Lentil Chili

This lentil chili is easy to make with a handful of pantry staples! This perfectly spiced chili is packed with protein and fiber so it’s delicious and satisfying!

I love making chili and this lentil version is a great one because the lentils add extra protein and fiber, making this chili super hearty and satisfying. It’s an easy meatless meal and it comes together quickly —thanks to a few canned goods! I like adding a lot of toppings to switch up the flavor and texture.

Ingredients and Substitutions

• Onion – I used a yellow onion, but a white onion works great too. Or you could substitute the onion for a shallot if you want a milder flavor.
• Bell peppers– I used a red bell pepper and a green bell pepper to add a layer of sweetness, but you could substitute any color bell pepper.
• Garlic– I added a lot of garlic for a strong flavor. If you want a mild garlic flavor, feel free to reduce the number of garlic cloves.
• Seasoning– I used a combination of chili powder, cumin, and oregano. For a spicy flavor, add a pinch of cayenne pepper or add a few dashes of your favorite hot sauce.
• Beans– I used kidney beans, but black beans or pinto beans work well too. I recommend using no-salt added beans to reduce the sodium. Do not try to use refried beans.
• Lentils– I used canned browned lentils. Using canned lentils makes this chili cook faster and adds even more protein and fiber.
• Corn– I used canned corn, but frozen corn is fine too.
• Vegetable broth– Use low-sodium veggie broth so you can control the saltiness of the chili.
• Diced tomatoes– I’ve used both crushed tomatoes and fire-roasted diced tomatoes. If you want a chunkier chili, use diced. If you want a thick chili, use crushed tomatoes.
• Sugar– Just a pinch of sugar helps balance the acidity of the tomatoes. You can use brown sugar or coconut sugar, if you prefer.

Benefits of Eating Lentils

Lentils contain a whopping 9 grams of protein per 1⁄2-cup serving. A bowl of lentil soup like this one can easily provide more than 20 grams of protein. They do tend to take a long time to cook, but we’re using canned lentils for a shortcut in this recipe! Another reason I love lentils is they’re very affordable. In fact, they’re one of the cheapest protein sources you’ll find at the grocery store!

Chili Topping Ideas

Looking to take your lentil chili to the next level? Try adding a few different toppings! I love creating a toppings bar so everyone in the family can customize their bowl exactly the way they like it. Here are a few of my favorite toppings:

• Shredded sharp cheddar cheese
• Sour cream or plain Greek yogurt
• Avocado or guacamole
• Pickled or fresh jalapeños
• Diced red onion
• Chopped fresh cilantro or parsley
• Crushed tortilla chips or corn chips
• Sliced scallions or green onions
• Hot sauce or salsa

Tips for The Best Lentil Chili

• Be sure to drain the beans, lentils, and corn. You don’t want excess liquid in the chili. Otherwise, it won’t have a thick, hearty texture.
• I recommend serving it with at least one or two toppings to add a little additional texture and flavor to the chili. Just pick a few of your favorites from the list!
• This meal prep friendly recipe is great because the flavors are even better the next day!

Frequently Asked Questions

• What is a good substitute for meat in chili? If you want to create a more meat-like texture, try my hearty vegan chili recipe which uses walnuts to replace the texture of meat.
• What vegetables go well in chili? I like using a combination of onion, pepper, and tomatoes. But you could easily add diced carrots or celery into the mix, too!
• Is vegetarian chili good for you? Yes! The beans and lentils provide a good source of protein and fiber, making this chili a filling and satisfying meal.

What to Serve with Chili

This chili can be enjoyed on its own or paired with a side dish or two to round out the meal. It also makes a great topping for baked potatoes! Just add some cheese and sour cream for a comforting and delicious meal. If you have leftovers, try using the chili as a topping for nachos, with cheese, sour cream, and jalapeños. It makes a fun and tasty meal with minimal effort!

Print

Here’s the recipe:

1 tablespoon olive oil

1 yellow onion, diced

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

1 small jalapeno, seeded and diced

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 15oz can petite diced tomatoes

1 15oz can lentils, drained

1 15oz can kdiney beans, drained

1 15oz can tomato sauce

1 15o can sweet corn, drained

1 teaspoon sugar (optional)

1 cup vegetable broth

Salt to taste

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Instructions

In a large pot or dutch oven, add the olive oil, onion, bell peppers, and jalapeno.

Cook for 10 minutes until the vegetables have softened.

Add the garlic, chili powder, cumin, and oregano and continue to cook for 2 minutes.

Add the tomatoes, tomato sauce, lentils, corn, kidney beans, vegetable and sugar.

Bring to a boil then reduce to a simmer.

Simmer for 15-20 minutes until thickened. Season with salt to taste.