Lentil Chili


  • In a large pot or Dutch oven, warm up the oil over medium heat.
  • Add the onions and garlic and allow to soften, about 3 minutes.
  • Add the spices, give everything a stir and allow them to cook for a minute or two.
  • Add the lentils, bay leaves and water.
  • Bring the water to a gentle boil and let it simmer for 5 minutes.
  • Add the beans, tomatoes and broth.
  • Bring it back to a boil and let it bubble gently away for 20 minutes.
  • Give it a taste and check it for seasoning – you might want to add a little salt and pepper.
  • Serve the chili over rice or cornbread and what ever toppings your family likes.



  • 1 can (19oz) Black beans, canned (drained, rinsed)
  • 2 leaf Bay leaf
  • 1/4 cup Cilantro (coriander) (chopped, topping)
  • 2 tbsp Chili powder
  • 1 tsp Cumin
  • 2 tbsp Extra virgin olive oil
  • 4 clove(s) Garlic (minced)
  • 1/2 cup Lentils, canned
  • 1 can (19oz) Navy beans, white, canned (drained, rinsed)
  • 1/4 cup Salsa, ready-to-serve (topping, optional)
  • 1/4 tsp Salt and pepper (to taste)
  • 1 cup Vegetable stock/broth, low sodium
  • 2 cup Water
  • 2 can (15oz) Whole tomato, canned
  • 1 medium Yellow onion (chopped)


Beans and Lentils are excellent sources of plant-based protein and are high in fiber which helps to promote healthy digestion!

Dietary servings Per Portion

Meat Alternative 0.8

Vegetables 2.2

Energy sources

Carbohydrates 62%

Fat 18%

Protein 20%

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