Meatless lentil chili with simple ingredients and flavorful spices. It’s wholesome, filling, and makes one easy weeknight meal.
Love meatless lentil recipes? Try our Lentil and Butternut Squash Chili. Loaded with veggies, lentils, and spices.
This post may contain affiliate links. Please read our disclosure policy.
Lentil Chili
Hearty, chunky, and thick. That’s what this lentil chili is all about. It’s flavorful and very easy to prepare with only 10-ingredients!
It’s made with traditional chili ingredients, plus the lentils. Lentil is an edible legume that is high in protein and fiber and low in fat making it a great alternative to meat.
Also, lentils absorb flavors really well from whatever they’re cooked in. So the chili comes out really well seasoned and flavorful.
Not to mention this lentil chili recipe is very adaptable. Just keep reading for more add-in ideas.
What Type of Lentils To Use?
Brown or green lentils are best for lentil chili. Brown lentils have a mild and earthy flavor, whereas green lentils have a peppery taste. Both lentils hold their shape well when cooked.
I recommend using dry lentils for this recipe and not canned.
Do Lentils Need to Be Soaked?
Lentils do not require soaking. Simply rinse lentils before adding them to the chili, and quickly sift through for any broken bits.
How to Make Lentil Chili
In a heavy-duty dutch oven, at least 5-quart (or bigger), cook the onions and bell pepper over medium heat until soft and lightly browned, about 8-10 minutes. Stir in garlic and chili powder, and cook until fragrant.
Add lentils, tomatoes, bay leaf, and vegetable stock. Season generously with salt and pepper. Bring to a simmer and cook, partially covered, until lentils are tender, about 30 minutes.
Katya’s TIP: Lentils are cooked as soon as they are tender but not mushy and no longer crunchy.
Remove the chili from heat and discard the bay leaf. Transfer about 3-4 cups of chili into a food-processor and process until smooth.
Return the puréed chili back to the pot and stir to combine. Stir in cilantro and serve with your favorite toppings.
Add-Ins
This lentil chili recipe is very adaptable. You can add more flavor to the chili by adding more veggies, spices, or beans. Here are a few suggestions:
- Vegetables – carrots, celery, zucchini, corn, jalapeño, canned fire-roasted tomatoes
- Spices – cumin, oregano, smoked paprika, cayenne pepper, chipotle chili powder
- Beans – canned black beans or red kidney beans
Lentil Chili Toppings
To serve lentil chili, set out a variety of toppings so everyone can customize their bowls. Here are a few favorites:
- Sliced jalapeño
- Minced red onion or pickled red onion
- Fresh cilantro leaves
- Diced avocado
- Lime wedges
- Sour cream
- Cheddar cheese
- Roasted tomato salsa
- Cheese puffs (for dipping!)
Storing Leftovers
Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator or up to 3 months in the freezer.
Love meatless chili? Try Black Bean Quinoa Chili or Summer Vegetables Chili.
Print
Lentil Chili
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 mins
- Yield: 8-10 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
Description
Meatless lentil chili with simple ingredients and flavorful spices. It’s wholesome, filling, and makes one easy weeknight meal.
Ingredients
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 1 large red bell pepper, chopped
- 5 cloves garlic, minced
- 4 tsp. chili powder
- 1 (16 oz.) bag dry brown lentils
- 2 (14.5 oz.) cans diced tomatoes
- 1 bay leaf
- 2 (32 oz.) cartons vegetable stock
- 1/3 cup fresh chopped cilantro
- Kosher salt and fresh ground black pepper
To Serve
- Red onions, minced
- Jalapeño, thinly sliced
- Cilantro, chopped
- Limes
Instructions
- In a large heavy-duty dutch oven, heat olive oil over medium heat. Add onions and red bell pepper. Cook for about 8-10 minutes or until soft and lightly browned, stirring occasionally.
- Stir in garlic and chili powder and cook until fragrant, about 30 seconds.
- Add lentils, tomatoes, bay leaf, and stock. Season generously with salt and ground black pepper. Simmer partially covered over medium-low heat for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
- Transfer 3-4 cups of chili into a food processor and process until smooth. Add the puréed chili back into the pot and stir to combine. Taste for salt and pepper.
- Stir in cilantro and serve with toppings of choice.
Notes
- Add-Ins: This lentil chili is very adaptable. See post for a full list of add-in ideas.
- Leftovers: Leftovers will keep in the fridge for up to 4 days or for up to 3 months in the freezer. Chili will thicken the longer it sits. If desired, thin out with a little stock when reheating.
Keywords: easy, comfort food, meatless, vegetarian, healthy
Recipe published 10/14/14. Updated 1/8/21.
Long says
Thank you for making such great tasting, easy and healthy meals!!I look forward to seeing all the yummy stuff you will post in 2021! Thank you.
★★★★★
KATHERINE MARIN says
My husband is somewhat of a finicky eater and has a textural problem. So I cut the recipe in half.I honestly thought he wouldn’t eat it. Turns out he made a lier out of me. Making it again tonight.
Katya says
That’s so great! Thank you!
Ana says
made this for dinner tonight and it was delicious! i’ve recently become vegetarian and am definitely adding this to my dinner recipe repertoire!
★★★★★
Katya says
That’s great! Thank you.
Rose says
It w as s more than what I expected. I had some the following morning for breakfast with a dandelion salad.
Amy says
This chili is delicious and super easy to make. Has anyone tried freezing it? I made it tonight to kick off Lent and the left overs would be great to pull out of the freezer on Friday’s!
★★★★★
Katya says
Hi Amy: you can definitely freeze the chili. Thank you!
Holly says
Everyone loves this! And we never missed the meat.
★★★★★
Katya says
Thank you!
Aubrey says
This was my first time making vegetarian chili & this recipe did not disappoint! My fiancé loved it too and we both agreed we like it better than the usual turkey chili we make.
I pre-soaked the lentils for about 30 minutes. I added diced poblano peppers, chipotle chili pepper seasoning, pink Himalayan sea salt & turmeric. After I puréed the 3 cups cooked and added it back in I also added kidney beans and a touch of Sriracha. Lots of cilantro on top and this was amazing!! This will definitely be a new staple in our household
★★★★★
Katya says
Thank you Aubrey! I appreciate your feedback.
Rob McC says
Great! I didn’t want to bother with the blender so used only 1 qt (32 oz) of stock and it turned out great. It took quite a while to cook – the lentils didn’t want to soften and had a dry, grainy texture. Based on research, that happens when lentils are cooked with acids, including tomatoes. Next time I’ll wait to add the tomatoes later in the cooking to speed it up.
★★★★★
Sara says
I like to soak the lentils few hours before I cook them and while cooking, I don’t add any salt to the mixture. I wait until everything is cooked, then add salt to taste. The speaking helps to soften the lentils and by not adding any salt you make sure the outer layer of the lentils does not harden (causing the need for more cooking time).
Monica E says
I cooked my lentils in the instant pot for 15 minutes with a natural pressure release (about 12 minutes) in
one carton of vegetable broth while I sauteed the onion, red pepper. Then a hard simmer of the tomatoes, spices, and the other carton of broth and added both together. I pureed 2-3 cups and added back into the chili. It turned out beautifully and just seemed to come together effortlessly.
Kate says
I love this recipe! I’ve made it for a few years now and haven’t thought about leaving a review before. I add about a pound of turkey when I make it but it definitely wouldn’t need it. Lentils are the best! Thank you for the recipe!!
★★★★★
Katya says
Thank you Kate! Appreciate your feedback.
Meg says
Can I make a big batch of this and freeze for later?
Katya says
You definitely can! It freezes really well.
GRACE STEWART says
I absolutely love this lentil chili and have made it several times! Thanks for this amazing recipe! I have also shared it on my Facebook page. 🙂
★★★★★
Katya says
Thank you so much Grace! I so appreciate your feedback and love that you’re enjoying this lentil chili!
Anna says
So so good! Made it several times already! I prefer it over regular chili ????
★★★★★
Katya says
Thank you Anna! So glad you love this lentil chili.
Jen says
The best lentil chili recipe! My husband loves it! Thank you so much.
★★★★★
Jess says
This was a delicious recipe. It is one of my go – to chilli recipes now.
Katya says
Thank you so much Jess! So glad you love it.
Katya says
Once you puree the chili, it will thicken. Also as the chili sits, it will thicken over time.
Katya says
That’s great! Thank you Aisling.
Katya says
That’s so awesome Roberta! Thanks so much for your feedback and so glad you loved the chili!
Heather says
Hi
Sounds lovely but I’m a bit confused- what exactly is 3 cups of chilli? I’m in the UK – maybe you buy chilli in a can?
Thank you
Katya says
Hi Heather…after you have cooked the chili, measure out 3 cups and puree in a blender then add back into the pot. It will thicken the chili.
Heather Taylor says
Hi Katya
Thank you so much! I get it now..
Looking forward to making it
Katya says
I hope you enjoy it!!
Kirsten Lee says
Hello! This sounds so delish!
How much stock is that? Is it two cartons of 32 oz each? 32oz is about 950ml, which seems like an awfully large amount of liquid.
Katya says
Each 32 oz carton is 4 cups so you need a total of 8 cups. A lot of it will reduce as the chili cooks.
Esther says
WOW. All I can say is I’m SUPER impressed. The flavors are an explosion in your mouth. First time cooking with lentils so I was a bit hesitant but I’m so glad I did!! Thank you!!!!! My coworkers are loving it too!!!!!! Surprisingly, it tastes like chili just lighter and DEFINITELY healthier. Don’t have that greasy food-coma, acid reflux feeling after this soup. Will be a staple in my cookbook!
★★★★★
Katya says
That’s so great Esther! So glad you loved the chili!
Hannah says
Would I need to soak the lentils beforehand? I’ve never cooked with them before.
Katya says
Hi Hannah: you do not need to soak them. Just add them in and let them cook until tender. Hope you enjoy this chili!
Amy says
This was amazing! My husband and I couldn’t stop eating your chili! And there are leftovers for lunch tomorrow. We can’t wait. It thickened up beautifully. This will be a weekly meal for us. Wish I could post a picture. It made for a great plate presentation as well. Topped it with sour cream and shredded sharp cheddar. I also paired it with beer bread. Unbelievable. Thank you so much!
★★★★★
Katya says
So happy you guys enjoyed it Amy! That beer bread sounds soooo good. Thanks so much for your kind feedback.
Kyla Craig says
This is so delicious! I loved the texture after pureeing 3 cups of the chili and adding it back in.
★★★★★
Katya says
Thank you Kyla! I love using that trick to thicken the chili 🙂 Glad you enjoyed it too!
Terri Tufano says
This is my new favorite. I added the red pepper flakes and also a bit of cumin. Served with shredded cheddar cheese and sour cream and black bean chips. Added jalenpenos to my husbands. Was so great and beautiful. Will be making alot! Thank you for the great recipe.
★★★★
Terri Tufano says
Sorry that should have been five stars……it wouldn’t let me do that
Katya says
No problem! I appreciate you taking the time to leave me a feedback 🙂
Katya says
Thank you Terri! So glad you enjoyed the chili.
Rita says
So I ran out of chili powder and had to improvise but I managed. Everything else I pretty much had on hand. It is such an easy recipe and tastes so good! Love it!
★★★★★
Katya says
I’m so glad you loved it even with the modifications and found it to be easy. Thanks so much for your feedback 🙂
Katya says
So glad you loved it Athalie! Addition of fresh tomatoes sounds SO good. Thanks so much for the feedback.
Smita says
Hi Katya
I usually make chilli without meat but I’ve always used beans. Lentils was a really good idea. I’m surely going to try this soon.
Cheers!
Katya says
I hope you enjoy it Smita! Thank you!
Katya says
I love cumin too 🙂 So glad everyone loved the chili! Thanks for your feedback Cari.
Cristy Solveson says
This was so delicious! Thank you for the recipe! I even made my own vegetable stock! Soooo good!!
Timothy Whelan says
Wait a minute! This Lentil Chili recipe does not call for any unusual or exotic ingredients that are hard or impossible to find. I have everything in my pantry already. It’s nice to see such a recipe. I always use cumin and coriander with beans and lentils.
Katya says
I love the simplicity of this recipe too! I’m glad you have everything on hand. Don’t you love when that happens 🙂 Hope you enjoy the chili.
Stacie F says
I plan on making this tonight! Looks so good! Quick question! Where do all of the carbs come from? I know lentils have some, but the carb count is much higher than I expected this dish to be.
Katya says
Hi Stacie, chili without the lentils (according to the online nutritional calculator that I use) is about 8 grams of carbs so my guess most of the carbs are from the lentils. I hope you do enjoy the chili!
Katya says
That’s so great! Glad you enjoyed it…esp meat loving hubby. Yeay to that 🙂
Tanja says
Katya, i have replied before that this lentil chili is amazing but it just keeps getting better!!! It is a complete staple in my household. Do you know how well it “blends” with other foods??? Wowie!! Our dietitian took us off starch carbs for a month so lentils are my new friend. I MOST OF THE TIME, have a stash of lentil chili in my fridge – just because it’s soooo good!! I made us Bobotie (traditional SA dish but it requires bread to thicken it and make it nice and gloopy almost), so i decided why not… add some chili to the dish as it’ll thicken it for sure right…. OOOH MY WORD, it’s the best dish ever, taken to a complete new level of yummyness!! I am now adding lentil chili to many of my meat dishes, bulking it out and elevating the taste of it!! I owe u BIG TIME for this most awesome recipe!! Thank you so much! Love, Tanja
Katya says
Thank you so much Tanja for your sweet words! You made my morning. I’m so glad you’re enjoying the chili. We love leftover chili over mashed potatoes, chili mac and cheese, served over rice, served over baked potatoes, stuffed peppers. Just some of our favorites 🙂
Tanja says
Ooooooo – over mash YES!!! Will surely give that a try!! You Rock Katya! Just love all of your recipes, are on your blog page all the time! Have a blessed day! xx
eugenia says
Thank you for the nice recipe Katya!
Can you please expand on “I pureed about 3 cups of cooked chili in a food processor and dumped it back into the pot of chili” what chili in this case? Peppers? was this from a can (what brand) or you meant you cooked fresh peppers? what kind? Sorry Im not familiar with some terminology in english. thanks!
Katya says
Hi Eugenia, after you cook the chili, you will puree 3 cups in a blender or food processor. Then you will add the pureed chili back into the pot. This thickens the chili and gives. You will use fresh green bell pepper for this recipe. Hope that answers your question. Let me know if you need anything else 🙂
Lisa says
I’ve made this chili a bunch of times and it’s delicious. It’s easy and healthy. I make it with rice sometimes but tonight I’m making it with low fat cornbread. I also use green peppers instead of red if that’s all I have and I don’t purée some of it because I’m lazy and this still comes out amazing. Oh yeah…I’ve mistakenly used 4 tbs of chili powder instead of 4 tsp and it stills tastes delicious. YUMMY! Thanks for a great recipe!
★★★★★
salil ketkar says
Just finished eating the chili and it turned out to be delicious! I made it a bit spicy to my liking. I cut the recipe in half and it made quite a lot of food. Looks like I have a tasty lunch to look forward to tomorrow!
★★★★
Katya says
So glad to hear that! I’m glad you enjoyed the chili. I’m a fan of spicy too 🙂
Katya says
Hi Susan! I’m so glad you liked the chili! The recipe is pretty simple and I’m glad you were able to tweak it to your own liking 🙂
Katya says
I’m so happy you enjoyed the chili Jacqueline (and family too!) thanks so much for taking the time to leave your feedback 🙂
Ben Lambertsen says
My fiancée and I are currently in a weight loss contest (I’m winning so far) so we can be in shape for our wedding and rock the dance floor. We both hit the dreaded weight plateau and somebody told us to increase our iron and fiber intake, and lentils have a massive amount of both.
Anyway, this recipe rocks! I’ve made it twice so far. The first time I did it by the book it was fantastic! The second time I made a couple tweaks. I used 4 cups of fresh chopped tomatoes instead of canned tomatoes and added a little cumin and red pepper flakes. Sublime.
For those who would like to know nutritional information, I did the math (this is approximate on the original recipe, it varies based on type and brand of ingredients you end up getting):
1 cup of this delicious chili = 148 calories with 1% daily fat, 13% daily sodium, 8% daily carbohydrates, 49% daily fiber, and 17% daily iron.
★★★★★
Michelle says
We were daring and switched out the lentil beans and used pinto beans instead- yummy!!! We slow cook those first, use only one container of broth, and keep the rest the same! We still simmer once the beans are added for about 20 minutes so it gets a little thicker. Fixed the upset stomach my fiance had with using lentils!!
Katya says
Sounds delicious! I love using just beans for this chili too. Glad it all worked out for you 🙂
Katya says
I really think you will enjoy this chili Toni and hope it will be just another one to add to your collection 🙂
Toni says
Chili turned out really well. My family really likes it.
Mimi Veggie says
I tried this Lentil Chili and it was so delicious.. Added Cashew Cheese into the chili as my thickner to make it purely vegan… Both my husband and 2-year old toddler ♡ it. Thanks again for sharing.
★★★★
Tanja says
Hi Katya, this chilli sounds absolutely awesome and both my husband and daughter loves all legumes so this is a must try for me. BUT, i’m a bit lazy…. so want to run this by you before attempting it and ending with a mess. Can i make use of tinned lentils? I have a couple of tins in my cupboard along with tinned beans…. Or is the whole idea of using the uncooked lentils for it to soak up the flavour as it cooks….. Had to ask… Thanks a mill.
Katya says
Hi Tanja: Using canned lentils will probably alter the taste a bit but you can certainly try it. Just taste for seasoning and alter cooking time. Hope that helps 🙂
Tanja says
Thanks Katya, but then NO! I’d rather stick to the orignal recipe then. Don’t want to alter the taste of it, i’m just lazy… I DO have brown lentils in my cupboard as well…. so…. Gonna do it the RIGHT way!! On the menu for Monday supper! Can’t WAIT to try it… looking forward! (I might, though, also add a tin of beans like some of the other guys….) xx
Katya says
definitely! let me know how it turns out. have a great day Tanja!
Elizabeth says
I usually eat lentils because they’re healthy and cheap, rather than because I actually enjoy them. But this? This is *good*. Not just good by lentil standards, good by food standards. I made a huge pot and my husband and I have been eating it for three nights straight. He’s Russian and therefore graciously eats whatever I put in front of him without complaint, but I can tell when he really likes something, and he instantly loved this. Yesterday I texted him to ask if he wanted me to make something new for dinner or if he wanted more chili, and got back “chili!!!” in response. He’s added it to his list of favorites, a feat never before accomplished by a dish that’s less than 70% meat. As for me, I’m a displaced Okie living in Austria, and making this with some cornbread tastes just like home. Thanks for the awesome recipe!
★★★★★
Katya says
Elizabeth: thank you for your comment and sweet words. You made my day! Glad that you and the husband are loving this chili.
Sarah says
Made this chili last night and, with a few modifications (I did add some dark red kidney beans, added more spices, etc.), this was THE best chili I have ever had IN MY LIFE. The lentils give the perfect texture to vegetarian chili, which otherwise was lacking…something. They soak up the flavor of the spices and bay leaf so well! Wonderful recipe, thank you!!!
★★★★★
Katya says
I love your modifications Sarah! Sounds like you had a delish bowl of chili 🙂 Thank you for your feedback!!
Natasha Graf says
Hi
I made this recipe for lunch and I loved it! Thanks for sharing it and thank you for those amazing mouth watering pictures!
★★★★★
Katya says
Hi Natasha! So glad you enjoyed it and thanks for your comment 🙂
Gabrielle says
I followed the recipe but I had use my ninja bullet to purée 3 cups. After I added this back into the soup. It completely changed the color. Looks nothing like the photo. It’s a completely brown from the lentils. Not sure if I did something wrong?
Katya says
Hi Gabrielle: It’s probably nothing you did wrong, sometimes overprocessing will alter the color a bit. And you used brown lentils? I hope the chili at least tasted good despite the color change 🙂
Michelle says
My fiance is in love with this recipe! He never wants to make meat chili anymore (which, trust me, THAT’S saying a lot). But he thinks the lentils give him an upset stomach, so he thought there might be an alternative we could use that would still make it just as delicious. Do you have any suggestions?
Katya says
That’s so awesome Michelle! I know it’s so hard for men to give up their love for meat, so def says something 🙂 The only thing I can think of would be to use beans instead of lentils if you want to keep the vegetarian aspect of it. I haven’t personally tried it but from comments above it looks like couple readers have and it comes out pretty good too.
Kelley says
Made this last night and it was absolutely delicious. I really liked that it was all done in one pot and created minimal clean up! Thanks for a great recipe. I will be adding it to our regular meal rotation.
★★★★★
Katya says
That’s awesome Kelley! So glad you liked it and yes minimal clean up is always a plus 🙂
Sara Bonert (@sbonert) says
I just made this and it was SO GOOD. The lentils give it an almost crunchy taste that was really good. However, never one to be able to follow a recipe, here are my adjustments:
1) Just used one 32 oz of stock. With the puree, this made the chili very thick, which I liked. 2) few tablespoons of brown sugar 3) no bay leaf, just because I didn’t have any and 4) added corn and chili beans.
Lastly, the final ingredient was Sriracha, just because I like food spicy.
And don’t skip the cilantro, that I something I wouldn’t have thought to add, but really enhanced the favor.
Katya says
Love your take on this chili Sara! Glad you enjoyed it and thanks for sharing.
Hayley says
I have just made this chilli for tea tonight …. It’s absolutely delicious. I’m going to serve with cheese, sour cream and tortillas can’t wait ….. Thanks for the recipe
Katya says
That’s so great Hayley! So happy you liked it 🙂
Katya says
That’s so great to hear Danielle! Glad you liked the chili. And yes, we love sour cream and it’s kind of a must for us on chilies 🙂
Katya says
Hi! No there’s no beans in this chili but you can definitely add some!
Katya says
Oh, no! Never heard of split red lentils. I know I’ve mistakenly used split green peas before. LOL. They all kind of look the same and you would think taste the same 🙂 I really like using brown lentils for their mild earthy flavor and they hold their shape very well. Hopefully the chili tasted good atleast 🙂 Thanks for your input. Have a great night!
annch says
The photo shows beans, but there are none listed in the recipe.
Manali says
A couple of tsp of cumin makes this already delicious chili amazing!!
Katya says
I’m so happy you enjoyed it Manali!
Katya says
Hi Leandra! Adding beans sounds really delish in this chili! So glad you enjoyed it. Have a great night!
Paige Boivin says
This is one of the BEST chili recipes I have had. We have started the new year off as a vegan family and this has been a great substitute for my meat loving family.
Katya says
Hi Brittany! I’m glad you liked the chili despite using green lentils. It definitely has a bit of a different taste just because you’re not using any ground meat but all the ingredients are same as chili. And yes, try using brown lentils next time to see if you like the taste. Have a great day!
Nikki says
Is it okay to use red lentils? I’m new to cooking with lentils and I don’t know if this will effect the taste.
Katya says
Hi Nikki. It’s hard to say as I only tested the recipe with brown lentils. I believe red lentils are fairly mild in taste just like the brown. I would use your best judgement in cooking and adjusting as needed.
Maria says
Cooking this right now….I added cumin to the recipe and the smell is divine!!!! Can’t wait to have a big bowl with rice and topped off with cheddar cheese and cilantro!!! YUMMY 🙂
★★★★★
Katya says
Maria: You are making me hungry girl! Your twist to this chili sounds absolutely delicious! I hope you enjoyed your big bowl 🙂 Thanks for your stopping by and leaving a comment.
Melissa says
This was delicious! I also added chopped carrots in with the peppers and onions. I always season my chili with a little cinnamon as well. My whole family, including kids, ate this chili!
Katya says
Hi Melissa! I’m so happy you liked the chili! I love that you can pack this chili with any veggies on hand, making it very versatile. I have a little guy too who surprisingly ate the chili and I think (hope) liked it 🙂 Thank you for your feedback. Have a great day!
Katya says
Hi Emma! You should be fine. Green lentils have a slight peppery taste and since this is a chili recipe you wont taste a big difference. You may just need to simmer the chili 10-15 minutes longer as the green lentils take a bit longer to cook. I would just taste the lentils for doneness as your chili simmers away. Hope this answers you questions! Have a great weekend and let me know how your chili turns out 🙂
Nikki says
I made this soup for a Christmas party, and it was a hit! My husband and I are vegetarians, and my friends are not- but even they loved it! I used green lentils. What a great recipe! Thanks!
Katya says
That’s so awesome Nikki! Glad it turned out well for you and everyone loved it.
Aubrey says
Do you have nutritional info for this recipe?
Lori says
Do you think there is a way that this could be converted for the crockpot? Lentil Chili sounds awesome for Meatless Mondays but I would definitely need a crockpot version.
Katya says
Hi Lori. I agree this would be awesome for a meatless Monday! You can try converting this into a crockpot, however, I never did with this specific recipe but with others and it turned out great. I would just recommend following steps 1 and 2 of this recipe on a stovetop and then transferring everything into a crockpot to cook for about 3-4 hours on HIGH. If you do try this in a crockpot, let me know how it works out for you. I’m really curious. You can find tips on how to convert a stovetop recipe into a crockpot here: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343. Legit website with great tips and recipes. Have a great Thanksgiving!
Craig says
Hi, I just made this in the crockpot and it came out great. I just tossed the onion, garlic, onion, and pepper in the crockpot with 1 box of organic chicken stock and let it heat up for awhile. I then added the tomato’s (drained them) and spices (onion powder, paprika, white pepper, garlic salt). Once this has heated for a bit I added the lentils and let them go for a few hours. I then added chicken stock as needed from the 2nd container (about 3/4’s of the box). I skipped the food processor step because I feel that the chili is thick enough without doing that. Thanks for the awesome recipe!
★★★★★
Katya says
Love your crockpot version Craig! Sounds so good. Glad you enjoyed it 🙂
Bri | Bites of Bri says
This looks delicious Katya! I love thickening soup with soup and I love lentils! It’s actually kind of hard to find recipes or meals that use them so I am definitely going to try this chili.
Katya says
Hey Bri! I know, right? Lentils don’t get much love. I hope you like this chili! Let me know how it turns out for you.
Katya says
Thank you Arpita! It’s definitely hearty and chunky 🙂
[email protected] says
This is such a delicious looking chili and I totally love the idea of using lentils!!
Katya says
Thanks Ami!!
Jill says
This looks delish! For me chili is all about the seasoning so I never miss the meat at all!
Katya says
Jill: I had my doubts…not gonna lie. Chili w/o meat? But it’s all in the seasonings whether meat or no meat.