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Spicy black bean chili with lentil rice

Spicy Black Bean Chili With Lentil Rice

Dena Gershkovich
This Spicy Black Bean Chili with Lentil Rice makes for a hearty, wholesome, vegetarian dinner.
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Vegetarian
Servings 6 servings



  • 3 tablespoons avocado oil (or other high-heat oil), for sautéing
  • 1 medium onion, chopped (1 cup)
  • 3 cloves garlic, minced
  • 1 medium green pepper, chopped (1 cup)
  • 1 small tomato, chopped (¾ cup)
  • Salt and pepper to taste
  • ¼ cup fresh basil, roughly chopped
  • ½ teaspoon Trader Joe’s Onion Salt spice blend
  • ¼ to ½ teaspoon crushed red pepper flakes
  • One 14.5-ounce can fire roasted tomatoes
  • One 15.5-ounce can black beans, drained and rinse

Lentil Rice

  • High-heat oil, for sautéing
  • 1 medium onion, chopped (1 cup)
  • Salt and pepper to taste
  • 3 cups water
  • ½ cup Trader Joe’s Quick Cook Organic Brown Basmati Rice
  • ½ cup green lentils



  • Heat oil over medium flame in a large saucepan. Sauté onion and garlic until soft using a wooden spoon. Add green pepper and tomato. Continue sautéing until tomato juice runs. Season with salt, pepper, basil, onion salt and crushed red pepper flakes. Mix.
  • Pour in fire roasted tomatoes. Mix. Add black beans. Mix.
  • Cover pot. Bring to boil; lower to simmer. Allow to simmer for 15 to 20 minutes, stirring occasionally. Serve over lentil rice (recipe below). Top with plain Greek yogurt, cheddar cheese, scallions and/or avocado, if desired.

Lentil Rice

  • Heat oil over medium-high flame in a medium saucepan. Sauté onion until golden. Season with salt and pepper.
  • Add water. Add brown rice and green lentils. Mix. Bring to boil. Simmer for 20 to 25 minutes, or until all water is gone.(Note: If not using quick-cook brown rice, cook rice and lentils separately for best results).


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Keyword spicy black bean chili with lentil rice