Lentil Chili

How to make Lentil Chili

Lentils are a heart-healthy powerhouse. A ½ cup of cooked lentils contains approximately 12 grams of protein and 4 grams of fiber. They’re an easy plant-based alternative to ground beef, chicken, and turkey.  The first time I used these versatile legumes in a chili recipe, my children didn’t even notice.  They said, “this looks just like ground beef!”  Since then, lentils have been in our plant-based meal rotation.

Lentils are also a great source of iron and potassium.  Potassium is essential to a heart-healthy diet because it aids in maintaining normal blood pressure levels. Lentils do not contain wheat which makes our chili recipe gluten-free.  As for their taste, lentils absorb the flavors of their surrounding ingredients and that’s exactly what happens in this comforting fix-it and forget-it recipe. Warm-up this season with a cup of lentil chili.  Your heart will thank you.

Gluten Free Dairy Free Vegan Vegan Vegan


10-12 servings

  • 2 tablespoons extra virgin olive oil
  • 1 c medium sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 c cooked (steamed) lentils
  • 2 medium raw carrots (approx. 1 c), shaved
  • 2 green sweet banana peppers, chopped
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (28 oz) can crushed tomatoes
  • 1 (28 oz) can tomato sauce
  • 2 sprigs oregano, leaves only
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • freshly grated cheddar cheese, to taste
  • tortilla strips, to taste


  1. Warm evvo in a stockpot or slow cooker.
  2. Sauté onion and garlic until tender.
  3. Add the remaining ingredients to the stockpot or slow cooker.
  4. Cook chili for at least 3 hours on low heat. Stir occasionally.
  5. Top each bowl with freshly grated cheddar cheese (vegan cheese optional) and tortilla strips.

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