You don’t need to be vegetarian or vegan to enjoy lentils. They make a nutritious and economical substitute for meat, adapting nicely to any flavour profile you choose (just see the gallery of tasty lentil recipes at the bottom of this post). In the case of Simple Lentil Chili, they take a decidedly Tex-Mex turn that’s very baked-potato friendly. Add a dollop of Avocado Cilantro Cream enlivened with lime juice for extra zest.
Simple Lentil Chili
I recently cooked a big batch of brown lentils to store in the fridge and freezer for use in various dishes. Then I gave in to a craving and turned the rest into a simple chili to serve with a baked potato, inspired by Angela Liddon’s Loaded Sweet Potatoes recipe from her Oh She Glows Every Day cookbook.
What makes this a simple chili? First, it uses pre-cooked lentils on hand in the fridge or freezer, but canned lentils would also work well. Second, no browning of meat and pouring off of fat is required. Third, the spices are minimal—just chili powder and ground cumin—and they’re augmented by using fire-roasted and seasoned tomatoes instead of plain for extra favour without more work.
The recipe is finished with a few tablespoons of chopped cilantro (don’t like it? leave it out!) and a hefty squeeze of fresh lime juice to get the party revved up. I also puréed some avocado and cilantro with lime juice for a tangy topping, but that’s optional.
This simple chili was a great accompaniment to a baked potato. Tonight I’m going to enjoy the rest on chopped romaine with grape tomatoes, chunks of lime-drizzled avocado, and the rest of that avocado cilantro concoction. Can’t wait!
So simple. So satisfying. So good.
Get the Chili Pot On!
This simple lentil chili is satisfying, nourishing, and uncomplicated to make. If you don't have pre-cooked lentils on hand, you can use canned lentils instead. The prep time shown is for chopping the onion and garlic, and assembling the other ingredients. The Avocado Cilantro Cream is optional, and you can make it while the chili is cooking.
- 1 medium onion, diced
- 1 large clove garlic, minced
- 1 tbsp olive or grapeseed oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1–1/2 cups pre-cooked brown lentils (or use a 398 ml/14 oz can, drained and rinsed)
- 1–1/2 cups fire-roasted diced tomatoes
- 1/2 tsp kosher salt
- freshly ground pepper to taste
- 2–3 tsp freshly squeezed lime juice, according to taste
- 2 tbsp finely chopped cilantro (optional)
- 2 handfuls of cilantro leaves and thin stems, washed
- 1/2 avocado, in chunks
- pinch kosher salt
- pinch freshly ground pepper
- 1 tbsp freshly squeezed lime juice, or to taste
- several tsp water, as needed
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Warm the oil in a medium-sized pot over medium-high heat. Add the chopped onion and minced garlic, and lower the heat to medium. Stir frequently until the aromatics begin to look translucent. Add the chili powder and ground cumin and stir for about half a minute to allow the flavours to develop.
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Turn the heat to high and add the lentils and tomatoes to the pot, along with the salt and pepper. Stir well and bring to a boil, then turn the heat to a low simmer. Cover the pot and simmer for about 20 minutes, stirring occasionally.
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Taste and adjust the seasonings if needed. Finish by stirring in the chopped cilantro if using and freshly squeezed lime juice.
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Place the cilantro and avocado in a small food processor and process until smooth. Add salt and pepper to taste, and the lime juice. Process again and then add water as needed to made a smooth but not runny purée. Taste and adjust the seasonings and lime to your taste.
More Lentil Love
In addition to being nutritious and economical, lentils are so versatile … they can take on just about any flavour profile. Here we have Middle-Eastern-Inspired Lentil Salad, Lentil & Broccoli Salad, and Lentil Cauliflower Curry. Check out these recipes to see why lentils are a staple in my kitchen.
Published 2024 02 07
