Lentil Chili Recipe - Allrecipes.com
Lentil Chili Recipe

Lentil Chili

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"This makes for a pleasant alternative to your standard chili. It's also much lower in fat and has no meat! Enjoy! This recipe is from the WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 15 minutes."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Stir in the lentils and bulgur wheat. Add the broth, tomatoes, chili powder, cumin and salt and pepper to taste. Bring to a boil, reduce heat to low and simmer for 30 minutes, or until lentils are tender.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2004

This is an excellent recipe and I highly recommend it. I like to increase the chili powder a bit to make it hotter. As a note, I have found that I need to simmer the lentils in water for 20 minutes then drain prior to making the chili otherwise they stay too firm and need much more liquid than the recipe calls for.

Most Helpful Critical Review
Jan 29, 2003

Not lentil chili, but just regular lentil soup but in chowder form. It was good though I needed to add a heck of a lot more ingrdients so it had flavor. I wouldn't make again because my lentil soup tasts much better.

Oct 04, 2010

Best vegetarian chili I EVER had, husband loved it as well. The only thing I did different is I added 1 can of kidney beans because I love them in chili. It was superb. Thank you for this wonderful recipe which I will be making often!

Jul 08, 2008

I really enjoyed making this recipe! Like some of the other reviewers, I prepped my lentils ahead of time by boiling them for a bit before I ever started the chili. I also had to add water to the mix since the chicken stock soaked up pretty quickly, but then, that might have just been me. I like just a tiny bit of spice and the two tablespoons was plenty. It was a really easy one to make, and nice and filling as well!

Jul 14, 2009

This is a marvelous dish. I have a little suggestion for those who are a little timid around spicy foods. Instead of adding more chili powder, (which tends to overwhelm the flavor,) I suggest dicing anaheim chili peppers. One nice large crisp one is a good starter, they are very mild and extremely flavorful, I even add them to my chicken soups etc. Enjoy, and God bless. Wolf

Mar 23, 2006

This is a great week night meal. Flavorful, easy and quick. I added extra cumin and topped with grated cheese and sour cream.

Oct 28, 2010

Fantastic recipe! I substituted the 2 cups of tomatoes for a 14 1/2 ounce can of petite diced tomatoes (the liquid included!) I am also watching my carbs so I substituted the bulgur wheat for 2 cups of chopped celery, and substituted the vegetable oil for olive oil. I did cook it a little while longer than the recipe called for. It was fantastic! We ate it with cornbread (it could have also been a nice side dish, or over white rice)Next time I think I will attempt to throw it in the crock-pot and see how it turns out. Thank you!

Apr 25, 2011

This is easy, affordable and very healthy. I'm adding it to my regular rotation of meals. I did need to double the liquid even though I soaked the lentils for an hour before cooking. I also added kidney beans, as another reviewer suggested, which made it seem more like chili.


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  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 16.6 g
  • 66%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 376 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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