Lentils, canned tomatoes and beans, fresh bell pepper and a handful of spices are simmered on the stovetop to create this delicious chili dish.
Simple Pantry Ingredients
This homemade lentil chili recipe is foolproof. It uses simple, inexpensive ingredients that are most likely in the pantry already, and can be on the table in less than an hour to feed that hungry crowd! Just toss ingredients in a pot on the stove, and simmer until flavors blend together!
Ingredients/Variations
This lentil chili recipe uses ingredients that are probably already in the pantry! LENTILS Brown lentils are added to this chili, but yellow, red or green will work perfectly too. You can also add canned lentils! If using canned lentils, double the quantity of lentils and reduce the broth in this recipe. You will also want reduce the simmering time just until the vegetables are soft. VEGGIES Onion and fresh bell peppers are chili must-haves. Stretch this dish even further by adding corn, celery, sweet potatoes, carrots or whatever you have on hand! CANNED GOODS Diced tomatoes, kidney beans, and tomato sauce all add to the flavor of this chili. Try using canned tomatoes that are already seasoned for an extra kick! SPICES Keep the chili mild if preferred, or take it to the next level by adding even more homemade chili powder or red chili flakes! VARIATIONS Add meat to this Lentil Chili for a super hearty version! Use ground beef, ground chicken or Italian sausage!
How to Make Lentil Chili
It’s as easy as 1-2-3 to make this delicious one-pot wonder! Top chili with shredded cheese, sour cream or jalapenos. Serve with chile cheddar cornbread or homemade french bread to sop up all that sauce!
For turkey lentil chili, add cooked, shredded turkey to the chili when the lentils are added. Great for using up leftover turkey!
Tips for Perfect Lentil Chili
To thicken chili, simmer uncovered until excess liquid is cooked off. Alternatively, blend or mash approximately half a cup of lentils and add back into the chili. For slow cooker lentil chili, cook on low for 8 to 10 hours (perfect for overnight or a workday) or 4 to 5 hours on high. For an Instant Pot, cook 30 minutes on high and then slow release for 13 minutes (or follow user guide directions). Leftovers can be stored in an airtight container for 3-4 days in the fridge.
Leftovers
To reheat, put back in pot on medium heat until heated through. Or, put in a microwave-safe bowl and heat in 30-second intervals until heated through! Freeze for up to 1 month in an airtight container.
More Meatless Mains
Instant Pot Lentil Soup – hearty & delicious Lentil Sloppy Joes – a classic comfort food Black Bean Tacos – quick weeknight meal Easy Lentil Soup – only 5 ingredients! Lentil Shepherds Pie – vegetarian Homemade Lentil Soup – make-ahead meal
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