TL;DR: This budget-friendly chili costs approximately $1.93 per serving when you buy dry beans and lentils in bulk. You can prepare a massive batch in under thirty minutes for a hearty, nutritious meal that freezes beautifully.
Super Easy Black Bean & Lentil Lentil Chili: $1.93/Serving Batch Prep
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Preparing a hearty, nutritious chili does not have to be expensive or time-consuming. By utilizing dry legumes and seasonal vegetables, you can create a massive batch of delicious food that costs less than two dollars per person. This guide walks you through the process of making a flavorful, protein-packed chili that is perfect for meal prepping.
First, gather your ingredients. You will need one cup of dry brown lentils, one can of black beans, one large onion, two cloves of garlic, one bell pepper, two cups of diced tomatoes, one cup of corn, and three cups of vegetable broth. For the spice profile, add two tablespoons of chili powder, one teaspoon of cumin, one teaspoon of smoked paprika, and salt and pepper to taste. Ensure you have a large pot ready for cooking.
Begin by rinsing the dry brown lentils thoroughly under cold water to remove any dust or debris. In your large pot, heat a tablespoon of oil over medium heat. Once the oil is warm, add the diced onion and bell pepper. Sauté these vegetables for about five minutes until they become soft and translucent. Add the minced garlic and cook for another thirty seconds until fragrant. This step builds the foundational flavor of your dish.
Next, add the chili powder, cumin, smoked paprika, salt, and pepper. Stir constantly for one minute to toast the spices. This technique releases their essential oils, resulting in a deeper, more complex flavor profile. Pour in the diced tomatoes, corn, and vegetable broth. Bring the mixture to a rolling boil. Once boiling, stir in the rinsed lentils and drained black beans.
Reduce the heat to low and cover the pot. Let the chili simmer for twenty to twenty-five minutes. During this time, the lentils will soften and absorb the rich, savory broth. Stir occasionally to prevent sticking. If the chili becomes too thick, add a splash more water or broth. Taste and adjust seasoning as needed.
For best results, let the chili cool completely before storing. Divide into individual portions for easy freezing. This method ensures you always have a quick, healthy dinner ready. The flavors actually improve after sitting in the refrigerator for a day, making it ideal for batch cooking.
FAQ
Q: Can I use canned lentils instead of dry?
A: Yes, but you should add them during the last five minutes of cooking to prevent them from becoming mushy.
Q: How long does this chili last in the fridge?
A: It stays fresh for up to five days when stored in an airtight container.
Q: Is this recipe gluten-free?
A: Yes, provided you use certified gluten-free broth and spices, this recipe is naturally gluten-free.