- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Difficulty Rating: Easy
- Nutrition Highlights: Chickpeas and lentils both provide filling protein and fiber.
- Recipe Created By: USA Dry Pea & Lentil Council
- 1 cup onion, chopped
- 2 large garlic cloves, minced
- 1 ½ tablespoons canola oil
- 1 cup dry lentils, rinsed
- 1 cup potato, diced
- ½ cup carrots, shredded
- 1 green bell pepper, seeded and chopped
- 1 tablespoon chili powder, to taste
- 2 ½ cups water
- 2 beef bouillon cubes
- 1 can (14 ½ ounces) tomatoes
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) chickpeas, drained and rinsed, or about 2 cups boiled
- ¼ teaspoon crushed red pepper, to taste
- salt and freshly ground black pepper, to taste
- For preparation of chickpeas: In a medium saucepan, combine 1 cup of soaked chickpeas and 2 ½ cups water. Add more water if you are cooking at a high altitude or with hard water. Bring to a boil, cover and simmer until chickpeas are tender
- In a large, heavy saucepan, cook onion and garlic in oil for 3 to 4 minutes. Add lentils and stir to coat them with oil.
- Add potatoes, carrots, bell pepper, chili powder, water and bouillon cubes. Bring to to a boil. Reduce heat, cover and simmer about 25 minutes, or until lentils are tender.
- Add tomatoes, breaking them up as you do, and tomato sauce, chickpeas and red pepper. Simmer for another 15 minutes. Season to taste with red pepper, salt and black pepper.
Tips & Notes
Make this chili completely vegetarian by using all-vegetable bouillon or your preferred beef bouillon substitute. You can also make your own homemade bouillon by mixing together 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 to 1 ½ teaspoons salt.