Spanish Lentil Chili

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  • Total Time

  • Ingredients

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Recipe posted by Palouse Brand on September 21, 2016

Oh, so delicious and tasty!  The robust tomato flavor is unbelievable. This is the perfect legume meal! This vegetarian chili recipe is gluten-free!  We know that a lot of lentil chili recipes can be quite the same and pretty boring, but we guarantee this one is everything but boring.

Our chili recipe is packed with refreshing flavor and this is the perfect time of year to start thinking about harvesting the tomatoes from your own garden and preserving them for this extra delicious chili recipe.  Substituting your own tomatoes will certainly put this lentil recipe to the “top” of any list of lentil recipes. Another great thing about our lentil chili is that it uses, brown lentils that hold their shape while cooking. Red and green lentils often turn to mush when cooked, but the brown lentil holds its shape and provides excellent texture in this dish! Not to mention all the health benefits that come with eating lentils! They are little superfoods! In fact our brown lentils are so perfect for chili they are the star of the World’s Largest Bowl of Chili!

Eat your way to better health and let your passion for good food reflect your passion for life by serving up our Terrific Lentil Chili recipe. Whether it's a crisp day picking apples or a football bash this is the perfect chili!

lentil chili recipe brown lenitls

Lentil Chili - Gluten Free 

prep_time 5 min
total_time 50 min
ingredients_number 14
servings_number 10
  • 8 oz dried brown lentils
  • 4 cups water
  • 2 tbsp. extra-virgin olive oil
  • 1 onion, medium
  • 5 cloves garlic, minced
  • 1 red bell pepper, large, diced
  • ½ cup fresh cilantro, chopped
  • 2 - (32 oz.) cartons low sodium chicken stock
  • 2 - (14.5 oz.) cans no-salt diced tomatoes
  • 2 - 4 oz. cans tomato paste
  • 1 Bay Leaf
  • 4 tsp. chili powder
  • 1 tsp. sea salt
  • Fresh ground black pepper, to taste
                        1. Bring water to a boil in a medium pot.
                        2. Once boiling add lentils and simmer on high for 30 minutes or until done.
                        3. Meanwhile, in large skillet, add olive oil and sauté onion and garlic for approximately 4 minutes.
                        4. Add diced red pepper till soft, approximately 2 minutes then add chopped cilantro and cook for approximately 1 minute.
                        5. Add chicken stock, diced tomatoes, tomato paste and bay leaf, bring to a boil.  
                        6. Add chili powder, sea salt and pepper and continue to boil for approximately 10 minutes, reduce heat to low.
                        7.  Add cooked, drained lentils cover and simmer for 20 minutes.

                            lentil recipes

                            vegetarian lentil chili recipe 





                            • Anne says...

                              On my third batch of this. We love it at work!!!

                              On February 13, 2017

                            • Palouse Brand says...

                              Hi Guys, Thanks for the comments! Sorry for the typo, we have corrected the amount of tomato paste to 2, 4 oz cans.

                              On December 08, 2016

                            • lIZ says...

                              24 OZ. TOMATO PASTE?? i DOUBT IT!

                              On December 06, 2016

                            • Nancy says...

                              I love this idea. I read the recipe over and would like clarification on the 24 ounce can of tomato paste. For me that seems like a lot when I see the other ingredients. I might use 2 (6ounce) cans. Could you confirm that volume of tomato paste? is that one 24 ounce can of tomato paste?
                              Thank you, love your beans, peas, and lentils!

                              On December 06, 2016

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