Hearty Green Lentil and Sweet Pepper Chili

Why You’ll Love This Recipe

• Hearty and satisfying like classic chili, but made entirely with lentils and vegetables.
• Colorful sweet peppers and mild chiles add sweetness and gentle warmth, not overwhelming heat.
• Uses pantry-friendly ingredients and mostly hands-off simmering time.
• Great for meal prep: reheats beautifully and tastes even better the next day.

Grocery List

• Produce: 1 large yellow onion, 3 sweet bell peppers (red, yellow, or orange), 3 cloves garlic, 1 mild fresh chile (Anaheim or poblano, optional if using canned), 1–2 limes (or a small bottle of red wine vinegar), fresh cilantro, green onions, optional avocado and extra lime wedges for serving.
• Dairy (optional): Plain Greek yogurt or sour cream, shredded cheddar or Monterey Jack cheese.
• Pantry: Dry green lentils, olive oil, 1 (14.5 oz / 410 g) can diced tomatoes, low-sodium vegetable broth, fine sea salt, black pepper, ground cumin, ground coriander, smoked paprika, dried oregano, optional chili powder.

Full Ingredients

Lentil & Sweet Pepper Chili

• 1 1/2 cups (300 g) dry green lentils, picked over and rinsed
• 2 tbsp olive oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 medium sweet bell peppers (mix of red, yellow, and/or orange), cored and diced
• 3 cloves garlic, minced
• 1 mild fresh chile (such as Anaheim or poblano), seeded and finely minced
  or 1 (4 oz / 113 g) can mild diced green chiles, drained
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp smoked paprika (or sweet paprika, if you prefer)
• 1/2 tsp dried oregano
• 1/4–1/2 tsp mild chili powder (optional, for a little extra warmth)
• 1 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 (14.5 oz / 410 g) can diced tomatoes with their juices
• 4 cups (960 ml) low-sodium vegetable broth
• 1/2–1 cup (120–240 ml) water, as needed to adjust thickness
• 1–2 tbsp fresh lime juice or red wine vinegar, to finish

Optional Toppings & Serving Ideas

• Plain Greek yogurt or sour cream (or unsweetened dairy-free yogurt)
• Shredded cheddar, Monterey Jack, or a plant-based cheese
• Fresh cilantro leaves, roughly chopped
• Sliced green onions
• Lime wedges
• Diced avocado
• Cooked rice, quinoa, or warm crusty bread, for serving alongside

Step-by-Step Instructions

Step 1: Prep the Lentils and Vegetables

Pick through the dry green lentils, removing any small stones or debris. Place the lentils in a fine-mesh strainer and rinse under cool running water for 30–60 seconds. Set aside to drain.

Dice the onion and sweet bell peppers into small, evenly sized pieces so they cook at the same rate. Mince the garlic and the mild fresh chile (if using). Having everything prepped before you start cooking makes the rest of the recipe very easy to follow.

Step 2: Sauté the Onion for a Flavor Base

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering but not smoking, add the diced onion and a pinch of salt. Cook, stirring occasionally, for 5–6 minutes, until the onion becomes translucent and starts to turn lightly golden at the edges. This step sweetens the onion and builds a savory base for the chili.

Step 3: Soften the Sweet Peppers and Aromatics

Add the diced sweet bell peppers to the pot. Cook for 4–5 minutes, stirring occasionally, until they begin to soften and their colors brighten. Stir in the minced garlic and the fresh or canned mild chiles. Cook for 1–2 minutes more, just until the garlic is fragrant. Keep the heat at medium and avoid browning the garlic, which can make it taste bitter.

Step 4: Toast the Spices

Sprinkle in the cumin, coriander, smoked paprika, dried oregano, and optional chili powder. Add the 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Stir well to coat the vegetables with the spices. Cook for about 1 minute, stirring constantly. Toasting the spices briefly in the oil wakes up their flavors and gives the chili a deeper, more rounded taste.

Step 5: Add Lentils, Tomatoes, and Broth

Add the rinsed lentils to the pot and stir to combine with the spiced vegetables. Pour in the diced tomatoes with their juices and the 4 cups (960 ml) of vegetable broth. Stir well, scraping up any browned bits from the bottom of the pot.

Increase the heat to medium-high and bring the mixture to a boil. Once it reaches a steady boil, reduce the heat to low or low–medium, aiming for a gentle simmer (about 180–190°F / 82–88°C). Partially cover the pot with a lid, leaving a small gap for steam to escape.

Step 6: Simmer Until the Lentils Are Tender

Let the chili simmer gently for 30–35 minutes, stirring every 5–10 minutes to prevent sticking. The lentils should become tender but still hold their shape, and the broth will thicken as the lentils release their starch. If the liquid reduces too quickly or the chili looks overly thick before the lentils are soft, add 1/2 cup (120 ml) of water at a time and continue simmering.

After about 25 minutes, begin tasting a few lentils. They are done when they are no longer chalky in the center and have a pleasantly firm, creamy texture.

Step 7: Finish, Adjust, and Serve

Once the lentils are tender and the chili has a rich, slightly thick consistency, turn off the heat. Stir in 1–2 tablespoons of fresh lime juice or red wine vinegar to brighten the flavors. Taste and adjust the seasoning with more salt, pepper, or lime/vinegar as needed. If you prefer a thicker chili, let it sit uncovered for 5–10 minutes; it will continue to thicken as it cools slightly.

Ladle the lentil and sweet pepper chili into bowls. Top with dollops of yogurt or sour cream, a sprinkle of shredded cheese, chopped cilantro, and sliced green onion, if you like. Serve with lime wedges for squeezing over the top, and offer crusty bread, rice, or quinoa on the side for a complete, comforting meal.

Pro Tips

• Choose the right lentils: Use green or brown lentils, which hold their shape during simmering. Red or yellow lentils will break down and give you more of a thick soup than a chunky chili.
• Control the thickness: For a thicker, stew-like chili, simmer uncovered for the last 5–10 minutes. For a looser, soupier bowl, stir in an extra 1/2–1 cup (120–240 ml) hot water or broth at the end.
• Layer the salt: Season lightly at the sauté stage and again at the end. Lentils absorb salt as they cook, so final seasoning is important to avoid a flat-tasting chili.
• Make it spicier or milder: Keep it very mild by skipping the chili powder and using only sweet peppers. For more heat, add a minced jalapeño or a pinch of cayenne with the other spices.
• Let it rest: If you have time, let the chili sit off the heat, covered, for 10–15 minutes before serving. The flavors meld and the texture improves.

Variations

• Smoky Chipotle Lentil Chili: Add 1–2 teaspoons of adobo sauce from a can of chipotle peppers (or a finely minced chipotle pepper) when you add the tomatoes for deeper smokiness and gentle heat.
• Extra-Veggie Version: Stir in 1 cup (150 g) frozen corn kernels and 1–2 diced carrots along with the peppers. You may need to add an extra 1/2 cup (120 ml) of broth to keep the texture balanced.
• Bean and Lentil Combo: Add 1 (15 oz / 425 g) can of black beans or kidney beans, drained and rinsed, during the last 10 minutes of simmering for even more protein and texture.

Storage & Make-Ahead

This chili is perfect for meal prep and actually tastes even better the next day as the flavors meld. Cool completely, then transfer to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating, or reheat from frozen over low heat with a bit of extra liquid, stirring occasionally until hot all the way through.

Nutrition (per serving)

Approximate values per serving (without toppings), assuming 4 servings: about 360 calories, 20 g protein, 58 g carbohydrates, 15 g dietary fiber, 6 g fat, and 780 mg sodium (will vary based on broth, added salt, and toppings). This chili is high in fiber and plant-based protein, and naturally vegetarian; it can be made vegan by using dairy-free toppings or skipping the dairy entirely.