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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.