Can I make this in a slow cooker?

Yes! Sauté the onions, garlic, and spices first, then add everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, until lentils are tender.

How can I make it spicier?

Add cayenne pepper, chili powder, or a chopped jalapeño for extra kick.

What should I serve it with?

It’s delicious with cornbread, rice, tortilla chips, or topped with avocado, yogurt, or cheese.

Can I use canned lentils instead of dried?

Yes, but reduce the simmer time to about 15–20 minutes since canned lentils are already cooked.

The Best Lentil Chili Ever

Description

This easy vegetarian lentil chili is a high-protein, budget-friendly meal packed with flavour. Made with dried lentils, canned beans, tomatoes, and warming spices, it’s hearty, comforting, and sure to satisfy everyone at the table.

Ingredients

Scale

1 tablespoon olive oil
1 brown onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon chilli powder
1 tablespoon cocoa powder
3/4 cup dried brown lentils, rinsed
400g (14 oz) can red kidney beans, not drained
400g (14 oz) can black beans, not drained
2 x 400g (14 oz) cans diced tomatoes
1/2 cup water or beef stock
1 teaspoon salt

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Instructions

Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and bell peppers, and cook for 3–4 minutes until softened and fragrant.
Add the garlic powder, coriander, cumin, smoked paprika, dried oregano, cocoa powder, and salt. Cook for 2–3 minutes, stirring often, to toast the spices and release their aroma.
Pour in the lentils, whole can of kidney beans, black beans, and canned tomatoes. Add about ½ cup of water (or more if needed) to cover everything, then stir well.
Bring the chili to a gentle boil, then reduce the heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until the lentils are tender and the chili thickens. Add a splash more liquid if needed.
Serve with your favourite toppings and enjoy!

Notes

Don’t drain your kidney beans — add the whole can, liquid and all. The starchy bean liquid helps naturally thicken the chili and adds extra flavour to the sauce*.
To Store: Keep in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.
To Freeze: Cool completely, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1/5 recipe
Calories: 336
Sugar: 9.3g
Fat: 5.6g
Saturated Fat: 1.3g
Carbohydrates: 54.3g
Fiber: 15.4g
Protein: 22.6g