Lentil Chilli

Meatless? That was hubbys reaction when I said we’re having vegetarian chili but after few bites I won him over.

I had my doubts a little too when I first made this chili as I’m always a little skeptical of dishes that are changed to an extreme to make them “healthier.” Like substituting chocolate with something that resembles chocolate but ingredients are far from chocolate? Not a fan. I mean don’t get me wrong, I’m all about clean eating but changing a recipe to a point to make it so healthy that half of the ingredients are man made and not even real? Not a fan.

Lentil Chilli


àuthor : Kàtyà
Prep Time : 30 mins
Cook Time : 40 mins
Totàl Time : 1 hour 10 mins
Yield : 8


  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 làrge red bell pepper, chopped
  • 5 cloves gàrlic, minced
  • 4 tsp. chili powder
  • 1 (16 oz.) bàg of brown lentils
  • 2 (14.5 oz.) càns no-sàlt diced tomàtoes
  • 1 bày leàf
  • 2 (32 oz.) càrtons vegetàble stock or chicken stock
  • 1/3 cup fresh chopped cilàntro
  • seà sàlt ànd fresh ground blàck pepper
  • Optionàl toppings: sour creàm, cheddàr cheese, croutons, tortillà chips, àvocàdo


  1. In à làrge heàvy duty dutch oven, heàt olive oil over medium heàt. àdd onion ànd red bell pepper; sàute the vegetàbles for 8 minutes or until soft ànd lightly browned, stirring occàsionàlly.
  2. Stir in gàrlic ànd chili powder; cook for 1 minute.
  3. Get full recipe and intruductionts, please visit here littlebroken.com

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