Lentil Chilli

Meaty without the meat, this lentil chili leans on red lentils and kidney beans to deliver a thick, hearty bowl that happens to be loaded with protein and fiber.

Red lentils are the smart choice here. Unlike brown or green ones, they break down as they cook, melting into the tomato base and thickening the chili naturally, so there’s no need for any added thickener.

The flavor base comes together fast: red pepper, onion, canned tomatoes, and fresh chili get whizzed or chopped, then everything simmers gently for about 40 minutes until the lentils are soft and the chili is thick.

Heat is yours to control. The recipe wisely says to add tabasco to taste at the end, since the punch of fresh chilies varies wildly. Start mild and build, tasting as you go, because you can always add more but can’t take it back.

Chef Tips

• Rinse the red lentils first and keep the heat low; they scorch easily once they start to break down.
• Stir occasionally toward the end as the lentils thicken so they don’t stick to the bottom.
• Season the heat at the end, as the recipe notes, since the strength of fresh chilies varies a lot.
• A pinch of cumin or smoked paprika deepens the flavor if you want more warmth.

Variations

• Serve over rice, in a baked potato, or with cornbread for a fuller meal.
• Top with avocado, vegan sour cream, or a squeeze of lime.
• Stir in extra vegetables like carrot, zucchini, or sweetcorn.