Make-Ahead Lentil Chili

Prep  15 min
Total  50 min
Makes  6 servings

Photo Credit:  Roberto Caruso

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 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.