I toted this lentil, black bean, and bacon chili to a Super Bowl gathering and served it alongside all manner of tasty fingerfoods. The lentils were a nice addition, adding an extra shot of fiber and protein to a healthy and hearty dish.

Lentil-Bean-Bacon Chili

4 slices bacon, chopped (I used turkey bacon)

1 lb ground mild Italian sausage

1 cup chopped red onion

1/2 cup matchstick carrots

2-14.5 oz cans petite diced tomatoes with green chilies

1/2 cup dried lentils

3 cups beef broth

1/4 cup red wine vinegar

1 tbsp chili powder

1 tsp dried oregano

1/2 tsp dried cumin

1/2 tsp red pepper flakes

1/2 tsp unsweetened cocoa powder

1/4 tsp cinnamon

1-15 oz can Great Northern beans, drained and rinsed

1-15 oz can black beans, drained and rinsed

Optional toppings: mozzarella cheese, sliced green onions, sour cream

1) To large soup pot over medium-high heat, add bacon and cook until lightly crisp; add ground sausage and, stirring often, cook until lightly browned

2) Reduce heat to medium and stir in onions and carrots and cook 5 minutes; stir in diced tomatoes, lentils, beef broth, vinegar, chili powder, oregano, cumin, red pepper flakes, cocoa powder, cinnamon, and both beans

3) Reduce heat to low, cover with lid, and cook 1 hour, stirring occasionally; serve with toppings of your choice

Servings: 6


  1. Lazy Suzan says:

    This looks amazing. I like chili with lots of different colors and textures… I am disappointed when I get a bowl of chili that looks like marinara sauce.

  2. I love lentils…lentils and Italian sausage…how can you go wrong.(Don’t even get me started on bacon!)

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