Sometimes inspiration comes from the most unexpected places.
I posted this picture on Instagram a few weeks ago (for my Red Lentil Curry), and someone asked if it was red lentil chili. “No, but GOOD IDEA,” I replied.
The rest is history. I couldn’t shake the thought from my mind.
Origins of Chili
While many think chili is a dish that was created in Mexico, apparently that’s not where it originated! Who knew?
However, one ingredient central to chili – chilies – first originated in Central or South America. They were then grown in Mexico and became an important ingredient in Mexican cuisine. So we get the confusion!
The exact origin of the dish chili isn’t clear, but most historians trace its roots to San Antonio, Texas. You can take a deeper dive into the history of chili here.
About This Red Lentil Chili
This chili comes just in time for these last few wintry days before spring arrives (at least here in the Pacific Northwest).
It’s simple, requiring just 1 pot, basic ingredients, and comes together in less than 1 hour.
I’ve been inspired by some Indian cooking methods I’ve been researching lately involving a mortar and pestle. Instead of just mincing or chopping your vegetables, spices, and herbs, you grind them together so their flavor is more intense and more evenly distributed throughout the dish.
Of course, if you don’t have a mortar and pestle, you can use a small food processor or just finely mince. I just love this method, and now that I’ve discovered it, I can’t stop!
In addition to red lentils – which are full of fiber, protein, folate, and magnesium (just to name a few) – I also included black beans (another great source of folate and fiber) and kidney beans (which are especially high in iron and vitamin B1).
This isn’t one of those soup-like chilis that’s mostly tomatoes. This is chock full of lentils, beans, and corn, and is thick and stew-like in texture – my favorite.
I hope you love this chili! It’s:
Hearty
Smoky
Flavorful
Not too spicy
Healthy
Comforting
Satisfying
& Simple
Make this dish for a crowd, as it’s especially great for hosting. Or make a batch over the weekend and enjoy it for lunch throughout the week.
If you try this recipe, let us know! It helps us and other readers so much. Leave a comment it, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see your creations. Cheers, friends!
1-Pot Red Lentil Chili
Ingredients
- 2 Tbsp avocado or coconut oil
- 1 medium white or yellow onion, diced
- 1 medium red pepper, diced
- 1/2 tsp each sea salt and black pepper (divided // plus more to taste)
- 1 small jalapeño, diced with seeds (remove seeds or reduce or omit for less heat)
- 4 cloves garlic (4 cloves yield ~2 Tbsp)
- 3 Tbsp chili powder blend (divided // NOT chili flakes, cayenne pepper, or pure chili)
- 2 Tbsp ground cumin (divided)
- 1 tsp smoked paprika
- 2 15-ounce cans diced tomatoes (if unsalted, add more sea salt)
- 3 Tbsp tomato paste
- 1 ¾ cup water (plus more as needed)
- 3/4 cup dry red lentils thoroughly rinsed in cold water + drained
- 1 15-ounce can kidney beans (slightly drained)
- 1 15-ounce can black beans (slightly drained)
- 1-2 Tbsp coconut sugar (or maple syrup)
- 1 15-ounce can corn, drained (optional)
FOR SERVING optional
- DIY Chili “Cheese” Fritos
- Rice or Quinoa
- Fresh chopped cilantro
- Avocado
Instructions
- Heat a large pot over medium heat. Once hot, add oil, onion, and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
- Add jalapeño and garlic to a mortar and pestle and crush into a rough paste (alternatively, blend in a small food processor, or finely mince). Add to the pot with onion and red pepper, and season with another pinch salt and pepper.
- Add 2/3 of the chili powder (2 Tbsp as original recipe is written), half of the cumin (1 Tbsp as original recipe is written), paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.
- Once boiling, add lentils and reduce heat to medium-low or low, so it’s at a gentle simmer. You want to see bubbles, but you don’t want it boiling. Cook for 15 minutes, or until lentils are mostly tender. As it’s cooking you may need to add more water if the mixture is looking too dry and the lentils aren’t submerged (I didn’t find that necessary).
- Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining cumin (1 Tbsp as original recipe is written) and chili powder (1 Tbsp as original recipe is written), and stir to combine.
- Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.
- Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors.
- Serve as is, or garnished with chili cheese fritos, fresh jalapeño, cilantro, red onion, and/or avocado (optional).
- Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. Reheat on the stovetop, or in the microwave.
Crystal O. says
My Fiancé is craving a chili that has a bit of a ‘pasty’ texture amidst all the hearty vegetables, rather than a broth consistancy. Do you have any recommendations on how I can achieve that effect? I can only think to leave out some liquid and maybe blend a part of the chili and add it back like in your amazing Lentil soup recipe :) Thank you!
Kathleen says
I made this chili yesterday and it turned out great. Very happy with it. I will have to tone back the spice for the kiddos though. I put about 4 cups of it in the freezer to enjoy later. I will definitely make this again! Thank you!
Jessie says
Hi there! This looks great, if I’m making for one will the leftovers freeze?
Janet says
Made this tonight and oh my it was so tasty! This will be my go to chili!
the tao of badass review says
Looking forward to reading more. Great article
Stephen says
This is the tastiest chilli I have ever made. I was worried the children wouldn’t like it as it had no meat but they loved it too.
Jamie says
Wow!! This is literally the BEST chili I have ever made/eaten. My husband and I are both meat eaters but this blows any meaty chili I’ve made out of the water. I always feel like it’s missing something but this one was just so perfectly good. I believe it’s the smoked paprika that makes it. I used a huge jalapeño so it was super spicy but the other flavors still came through. Love it. Will be making again. (P.s. I made my red lentils in a separate pot and then added them to the simmering chili pot when they were done since I’ve had bad experiences with lentils in the past)
Neroli says
Just a heads up this chilli is VERY HOT. I didn’t put in the jalapeños or the additonal spice and my mouth is still burning! The flavors are nice though. Had mine on top of rice.
renren3@outlook.com says
Much appreciated. I will make my next batch a little less spicy for my sensitive palate (less chili powder, more peppers such as green and orange). I love the lentils with the red and black beans. Definitely a winner. Merci beaucoup from Ontario.
Michel says
Unexpectedly, I’ve been eating it cold. I think it tastes great and not at all too spicy. The smoky taste comes out. In conclusion, a batch with less chili powder for hot servings and a batch as is for the cold servings. Bang on recipe. Lots of nutrition.
Clare Davies says
I didn’t take a picture but it was deeelish! I used a can of mixed beans and we ate it with flour tortillas and cheese and lettuce yum!
Michelle says
Found this turned out sort of watery, but I had a batch of frozen tomato soup from a couple months back in the freezer, unthawed it, and used a cup in the chili. It made the broth more creamy. I used “Veggemo” for a non dairy milk. Think you can only find this product in Canada for now though.
Turned out excellent.
hotmail sign in says
Looking forward to reading more. Great article . Really looking forward to read more. Really Cool
sungrownkitchen.com says
So good! My non vegetarian family loved it. Topped it with queso fresco, cilantro, plain yogurt and homemade cornbread. Thanks!–meryl
Tobey says
It look so sweet and delicous. I’ll be sure to add it next time.
Thanks Dana
Sarah says
Wayyyyyyyyyy too spicy! Perhaps a typo on the 3 tablespoons chili ???
Nope, I like spice! What kind of chili powder were you using? I didn’t mean chipotle chili powder, but rather the commercial spice blend.
Sarah says
Organic chile powder blend from whole foods … Must be really fresh/potent! I used to use a different blend that probably would have been perfect (amount wise) for this recipe.
Shannon says
This is way better than my current vegan chili recipe. I also added 1/2 tsp chipotle flakes and served it some whole grain macaroni resulting in an amazing chili mac. My only regret is that I was out of corn, but I’ll be sure to add it next time.
Kathy says
This recipe look sweet and delicous. You made it, Dana
Thank for share this awesome post.
Rebekah Lopez says
Just made this chili recipe for dinner and it was AWESOME!!! I made a cashew sour cream with lime and cilantro to garnish, also garnished with avocado and chopped green onions. Thanks for all your amazing recipes: I have made your chocolate cake twice (a crowd pleaser for sure), quinoa tacos, cinnamon rolls, and ramen noodles–all super yummy!
Sarah Lynne says
I recently stumbled upon this amazing website. I recently made the decision to go vegan for health reasons and I was actually looking for recipes for a good vegan chocolate because I am a HUGE chocolate fan and didn’t know if I could give it up. I haven’t tried your chocolate recipe yet because I just realized no where here carries cocao butter, that I’m going to have to order it on the Internet. I did try this delicious chili recipe and the Fritos one and OH MY! It was fantastic! My whole family enjoyed the heck out of it, it turned out so much better than I could have hoped and was more than satisfying for me. I will follow your recipes on this website religiously lol you are my new best friend! You are truly an artist when it comes to taking beautiful photos of what you cook but also being able to cook better than most chefs. I think you would probably make good money if you were to open up your own franchise of vegan restaurants. Your food is gold in my opinion, anyways though. Great recipes! I’m looking forward to trying out more of them.
So kind! Thanks Sarah Lynne!
Elizabeth says
This was absolutely delicious and easy to make. My 6 year old asked for “vegan chili” and I knew there had to be a recipe here! He had two bowls!!!
Isa Chacon says
Hi ! This chili sounds amazing, do you think I could use dry beans as well ? I’ve been looking for a chili recipe that doesn’t use canned beans.
Kate says
Hey! Is it possible to substitute the dry lentils with already cooked lentils?
Rose says
I LOVE this chili. We’ve already made it twice, and it’s so delicious with corn bread. I put in a little less chili powder when I make it because I’m a big baby about spices but it still had plenty of flavor.
Do you have any suggestions for other side dishes that would pair well with it? I often cook for some relatives who are vegetarian and I’m always out of ideas!! Thanks!
Nancy says
This was delicious! I used 2 cans of black beans and 1/2 can of diced jalapenos (as opposed to fresh). I also substituted granulated garlic for the fresh garlic, omitted the smoked paparika and added the optional can of corn (no salt added). My husband also loved it and said it was “perfect chili.” He did add ground turkey to his, but at least he ate enjoyed it! Thanks for a great recipe.
Caity says
I made this last week for dinner, and it was great! The best vegan chili recipe I’ve tried! I will definitely be making this again. I’m going to try the lentil sloppy joes tonight, and I’m excited! Thank you!
Ed Jasinski says
I Made this chili twice and it was awesome !
The instructions were perfectly clear!
I also made your seven ingredient musil bread 4 times!
WOW tasty and simple !
Love your website both the recipes and your husbands UI design, very easy to read and navigate.
Ed
Millaogliasmor says
Easy and delicious. OK, I admit to skipping the mortar and pestle part–didn’t have one on hand–next time. Still turned out wonderful. Smoked paprika is relatively new addition to our extensive spice collection. It really adds a complex smoky dimension! Love it!
April says
I absolutely love this recipe! Everything about it was delicious and it made enough to freeze for lunches/dinners. I put a dollop of Greek yogurt on top with some chopped cilantro and was in heaven every bite. ❤
Sharon Hansen says
Five stars from me! And I misplaced my red lentils! Had to use my autumn ones though I doubt that make much difference. Had to leave out the corn since I’m fighting a lot of inflammation and corn is a no-no. I will make this again.
Melissa says
Dana, you did it again! This chili is AWESOME. The taste is different than I’m used to from spending years eating McCormick Chili Mix, but a GOOD different. Very smoky, sweet, nice kick… I didn’t change a thing and I doubt I will! Thank you for yet another wonderful recipe!
Susanne says
I liked it, but it was a bit too spicy for me. Next time I’ll leave out the minced chili and just use the powder. But apart from that, thumbs up!
My Gun Safe Guide says
wow look yummy i love chili receipt , thank you.
T. Pagan says
This looks so yummy and healthy. I think I will reduce the chilli because the weather is really hot now. Thanks for sharing!
Mehreen says
This was pretty good and hearty! Next time I think I’ll cut the spices in half ?!
Rachel says
This chili is amazing!! It is so delicious and will be our go-to chili recipe from now on! Thank you so much for sharing it!
Maria says
I made this for tonight’s dinner. Instead of red lentils and kidney beans (didn’t have any on hand) I used green lentils and chickpeas. Also subbed chilli peppers for jalapeños. Even so, it tastes awesome! Now if hubby could hurry up and get home so we can eat, lol!
J says
This was really good! Even my meat-loving sister enjoyed it.
Crissy says
WOW! Wonderful flavors, and so simple to put together. I did not have coconut sugar so I substituted with regular and in place of the black pepper I used Grains of Paradise.
Mollie says
BEST CHILLI EVER!
My boyfriend has a deep set hatred for chilli (and anything that typically involves mince). I looove a good chilli and having made countless quorn chillies that I’ve loved and he’s hated, I didn’t hold out much hope for this one. I was soo wrong (as was he!). This is absolutely the best chilli I’ve ever eaten. I will never go back from this one. He loves it, I love it, my vegetable-phobic housemates love it! I can’t wait to impress my family with this next time I visit them.
I accidentally used 1tbsp of paprika and I didn’t have any ground cumin to hand so I used cumin seeds. Still delicious!
Thank-you Dana for putting chilli back on our menu!!!! :D
Mary says
i LOVED this chili! In fact I raved about it so much that my boyfriend had to make it himself to find out (and loves it) and I’m making it again tonight, just one week later. Also, I think the optional can of corn is a must, so yummy!
Anne says
This chili was DELICIOUS. I just used kidney beans, black beans and lentils and it was so hearty and spicy I didn’t miss meat not being in there. The recipe was easy to follow and yielded enough for me to eat several lunches and freeze a lot for later. I do not have a mortar and pestle so I put the jalapeno, garlic and onion in the food processor and minced them all together then sauteed them with chopped red peppers.
Kim A. says
I didn’t think one jalapeno would be enough, but it was! Very tasty!
Tony says
Thanks for another great recipe Dana! We just finished up trying it, super delicious!
Linda says
Can this one be frozen?
Kelly says
Delicious! The flavours are spectacular. Easy to make. Next time will add more lentils to make it a bit heartier. Making Easy Chana Masala tonight!
Amy C says
Oh wow! This is so so good! I’ve made it twice now and everyone loves it. We have a shared family cookbook and when there’s an outstanding recipe, it gets added to the collection. This one definitely made the cut. Plus it uses ingredients I usually have on hand. Thank you!
Val Riley says
Another winner! My family absolutely loved this amazing chili and nobody missed the meat. Dana, you’ve done it again. Thanks so much for such inspiring, healthy recipes. Would you consider making the “printable view” small enough to fit on ONE sheet of paper?
Thanks Val! It should be printing on one page. Did you use the print button function in the recipe box?
Rachel says
I made this tonight and it was super flavorful! The only change I made was using refried black beans to thicken it up instead of tomato paste (I added about 1/2 cup to get the consistency I prefer) and I didn’t add any of the optional sugar or corn.
Bold, easy and filling. I’ll be making this regularly.
Thanks Dana!
Stephanie says
Such a hearty, warming and beautiful healthy entree, which was perfect after a long hike earlier in the day. I simmered mine a bit longer than the 20 minutes at the end, just to let the flavors blend together a bit more. I would have wished for a bit more spice in mine, but next time I know to add a bit more during the cooking. Not only was this a perfect meal (served with rice and a small salad), it made for the perfect lunch the next two days. I will most definitely make this again and I plan on sharing the recipe with the cook at my school to “enhance” her chili :)
Missy says
I stumbled upon your blog and tried this recipe yesterday – AMAZING! I’m a timid cook who hates complicated recipes so this was perfect. Looking forward to trying many more of your recipes!
Tara says
This looks incredible! Do you think leaving out the garlic completely would ruin the flavor of it? I can’t eat garlic anymore and finding recipes that taste delicious without it is so very hard.
Jules says
Made this recipe for dinner tonight. Loved how easy this was to make. It has a nice kick to it. Also, added nutrientional yeast and mushrooms to the recipe as well. Will definitely make this again.
Sue says
Thanks for the wonderful recipe. I’m glad i didn’t use the jalapeno seeds because last night it was quite spicy!! A cold taste this morning proved it to be just perfect today!! Thanks for another consistently great recipe.
MzNorman says
This chili recipe was so delicious! My kids loved it!
KJ | Om Nom Herbivore says
This chili is super vibrant and colorful!! Thats neat that you’ve started using a mortar and pestle. It makes sense that doing it this way would add/preserve the intense flavor!
DEL says
made this tonight with the DIY “cheese” Fritos & guacamole topping: CALL OF THE WILD.
Eloise says
So I tried this… did not look as good as the picture but was in the end very tasty ! Thanks a lot for sharing :)
Sharon says
I made this a couple nights ago and it is DELICIOUS!! I’ll be making more this weekend. My carnivorous husband loved it too! WIN WIN
Tracy | Pale Yellow says
I eat so much chili, this is a great recipe to change things up a bit! Love lentils!
Shannon says
I’m excited to try this recipe. I was wondering if you could tell me the purpose of the tomato paste. I just ran out but I have everything else in the ingredients. Is it to add more umami? Can I substitute something else savory, like nutritional yeast?
Cynthia says
That looks amazing! I love anything with lentils.
Ashley Toussaint says
I just tried this recipe and it turned out AMAZING!!!! I altered it by cooking the bean (not using canned beans), and I added sweet potatoes. Because I boiled my own beans and sweet potatoes, it took me a total of 2 hours to make this dish. However, it was well worth it! Simply delicious, thank you for the recipe Dana.
Molly says
Made this recipe tonight for my parents and both said it was the best vegetarian chili they’ve ever had! I had to leave out the jalapeño as my mom can’t handle spice/heat of any kind. I also didn’t use the oil or sugar, and put in a few more beans. But the spice ratio was absolutely perfect. Thanks so much!
Jen says
I made this and it was fantastic! I left out the jalapeno because I was serving it to my boys. Tasted amazing with some cornbread on the side.
Hannah says
This is delicious! So tasty I could hardly put it down, despite how hearty it is! I added sweet potato too. Thanks a lot~
Janet says
Made this tonight and oh my, so good!
Anne says
Help!!! Just cooked up a batch and can’t stop eating it!!. What do I do!!!???
Kim says
I made this tonight. A great recipe! I left out the kidney beans and just used extra black beans and also added some celery cause I’ve always put celery in my chili. I also used less chili powder, probably only 1 tablespoon, cause I didn’t have enough on hand. And I soaked my lentils a bit before using them cause I always do. I would make it again! Thanks!
Drea says
ok ummmmm…so I made this tonight and it was deeeeeeelish!! It was savory, spicy and AAAAMAZING! My husband is a meat eater and he went back for seconds :) Only mod I made was white kidney beans instead of dark but it was out of this world good! Thanks again for a GREAT recipe that a busy mama could make on a weeknight :)
Thank you!!
Ann says
Made this last night for dinner and was very yummy! Tastes even better today for lunch! I paired it with your chili cheese fritos. I accidentally put 1 Tbsp of paprika instead of 1 tsp, but it still tasted delicious. Thanks!
Stacy says
I made this yesterday on a rainy Sunday afternoon here in NC. It turned out great! My only change was to saute the tomato paste with the onions and red peppers for about 2 minutes (until it had darkened in color) before I added the diced tomatoes. I think it really makes a difference – richer flavor. I will be enjoying this for lunch all week!!
Katie says
This was amazing! Worked well with my student budget too, had everything in the pantry already. I would rate this 5 stars!
Emilie @ Emilie Eats says
LOVE the thickness of this – looks like you get a heaping serving of beans in every spoonful! Just the way it should be. Red lentils are quickly becoming my faaaave so I’m all about this. Beautiful photos! (not surprised, of course) :)
Tiffany says
Love it
Tiffany says
Just made it and I love it! The homemade Fritos too! Genius! =]
Anne says
This was SO good. Seriously. I used a lot less chili, honey instead of sugar and only kidney beans, and it came out perfect. I stopped eating meat recently, and I’m a little sad it’s only now that I’m discovering how satisfying vegetarian meals can be. Even my meat-eating boyfriend loved it. Thanks so much for the recipe, this will definitely become a staple in our house.
Aimee / Wallflower Girl's Kitchen says
Wow, this looks SO good!
Michelle says
Hi Dana, I just wanted to say that I made this dish tonight with your vegan cornbread and it was a hit with the family! So easy and delicious. Thanks again for your great recipes. They always work out.
Nicola W says
Just made this and packed it for my lunches for the next week – can’t wait! However just a warning, I reduced the chilli and mine still came out very spicy! Maybe it’s just me though haha
Thanks Nicola! xoxo
Anthony says
Awesome, you make this looks like an artist, I will make this for my family and hope they will love it. Thank you so much for your recipe!
Lee says
I prepared this tonight for my family! It was a big hit – Thank you again for another great recipe!
Thanks Lee! xoxo
Ilana says
I loved the red lentil curry you posted a few weeks ago, so I am so excited to make this one!!!
Charlie // Lemon Butter Love says
This looks delicious! I’ll have to try it soon!
**A tip for those without a mortar & pestle** I recently posted on my blog about my experience with a lack of small enough food processor/spice grinder/m&p and I found that using a meat mallet to smash spices in a baggy worked beautifully! Good recipe timing!
– Charlie
Tori says
Fantastic looking recipe! This is my kind of chili!
Ellie says
I made this tonight to go one top of some homemade fries. I had to leave out the paprika, corn and jalepeno for my sister, but is still delicious. There is enough left iver fornat least two more meals. Frito pie, chili stuffed baked potatoes, chili and cornbread…the list goes on. Definitely a hit in my house tonight…especially with the four-legged babies that attacked a plate when i wasn’t looking. Fabulous dish!!!
Thanks Ellie!
Kiran says
This is perfect! I always have an excess of red lentils in my pantry. :P
Amy @ Thoroughly Nourished Life says
Oh Dana, I want to live inside these photos. Because that would mean never-ending chili supplies right? The nights are getting cooler here in Australia and I think this is going to be on high rotation throughout the winter months :)
Judy van Lingen says
When I opened my e-mail today and saw 1 Pot Red Lentil Chili from Dana, I said, “OhmyGosh! Please let me have all of the ingredients on hand!!!” I skimmed through the list with excitement & thought, oh no. Too good to be true, maybe I went too fast. So, I checked it again and said, “Hallelujah, I’m making this tonight!” Well, my 20 minute simmer has ended and I have tasted. The flavor is awesome! I love it and bc it is so healthy, this will be a staple in my house. When I find something so delicious and so easy to make like this, I make a batch (lot’s of times two), and freeze individual portions for instant meals later. Thank you Dana, you never disappoint.
Thanks Judy! xoxo
Lyndsey says
If I do not have coconut sugar or maple syrup, would I be better to leave it out entirely or substitute for granulated sugar? If the latter, is this in the same quantity?
Thanks!
Hi Lyndsey, granulated sugar would work too. We’d suggest starting with slightly less. Hope that helps!
Jess | Rose & Fig says
Oh. My. Heavens. This looks, like, surreal good. My husband has such a soft spot for lentils, too, so he and I will have to make this lickety split!
Patrina says
Hi. We don’t really have chili powder in australia, as I am hoping you don’t mean 2 tbspns og ground pure chilis. Do you have a recipe for making your own mix (eg like for garam masala, etc) Thanks
Katia says
You definitely have it! and it’s actually my fave lol. i got it at woolworths when I was living there, it’s the woolworths select chilli ground :)
Cassie says
Chili is so good and hearty! This looks fantastic!
Katia says
Hi Dana, do you think green lentils will work? The only place that sells the red ones here is like three times more expensive lol.
That should work! They’ll just take longer to cook.
Rosemary Nishikawa says
Don’t I see either hominy or corn in the photo? I don’t see it in the recipe.
Hi Rosemary! Corn is the last ingredient on the list and is optional. Hope this helps!
Shraddha says
This is exactly like chana masala!
Just here to say I love this site. I don’t like cooking but minimal ingredients make it look so easy!
Thank you! Also especially for having so many years Indian influences! :)
Esther says
I cannot WAIT to try this. It sounds (and looks) delicious. Thanks for the recipe.
Jessica P. says
Do you have any suggestions for how to make this in a slow cooker? My fiance has a chili cook off thing at work next week but we can’t seem to find any slow cooker chili recipes.
Looove your blog btw, we make weekly menus together for dinner during the week and I swear every time its his turn to plan, 4/5 recipes are from your blog :D
Shelley says
I made this in the slow cooker, three hours on high worked great
Salinda says
I’m following your lead. Hope it works. Lol
Haley D Williams says
Dana – this looks amazing! I’ve become a lentil fanatic recently. BTW I’m a huge fan of your blog. I write my own too with dessert recipes! IfYouGiveaBlondeaKitchen.com
Madbu says
Can I make this in a slow cooker?
I haven’t tried, but I’d assume so!
Shelley says
I did, three hours on high worked great. I also subbed chilli for 3 tbsp smoked chipotle powder. Lovely deep flavour but hot hot hot!
Vanessa @ Honey & Allspice says
I did too, it will take a couple of hours and I also included vegan ground beef!
Katrina says
This chili just makes me want to cozy up with a big blanket and eat on the couch! Love the lentils in this!
Andrea @ Sunday Brunch says
I love the red lentils! Such a great addition (or hearty alternative!) to beans.
Mélodie says
Gosh i love a good chili and that one sounds oh so amazing!!
I’ll make sure to try it real soon (like this weekend obviously, i won’t resist! ;)
Frankye says
Could you make this in instant pot? How much cook time?
Karen says
Did you try this in the instant pot? I just got one and wanted to try it as well.
Olivia says
I just made it in my pressure cooker and used soup/stew setting for 25 minutes and turned out perfect. I reduced water (broth) down to 1 1/4 cup.
Meredith Weaver says
Did you throw it all in then set it on the soup setting for 25mins?
Jenny says
Mine doesn’t have a soups setting. Would you use rice or meat setting high or low setting?
Bella says
I’ve made this 10+ times over the years. It is my go to chili recipe! It is soooo good and so easy to make! I put avocado on top and we usually make corn bread to go with it.
We’re so glad you enjoy it! Thanks for sharing!