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Vegetarian Lentil Chili

Prep Time:

15 min

Cook Time:

4-8 hours


6 servings



About the Recipe

We make this chili for a camp meal when we've got a lazy day around the fire. It's also good in a slow cooker at home.


1 yellow onion

2 cloves garlic

1 15 oz can diced tomato, with juice

1 15 oz can tomato sauce

1 15 oz can black beans, drained

1 15 oz can sweet corn, drained

1 cup red or brown lentils, uncooked

1 Tbsp chili powder

1 tsp ground cumin

½ tsp onion powder

¼ tsp garlic powder

½ tsp salt

freshly cracked black pepper, to taste

4 cups vegetable broth


Dice the onions and mince the garlic.

Add all ingredients to the kettle or slow cooker and stir to combine.

Put the lid on, and cook for 4-8 hours, stirring occasionally. After cooking, the lentils should be tender. Add salt to taste, if needed (depending on the salt content of the broth).

Serve hot.


  • Top with cheese, bread crumbs, crackers, or whatever you like.

  • For a more filling chili, add 2 Tbsp of coconut oil, olive oil, bacon grease, or other fat.

  • Use kidney beans instead of corn.

  • For tangy flavor, add 1 tsp smoked paprika.

  • For more heat, add ¼ tsp cayenne pepper.

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