This spicy red lentil chili is super heaty, loaded with flavor, and easy to make! Deliciously comforting and perfect for a weeknight dinner.
- 1 tablespoon olive oil (or high-heat oil of choice)
- 1 medium onion diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 4 teaspoons chili powder
- 4 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 2 cups dried split red lentils
- 2 (14 ounce or 400 gram) cans fire roasted tomatoes
- 1 (4 ounce or 113 gram) can green chilies
- Salt & pepper, to taste
-
Coat the bottom of a large pot with the oil and place it over medium heat.
-
When the oil is hot, add the onion and bell pepper. Sweat the veggies for about 5 minutes, stirring occasionally, until they soften up a bit and the onion becomes translucent.
-
Stir in the garlic, chili powder, cumin, paprika, and oregano. Continue cooking and stirring the mixture for about 1 minute, until it becomes very fragrant.
-
Stir in the broth, lentils, tomatoes, and green chilies.
-
Raise the heat and bring the mixture to a boil.
-
Lower the heat and let it simmer, uncovered, for about 20 minutes, until the chili thickens up and the lentils are falling apart. You can add a bit of water if it becomes too thick while simmering.
-
Remove the pot from heat and season the chili with salt and pepper to taste.
-
Ladle into bowls, top with toppings of choice, and serve.