Ingredients
✓ 2 tablespoons olive oil
✓ 1 medium onion
✓ 3 cloves garlic
✓ 1 red bell pepper
✓ 1 zucchini
✓ 1 carrot
✓ 1 teaspoon ground cumin
✓ 1 teaspoon smoked paprika
✓ ½ teaspoon chili flakes
✓ 1 teaspoon dried oregano
✓ 14 oz can crushed tomatoes
✓ 1 cup vegetable or chicken broth
✓ 1 cup cooked lentils
✓ ½ cup sliced Kalamata olives
✓ ½ lemon
✓ salt to taste
✓ black pepper to taste
✓ fresh parsley or basil for garnish
Instructions
✓ Start with 2 tablespoons olive oil in a large pot over medium heat. Add your medium onion and cook until translucent—about 3 minutes.
✓ Next, toss in the cloves garlic and red bell pepper. Sauté for another 2 minutes, stirring constantly to avoid burning.
✓ Add your chopped zucchini and finely diced carrot to the pot. Stir well to coat everything in the oil and spices. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
✓ At this point, introduce the teaspoon ground cumin, teaspoon smoked paprika, ½ teaspoon chili flakes, and teaspoon dried oregano.
✓ Pour in the 14 oz can crushed tomatoes, followed by the drained and rinsed chickpeas and white beans.
✓ Add 1 cup of vegetable or chicken broth, and stir everything together.
✓ Bring the mixture to a simmer and let it cook for 10 minutes.
✓ After 10 minutes, stir in the cup cooked lentils and ½ cup sliced Kalamata olives.
✓ Once the chili simmers for 10 minutes, stir in the juice of ½ lemon.
✓ Taste and adjust salt and black pepper to your liking.
✓ Let it simmer for another 5 minutes to let all flavors meld together.
✓ Garnish with fresh parsley or basil for a pop of color and freshness.
Notes
This chili actually tastes even better the day after cooking. The flavors continue to develop and deepen. You can prep the vegetables and spices ahead of time, keeping everything in the fridge for up to 24 hours before cooking. If you don’t have Kalamata olives, use green olives or skip them entirely. For a milder heat, reduce the chili flakes to ¼ teaspoon. You can also swap lentils for another bean like kidney or black beans. Leftovers keep well in the fridge for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth if it gets too thick. For freezing, portion into airtight containers and freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Calories: 280
- Sugar: 9
- Sodium: 320
- Fat: 8
- Carbohydrates: 45
- Fiber: 10
- Protein: 12