Smoked Lentil Chili

How to Make Smoked Lentil Chili

1. 1

   Step 1: Smoke the aromatics

   Preheat your smoker to 225–250°F (107–121°C). Place halved onion, halved red bell pepper (cut side down), and unpeeled garlic on the smoker rack and smoke until softened and lightly charred, about 35–45 minutes. Remove and let cool slightly, then peel the garlic and roughly chop the onion and pepper.

   For this step

   • 1 largeYellow onion, halved
   • 1 largeRed bell pepper, stemmed and halved
   • 4 clovesGarlic cloves, unpeeled
   
2. 2

   Step 2: Sauté smoked vegetables with spices

   Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the chopped smoked onion, bell pepper and smashed garlic, then stir in the spice blend; cook 3–4 minutes until the spices are fragrant and the vegetables begin to soften. This step wakes up the smoke flavor and builds the chili base.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 2 tbspSpice blend (smoked paprika, chili powder, ground cumin, chipotle powder)
   
3. 3

   Step 3: Add lentils, tomatoes and broth; simmer

   Stir in the dry brown lentils, the canned fire-roasted tomatoes (with their juices), and the vegetable broth. Bring to a gentle boil, then reduce heat to a low simmer, cover, and cook until lentils are tender, about 35–45 minutes, stirring occasionally and adding a splash more broth if it becomes too thick. Taste midway and season with salt and pepper to preference.

   For this step

   • 1 1/2 cupsBrown lentils, dry
   • 1 28 oz canCanned diced fire-roasted tomatoes
   • 4 cupsLow-sodium vegetable broth
   
4. 4

   Step 4: Fold in black beans and meld flavors

   Add the drained and rinsed black beans to the pot and continue to simmer, uncovered, for another 10–15 minutes so the flavors marry and the chili thickens slightly. If the chili is too thin, simmer a bit longer; if too thick, stir in a little extra broth or water. Adjust salt, heat, and spice level as needed.

   For this step

   • 2 15 oz canCanned black beans, drained and rinsed
   
5. 5

   Step 5: Brighten with vinegar and final tweaks

   Stir in the apple cider vinegar to brighten the overall flavor and balance the smoke and tomato richness. Taste and adjust with additional salt, a pinch of sugar or maple syrup if desired, or a squeeze of lime for extra brightness.

   For this step

   • 2 tbspApple cider vinegar
   
6. 6

   Step 6: Serve and store

   Ladle the chili into bowls and garnish as desired with chopped cilantro, diced avocado, shredded cheese, or a dollop of sour cream (optional). Cool completely before storing leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
   

1. Preheat your smoker to 225–250°F (107–121°C). Place halved onion, halved red bell pepper (cut side down), and unpeeled garlic on the smoker rack and smoke until softened and lightly charred, about 35–45 minutes. Remove and let cool slightly, then peel the garlic and roughly chop the onion and pepper.
2. Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the chopped smoked onion, bell pepper and smashed garlic, then stir in the spice blend; cook 3–4 minutes until the spices are fragrant and the vegetables begin to soften. This step wakes up the smoke flavor and builds the chili base.
3. Stir in the dry brown lentils, the canned fire-roasted tomatoes (with their juices), and the vegetable broth. Bring to a gentle boil, then reduce heat to a low simmer, cover, and cook until lentils are tender, about 35–45 minutes, stirring occasionally and adding a splash more broth if it becomes too thick. Taste midway and season with salt and pepper to preference.
4. Add the drained and rinsed black beans to the pot and continue to simmer, uncovered, for another 10–15 minutes so the flavors marry and the chili thickens slightly. If the chili is too thin, simmer a bit longer; if too thick, stir in a little extra broth or water. Adjust salt, heat, and spice level as needed.
5. Stir in the apple cider vinegar to brighten the overall flavor and balance the smoke and tomato richness. Taste and adjust with additional salt, a pinch of sugar or maple syrup if desired, or a squeeze of lime for extra brightness.
6. Ladle the chili into bowls and garnish as desired with chopped cilantro, diced avocado, shredded cheese, or a dollop of sour cream (optional). Cool completely before storing leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.