In a small bowl, combine the red lentils with water. Set aside to soak.
Heat your griddle to medium or medium-high. Add 2 teaspoons of oil and sauté the diced bell pepper, onion, and garlic until softened.
Place a medium pot on the griddle. Add the sautéed vegetables, beans, diced tomatoes, diced chiles, soaked lentils with water, tomato paste, and seasonings. Stir well to combine.
Cover the pot with a lid and let the chili simmer for 20–30 minutes, stirring every 5–8 minutes. Cook until the lentils are tender and the chili has thickened.
Ladle the chili into bowls or cups. Add your choice of optional toppings, such as sour cream, green onions, cilantro, or jalapeños.
2 cans beans of your choice, drained (e.g., northern or black beans)
1 can diced tomatoes
1 can diced chiles
2-3 tbsp tomato paste
1 tbsp chili powder
½ tsp cumin
½ tsp smoked paprika
Salt and pepper to taste
Sour cream
Chopped green onions
Cilantro
Sliced jalapeños
Directions
In a small bowl, combine the red lentils with water. Set aside to soak.
Heat your griddle to medium or medium-high. Add 2 teaspoons of oil and sauté the diced bell pepper, onion, and garlic until softened.
Place a medium pot on the griddle. Add the sautéed vegetables, beans, diced tomatoes, diced chiles, soaked lentils with water, tomato paste, and seasonings. Stir well to combine.
Cover the pot with a lid and let the chili simmer for 20–30 minutes, stirring every 5–8 minutes. Cook until the lentils are tender and the chili has thickened.
Ladle the chili into bowls or cups. Add your choice of optional toppings, such as sour cream, green onions, cilantro, or jalapeños.
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