Lentil Bean Chili

There is nothing better than having a big bowl of chili in the winter! I make this one on the regular. This chili is packed with protein and delicious flavours. It is perfect by itself or as a topping on nachos!

Eating chili is a great way to get in beans, a super heart healthy food. Beans are low in fat, they help balance blood sugar, they lower your risk of getting cancer, they are super convenient and they are wallet-friendly. So get to cooking!

Makes: 4-6 servings 


  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • 1 red or orange pepper (diced)
  • 1 zucchini (diced)
  • 1 carrot (cubed)
  • 1 can tomato sauce
  • 1 large can diced tomatoes
  • 1.5 cups vegetable broth (or water)
  • 1 cup red lentils
  • 1 can red kidney beans (drained and rinsed)
  • 1 cup canned corn (drained and rinsed)
  • 3 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 tsp sea salt
  • Dash of pepper


  • Tortilla chips
  • Avocado
  • Dairy-free sour cream


  1. In a large pot, saute your onion and garlic in a drop of water for 5-7 minutes.
  2. Add the pepper, zucchini and carrot to the pot and heat for another 5 minutes.
  3. Add your tomato sauce, diced tomatoes, vegetable broth, lentils, beans and corn.
  4. Stir everything together until fully combined.
  5. Bring to a boil, then reduce to a simmer.
  6. Stir in all of your spices.
  7. Cook on low for 1.5-2 hours, depending on how long it takes for your carrots to soften. Mine took 2 hours. Make sure you continue to stir the whole time, otherwise  it will stick to the bottom of the pot.
  8. Serve by itself, on nachos, or in burritos. Enjoy!

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