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Spicy Chili & Fries: Flavor Explosion! Spicy chili: Make this hearty and flavorful black bean and lentil chili recipe in under 90 minutes. Perfect for a cozy, s

Spicy Chili & Fries: Flavor Explosion!

This spicy chili is a flavor powerhouse, perfect for anyone seeking a hearty and deeply satisfying meal. It combines the earthiness of black beans and lentils with a rich, aromatic blend of spices, making it a comforting yet exciting dish. This recipe is designed to be incredibly flavorful without being overly complicated, suitable for home cooks of all levels. The addition of cotija guacamole and chipotle sweet potato fries elevates this spicy chili from a simple stew to a complete, restaurant-
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 sweet onion (diced)
  • 2 carrots (chopped)
  • 4 cloves garlic (minced or grated)
  • 3 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons cumin
  • 1 teaspoon cayenne (or more or less to your taste)
  • 1 1/2 teaspoons salt
  • 4-5 cups veggie broth

Method
 

  1. In a large heavy pot over medium high heat, add the olive oil, then the onion and carrots. Cook until the onions have softened, about 10 minutes. Add the garlic and continue to cook for about another minute. Add the chili powder, paprika, cumin, cayenne and salt. Cook for about two more minutes or until everything is fragrant.
  2. Add the veggie broth (starting with 4 cups), spicy marinara sauce, tomato paste and Worcestershire sauce. Stir in the lentils. Crank up the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low, cover and simmer for about 20-30 minutes or until the lentils are tender.
  3. Add the black beans and cook for about 20 more minutes. Add the extra cup of broth, if needed to thin.
  4. While the chili is cooking, make the fries (if making). Preheat oven to 425 degrees F.
  5. Place cut potatoes in a large bowl and drizzle with oil. Add the garlic, chipotle chili powder, salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread the fries among two baking sheets in one even layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more at 400 degrees F. You want the sweet potatoes to be crispy, but not burnt.
  6. To make the guacamole, mash the avocados in a medium size bowl (I left mine pretty chunky, but go as chunky or as smooth as you like). Add the cilantro, jalapeño, lime juice, cumin, salt and pepper. Stir to combine and fold in the cotija cheese.
  7. Serve the soup in bowls topped with guacamole, sweet potato fries and cheddar cheese.

Notes

- Use high-quality chili powder and smoked paprika for the best flavor.
- Adjust cayenne pepper to your preferred heat level.
- For crispier fries, ensure sweet potatoes are in a single layer on the baking sheets.
- Don't skip the cotija cheese in the guacamole; it adds a salty, savory depth.
Allergens: Wheat, Soybeans.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.