Friday, January 21, 2011

Lentil, Three-Bean (Chicken) Chili

We live in the Palouse Valley, the lentil capitol of the nation! To celebrate our lentil wealth, I made a lentil chili this week. I started with a recipe on the Weight Watchers website then changed it a bunch and made it work for the crockpot. I love cooking with the crockpot. If you don't have a crockpot, it can easily be done on the stove. Also, this recipe is vegan if you don't add the chicken, and it's very good with out it. This is a perfect warm, healthy chili for cold January days. I hope you enjoy!

Lentil, Three-Bean (Chicken) Chili


2 c. brown lentils
1- 15 oz. can black beans
1- 15 oz. can kidney beans
1- 15 oz. can pinto beans
1- 15 oz. cans of petite diced tomatoes
1/2 c. finely chopped white onion
1/2 c. chopped cilantro
2 to 3 c. water (enough to cover ingredients in crockpot)
1/8 c. lime juice
2 Tbsp. minced garlic
3 Tbsp. chili powder
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 lb. chopped or shredded, pre-cooked, chicken breast (if desired)


Combine all ingedients (including the juice from the cans of tomatoes) into a medium to large crockpot. Cook on high for 4 to 5 hours.
Serve with sourcream and cheese if desired.


  1. This looks delicious and perfect for the frigid NYC winter. Maybe I'll make a batch of it tonight. Hope you and Zack are having a great 2011 thus far.

  2. Thanks! I like to put vegan-friendly recipes out there every once in a while for my vegan friends!