Make-Ahead Lentil Chili


  • Prep Time15 mins
  • Total Time50 mins
  • Makes6 servings
Make-Ahead Lentil Chili

Roberto Caruso

Minimum prep for maximum payoff: a warm, hearty bowl of chili to slurp around the campfire.


  • 1 tbsp canola oil

  • 1 large onion, coarsely chopped

  • 2 sweet potatoes, peeled and finely diced

  • 2 tbsp ground chili powder

  • 2 tbsp tomato paste

  • 1 tbsp garlic powder

  • 1 tsp dried oregano

  • 1/2 tsp salt

  • 1/4 tsp ground cayenne pepper, optional

  • 1 796-mL can diced tomatoes

  • 1 cup water

  • 1 540-mL can bean medley, drained and rinsed

  • 1 540-mL can green lentils, drained and rinsed


  • 1/2 cup grated cheddar

  • 1/4 cup sour cream

  • 1/4 cup chopped chives, optional


  • Heat a large pot over medium. Add oil, then onion and sweet potatoes. Cook until onions soften and potatoes start to brown, about 5 min.

  • Stir in chili powder, tomato paste, garlic powder, dried oregano, salt and cayenne.

  • Add tomatoes and water. Cook until potatoes are tender, about 25 min.

  • Stir in beans and lentils until warmed through, 2 min. Spoon chili into bowls. Top with cheese, sour cream and chives. Serve with Pull-Apart Cheesy Garlic Bread.

Nutrition (per serving)

Calories 353, Protein 18g, Carbohydrates 55g, Fat 9g, Fibre 13g, Sodium 965mg.

Make-ahead tip

Cook chili until potatoes are just tender. Cool and pack in a large container. Pack prepped beans in a resealable bag. Reheat chili in a pot over medium and stir in beans during last 2 min of cooking, 6 to 8 min.

Originally published in the Today’s Parent July 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

Photo: Roberto Caruso

This article was originally published on Jun 11, 2015

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