Lentil Chili

  • 1-1/4 cups dry lentils (half a pound)
  • 4 cups tap water
  • 2 tablespoons oil or bacon grease
  • 1 to 2 tablespoons dry onions
  • 3 beef bouillon cubes
  • 15 oz can tomatoes
  • 2 teaspoons chili powder
  • Dash hot pepper flakes or Tabasco sauce
  • 1/4 teaspoon black pepper

Place the lentils and the water in a large pot. Put the pot on the stove and bring it to a boil. Reduce the heat so that the lentils are simmering gently. Cook for 30 minutes. Do not add the other ingredients until after the lentils have cooked. If the lentils begin to get dry, or if their water boils away then add more water. You want the lentils to remain juicy while they cook. When your 30 minutes are up, add all of the remaining ingredients. Simmer the chili for 15 to 20 minutes and serve with crackers or cornbread or over rice. Makes 4 servings.

This is a very good chili recipe. If you have ground beef or turkey, or some cooked chicken, you can add these to the chili too. About 1/2 a pound of ground meat or about 1 cup of cooked meat will be plenty. This recipe doesn’t need meat to taste good though. It is excellent just the way it is.

Ready for another great recipe? Try this healthy black bean soup from my bean recipe collection.

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Comments

  1. says

    I just made this. I added a sauteed diced onion, a clove of fresh garlic, a bay leaf, 1/2 tsp of cumin and about 1/2 a minced chipotle – and I used tomatoes with chilis, because I like it spicy.

    Tasty, filling, and CHEAP.

  2. Kelly B. says

    Yes! I add the cumin and a couple cloves of pressed garlic and the fresh onion instead of the dried. I use vegetable bullion so it is vegetarian, and I always double the recipe, as it is just as easy to make double and it freezes well. I like this better than regular chili!

  3. Dana says

    I love this recipe also because I almost always have all the ingredients. It is very easy to make and inexpensive. AND it tastes wonderful. THANK YOU!!!

  4. Michelle says

    I made a few changes to this as it seemed very soupy to me. I added some tomato paste, and a can of red beans, and a bit of cornstarch to thicken it up. Otherwise it was DELICIOUS and I ate two bowls.

  5. Kellie says

    I made this, but I think i must have not cooked it right. my lentils were still very crunchy, but the over all flavour was fantastic.

  6. Karen Cypret says

    I love lentils and fix them for my family a lot. This is another way I’ll “make” do when money is tight.

  7. Tara says

    I made this with fresh tomatoes, an onion, a bell pepper, and a celery stalk. The only other thing I did differently was use 2 vegetable bouillons instead of 3. Yummy!

  8. Ali says

    This has become a family staple for years now. One variation we really enjoy is to substitute plain tomato sauce for the tomatoes, add a bit more water, and cook elbow pasta in it at the end for a wonderful Lentil Chili Mac. :)

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