Red Lentil Chili with Two Beans: A Simple, Healthy One-Pot Dinner

Warm up with this hearty Red Lentil Chili with Two Beans! Packed with protein, fiber, and smoky flavor, it’s an easy, one-pot vegan meal perfect for cozy nights. 🥣🌶️"

Protein-packed, fiber-rich, and deeply satisfying

When the weather turns chilly, there’s nothing quite like a steaming bowl of chili to warm you up from the inside out. But this isn’t just any chili—this is Red Lentil Two-Bean Chili, a protein-packed, fiber-rich, and deeply satisfying dish that’s as easy to make as it is delicious.

This chili is your new go-to recipe.

Whether you’re hosting a crowd, meal prepping for the week, or simply craving a comforting meal, this chili is your new go-to recipe.

But before we dive into the recipe, let’s take a quick trip down memory lane to explore the fascinating origins of chili.

The Origins of Chili: A Tale of Flavor and History

While many assume chili hails from Mexico, its true origins are a bit more complex. The star ingredient—chili peppers—originated in Central or South America and were later cultivated in Mexico, becoming a cornerstone of Mexican cuisine. However, the dish we know as chili today likely has its roots in San Antonio, Texas.

“Chili Queens” (female street vendors) sold bowls of chili con carne to locals and travelers,

In the late 19th century, “chili queens” (female street vendors) sold bowls of chili con carne to locals and travelers, helping to popularize the dish. Over time, chili evolved into countless regional variations, from Cincinnati-style chili with its unique spice blend to vegetarian versions like the one we’re making today.

Why You’ll Love This Red Lentil Two-Bean Chili

This Red Lentil Two-Bean Chili is a modern twist on the classic, combining the smoky depth of traditional chili with the health benefits of plant-based ingredients. Here’s what makes it so special:

Hearty and Satisfying: Packed with red lentils, kidney beans, pinto beans, and corn, this chili is thick, stew-like, and incredibly filling.
Nutrient-Dense: Red lentils are a powerhouse of fiber, protein, folate, and magnesium, while the beans add even more fiber, iron, and B vitamins.
Easy to Make: Just one pot, simple ingredients, and less than an hour of cooking time.
Perfect for Crowds or Meal Prep: This recipe makes a big batch, so it’s ideal for hosting or enjoying throughout the week.

The Secret to Intense Flavor: A Mortar and Pestle

One of the secrets to this chili’s incredible flavor is the use of a mortar and pestle to grind together spices, herbs, and aromatics. This method, inspired by Indian cooking techniques, helps release essential oils and distribute flavors more evenly throughout the dish.

Don’t have a mortar and pestle? No worries! A small food processor or even finely mincing your ingredients will work just fine.

Prep time: 10 minutes
Cook time: 40 minutes
Serves: 4-6

Red Lentil Two-Bean Chili Recipe

Ingredients

Here’s what you’ll need to make this hearty, healthy chili:

2 T. olive oil
1 large onion, finely diced
2 medium carrots, finely diced
1 medium red bell pepper, finely diced
1 T. chili powder
1 t. ground cumin
1 t. smoked paprika
2 t. dried oregano
2 T. tomato paste
2 14-oz. cans crushed tomatoes
2 c. low-sodium vegetable broth
¾ c. red lentils, rinsed and drained
1 14-oz. can kidney beans, rinsed and drained
1 14-oz. can pinto beans, rinsed and drained
1 c. frozen corn
½ c. fresh cilantro, roughly chopped
1 c. sour cream, for serving
Lime wedges, for serving
Salt and pepper, to taste

Directions

Heat the Oil and Sauté the Vegetables:
- Place a large soup pot or Dutch oven on the stove over medium heat. Add 2 tablespoons of olive oil and let it warm up for about 30 seconds.
- Add the finely diced onion, diced carrots, and diced red bell pepper to the pot. Season lightly with salt and pepper to taste.
- Cook the vegetables, stirring occasionally, for about 3-4 minutes, or until they begin to soften and the onion turns translucent.
Toast the Spices:
- Add 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 2 teaspoons of dried oregano to the pot. Stir well to coat the vegetables in the spices.
- Continue cooking for 1-2 minutes, stirring frequently, until the spices become fragrant. This step helps to unlock their full flavor.
Build the Base:
- Add 2 tablespoons of tomato paste to the pot and stir it into the vegetable and spice mixture. Cook for about 1 minute to caramelize the tomato paste slightly, which adds depth to the chili.
- Pour in 2 cans (14 oz. each) of crushed tomatoes and 2 cups of low-sodium vegetable broth. Stir to combine all the ingredients.
Add the Red Lentils:
- Rinse ¾ cup of red lentils under cold water and drain them thoroughly. Add the lentils to the pot and stir to incorporate.
- Increase the heat to high and bring the chili to a boil. Once it starts boiling, immediately reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid.
Cook the Lentils:
- Let the chili simmer, covered, for about 15-18 minutes, or until the red lentils are tender and fully cooked. Stir occasionally to prevent sticking.
Add the Beans and Corn:
- Once the lentils are cooked, uncover the pot and stir in 1 can (14 oz.) of kidney beans and 1 can (14 oz.) of pinto beans, both rinsed and drained. Add 1 cup of frozen corn as well.
- Increase the heat to medium and let the chili cook uncovered for an additional 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
Finish with Fresh Herbs and Seasoning:
- Stir in ½ cup of roughly chopped fresh cilantro. Taste the chili and adjust the seasoning with additional salt and pepper if needed.
Serve and Enjoy:
- Ladle the chili into bowls and top each serving with a dollop of sour cream and a lime wedge on the side for squeezing over the top. For extra flair, garnish with additional cilantro or your favorite toppings like avocado, shredded cheese, or tortilla chips.

Tips for Success

Make It Spicier: Add a diced jalapeño or a pinch of cayenne pepper for extra heat.
Customize the Toppings: Try avocado, shredded cheese, or tortilla chips for added texture and flavor.
Double the Batch: This chili freezes beautifully, so consider making extra for future meals.

Final Thoughts

This Red Lentil Two-Bean Chili is more than just a meal—it’s a celebration of flavor, history, and wholesome ingredients. Whether you’re a seasoned chili enthusiast or new to plant-based cooking, this recipe is sure to become a favorite.

So grab your pot, gather your ingredients, and get ready to enjoy a bowl of chili that’s as nourishing as it is delicious. Don’t forget to share your creations on social media with the hashtag #RedLentilChili—we’d love to see how yours turns out!

Cheers to cozy nights, hearty meals, and the joy of cooking! 🥣🌶️

Other CHILI recipes

Are you looking for more ways to cook CHILI ? If you enjoyed this Red Lentil Chili with Two Beans recipe, then try these chili ideas next.

HEALTHY CHILI > This version uses lean ground turkey and fiber-rich beans,
SLOW COOKER PULLED PORK CHILI > Slow cooking enhances the flavor of the pork, making it unbelievably tender
SLOW COOKER WHITE CHICKEN CHILI > an incredibly healthy and delicious dish
CLASSIC SLOW COOKER CHILI > This recipe uses spicy and sweet pork sausage instead of plain ground beef,