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Red lentil chili

Spicy, hearty and smoky

cooking time: 50mins difficulty: easy serves: 4


1 onion, diced

4 cloves of garlic, minced

1 red pepper, diced

1 green chili, diced (remove seeds to avoid heat)

2 400ml tin of chopped tomatoes

3 tbsp of tomato puree

1 cup of dried red lentils

1 can of black beans

1 can of kidney beans

1 tbsp of chili powder

2 tbsp of cumin

1 tbsp of coconut sugar

1 tsp of smoked papkira

2 cups of vegetable broth

Salt and pepper to taste


1. Heat a pot over medium heat. Once hot, add a little bit of oil or a splash of water (if avoiding oil). Then add the onions, garlic and red pepper and sauté for 5 minutes.

2. Add the green chili, the chili powder, cumin, smoked paprika, tomato paste, the chopped tomatoes and the vegetable broth and stir to combine. Bring it to a boil.

3. Once is boiling, add the lentils and reduce to a gentle simmer for 15 minutes or until the lentils are tender.

4. Then, add the kidney beans and the black beans and adjust the seasoning if needed.


You can adjust the spiciness by adding more chili powder.

Garnish with fresh red onion, green chilies and parsley.  

Adding some corn would make this recipe extra delicious, if you like it.

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