Fitness At Home Recipe: Vegetarian Lentil Chili

This recipe comes from local Chicago area chef, Amanda Skrip.  I've been eating this chili all week and I LOVE it!  To make it even more fabulous you can top it with some light shredded cheese (no more than 1/4 cup) and some mashed avocado.

For more great recipes as well as information on cooking classes and workshops, check out Amanda's site:

Vegetarian Lentil Chili





2 tablespoons olive oil

1 yellow onion, chopped

2 garlic cloves, chopped

¼ cup chili powder

1 tablespoon tomato paste

2 tablespoons reduced-sodium tamari

1 - 14 oz can crushed tomatoes

1/3 cup bulgur

1/3 cup barley

½ cup green lentils

6-7 cups water

2 cups kidney beans (canned is fine)

2 medium carrots, grated

1 teaspoon salt

½ teaspoon ground pepper




Heat a large stockpot over medium heat.  Add oil, then onions.  Saute until softened, about 5 minutes.  Add garlic and chili powder; sauté for 2-3 minutes.  Add tomato paste and tamari; stir.  Stir in tomatoes, and then stir in bulgur, barley, and lentils.  Add water.  Bring to a boil and then reduce to a simmer.  Partially cover and let cook for 30-40 minutes, or until lentils and grains are fully cooked. 


Add kidney beans and carrots.  Season with salt and pepper.  The grains will continue to absorb water, add more as necessary. 

Leave a comment