Lentil Chili

There is nothing more comforting on a cold winter day than a cozy bowl of chili. In this recipe, I skip the ground beef and use lentils instead. The texture and flavor is similar to a traditional chili and is just as satisfying. For serving, I like to top this dish with coconut yogurt and chopped onions.


2 1/2-3 cups cooked lentils

2 Tablespoons olive oil

1 large onion diced, about 1 1/2 cups

3 cloves of garlic minced

2 teaspoon sea salt

2 Tablespoons chili powder

2 Tablespoons cumin

1 teaspoon chipotle powder

1 teaspoon black pepper

1 15 oz can tomato sauce

1 15 oz can diced tomatoes

1 15 oz can drained pinto beans or 1 3/4 cups soaked and cooked beans


  1. Place the olive oil in a large pot over medium heat.
  2. Add the onions and cook for 5 minutes stirring.
  3. Add the garlic and cook for an additional 3 minutes.
  4. Add the sea salt, chili powder, cumin, chipotle powder and black pepper. Stir well.
  5. Add the lentils, pinto beans, tomato sauce and diced tomatoes.
  6. Bring to a simmer and cook for 5 minutes.
  7. Serve with your favorite chili toppings.
Dairy FreeGluten FreeGrain FreeSCDVegan

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