You are here

Lentil Chili Recipe

If you love the rich and distinctive flavors of chili but aren't a fan of kidney beans, this lentil chili recipe is worth a serious look.

Rich in healthy protein, iron, lycopene, fiber, and a number of other health-promoting nutrients, this bean-less chili gets better with each passing day, so consider making a little extra and refrigerating or freezing leftovers.


One pound of dried lentils, any color
1 cup crushed tomatoes
1/4 cup tomato paste
2 cups diced onion
2 tablespoons garlic, minced
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon or lime juice
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon cayenne (optional, and only for those who like really spicy chili)
8 cups vegetable broth


Combine all ingredients in a large soup pot. Bring to a boil, reduce heat, cover, and simmer over low to low-medium heat until lentils are tender - takes about 30 to 40 minutes.

Enjoy this delicious, protein-rich chili on its own, or with a bowl of rice, quinoa, or potatoes.


Join more than 80,000 readers worldwide who receive Dr. Ben Kim's free newsletter

Receive simple suggestions to measurably improve your health and mobility, plus alerts on specials and giveaways at our catalogue

Please Rate This

Your rating: None Average: 4.5 (31 votes)
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
Enter the characters shown in the image.