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Overhead view of 2 bowls of chili.

Stovetop Lentil Chili

Easy to make stew that packs a lot of protein and fiber.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 275kcal
Author Joe Boyle


  • 1 med. yellow onion, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 tbsp vegetable oil
  • 3/4 cup dry brown lentils
  • 1 15 oz. can black beans, drained and rinsed (Bush's)
  • 1 16 oz. can red beans, drained and rinsed (Bush's)
  • 1 14.5 oz,can stewed tomatoes (Del Monte)
  • 1 6 oz. can tomato paste
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 2 3/4 cups water
  • cilantro and grated cheese if desired


  • In a dutch oven or other large pot, add vegetable oil, chopped onion, and chopped green pepper. cook on medium high heat 5 minutes to soften slightly.
  • Add the remaining ingredients into the pot, bring to a slight boil, then cover and simmer for 30 minutes until the lentils have softened. (Check at 20 or 25 minutes to see how the lentils are coming. You may like them with a slight crunch).
  • Remove from the heat and serve garnished with cilantro and grated cheese if desired.


  1. Recipe adapted from a similar one from thekitchn.com.


Calories: 275kcal