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!

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.