Easy Lentil Chili Recipe

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Easy Lentil Chilli is a 30-minute weeknight dish for warmth, comfort, and nourishment.  This plant-based chilli is satisfying.  There are Fritos on top—thanks.  

– 2 Tbsp olive oil – 1 medium onion, diced – 4 cloves garlic, minced – 28 ounce can fire roasted crushed tomatoe – 12 ounce bottle of your favorite beer, I used Corona – 15 ounces vegetable, chicken, or beef stock – 1 1/4 cups small French lentils, rinsed – 1 or 2 canned chilies in adobo sauce, chopped (use the whole can if you like the heat) – 1 heaped Tablespoon chili powder – 1 heaped Tablespoon ground cumin – salt and fresh cracked black pepper – juice of 1 lime, optional



In a large stock pot, sauté onions and garlic in olive oil. Stir often for 5 minutes to soften onions.

Step 1

Step 2

Mix the tinned tomatoes, beer, stock, lentils, chillies, chilli powder, and cumin in the pot. Season with a teaspoon of salt and pepper. 

Step 3

After boiling, reduce the heat and simmer for 15-20 minutes to tenderise the lentils. I cover the pot, but you can leave it off for thicker chilli.

Step 4

You can add more salt to the chilli if you like. If you want to, add the lime juice. Add the toppings of your choice and serve.

Also See

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