Easy Black Bean and Lentil Chili

238 Flares 238 Flares ×

I hardly ever make chili. Mostly because my family has never been big on chili. Especially my younger siblings. In fact, the mere suggestion of chili for dinner has usually always rewarded me with a song about magical fruit.

Easy Black Bean and Lentil Chili3 Yeah, it’s just never been our thing…until now. Not only did I make chili for dinner recently but everyone wanted it again less than a week later.

Easy Black Bean and Lentil Chili4 The most surprising part of that is that my 5-year-old sister may be my chili’s biggest fan. She actually got excited about dinner that night. That is so unusual you guys. My youngest brother and sister pretty much consider dinner a bad word and have been known to hide in an attempt to avoid eating it. Are all kids this way? Getting nutrition into them seems impossible sometimes.

Easy Black Bean and Lentil Chili2 My point is that this chili was really good. It’s even better with cornbread. In my house we all put the cornbread into the chili and it becomes a super thick bowl of savory sweet goodness.

Easy Black Bean and Lentil Chili I know that lentils aren’t the most common ingredient in chili and I don’t get why. They are so good in it and they are less noticable to the kids than beans. I love using them in recipe.

Oh, and don’t forget about the toppings sour cream, cheddar cheese, and cilantro are my favorite toppings.

Easy Black Bean and Lentil Chili

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 12 servings

Easy Black Bean and Lentil Chili


  • 2 lbs ground beef or pork
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1-2 jalepeno peppers, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 8-ounce cans tomato sauce
  • 2 cups cooked red lentils
  • 2 cups cooked black beans
  • 2 1/2 tablespoons worchestershire
  • 2 teaspoons liquid smoke
  • 1 tablespoon cocoa powder
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon oregeno
  • 1 teaspoon basil
  • 1 teaspoon cumin
  • salt and pepper to taste
  • shredded cheese, cilantro, and sour cream for serving (optional)


  1. Brown meat in a skillet over medium heat. Drain and set aside. Add oil, onion, garlic, and peppers to skillet and cook until softened.
  2. Combine all other ingredients in a large pot with 2 cups of water. Add sauteed veggies and bring just to a boil. Reduce heat to low and add meat. Simmer uncovered, stirring occasionally, for 30 minutes to 1 hour until thickened. Add about 1/2 cup water if it gets too thick.
  3. Serve hot topped with sour cream, cilantro, and shredded cheese.
Easy Black Bean and Lentil Chili1

Related posts:


  1. Janelle Breznik says

    Yes, it’s hot in Florida…..yes, it’s not really chili season….yes, it just doesn’t matter cause I’m making this chili tonight, August 3rd!! That’s how good it is!!! (and I might lower the AC just a bit 😉

    • Tori says

      Haha, you’re hilarious! as you can imagine, I am the queen of making things out of season, especially around the holidays, so I totally get it. Thanks you so much for trying my recipe, Janelle. It means a lot!


Leave a Reply

Your email address will not be published. Required fields are marked *