Three Bean Lentil Chili

This is a super easy and delicious chili to make with canned beans.  The red lentils will give the texture of meat. You can also substitute pinto beans for the dark red kidney beans.  


2 – 15 oz. cans unsalted garbanzo beans, drained

2 – 15 oz. cans unsalted dark red kidney beans, drained

2 – 15 oz. cans unsalted black beans, drained

1 large yellow onion, diced

1 large red pepper, chopped

1 cup red lentils, washed

1 box Pomi chopped tomatoes

1 -10 oz. can Ro*Tel tomatoes & green chilies, original no salt added

1- 64 oz. bottle reduced sodium tomato juice

3 t. chili powder

3 t. cumin

1 t. chipotle powder

3 t. Penzey’s roasted garlic powder

1 t. dried basil

Salt to taste


Using a large stock pot, sauté onion once pan has been heated properly.  Stir until the onion starts to caramelize then add red pepper and continue to sauté for another minute or so.  Next rinse the red lentils until the water is no longer cloudy and drain.  While the lentils are draining, add remaining ingredients; garbanzo beans, dark red kidney beans, red lentils, chopped tomatoes,  tomatoes & green chilies, tomato juice, chili powder, cumin, chipotle powder, roasted garlic powder, basil and salt.  Stir until the soup is well blended.  Bring to a boil then reduce heat until simmering.  Cook on low for at least an hour and serve.  Chili is usually best if made ahead of time to let all of the flavors of the spices come out.  Taste chili and adjust seasonings if needed to your liking.