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Skyline Lentil Chili

Skyline Lentil Chili

Prep Time 30 mins
Cook Time 40 mins
Servings 8
Calories 314 kcal


  • Dutch Oven


  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 5 cloves garlic, minced
  • 4 tsp chili powder
  • 1 (16 oz.) bag of brown lentils
  • 2 (14.5 oz.) cans no-salt diced tomatoes
  • 1 bay leaf
  • 2 (32 oz.) cartons vegetable stock or chicken stock
  • 1/3 cup fresh chopped cilantro
  • Fresh ground salt and pepper


  • First, heat the olive oil over medium heat n a large heavy duty dutch oven. Then add the chopped onions and red bell pepper. Saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.
  • Stir in the garlic and chili powder, and cook for 1 minute.
  • Next, add the lentils, tomatoes, bay leaf and vegetable or chicken stock. Season with salt and ground black pepper to taste. Bring the pot to a boil, and then lower the heat to medium-low. Allow the chili to simmer, partially covered for 30 minutes or until the lentils are tender. Remove from the heat and discard the bay leaf.
  • Transfer 3 cups of the cooked chili into a food processor and process until pureed. Then add the pureed chili back into the pot and stir to combine. Add salt and pepper to taste, if needed.
  • Stirl in the chopped cilantro and serve hot.


  • If you like your chili spicy, you can add a freshly chopped jalapeño or red pepper flakes.
  • This vegetarian dish can be stored in the refrigerator for 4 or 5 days or in the freezer for 3 or 4 months.
  • If you don't have a Dutch oven, you can use a big pot, and just cook 30-45 minutes longer.