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Vegetarian Lentil Chilli

Yields4 ServingsPrep Time10 minsCook Time55 minsTotal Time1 hr 5 mins

This is a quick and easy recipe for a delicious vegetarian chilli using lentils and kidney beans to power up the protein.

 1 tsp coconut oil
 1 large onion
 2 tsp garlic, minced
 1 red pepper, chopped
 175 g red lentils (rinsed)
 600 ml vegetable stock
 1 tbsp chilli powder
 2 tbsp Mexican/fajita seasoning
 2 tbsp balsamic vinegar
 2 tbsp tomato puree
 250 g kidney beans, washed and drained
 Pinch of black pepper

Heat the coconut oil in a large pan on a medium heat and add the onion, garlic and peppers. Lightly fry for around 5 minutes until the onions start to turn golden brown.


Add all of the remaining ingredients, reduce the heat to low and gently simmer (uncovered) for around 45 minutes.


Be sure to stir the pot every 15 minutes or so and add a splash of water if the lentils soak up too much liquid and it starts to get too thick.



Nutrition Facts

Serving Size 1 serving

Servings 4

Amount Per Serving
Calories 283
% Daily Value *
Total Fat 3g5%
Total Carbohydrate 48g16%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.