This Lentil Chili is cozy, hearty, and packed with flavor. It’s a versatile recipe that can be made on the stovetop in under an hour or in a slow cooker. We add chorizo but show how to make it plant-based. Video.
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This hearty lentil chili is packed with smoky, savory spices, carrots, and bell peppers for rich flavor, satisfying texture, and a nourishing boost of protein. Made with chorizo (easily vegan-adaptable), it can be cooked on the stovetop and ready in about 45 minutes, or prepared in the slow cooker (crockpot) for an easy, hands-off meal.
Like most soups and stews, this lentil chili tastes even better the next day as the flavors deepen and meld. It's a perfect make-ahead chili recipe for healthy, comforting meals you can enjoy all week long.
For a more traditional Chili, take a peek at this Instant Pot Chili recipe.
Ingredients In Lentil Chili
- Dried lentils - We use both red split lentils (which naturally thicken the chili) and brown lentils.
- Onion and Garlic - Form the savory base of the chili, adding sweetness and depth as they cook down.
- Ground meat or chorizo (veggie meat, turkey, beef, or chicken) - Adds richness and heartiness; chorizo brings extra spice, while other options keep the flavor flexible.
- Veggies: Carrots, bell pepper, tomatoes, and jalapeno
- Spices: Ancho chili powder, Cumin, Mexican oregano,Smoked paprika - Adds subtle smokiness and warmth without overpowering the other spices. - Grounds the chili with earthy, nutty depth and classic Southwestern flavor.
- Cinnamon sticks - Infuse gentle warmth and subtle sweetness, adding unexpected complexity.
- Molasses - Adds deep, bittersweet richness that rounds out the acidity of the tomatoes and spices.
- Broth (vegetable, chicken, or beef) - Forms the liquid base, allowing the lentils to soften and the flavors to meld.
- Apple cider vinegar - Optional, but a splash at the end brightens and sharpens the finished chili.
*See the recipe card below for a full list of ingredients and measurements.
Chef’s TipS
You can make your own chorizo here, with a simple blend of spices and your choice of meat. This allows you to add more or less spice without any fillers or preservatives. You can easily adapt this to plant-based “meats” to create a delicious vegan chili! Feel free to use store-bought chorizo for ease and speed.
How To Make Lentil Chili
STEP ONE– Sauté the onion in a large Dutch oven or pot over medium-high heat with oil for 3 minutes until it softens. Add the garlic and chorizo; sauté for 5 minutes.
STEP TWO– Add both types of lentils, carrots, tomatoes, optional jalapeño, salt, ancho powder, oregano, smoked paprika, and cumin. Mix together.
STEP THREE– Add the broth, molasses, and cinnamon sticks. Bring to a boil, and turn down to a gentle simmer with a vented lid for 30 minutes.
STEP FOUR – Add green pepper and simmer for 15 minutes more, letting the liquid cook off if needed.
STEP FIVE- Add the apple cider vinegar, then adjust the salt and seasonings to taste.
What To Serve With Lentil Chili
Serve in bowls with sour cream, shredded cheese, or avocado, with cilantro and extra chilies if you like. We love cornbread with the chili, and here are a few versions. The vegan cornbread muffins are delicious.
Slow Cooker Instructions
- In a skillet, sauté the onion in oil over medium-high heat for 3 minutes until it softens. Add garlic, stirring in, and add chorizo, sauté for 5 minutes.
- Add the chorizo mixture into the crockpot along with the lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika, cumin, broth, molasses, and cinnamon sticks.
- With the lid on, cook on high for 4 hours (or on low for 6 hours). Add the green peppers in the last 30 minutes of cooking.
- Stir in the AC vinegar, adjust salt and seasonings to taste.
More Favorite Chili Recipes
Hope you enjoy!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Lentil Chili| 60-second video
Hearty Lentil Chili Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes (stove top)
- Total Time: 1 hour 5 minutes
- Yield: 3 quarts 1x
- Category: Main
- Method: crockpot, stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Packed with nutrients and comforting flavor, this lentil chili is perfect for fall, from weeknight dinners to weekend gatherings. It saves well, leftovers taste even better! Vegan adaptable.
Ingredients
- 1 onion, chopped
- 4–6 garlic cloves, chopped
- 1 pound ground meat or chorizo (or use plant-based “ground meat”, turkey, beef, or chicken)
- 1 1/4 cups dried brown lentils (8 ounces)
- 2/3 cup dried split red lentils (or sub more brown lentils, but red makes the chili thicker)
- 2 carrots, sliced into half rounds, about 1 1/2 cups
- 15 oz can diced tomatoes, with juices
- 1/2–1 jalapeno, diced (seeds removed)
- 1 1/2 teaspoons salt (adjust salt to taste)
- 1 teaspoon ancho chile powder (or sub Mexican chile powder)
- 1 teaspoon Mexican oregano
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 2 cinnamon sticks
- 1 tablespoon molasses (or maple syrup or honey)
- 6 cups broth or stock (veggie, chicken or beef)
- 1 bell pepper, green or colored, chopped
- 1 tablespoon apple cider vinegar (optional, add to taste)
Instructions
- Sauté onion in a pan over medium high heat with oil for 3 minutes until it starts to soften. Add garlic stirring in and add chorizo, sauté for 5 minutes.
- Add lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika, and cumin. Mix together.
- Add broth, molasses and cinnamon sticks. Bring to a boil, turn down to a simmer with a vented lid for 30 minutes.
- Add green pepper and simmer 15 minutes more, uncovering it to cook off the liquid.
- Stir in the apple cider vinegar, then adjust the seasonings if needed.
Serve in bowls with sour cream, shredded cheese or avocado and cilantro.
Notes
Storage: Leftover Lentil Chili will keep in an airtight container for up to 4 days, or can be frozen for 3 months.
The Lentil Chili will have a thicker consistency when slow-cooked in the crockpot.
Slow Cooker Instructions: In a skillet, sauté onion in a pan over medium-high heat with oil for 3 minutes until it starts to soften. Add garlic, stirring in, and add chorizo, sauté for 5 minutes.
Add the chorizo mixture into the crockpot along with the lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika cumin broth, molasses and cinnamon sticks.
With the lid on, cook on high for 4 hours or on low for 6 hours. Add in the green peppers in the last 30 minutes of cooking.
Stir in the apple cider vinegar and adjust seasonings if needed.
Nutrition
- Serving Size:
- Calories: 281
- Sugar: 9.1 g
- Sodium: 774.9 mg
- Fat: 2.8 g
- Saturated Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 7.9 g
- Protein: 24.3 g
- Cholesterol: 33.9 mg
Do you pre-soak the lentils?
No need in this recipe. Feel free to soak, cooking time will be less.
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