Meatless Lentil Kidney Bean Chili
Recipe type: Soup
Cuisine: Californian
Prep time: 
Cook time: 
Total time: 
Serves:: 8 Cups
Try this meatless sprouted lentil chili; You'll be glad you did!
  • 1 C Dried Green Lentils (sprouted if desired)
  • 4 C Water
  • 1 T Olive oil
  • 1 ½ C Chopped white onion
  • 1 T Garlic, minced
  • 1 (15.25oz.) can Red kidney beans, no salt (otherwise omit salt below)
  • 1 (28oz.) can Crushed Tomatoes
  • 1 ½ t Chili Powder, or to taste
  • 1 t Ground Cumin
  • 1 t Pure maple syrup
  • ½ t Kosher sea salt, adjust accordingly to taste
  • ¼ t Freshly ground black pepper
  • Garnish with chopped green onions if desired
  1. Cook the lentils according to package directions. For Green lentils, in a large chili pot, heat 4 cups of water until hot.
  2. Add lentils and gently simmer over medium heat with lid tilted until desired tenderness, about 20 minutes.
  3. Set aside, but, do not drain.
  4. In a large pot, heat oil and cook onions over med-high heat for about 3 minutes.
  5. Add garlic, and cook, stirring for another 30 seconds.
  6. Add tomatoes and rest of seasonings, and bring to a boil over medium-high heat; about 10 minutes.
  7. Reduce heat to med-low and simmer for an additional 10 minutes, or until the liquid is reduced.
  8. Taste and adjust seasonings, if needed.
Recipe by My Sweet California Life at