Lentil Chili

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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.

—JRIPLEY

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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.

—veggigoddess

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64 Ratings

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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!

—Julie L

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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!

—susigecko

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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

—WOLF

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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.

—angela

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Jan 29, 2003

This recipe was easy to make and very tasty (I did cut down the amount of chili powder to 1 tsp, because I don't like spicy food). However, I had to cook it for 1 full hour to get the lentils to be even slightly tender! I added the juice I had reserved from the canned tomatoes so that there would be enough liquid for the longer cooking time.

—DAC097

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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!

—Tara

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Nutrition

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.

Nutritional Information

Lentil Chili

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 281
Calories from Fat: 54

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 0.8g 4 %
Cholesterol 0mg 0 %
Sodium 376mg 15 %
** Potassium 603mg 17 %
Total Carbohydrates 45g 15 %
Dietary Fiber 16.6g 66 %
Protein 13.8g 28 %
Sugars 3.8g
Vitamin A 26 %
Vitamin C 33 %
Calcium 9 %
Iron 48 %
** Thiamin 23 %
** Niacin 39 %
** Vitamin B6 25 %
** Magnesium 32 %
** Folate 92 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.