Easy Lentil Chili Recipe

Name: Easy Lentil Chili Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 serving
Ingredients: 1 tablespoon olive oil; 1 bell pepper; 1 small onion; 2-3 cloves garlic; 1 tablespoon tomato paste; 3 cups water; 1 15 ounce cans diced tomatoes; 1 15 ounce can red kidney beans; 1 15 ounce can great northern beans; ¾ cup dry lentils; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon kosher salt; ½ teaspoon dried oregano; ½ teaspoon paprika; ¼ teaspoon red pepper flakes

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
6
Calories
307 kcal
Course
Main Course, Dinner
Cuisine
American

Easy Lentil Chili Recipe

Gary Shields

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Our Lentil Chili is wholesome, hearty meatless version of a classic chili that my whole family devours!

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Ingredients

Servings

1 tablespoon olive oil
1 bell pepper green or red, diced
1 small onion diced
2-3 cloves garlic minced
1 tablespoon tomato paste
3 cups water
1 15 ounce cans diced tomatoes
1 15 ounce can red kidney beans
1 15 ounce can great northern beans
¾ cup dry lentils
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon paprika
¼ teaspoon red pepper flakes optional

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Instructions

In a dutch oven or stock pot, add the olive oil, bell pepper and onions and cook for 3-4 minutes, stirring often, until onions become soft and translucent.
Add in the garlic and cook for an additional 2-3 minutes.
Then, add the water and tomato paste and stir until the tomato paste is incorporated.
Add the diced tomatoes, lentils, chili powder, cumin, salt, paprika, oregano, and red pepper flakes.
Bring to a boil and then reduce the heat to low and simmer for 15-20 minutes. If your soup begins to look too dry, feel free to add more water as needed.
Add the red kidney beans and great northern beans.
Simmer for another 15 minutes, or until the lentils are tender.
Garnish with traditional toppings! Shredded cheese, sour cream or plain yogurt, diced avocado, sliced jalapenos, tortilla chips.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days.
Use vegetable stock or chicken broth instead of the water if desired.
Use canned or dry lentils.
Use any color bell pepper you prefer - red, green, orange or yellow.
Substitute shallots or leeks for the onion, if preferred.
Add a diced jalapeno pepper if you prefer more heat.
Substitute 1 teaspoon garlic powder for the fresh garlic.
Add more water or broth if chili seems to thick.
Use plain or fire roasted diced tomatoes.
Use any lentils you'd like, green brown, orange or red!
Use a packet of chili seasoning if your'd like instead of all the separate spices.
Use all kidney beans or all great northern beans instead of a blend of each. Use any beans you prefer.

Nutrition Information

Show Details

Serving 1serving Calories 307kcal (15%) Carbohydrates 52g (17%) Protein 19g (38%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 533mg (22%) Potassium 1013mg (29%) Fiber 18g (72%) Sugar 4g (8%) Vitamin A 1066IU (21%) Vitamin C 37mg (41%) Calcium 110mg (11%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 307 kcal

% Daily Value*

Serving	1serving
Calories	307kcal	15%
Carbohydrates	52g	17%
Protein	19g	38%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Sodium	533mg	22%
Potassium	1013mg	22%
Fiber	18g	72%
Sugar	4g	8%
Vitamin A	1066IU	21%
Vitamin C	37mg	41%
Calcium	110mg	11%
Iron	6mg	33%