Make-Ahead Lentil Chili

Prep  15 min
Total  50 min
Makes  6 servings
Minimum prep for maximum payoff: a warm, hearty bowl of chili to slurp around the campfire.

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


1 tbsp
large onion, coarsely chopped
sweet potatoes, peeled and finely diced
2 tbsp
ground chili powder
2 tbsp
1 tbsp
1 tsp
dried oregano
1/2 tsp
1/4 tsp
ground cayenne pepper, optional
796-mL can diced tomatoes
1 cup
540-mL can bean medley, drained and rinsed
540-mL can green lentils, drained and rinsed


1/2 cup
grated cheddar
1/4 cup
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.


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