The Washington Post

Name: The Washington Post
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons grapeseed oil; 1 medium white onion, diced (1 cup); 1 medium red bell pepper, stemmed, seeded and diced (1 cup); 1/2 teaspoon kosher salt, or more as needed; 1/2 teaspoon freshly ground black pepper, or more as needed; 1 jalapeño pepper (not seeded), minced, plus fresh slices for serving; 4 cloves garlic, minced and mashed with the flat side of a knife; 3 tablespoons chili powder; 2 tablespoons ground cumin; 1 teaspoon Spanish smoked paprika (sweet pimenton); Two 15-ounce cans no-salt-added diced tomatoes and their juices; 3 tablespoons tomato paste; 1 3/4 cups water, or more as needed; 3/4 cup dried red lentils, rinsed and drained; One 15-ounce can no-salt added kidney beans, drained; One 15-ounce can no-salt-added black beans, drained; Chopped cilantro, for serving; Diced avocado, for serving

6 steps

Prep:15minCook:20min

With this warming recipe comes the realization that yes, a meatless chili that takes less than an hour to make can offer a satisfying chew and deep flavor. Make a batch and you'll find various ways to eat it during the week -- with roasted butternut squash or spooned atop a tostada. To make this in a slow cooker, see the VARIATION, below. To read the accompanying story, see: Here’s a pot of chili you won’t get tired of eating. Make Ahead: The chili can be refrigerated for up to 4 days, or frozen for up to 1 month. If it seems too spicy upon reheating, stir in a tablespoon or two of maple syrup.

Updated at: Thu, 17 Aug 2023 12:18:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories205.3 kcal (10%)

Total Fat4.6 g (7%)

Carbs32.8 g (13%)

Sugars5.8 g (6%)

Protein10.4 g (21%)

Sodium227.8 mg (11%)

Fiber9.4 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 tablespoonsgrapeseed oil

1 cupwhite onion

medium, diced

1 cupred bell pepper

medium, stemmed, seeded and diced

½ teaspoonkosher salt

or more as needed

½ teaspoonblack pepper

freshly ground, or more as needed

1jalapeño pepper

not seeded, minced, plus fresh slices for serving

4cloves garlic

minced and mashed with the flat side of a knife

3 tablespoonschili powder

2 tablespoonsground cumin

1 teaspoonsmoked paprika

spanish, sweet pimenton

2 x 15 ouncecans no-salt-added diced tomatoes

and their juices

3 tablespoonstomato paste

1 ¾ cupswater

or more as needed

¾ cupdried red lentils

rinsed and drained

1 x 15 ouncecan no-salt added kidney beans

drained

1 x 15 ouncecan no-salt-added black beans

Instructions

Step 1

Heat the oil in a large pot over medium heat. Once the oil shimmers, stir in the onion and red bell pepper. Season with 1/4 teaspoon each of the salt and pepper; cook for 3 or 4 minutes, stirring often, until they have just softened.

Step 2

Stir in the jalapeño and garlic, then add 2 tablespoons of the chili powder, half the cumin, the smoked paprika, the tomatoes and their juices, tomato paste and water, stirring to incorporate. Increase the heat to medium-high; once the liquid begins to boil, stir in the lentils.

Step 3

Reduce the heat to medium-low, so the mixture is barely bubbling; cook for 15 minutes or until the lentils are mostly tender (they will look plumped). Add more water, as needed.

Step 4

Add the kidney beans, black beans, the remaining 1/4 teaspoon each of the salt and pepper, the remaining tablespoon each of cumin and chili powder, stirring to incorporate. Once the beans have heated through, reduce the heat to low, cover and cook for 20 minutes, stirring a few times. Taste and add salt and/or pepper, as needed.

Step 5

Serve warm, topped with jalapeño slices, the cilantro and avocado.

Step 6

VARIATION: To make this in a slow cooker, add all the ingredients at once and cook on HIGH for 3 hours.

View on Red Lentil Chili

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