uncovered for a few more minutes to reduce excess liquid. Red lentils will also naturally thicken the chili as they break down.

Can I double the recipe?

Yes, this recipe scales well. Just use a larger pot to accommodate the volume.

What toppings go well with red lentil chili?

Avocado slices, lime wedges, tortilla chips, dairy-free yogurt, or shredded cheese are all excellent choices.

Does it freeze well?

Yes, red lentil chili freezes very well. Store in a freezer-safe container and thaw in the refrigerator before reheating.

Conclusion

This One Pot Red Lentil Chili is a warm, nourishing meal that’s perfect for busy nights or make-ahead lunches. With its balance of spices, wholesome ingredients, and simple preparation, it’s a dependable recipe that fits into a variety of dietary preferences. Enjoy it on its own, over grains, or topped with your favorite garnishes for a fulfilling and flavorful experience

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