Easy, Smoky Bean and Lentil Chili
This hearty bean and lentil, kid-friendly version of chili from the Plant-Powered Families cookbook draws on smoked paprika for a spicy essence that isn’t too hot, and features gentle warming spices such as cinnamon and a kiss of mild chili powder.
- 2 tablespoons plus ¾ cup water, divided
- 2 cups diced onion
- ¾ cup diced green bell pepper
- ¾ cup diced red bell pepper
- ¾ cup diced celery
- ½ cup diced carrot
- 1¼ teaspoons salt
- 5 cloves garlic, minced
- 1½ tablespoons mild chili powder
- 1½ teaspoons dried oregano
- 1 teaspoon dry mustard
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 1 (14-ounce) can chickpeas
- 1 (14-ounce) can kidney beans
- ¾ cup red lentils, rinsed
- 2 bay leaves
- 2 teaspoons blackstrap molasses
- 2 tablespoons lime juice
- Lime wedges, for serving
- Into a large pot over medium heat
- , add 2 tablespoons of water, onion, green and red bell pepper, celery, carrot, and salt. Stir, cover, and let cook a few minutes. Add garlic, chili powder, oregano, dry mustard, smoked paprika, cinnamon, red pepper flakes, and black pepper. Stir and cover again, cooking 4 minutes.
- Add crushed tomatoes, chickpeas, kidney beans, remaining ¾ cup water, lentils, bay leaves, and molasses and stir to combine. Increase heat to bring to a boil. Reduce heat to low, cover, and simmer 25 to 30 minutes, or until lentils are softened.
- Stir in lime juice and serve warm with lime wedges.
What you need:
2 tablespoons plus ¾ cup water, divided 2 cups diced onion ¾ cup diced green bell pepper ¾ cup diced red bell pepper ¾ cup diced celery ½ cup diced carrot 1¼ teaspoons salt 5 cloves garlic, minced 1½ tablespoons mild chili powder 1½ teaspoons dried oregano 1 teaspoon dry mustard 1 teaspoon smoked paprika ½ teaspoon ground cinnamon ¼ teaspoon crushed red pepper flakes ¼ teaspoon black pepper 1 (28-ounce) can crushed tomatoes 1 (14-ounce) can chickpeas 1 (14-ounce) can kidney beans ¾ cup red lentils, rinsed 2 bay leaves 2 teaspoons blackstrap molasses 2 tablespoons lime juice Lime wedges, for serving
