This hearty chili is robust and satiating. Keep this recipe on standby for anytime you want a warm, easy, and soothing meal.


Lentil Chili

  • Yield: 6 servings 1x


  • 1 1/2 cups organic yellow onion, chopped
  • 1 1/2 cups organic celery, chopped
  • 1 cup organic carrots, sliced
  • 1 cup organic bell pepper, chopped
  • 12 organic garlic cloves, minced
  • 6 cups low-sodium vegetable broth, divided
  • 1 1/2 Tbsp. chili powder (optional)
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1/2 tsp. ground chipotle powder or smoked paprika
  • 1/2 tsp. cayenne pepper
  • 2 cups organic green lentils, rinsed
  • 1 (28-oz.) can organic crushed tomatoes
  • 1 (15-oz.) can organic kidney beans
  • Zest and juice of 1 lime


  1. In a large soup pot over medium-high heat, sauté the onion, celery, carrots, bell pepper, and garlic in 1 cup of the vegetable broth. Stir occasionally and cook until vegetables soften approximately 5-7 minutes.
  2. Add the chili powder, cumin, paprika, ground chipotle powder, and cayenne pepper and cook for an additional minute, stirring well.
  3. Add the lentils, crushed tomatoes, kidney beans, and remaining vegetable broth to the soup pot. Cover and bring to a boil. Once boiling, reduce heat and simmer until lentils are soft, approximately 45 minutes, stirring occasionally.
  4. When the lentils are cooked, stir the lime zest and juice into the chili and stir. Taste and add spices according to preference.

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Recipe Type:
Naked! Low fat, Whole Food, Plant-based, Vegan, Organic, Sustainable.

Approved for:
Diabetes, Cancer, Heart Disease, High Cholesterol, Weight Loss, Athletics, Optimum Health.

Free of:
Animals, Eggs, Dairy & Lactose, Sugar, Salt, Oil, Peanuts, Gluten, Wheat, GMOs, Alcohol, Chemicals, Colorants Additives.

This recipe holds the Naked Food Seal of Approval, as it has been prepared with all organic, non-GMO, gluten-free, and plant-based ingredients. The Naked Food Seal of Approval stands for 100% Real Food.

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