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three bean lentil chili in a bowl

Three Bean Lentil Chili

Spicy, smoky, flavorful chili with three types of beans and lentils for plenty of protein and fiber.
Total Time 30 mins
Course Main Course
Cuisine American
Servings 10 servings


  • 1 tbsp avocado oil or olive oil
  • 1 red onion, diced
  • 6 cloves minced garlic
  • 1 tbsp chili powder
  • 3/4 tsp ground cumin
  • 1/2 tsp granulated sugar
  • 1 (10 oz.) can diced tomatoes with green chilies
  • 1 tsp diced chipotles in adobo
  • 1 (15 oz.) can pinto beans drained and rinsed
  • 1 (15 oz.) can great northern (white) beans drained and rinsed
  • 1 (15 oz.) can black beans drained and rinsed
  • 1 cup uncooked lentil trio blend I used Earthly Choice Lentil Trio
  • 2 (15 oz.) cans tomato sauce
  • 2 cups vegetable broth low sodium
  • Juice of 1 lime
  • Salt and fresh cracked pepper to taste


  • greek yogurt or sour cream
  • shredded cheese
  • cilantro
  • avocado
  • tortilla chips


  • Heat avocado oil in a large stockpot over medium high heat. Add diced red onion. Cook for 3-5 minutes until slightly softened.
  • Add minced garlic, chili powder, cumin, and sugar. Cook for another minute until fragrant, stirring frequently.
  • Next, add diced tomatoes, diced chipotles, pinto beans, great northern beans, black beans, tomato sauce, vegetable broth, and lime juice. Stir to combine.
  • Cover, bring to a boil, then turn the heat down low to simmer. Simmer for 20 minutes or until lentils are tender, stirring frequently to avoid burning.
  • Garnish with your favorite toppings and enjoy!
Keyword beans, chili, high protein, lentils, vegan, vegetarian