Reviewed: Feb. 23, 2012

Great recipe! Even my 2-year old ate it. Though definitely need to boil up or soak the lentils longer than suggested. I boiled mine for 30 mins and had them in the chili on a slow cook for over 2 hours and the lentils were still a little hard. I added more veggies like carrots, celery and green peppers. It came out very well though I doubled the spices (but not the salt) as we like our food very flavorful. I also took the recommendation from another reviewer and added red kidney beans. Definitely will make this again.

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Reviewer:

Rikachu

Reviewed: Jan. 23, 2012

I used pearl barley instead of the bulgur wheat and added a can of spicy beans in chili sauce. It turned out great! But did need a bit longer to cook, I left it on low after the first 30 minutes and let is simmer for about an hour. It could also use a bit more spice and I might add crushed red next time I make it.

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Reviewer:

MissNellie

Reviewed: Jan. 20, 2012

This got rave reviews from everyone who ate it. I do recommend soaking the bulgur and lentils (together) overnight and adding more stock/broth than the recipe calls for. It continued to soak up the liquid and got thicker as it stood. A little shredded cheddar, a dollop of sour cream and a squeeze of lime...perfect! Great delicious, guilt free recipe...I will definitely make this again.

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Reviewer:

karlac616

Cooking Level: Intermediate

Reviewed: Jan. 9, 2012

I was pleasantly surprised at how good this chili was. The bulger really bulks it up, giving it a more meaty texture than ordinary no-meat chili. And my three children, who normally turn their noses at anything different, ate it without a fuss. If I had to do it again, though, I would boil the lentils on thier own for a while first. It took an hour of simmering, and adding extra chicken broth, before they were tender enough to eat.

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Reviewer:

momof3

Reviewed: Dec. 10, 2011

It was good but it needs beans for me to consider it chili. Next time I think I will half the lentils and bulgur wheat and add 2 can of beans. I highly recommend soaking the lentils and bulgur wheat overnight.

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Reviewer:

sallyjrw

Reviewed: Nov. 25, 2011

One of my personal favorties and I add ground turkey.

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Reviewer:

beck

Reviewed: Sep. 15, 2011

taste was okay. i used exact ingredients and followed directions but ended up having to double broth because when with cooking time the 'chili' had the thickness of a pot of cooked rice. Not one drop of broth left and the lentils were still not cooked through. Maybe I did something wrong

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Reviewer:

frugalmama

Reviewed: Aug. 29, 2011

Delish! I didn't have any bulgar wheat, so I substituted with more lentils. I also added a can of kidney beans to make it more chili-ish.

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Reviewer:

Jillybeens

Reviewed: Aug. 17, 2011

added two bay leaves to let simmer for 30 minutes.

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Reviewer:

Natasha Kay

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Santa Clara, California, USA

Reviewed: Apr. 22, 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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