Red Lentil & Black Bean Chili

Hello there– I try not to be too too bossy when I write to you, but today I do want to overstep and  strongly recommend that you try this recipe!  It looks a little plain, no chocolate or bacon involved…  But it’s a new favorite around here.  Hearty enough with all those black beans and lentils– and it’s the flavoring– smoked paprika and roasted red peppers… that make it so savory good.  Also avocados always help!

RED LENTIL & BLACK BEAN CHILI
3 tab. olive oil
1 large yellow onion, chopped
4 carrots, chopped to small pieces
4 cloves of garlic, minced
1 tab. chili powder
1 tsp. smoked paprika
1 tab. cumin
3 bays leaves
6 cups vegetable both
2 cups lentils
14 oz. can petit cut tomatoes
14 oz. can tomato sauce
7 oz. can salsa verde (Herdez)
2  14 oz. cans black beans, rinsed
14 oz. can sweet corn, rinsed
12 oz. jar roasted red peppers, chopped*
1 tab. honey
salt  & freshly ground pepper to taste
garnishes (take your pick!):  avocado, sour cream, grated cheddar, cilantro, quest fresco, a squeeze of lime, tabasco sauce…

Heat the olive oil in a soup pot and throw in the onion bits and chopped carrot.  Cook until the onions are soft and then add the garlic.  Cook 1 minute more.  Add the chili power, smoked paprika and cumin. Cook two more minutes until they are fragrant.

Add the lay leaf, broth, cut tomatoes, tomato sauce, lentils and salsa verde to the pot.  Bring to a boil and then lower the heat to a rolling simmer for 15 to 20 minutes until the lentils are tender (but not mushy!).

Finally stir in the black beans, corn, chopped roasted red pepper.  Taste and see if you need to add some salt & pepper (I did add a little of both).  Simmer for 10 more minutes to heat it all through.  Serve piping hot with the garnishes you like…

*Roasted red peppers are the best price at Trader Joe’s and come in 12 oz. jars!!

12 thoughts on “Red Lentil & Black Bean Chili

  1. Hi Rhonda – you can boss us around all you like with a recipe this good. Funny, just yesterday we made a recipe very similar to this for a friend who is recuperating. It also has lots of paprika and 4 kinds of beans and red peppers. Every time I make it for someone they want the recipe. I shall have to try yours. -Kat

    • Oh Kat– that sounds delish! Peppers & paprika– sounds sort of Spanish (or Hungarian??!) Do we get to see it on one of your posts?? As an Illinois recipe? I know your friend was so pleased to see you show up at her door with your pot of soup! Hugs friend!

  2. It’s chilly here this week, and this would be perfect! I have never used SMOKED paprika. I’ve seen it enough in recipes to be curious though. Do you think regular paprika would be okay to use?

    • This really was one of my recent favorites Marcia. And it made a bunch so we had a couple dinners and some lunch leftovers. I’m always glad for that! What are you reading right now?? Always fun to hear… xox

        • So funny Marcia! My daughter had that book on the table when I was in Wisconsin so I picked it up. Fun read– and ideas to incorporate. So then I picked up Happy As A Dane here at the library and bought a copy of A Year of Living Danishly (a couple from London chronicles there move to Denmark). So I’m in a happiness reading rut. And also- yesterday finished A Gentleman in Moscow– favorite book this year, charming and a great ending… Let me know what yo think about the Hygge book! Happy reading! xox

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