Homemade Lentil Chili Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
36 mins
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Total Time
51 mins
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Servings
6
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Calories
348 kcal
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Course
Main Course
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Cuisine
American
Homemade Lentil Chili Recipe
Description
This Lentil Chili starts by sautéing onion and bell peppers until softened, then adding garlic, chili powder, and cumin for an aromatic base. Brown lentils and red kidney beans join in along with diced tomatoes, tomato sauce, and broth to create a thick, flavorful chili. Slow simmering until the lentils and flavors meld results in a robust chili with a satisfying texture from the combination of pulses and seasonings.
The recipe offers flexibility for variations: lean ground beef can be added for a meat version; canned lentils are also possible by adjusting quantities and cook times; slow cooker and Instant Pot adaptations provide hands-off cooking options at different durations. The chili thickens by simmering uncovered to reduce excess liquid if desired.
It serves as a versatile meal for colder days or any time a comforting chili is wanted, and can be paired with bread, rice, or toppings such as cheese and sour cream.
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 cup green bell pepper or red bell pepper, diced
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 ¼ cups brown lentils
- 15 ounces red kidney beans 1 can, drained and rinsed, canned
- 28 ounce diced tomatoes 1 can, with juice, canned
- 1 cup tomato sauce
- 4 cups beef broth or vegetable or chicken broth, reduced sodium
Instructions
- Heat 1 tablespoon olive oil over medium heat.
- Cook onion and bell peppers until softened, about 5 minutes.
- Add garlic, chili powder, and cumin. Cook 1 minute more.
- Add lentils, beans, tomatoes, tomato sauce, and broth.
- Bring to a boil, reduce heat to a simmer cook covered 25 minutes. Uncover and cook an additional 15 minutes or until chili reaches desired thickness.
Notes
- Add 1 lb lean ground beef cooked with onion for a meat variation.
- To thicken the chili, simmer uncovered until excess liquid evaporates.
- When using canned lentils, double the lentil amount in the recipe, omit broth, and reduce simmer to 15 minutes uncovered.
- Slow Cooker option: Combine all ingredients and cook on high for 4-5 hours or low for 8-10 hours.
- Instant Pot option: Combine all ingredients and cook on high pressure for 30 minutes, then slow release pressure for 13 minutes or as per device guide.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348 | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 23g | 46% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 747mg | 31% |
| Potassium | 1603mg | 34% |
| Fiber | 23g | 92% |
| Sugar | 8g | 16% |
| Vitamin A | 1915IU | 38% |
| Vitamin C | 52mg | 58% |
| Calcium | 117mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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