# Smoked Lentil Chili > Smoked Lentil Chili layers deep, wood-fired flavor into a hearty, plant-based chili. Smoky roasted aromatics and fire-roasted tomatoes meld with brown lentils and black beans for a comforting, protein-rich bowl that shines on cool evenings and at backyard cookouts. Canonical URL: https://www.topshelf.recipes/recipes/smoked-lentil-chili ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 3, 2026 ## About This Recipe This Smoked Lentil Chili leans on fire and texture rather than imitation meat — the smoky backbone comes from real smoked aromatics and a bold spice blend, not just a pinch of liquid smoke. Smoking the onion, pepper and whole garlic concentrates and caramelizes their sweetness while adding underlying charcoal notes that make each spoonful complex and satisfying. Brown lentils hold their shape for a pleasant bite, while black beans contribute creaminess and body, so the bowl is both hearty and distinctly plant-forward. What makes this version work is the small choreography of steps: low-and-slow smoking to build depth, a short sauté to bloom the spices, then a steady simmer so the lentils soak up tomato-and-broth flavor without falling apart. A splash of apple cider vinegar at the end brightens and balances the smoke and tomato richness, making the chili taste fresher than its deep color suggests. It’s the sort of recipe that plays well at a backyard cookout or as a make-ahead weeknight dinner — easily scaled, forgiving, and rewarding of a little patience at the start. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 90 minutes - Total Time: 110 minutes - Servings: 3 - Difficulty: Medium - Category: Smoking ## Ingredients ### Smoke the aromatics - 1 large Yellow onion, halved - 1 large Red bell pepper, stemmed and halved - 4 cloves Garlic cloves, unpeeled ### Sauté smoked vegetables with spices - 2 tbsp Extra-virgin olive oil - 2 tbsp Spice blend (smoked paprika, chili powder, ground cumin, chipotle powder) ### Add lentils, tomatoes and broth; simmer - 1 1/2 cups Brown lentils, dry - 1 28 oz can Canned diced fire-roasted tomatoes - 4 cups Low-sodium vegetable broth ### Fold in black beans and meld flavors - 2 15 oz can Canned black beans, drained and rinsed ### Brighten with vinegar and final tweaks - 2 tbsp Apple cider vinegar ## Instructions ### 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. ### 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. ### 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. ### 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (about 1¾ cups): - Calories: 940 kcal - Protein: 36.9 g - Carbohydrates: 150.5 g - Fat: 24.9 g - Saturated Fat: 5 g - Trans Fat: 0 g - Fiber: 6.5 g - Sugar: 2.6 g - Added Sugars: 0 g - Cholesterol: 3 mg - Sodium: 7215 mg - Potassium: 1890 mg - Calcium: 449 mg - Iron: 9.4 mg - Vitamin D: 0 mcg ## Tips ### Pick your wood Use mild fruitwoods like apple or cherry for a sweet, approachable smoke; reach for hickory or oak if you want a meatier, more assertive note — keep the smoker at 225–250°F for gentle caramelization. ### Don’t soak lentils Brown lentils cook reliably from dry and keep their shape, so rinse and pick them over but skip soaking to avoid a mushy texture. ### Bloom spices properly Sauté the smoked vegetables with the spice blend 3–4 minutes over medium heat to toast the spices and release their oils, adding a splash of broth if they threaten to stick. ### Add beans last Fold in drained black beans near the end of cooking to warm them through without breaking their skins and turning the chili gummy. ### Control thickness Simmer uncovered to reduce, or add a ladle of broth to loosen; for extra body, mash a cup of lentils against the pot and stir in. ## Variations and Substitutions ### Red lentil stew-style Swap 1.5 cups brown lentils for red lentils but cut the simmer time to 15–20 minutes; red lentils will break down into a creamier, thicker chili. ### Smoky mushroom boost Add 8 ounces of finely chopped cremini or shiitake sautéed until deeply browned for an umami, ‘meaty’ texture that enhances the smoke without meat. ### Coconut-peanut twist Stir in 1/2 cup coconut milk and 2 tablespoons peanut butter at the end for a West African–inspired variation with creamy, nutty richness. ### Spicy chipotle kick For more heat and smokiness, fold in a chopped chipotle in adobo or 1–2 teaspoons adobo sauce when adding the beans and taste before adjusting further. ## Notes This chili showcases the magic of low-and-slow smoke on vegetables to create a rich, meaty base without meat. It’s perfect for game-day spreads, potlucks, or a cozy weeknight when you want big flavor with minimal fuss. ### Storage and Make-Ahead Cool the chili completely before refrigerating in airtight containers for up to 4 days, or freeze portions for up to 3 months. When reheating from refrigerated or thawed frozen, warm gently on the stove over medium-low with a splash of broth to loosen; always taste and re-season (especially acid) after reheating since flavors can dull in cold storage. ### Serving Suggestions Serve in deep bowls over steamed rice, quinoa, or spooned into baked sweet potatoes; offer cornbread or crisp tortilla chips for texture. Bright garnishes — diced avocado, chopped cilantro, lime wedges, and pickled red onions — cut through the smoke, while a hoppy IPA or a smoky mezcal cocktail complements the chili’s charred notes. ## Frequently Asked Questions ### Can I make this without a smoker? Yes — you can roast the halved onion and pepper cut-side down and char the unpeeled garlic under a broiler or directly on a hot grill until softened and blackened. Add an extra pinch of smoked paprika or a tiny splash of liquid smoke if you want a little boost. ### What if my chili is too thin or too thick? If it’s too thin, simmer uncovered until it reduces to your desired consistency; if it’s too thick, stir in hot broth or water a little at a time. You can also mash a cup of lentils to naturally thicken it without additional starches. ### Can I use canned lentils instead of dry? You can, but canned lentils are softer and will make the chili much creamier; add them with the black beans and shorten cooking time to preserve some texture, and reduce initial broth by about a cup. ### How do I adjust the heat level? Adjust chipotle and chili powder quantities to taste; for a gradual build use ground spices early and add chopped fresh chilies or chipotle in adobo at the end for immediate, controllable heat. ### Is there a way to make this ahead for a party? Absolutely — the chili improves after a day in the fridge as flavors meld; reheat gently on the stove before serving and finish with fresh acid and garnishes to revive brightness. ## Related Recipes and Guides - [Smoked Lamb Kabobs with Sumac and Pine Nut Gremolata](https://www.topshelf.recipes/recipes/smoked-lamb-kabobs-sumac-pine-nut-gremolata) - [Smoked Chex Mix](https://www.topshelf.recipes/recipes/smoked-chex-mix) - [Smoked Coffee-Chile Rubbed Pork Roast for Pellet or Offset Smokers](https://www.topshelf.recipes/recipes/smoked-coffee-chile-rubbed-pork-roast-pellet-offset) - [Smoked Pizza with Smoked Mozzarella](https://www.topshelf.recipes/recipes/smoked-pizza-smoked-mozzarella) - [Smoked Pulled Pork Meal Prep](https://www.topshelf.recipes/recipes/smoked-pulled-pork-meal-prep) - [Eggs Benedict Pulled Pork](https://www.topshelf.recipes/recipes/eggs-benedict-pulled-pork-smoked) - [Labour Day Smoking Playbook](https://www.topshelf.recipes/articles/labour-day-smoking-playbook) - [Traeger Tips: Mastering Pellet Smoking and Grilling](https://www.topshelf.recipes/articles/traeger-tips-pellet-grilling-smoke-masterclass) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)