Three Bean Lentil Chili
Serves: 6
  • 1 large yellow onion, sliced into large chunks (optional)
  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp garlic powder
  • 2 cups low sodium vegetable broth
  • 15 oz can chili beans in mild sauce, with liquid
  • 15 oz can black beans, low sodium, drained and rinsed
  • 15 oz can dark red kidney beans, low sodium, drained and rinsed
  • 24 oz jar chunky salsa, medium
  • 1.5 cup dry lentils (green or brown are perfect), rinsed and picked through
  1. Cook onion in a few tablespoons of water to keep the recipe oil-free. When onions turn translucent, stir in seasonings and cook, stirring constantly, for about 30 seconds, until powder becomes fragrant.
  2. Add all remaining ingredients and bring to a boil (If you're skipping the onion, just start here!).
  3. When the chili boils, reduce heat to medium-low and simmer, partially covered, for about 30 minutes, or until lentils are tender.
  4. Uncover and continue to simmer for another 10 minutes.
Recipe by Modern Martha at