Name: Easy Lentil Chili
Prep time: 5 min
Cook time: 32 min
Total time: 37 min
Yield: 6 Servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 onion; 4 cloves garlic; 3 cups vegetable broth; 1 cup lentils; 15 ounces tomato sauce; 15 ounces tomatoes; 15 ounces kidney beans; 15 ounces black beans; 1 tbsp baking cocoa; 0.5 tsp black pepper; 0.5 tsp salt; 0.5 tsp chili powder; 0.5 tsp oregano; 0.125 tsp cayenne pepper

From the Cook

1/8

Easy Lentil Chili

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Heat the oil in a large pot over medium heat. Once hot, add in the onion and cook for 5 minutes. Add in the garlic and saute for 2 more minutes.

Stir in the remaining ingredients: broth, lentils, tomato sauce, diced tomatoes, kidney and black beans, cocoa powder, salt + pepper, chili powder, oregano, and cayenne. Increase heat and bring to a boil. Reduce heat to a simmer, COVER, and cook until the lentil are soft and ready to eat, 25- 30 minutes.

Once lentils are ready, add additional liquid as desired. I prefer this chili on the thicker side but feel free to add additional veggie broth if you want it a little more soupy.

Remove from heat, serve with your favorite toppings and ENJOY!

Notes

Beans: I used a can of black beans and a can of kidney beans but really you can use 2 (15oz) cans of whatever beans you’d prefer.

Lentils: I recommend using brown or green lentils for this recipe. If you’d like to use red lentils, just know that it will not need to cook as long. I haven’t tried this recipe with split red lentils but my guess is that it would only need to simmer for about 10 minutes.

Storage tips – This lentil chili recipe is perfect for meal prep or as a make ahead meal, and reheats very well. In fact, I think it’s even tastier the next day!

Leftovers. Like other chili recipes, lentil chili can be stored in an airtight container and kept in your fridge for up to about 5 days. To reheat it, you can pop it in the microwave or you can rewarm it on the stovetop.

Freezing. This lentil chili freezes beautifully! Once it’s completely cooled, place it in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the chili to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop or in the microwave.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Bloom Your Spices 🌶️
Toast the cayenne pepper, chili powder, and oregano in olive oil for 1-2 minutes before adding other ingredients to unlock their deep, complex flavors and prevent a raw spice taste.
Layer Your Liquids Strategically 💧
Add vegetable broth gradually throughout cooking rather than all at once, allowing the lentils and beans to absorb flavors progressively for a richer, more developed taste.
Balance Sweet and Heat with Cocoa 🍫
Start with 1 teaspoon of baking cocoa and taste as you go—it adds subtle depth and rounds out spice harshness without making the chili taste like chocolate.
Crush Your Aromatics Properly 🧄
Mince garlic finely and dice onions into uniform small pieces so they cook evenly and distribute flavor throughout the chili rather than leaving chunks.
Finish with Acid for Brightness ✨
Taste the chili near the end and add a splash of vinegar or lime juice if flavors taste flat—acid brightens the spices and prevents the chili from tasting one-dimensional.