Winter Warming 3-Bean and Lentil Chili
This Winter Warming 3-Bean and Lentil Chili has complex flavors, is easy to make, and will warm and nourish your soul! Option to make this chili as fiery hot or as mild as you prefer. This chili can be made either on the stovetop or in an Instant Pot.
Servings: 6 Servings
Ingredients
- ½ cup brown or green lentils rinsed
- 15- oz can of black beans drained and rinsed *see notes below for dry beans
- 15- oz can of pinto beans drained and rinsed
- 15- oz can of kidney beans drained and rinsed
- 1 ½ Tbsp chili powder
- 1 Tbsp smoked paprika powder
- 1 Tbsp cumin powder
- 1 Tbsp oregano
- ½ tsp cayenne powder (optional for spice)
- 2 Tbsp tomato paste
- 1 medium-sized red onion medium diced
- 1 large carrot medium diced
- 1 large celery stalk sliced
- 6 cloves garlic minced
- 2 cups vegetable broth
- 1 Tbsp cocoa powder unsweetened
- 2 15- oz cans crushed tomatoes
- 1 ½ tsp brown sugar
- ½ tsp cinnamon
- 1 tsp salt to-taste
- 1 Tbsp lime juice
- ½ cup cilantro chopped
For Serving
- Avocado optional
- Vegan sour cream optional
- handful of Kale thinly sliced (optional)
Instructions
- Rinse lentils and beans in a fine mesh strainer (see notes below for using dry beans).
- Measure out in a small bowl: chili powder, smoked paprika, cumin, oregano, optional cayenne, and tomato paste.
- In large stockpot on medium heat (for Instant Pot, see notes below) drizzle oil or water and sauté onions, carrots, and celery, stirring occasionally. Once softened, add add garlic and cook for 30 seconds, stirring frequently.
- Push veggies towards the edges of the pot to make space in the center. Drizzle a bit of oil and add the bowl of spices + tomato paste. Toast the spices for 15 seconds, stirring frequently, until spices become fragrant, careful not to let it burn.
- Pour in 2 cups vegetable broth, lentils, beans, cocoa powder, crushed tomatoes, and brown sugar. Stir to combine. Bring mixture to a boil then cover pot with a lid and reduce heat to a low simmer. Cook for 45 mins-1 hour, stirring occasionally, until desired consistency. (Or seal Instant Pot and cook on High Pressure for 10 minutes, allowing a full natural release.)
- After soup has finished cooking (or pressure has been released in Instant Pot) stir in 1 tsp salt, 1 Tbsp lime juice and ½ cup chopped cilantro. Taste, and add anything more it may need.
- Serve immediately with optional toppings: fresh avocado slices, vegan sour cream, and cilantro garnish. Enjoy!
Notes
*If using dry beans, soak ½ cup dried black, pinto, and kidney beans each the night before. Follow recipe but cook in an Instant Pot on high pressure for 45 minutes, allowing a full natural release.
*Instant Pot with canned beans: The only thing that changes is the cook time! Follow stovetop directions with sautéing and adding ingredients, then seal Instant Pot lid and cook for 10 minutes on High Pressure. Do a full natural release.
*Do you have leftover chipotle chilis in adobo sauce? Put them in a container and freeze it! Don't forget to label the container, otherwise it's easy to forget what's in there!