This fast and easy chili has smoky (but not super spicy) flavors, two types of beans, and lentils for loads of plant-based protein. Add your favorite toppings and dinner is served!
0 Heat a Dutch oven or large saute pan with oil over medium heat.
1 To heated oil, add the onion and bell pepper. Cook, stirring frequently, until very tender, 5 to 7 minutes.
2 Add the chili powder, smoked paprika, cumin, salt, and garlic and stir gently until the spices are fragrant, about 2 minutes.
3 Add the lentils, tomato sauce, and stock. Bring to a simmer. Turn the heat down to low-medium and cover the pan with a lid.
7 Simmer the chili, stirring occasionally, until the lentils are tender, 15 to 25 minutes. (Note: It's important to remove the lid and give the chili a good stir, focussing on scraping the bottom of the pan, about every 5 minutes to be sure that the chili doesn't stick to the bottom and burn. The lentils may take slightly longer to cook depending on their age, so don't stress if it takes a bit longer for them to turn tender. Just keep cooking and stirring.)
4 When the lentils are tender, stir in both types of beans and let everything simmer together until heated through, 2 to 3 minutes more.
6 Ladle chili into bowls. Serve with toppings and chips.
