Hearty Meatless Chili

Three types of legumes make this meatless chili so hearty you won’t miss the beef. Lentils break down during cooking and thicken the broth naturally, while chickpeas and kidney beans hold their shape and give every spoonful real substance.

The method is dead simple: everything goes into one pot, comes to a boil, then simmers. The first 20 minutes covered lets the lentils soften. The last 30 minutes uncovered reduces the liquid into a thick, concentrated chili that coats the back of a spoon. Chili powder, cumin, garlic, and red pepper flakes build layers of heat and earthiness.

A dry vegetable soup mix stirred in at the start adds a savory backbone without needing to chop a pile of aromatics.

Chef Tips

• Rinse and drain the canned beans well. The starchy liquid they’re packed in makes the chili cloudy and overly salty.
• Stir occasionally during the uncovered simmer. The lentils sink and can stick to the bottom as the liquid reduces.
• The chili thickens significantly as it cools. If reheating leftovers, add a splash of water to loosen it back up.
• Taste and adjust the chili powder and red pepper flakes at the end. Spice levels mellow during long cooking.

Variations

• Serve over brown rice with shredded cheddar on top for a complete bowl.
• Add a diced sweet potato with the other ingredients for extra body and natural sweetness.
• Stir in a can of black beans instead of chickpeas for a darker, more Southwestern style.