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lentil chili

Lentil Chili Recipe

Jenna Volpe, RDN, LD, CLT
A simple, timeless, warm and cozy one-pot meal for a "chili" evening!
Cook Time 20 mins
Servings 8 people


  • Knife and cutting board for chopping veggies
  • Large sauté pan for stovetop
  • Large stockpot with cover, ladle


  • 1 lb bag of lentils (OR 4 standard size cans of already-cooked lentils)
  • 8 cups broth or water (only if cooking lentils from the bag)
  • 3 peppers (I did one red, one yellow, and one green) washed and chopped
  • 2 medium or large onions chopped
  • 1 standard size container of button mushrooms sliced
  • 24-32 oz. jar of marinara sauce of choice (We used Rao's’)
  • Extra-virgin olive oil or avocado oil for sautéing


  • If using raw lentils: cook lentils according to instructions on package (use broth of choice, or water).
  • In a separate pan, start sautéing the peppers and onions in oil of choice on low-medium heat.
  • Add mushrooms once the peppers and onions are 75% cooked (almost translucent).
  • Combine cooked or canned lentils with cooked veggies and marinara sauce in a large stock pot.
  • Cover and simmer on low for about 10-20 minutes until it's reached your desired texture. Stir occasionally and then enjoy!


Additional tips:

Serve on its own, enjoy a little bowl of this stuff as a snack or a couple heaping few bowls of it as more of a meal or as a side dish with some other goodies of choice!
Optional: we add on some fresh grated raw cheddar cheese for an extra kick. :)
Keyword lentil chili
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