This vegan lentil chili is easy and satisfying, with earthy flavors balanced by spices. Use this basic chili recipe to customize with your favorite add-ins.
Ingredients:
2 tablespoons extra-virgin olive oil
3 medium poblano peppers, seeded and chopped
1 medium white onion, chopped, plus more for garnish
¼ cup tomato paste
5 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
5 cups water
2 (14.5 ounce) cans no-salt-added diced tomatoes
1 ½ cups dried red lentils
½ cup finely chopped fresh cilantro leaves and tender stems, plus more for garnish
¾ teaspoon salt
Directions:
Heat oil in a large Dutch oven over medium-high heat. Add poblanos and onion; cook, stirring occasionally, until the onion is softened and translucent, 7 to 8 minutes. Add tomato paste, garlic, chili powder, cumin and smoked paprika; cook, stirring often, until the mixture is very fragrant and the garlic softens slightly, about 2 minutes.
Add water and tomatoes; bring to a boil over high heat. Stir in lentils; return to a boil. Reduce heat to medium; simmer, stirring occasionally, until the lentils are tender, 20 to 25 minutes. Stir in cilantro and salt. Divide the chili among 6 bowls. Top each with chopped onion and cilantro, if desired.
