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CookPal AI
Red Lentil Chili

Red Lentil Chili

Cost $12.5, save $20

Source: Recommended by CookPal

  • 45 Min
  • 6 Servings
  • $12.5

INGREDIENTS

  • Base Ingredients

    • 2 tablespoons grapeseed oil
    • 🥕 2 carrots, chopped
    • 3 tablespoons chili powder, divided
    • 3 tablespoons cumin, divided
    • 1 tablespoon smoked paprika
    • 🧄 4 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 🍅 2 (14.5 ounce) cans diced tomatoes with juice
    • 2 cups vegetable broth
    • 1 (15 ounce) can kidney beans, rinsed and drained
    • 1 (15 ounce) can black beans, rinsed and drained
    • 1 cup red lentils, rinsed and drained

STEPS

1

Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.

2

Remove zucchini from Dutch oven and set aside. Add garlic and jalapeño pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.

3

Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.

4

Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.

NUTRIENTS

Per 1 serving

🔥

298

Calories

  • 16
    Protein
  • 47
    Carbs
  • 7
    Fats

💡 Use smoked paprika to enhance the chili's smoky flavor.Adjust the amount of chili powder and jalapeño based on your spice tolerance.Leftovers taste even better as the flavors continue to develop. Store in the fridge for up to 3 days or freeze for longer storage.Serve with tortilla chips or a dollop of sour cream for added texture and flavor.