I’m a sucker for well-prepared lentils (as is my sister) so when I came across a recipe for chili made with lentils rather than kidney beans I had to try it (and have my sister over for dinner, of course).

It made for a perfect dinner on a cold night. This recipe uses ancho chili powder for a very mild heat, with a super flavor. Red bell peppers lend a sweetness, and opting for fire-roasted diced tomatoes added a different element of flavor to the profile.


  • 8 cups chicken or vegetable broth, divided
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 5 cloves garlic, chopped
  • 4 teaspoons ancho chili powder
  • 16-ounces brown lentils (about 2 1/4 cups)
  • 2 (15-ounce) cans diced tomatoes
  • 1/4 cup chopped cilantro


  1. Bring 3/4 cup broth to a simmer in a large pot over medium-high heat.
  2. Add onion, bell pepper and garlic and cook about 8 minutes or until onion is clear and pepper is tender.
  3. Stir in chili powder and cook for another minute, stirring constantly.
  4. Add lentils, tomatoes and remaining 7 1/4 cups broth.
  5. Bring to a boil, reduce heat to low and simmer, partially covered, for 30 minutes or until lentils are almost tender.
  6. Uncover and cook 10 minutes longer. Stir in cilantro and serve.

We opted for spinach salads as a first course. Since the chili was so lean we had goat cheese on crackers and a little bit of crumbled bacon on top.

And, of course, a nicely crusted French sourdough bread to dip in the chili 😉

Yummy dinner + fantastic company = happy Kitchbitch!