Lentil Chili

Carol Perricone


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.


★★★★★ 1 vote

25 Min
1 Hr
Stove Top


  • 1/3 c
    olive oil
  • 1
    medium onion, cut into 1" chunks
  • 2
    garlic cloves, crushed
  • 7 c
  • 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

How to Make Lentil Chili


  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.

Printable Recipe Card

About Lentil Chili

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian

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