Lentil Chili

Carol Perricone

By
@coolbaker1

A neighbor brought me a bowl of this chili one winter day, and asked me to taste it. It was the first time she had made it, and needed a second opinion.

It was so delicious, I asked her for the recipe. I make it often, as I love the ingredients, and the chili is packed with protein, and is very satisfying.


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Rating:

Comments:

Serves:

12

Prep:

25 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1/3 c
olive oil
1
medium onion, cut into 1" chunks
2
garlic cloves, crushed
7 c
water
1
6 oz can tomato paste
2 c
dry lentils, rinsed and drained
1
green bell pepper, cut into 1" chunks
1
red bell pepper, cut into 1" chunks
1
15 oz can red kidney beans with liquid
1
15 oz can chick peas (also called garbanzo beans) drained
1
29 oz can tomato puree
1/3 c
chili powder
4 tsp
ground cumin powder
1/4 tsp
red pepper flakes
salt and pepper, to taste
cooked white, or brown rice to serve with chili

Directions Step-By-Step

1
Heat olive oil in a large saucepot, and saute onions and garlic.
2
Add rest of ingredients, starting with water, and ending with salt and pepper. Bring to a boil, and reduce heat to a simmer. Cover and cook 45-60 minutes.
3
Chili may be served over hot, cooked rice of your choice, toppings of your choice, or with your favorite corn bread. Enjoy.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy