Hearty Lentil Chili Recipe with bacon, lentils, tomatoes, bell pepper, jalapeno, spices, and a sneaky touch of chocolate for bold, rich flavor.
You ever stand in front of your pantry, hands on hips, muttering, “Okay, what can I make without going to the store?” That was me last Sunday. I had no ground beef, not even turkey. But what I did have was…lentils. And a can of V-8 that’s been patiently waiting for its moment of glory (probably since last summer, let’s be honest).
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I wasn’t expecting to create the best Lentil Chili Recipe of my life. Heck, I thought my husband would side-eye it because, in his world, chili equals beef or bust. But I was determined, and maybe a little stubborn. Fast forward to me stirring chocolate—yes, chocolate—into the pot and wondering if this would be the moment my family staged a chili intervention.
Spoiler: they didn’t. They devoured it. There were second bowls. My son said it was “spicy but not burny-spicy.” My husband didn’t even miss the beef. I mean, he asked what meat was in it, and when I said “lentils,” he just nodded and kept eating. If that’s not a win, I don’t know what is.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Lentil Chili Recipe?
Alright, I get it. Lentil Chili doesn’t sound as thrilling as a beefy Texas-style chili. But listen, this one’s different. It’s hearty in that “stick-to-your-ribs” way but doesn’t make you feel like you need a nap after. The lentils soak up all those smoky, spicy flavors, and they’ve got just enough bite to make every spoonful satisfying.
And the chocolate? Oh, it’s sneaky. It melts in at the end, not making it sweet, but giving the chili this deep, mellow richness that’ll have you raising an eyebrow thinking, “Why does this taste so good?” Add some crispy bacon and a squeeze of lime, and honestly, it might just convert even the most die-hard meat chili fans. No promises, but it worked on my house.
Ingredient Notes:
Before we get our hands dirty, here’s the lowdown on what makes this Lentil Chili tick. You probably have most of it already. If not, your local store does, promise.
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Bacon (or Olive Oil): For that smoky, savory start. Bacon makes it indulgent, but olive oil works if you’re keeping it veggie.
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Onions, Bell Pepper & Jalapeno: The chili base trio. The jalapeno brings the heat, but you can dial it up or down.
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Garlic: I don’t need to sell you on garlic, right?
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Tomato Paste: A flavor bomb that thickens everything up.
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Chili Powder, Cumin, Oregano, Coriander: These spices build layers. The coriander’s a quiet little hero here.
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Diced Tomatoes & V-8 Juice: Adds body, acidity, and that cozy tomatoey backbone.
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Brown Lentils: They hold their shape like champs. No one likes mushy chili.
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Chocolate (Just a Bit!): Adds depth, rounds out the spices, and makes people wonder if you’re a secret gourmet chef.
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Lime Juice: Cuts through the richness at the end. Don’t skip it.
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Salt & Pepper: Because you’re the boss of your taste buds.
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Sour Cream & Avocado (Optional Toppers): Adds creamy coolness. Also, they just look pretty.
How To Make Lentil Chili?
Grab your Dutch oven, or that big pot you trust with your life, and let’s make some magic.
Step 1: Bacon First, Always
Dice up your bacon and toss it in. Cook it until it’s nice and crispy. You want that smoky goodness as your chili’s foundation. Once it’s ready, scoop it out and let it chill on a paper towel. But—and this is important—don’t get rid of that bacon fat. That’s flavor gold.
Step 2: Veggie Sweat Sesh
Throw in your onions, bell pepper, jalapeno, and garlic. Let them soften, about 5 minutes. You’re not going for caramelized here, just soft and aromatic. Kind of like they’re just waking up and stretching.
Step 3: Spice Party
Add your tomato paste, chili powder, cumin, oregano, and coriander. Stir it around for a minute or so. This is when your kitchen starts to smell like you’ve been cooking all day—even though it’s only been, like, 10 minutes.
Step 4: Liquid Magic & Lentils
Now, pour in the diced tomatoes, V-8 juice, and water. Stir, stir, stir. Add in your rinsed lentils. Bring it to a happy little boil, then drop the heat and let it simmer with the lid ajar. You’ll want to give it a stir now and then because no one likes a stuck lentil.
Step 5: Chocolate Moment of Truth
When the lentils are tender (after about 45 minutes), toss in the chocolate. Stir until it melts in and disappears into the chili. You won’t see it, but oh, you’ll taste that depth. Squeeze in the lime juice. It’s the bright pop that balances all that cozy richness.
Want To Save This Recipe?
Step 6: Season & Serve
Salt and pepper it to your liking, then stir the bacon back in. Ladle it up, top with sour cream, avocado, or whatever else makes you happy.
Storage Options:
One of my favorite things about this Lentil Chili Recipe is that it gets better the next day. The flavors deepen, the spices mellow out just a bit, and it’s like chili’s version of a fine wine. Keep it in the fridge, and you’ve got lunch or dinner sorted for up to 5 days. It also freezes like a champ—so go ahead and make a double batch if you’re feeling it. Future you will thank you.
Variations and Substitutions:
I mean, do we ever really follow recipes to the letter? Here’s how you can play around:
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Vegetarian/Vegan? Skip the bacon. Use olive oil and maybe a touch of smoked paprika to keep the smoky vibe.
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Like it Spicier? Add another jalapeno or a pinch of cayenne. You’re in charge.
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No V-8 Juice? Regular tomato juice works. You can even splash in a bit of hot sauce if you want more zing.
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Different Lentils? Green or black lentils are fine too. Cooking time might vary a bit, so keep an eye.
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Dark Chocolate Lovers: Swap semi-sweet for dark chocolate if you like things bold. Just a little goes a long way.
What to Serve with Lentil Chili?
You could eat this chili by itself, standing over the stove with a spoon. No shame. But if you want to round it out, here are some ideas:
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Cornbread Muffins: Sweet, savory, the ultimate chili sidekick.
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Tortilla Chips: For scooping, crunching, and generally making it fun.
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Simple Salad: Something green and fresh to balance the hearty chili.
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Grilled Cheese Sandwich: Go big or go home.
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Over Rice or Quinoa: For when you need a chili bowl moment.
Frequently Asked Questions:
Can I make this Lentil Chili Recipe vegetarian?
Of course! Just ditch the bacon and use olive oil. Smoked paprika can bring back that smoky depth, and it’ll still be rich and hearty.
Do I need to soak the lentils first?
Nope. Brown lentils are chill like that. Just rinse and they’re good to go.
Chocolate? In Chili?
Yes. Trust me on this. You’re not making it sweet—it just adds this deep, mellow flavor that ties everything together. You’ll get it after the first bite.
Alright, friend, it’s your turn. This Lentil Chili Recipe is ready for its moment in your kitchen. Are you going to go big with all the toppings? Or are you a straight-up, bowl-and-spoon kinda person? Either way, can’t wait to hear how it goes when you try it!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lentil Chili Recipe
Ingredients
- 2 strips bacon diced (or 2 tablespoons olive oil)
- 2 cups diced onion
- 1 green bell pepper diced
- 1 jalapeno stemmed, seeded, and minced
- 1 tablespoon minced garlic
- 1/4 cup tomato paste
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground coriander
- 1 can 28 ounces diced tomatoes in juice
- 3 cups V-8 juice or tomato juice
- 3 cups hot water
- 2 cups brown lentils rinsed
- 1 tablespoon chopped semi-sweet chocolate or chocolate chips
- 1 lime juiced
- Salt and freshly ground black pepper to taste
- Optional garnishes: sour cream and sliced avocado
Instructions
Cook the Bacon:
- In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium-high heat until it becomes crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Reserve the bacon drippings in the pot. If omitting bacon, heat 2 tablespoons of olive oil instead.
Sauté the Aromatics:
- Add the diced onion, bell pepper, minced jalapeno, and garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften and become fragrant, approximately 5 minutes.
Incorporate Tomato Paste and Spices:
- Stir in the tomato paste, chili powder, cumin, oregano, and coriander. Cook for 1 minute, stirring constantly, to toast the spices and develop deeper flavor.
Add Tomatoes, Liquids, and Lentils:
- Pour in the diced tomatoes with their juice, V-8 juice (or tomato juice), and hot water. Add the rinsed lentils and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Cover partially with a lid and simmer for approximately 45 minutes, stirring occasionally, until the lentils are tender.
Finish with Chocolate and Lime Juice:
- Once the lentils have softened, stir in the chopped semi-sweet chocolate. Continue stirring for 2–3 minutes until the chocolate has completely melted and incorporated into the chili. Add the fresh lime juice and stir well.
Season and Serve:
- Taste the chili and adjust seasoning with salt and freshly ground black pepper as needed. Stir the reserved bacon back into the pot. Ladle the chili into serving bowls and garnish with sour cream and sliced avocado, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
