Skip to main content

3 Lentil Chili

3 lentil vegetarian chili

Sometimes chili is better with lentils than beans, although you can feel free to add beans and/or meat if desired. This recipe is the the complete package, hearty, tasty and filling. The smoky flavor form the spices also helps to satisfy the meat lovers around.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, diced, seeds removed
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 large carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 (28-ounce) can crushed tomatoes
  • 6 cups of water or broth
  • 1/3 (16-ounce) bag brown lentils, rinsed
  • 1/3 (16-ounce) bag French green lentils, rinsed
  • 1/3 (16-ounce) bag red lentils, rinsed
  • 1 tablespoon red wine vinegar
  • 1 tablespoon cumin
  • 1 tablespoon brown sugar
  • 2 teaspoons paprika
  • 1-2 tablespoons chipotle in adobo sauce
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 1 avocado, sliced for serving


1. Sautee onion and garlic in a little oil, add peppers and carrots and celery. Once vegetables are soft. Add tomatoes and water or broth and rest of ingredients.
2. Bring mixture to a boil and then cover, lower temperature and simmer for 1-2 hours until cooked through, adjust seasoning to taste. 

3. Serve with sliced avocado and even cheese if desired.

Note: you can also make this in a slow cooker - Combine all ingredients in a slow cooker. Stir well to combine.
Cover and cook on low for 4 hours or low for 6 hours. Serve warm.