Lentil Chili (Cincinnati-Style)

Unlike classic Texas-style chili, Cincinnati chili is known for its aromatic spice blend and gentle sweetness. This lentil version honors that tradition while keeping things wholesome, protein-rich, budget-friendly, and weeknight-approachable – no meat required.

This Lentil Chili is thick, comforting, and layered with flavor thanks to a blend of brown and red lentils. Brown lentils hold their shape, while red lentils melt into the broth, creating a naturally creamy consistency without purées or thickeners. Serve it on its own, with classic chili toppings, or the Cincinnati way – spooned generously over al dente spaghetti.

✔️Ingredients, Substitutions and Swaps

For the complete list of ingredients and exact quantities, check the printable recipe card below.

• Dried lentils: I use two types of lentils in this dish. Red lentils break down as they cook, naturally thickening the chili, while giving it a melt-in-your-mouth creamy feel. You can use red lentils or split red lentils (aka as masoor dal) which cook faster. You can substitute red lentils with yellow split lentils. Brown lentils hold their shape and provide heartiness and texture (you won’t be missing the meat).
• Onion, green bell pepper, carrot & jalapeño: This vegetable base adds savory notes with a hint of mellow sweetness as they cook down. Any color bell pepper can work. You can swap jalapeños with a spicier chili like serranos.
• Oil: Use a neutral or mild tasting oil such as olive oil, avocado, grapeseed, or coconut oil.
• Garlic: Fresh garlic is always best but you can also use garlic paste. If you only have garlic powder, use about a teaspoon and add it with the spices.
• Chili powder: Regular chili powder adds depth of flavor. Ancho chili powder can be use as well as chipotle chili powder which adds a bit of smokiness and extra heat.
• Unsweetened cocoa powder: A hallmark of Cincinnati chili. You can substitute this with very finely chopped unsweetened baker’s chocolate.
• Ground cumin, paprika, oregano, cloves & allspice: These warm spices are essential to the chili’s signature flavor.
• Cinnamon stick & bay leaf: Infuse warmth and complexity of flavors. Remove them before serving.
• Diced tomatoes: I prefer using canned roasted diced tomatoes as they add a subtle smokiness the chili. You could also use canned whole tomatoes, crushed, canned crushed tomatoes or stewed tomatoes.
• Broth: Keep this recipe vegetarian/vegan by using vegetable broth. If you prefer, chicken broth can be used.
• Apple cider vinegar: Brightens and balances the spices.
• Optional (maple syrup, brown sugar, or molasses): Traditional Cincinnati chili has a subtle sweetness. Taste and if needed, add any of the sweeteners listed.

🔎 How to Make Lentil Chili Step by Step?

Scroll down to the printable recipe card for exact directions and cooking times.

1. Sauté the vegetables: Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion, bell pepper, carrot, and jalapeño. Cook, stirring often, for 4-5 minutes, until the onion is translucent.
2. Add the garlic: Stir in the garlic and cook just until fragrant, about 30 seconds.

3. Bloom the spices: Add the chili powder, cocoa powder, cumin, paprika, oregano, cloves, allspice, cinnamon stick, and bay leaf. Cook, stirring frequently, for about 1 minute to release their aromas.

4. Build the chili: Stir in both lentils, diced roasted tomatoes, broth, apple cider vinegar, and maple syrup (if using). Bring to a boil.

5. Simmer: Reduce heat, partially cover, and simmer for about 30 minutes, stirring occasionally, until the lentils are tender and the chili is thick.
6. Serve: Check for seasoning and serve with your favorite toppings.

🤔Frequently Asked Questions

🔎 How to Serve Lentil Chili?

You can customize your bowl of lentil chili with chopped onions, shredded cheddar cheese or vegan cheese, sour cream (or use vegan), chopped cilantro, sliced jalapeño slices or pickled jalapeños. Serve it Cincinnati-style over cooked spaghetti and/or with oyster crackers, corn chips, or tortilla chips. Cornbread is also a crowd-favorite when serving any chili!

✔️ Make Ahead, Storage, Freezing and Reheating

• Make-ahead: Chili always seems to taste better the next day which makes this recipe excellent for meal prep. Store in an airtight container in the fridge.
• Storage: Cool completely then, store it in an airtight container in the refrigerator for 4-5 days.
• Freezing: Transfer the cool chili into a few containers (we love these souper cubes for individual serving portions that can be thawed-out quicker). Freeze for up to 3 months. Thaw in the fridge overnight.
• Reheating: Reheat on the stove or microwave. Add additional broth if if needed.

💛 Intentional Cooking

Your priorities, your recipe. Learn about Intentional Cooking.

Environment: Choosing lentils as the base of this chili is a small but meaningful step toward more climate-friendly cooking. Lentils require significantly less water and land than animal-based proteins and store well without refrigeration, reducing food waste. Meals like this remind us that comforting, deeply satisfying food doesn’t have to be resource-intensive to feel complete.

Finances: Lentils are one of the most affordable pantry staples, making this chili a smart option when you want to cook well without overspending. A single bag stretches into multiple meals, freezes beautifully, and delivers big flavor without relying on costly ingredients. Thoughtful cooking isn’t about cutting corners – it’s about choosing ingredients that give you the most value for your time and budget.

Health and healing: This lentil chili is naturally rich in fiber and plant-based protein, which can help support digestion and steady energy levels. Using warm spices, vegetables, and legumes creates a meal that feels grounding and nourishing without being heavy. It’s the kind of food that supports everyday wellness – comforting, balanced, and meant to be enjoyed, not overanalyzed.

🛒 Essentials you’ll adore for this recipe

• 

  Le Creuset Enameled Cast Iron Dutch Oven

  This is the Rolls-Royce of Dutch ovens. An investment piece that lasts a lifetime. High quality, easy to clean, durable with perfect heat distribution. Definitely an investment piece. 7.5 Qt capacity. Available in many colors.

• 

  Lodge Cast Iron Dutch Oven

  This 7.5 Qt Dutch oven is of good quality and great value for the price, especially if compared to more expensive brands like Le Creuset. I own several Lodge pieces and I love them all. Available in many colors.

• 

  John Boos Rectangular Cutting Board

  This 17×21 Walnut 1.5 inch thick cutting board beauty is definitely an investment worth making. With proper care this board will last a lifetime!

Lentil Chili (Cincinnati Style)

Kathy McDaniel

Looking for a hearty vegetarian chili? This Cincinnati-style lentil chili uses brown and red lentils for a thick, comforting texture and classic warm spice flavor. Budget-friendly and great for meal-prep. Naturally vegan, GF and absolutely delicious

Print Pin

Prep 10 minutes mins

Cook 40 minutes mins

Total 50 minutes mins

Makes 4

Ingredients 

1x2x3x

• ▢ 1 tablespoon olive oil, avocado oil, grapeseed or coconut oil
• ▢ 1 medium onion, diced
• ▢ ½ small green bell pepper, diced
• ▢ 1 large carrot, diced
• ▢ 1 jalapeno pepper, seeded and diced
• ▢ 3 garlic cloves, minced
• ▢ 1 tablespoon chili powder
• ▢ 2 teaspoons unsweetened cocoa powder
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon dried oregano
• ▢ ¼ teaspoon ground cloves
• ▢ ¼ teaspoon allspice
• ▢ 1 cinnamon stick
• ▢ 1 bay leaf
• ▢ 1 (15-ounces) can diced roasted tomatoes, or regular
• ▢ 8 ounces dried brown lentils, rinsed and picked over
• ▢ 4 ounces dried red lentils, see notes
• ▢ 5 cups vegetable broth or chicken broth, or more if needed
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1 tablespoon maple syrup, brown sugar or molasses (optional)
• ▢ Salt and ground black pepper to taste

To Serve: (Optional)

• ▢ Chopped onions, shredded cheddar cheese, chopped cilantro, sour cream, hot cooked spaghetti, oyster crackers

For a full vegan meal (optional)

• ▢ Use plant-based sour cream, plain yogurt or shredded vegan cheese, s

Instructions 

1. In a large pan or Dutch oven over medium-high heat, heat the oil. When hot, add the onion, bell pepper, carrot and jalapeño. Cook, stirring frequently for about 4-5 minutes or until the onions become translucent. Stir in the garlic and cook until aromatic, about 30 seconds.
2. Stir in the chili powder, cocoa, cumin, paprika, dried oregano, ground cloves, allspice, cinnamon stick and bay leaf. Cook, stirring frequently for about a minute.
3. Stir in the roasted tomatoes and their juice, the brown and red lentils, the broth, vinegar and maple syrup (if using). Bring to a boil, then reduce the heat, partially cover the pot and simmer, stirring frequently, for about 30 minutes or until the lentils are tender. If the mixture is too thick, you can add additional broth. Discard cinnamon stick and bay leaf. Season to taste with salt and pepper.
4. Serve in soup bowls topped with chopped onions, shredded cheese, oyster crackers and/or sour cream (optional). It can also be served over spaghetti (optional) or topped with corn chips or tortilla chips.

Notes

• Dry Lentils: I suggest using a combination of brown lentils (for a hearty texture and bite) and red lentils or split red lentils (or yellow lentils) which thickens the chili while giving it an almost creamy consistency. If you want to use only brown lentils, that works as well
• Cocoa Powder: This adds depth of flavor (your chili won’t taste like a chocolate dessert) You can sub this ingredient with unsweetened bakers chocolate, finely chopped or grated.
• Chili Powder: You can use regular chili powder or ancho chili powder. Dried chipotle chili can be used if you prefer a smoky taste and extra spiciness
• Paprika: I prefer sweet paprika but smoke paprika adds a nice hit of smokiness. Sweet or smoked paprika can be used.
• Serve it Cincinnati Style: Cincinnati chili is served over a bed of al-dente spaghetti. This is optional. This lentil chili can be served as it is topped with tortilla chips or corn bread.

Nutrition

Calories: 399 kcal, Carbohydrates: 67 g, Protein: 23 g, Fat: 5 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Sodium: 1230 mg, Potassium: 1038 mg, Fiber: 29 g, Sugar: 10 g, Vitamin A: 4598 IU, Vitamin C: 19 mg, Calcium: 103 mg, Iron: 8 mg

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