Chef AJ’s Red Lentil Chili Meal Suggestion

Chef AJ's Red Lentil Chili

Chef AJ’s Red Lentil Chili

This chili recipe makes 8 servings, but I recommend you make them all even if you have a small family, as leftovers freeze so well. The shopping list includes ingredients for 8 servings of chili but only 4 servings of potatoes. Chef AJ recommends Yukon gold potatoes, but you can substitute any variety or even use sweet potatoes. The recipe link will send you to a 12 minute YouTube video. The recipe is at 7:36, or click on “Show More” below the video for the recipe.

To make a meal I added Wendy Solganik’s kale salad recipe.

Preparation Notes: If you don’t have an Instant Pot or other pressure cooker, no worries! All lentils cook quickly. For this meal, place your rinsed lentils in a large pot with the water and bring to a simmer while you prepare the other ingredients. Add them as they are ready. When all have been added, the chili will probably need another 20-30 minutes to cook, so prepare the salad during this time.

Substitute 1/2 c mashed white beans mixed with a tablespoon of balsamic vinegar and include the lemon juice if you don’t eat avocado. Add any fruits, vegetables and nuts to the salad that you like.

Nutrition Notes: I assumed you would eat a 2/3 pound potato with the chili, and I assumed your salad would be made from kale, arugula, avocado and lemon juice and no salt, fruits, vegetables or nuts when calculating the nutrition information for the meal – but please add whatever you like.

Leftover Notes: Freeze leftover chili. The salad doesn’t keep particularly well due to the avocado.

Red lentil chiliChef AJ’s Red Lentil Chili

Recipe by Chef AJ.


Kale and avocado saladMarinated Kale Salad Base and Add-ons

Recipe and photo by Wendy Solganik.




Nutrition information per serving: 787 calories, 11 grams fat, 1 saturated, 199 mg sodium, 149 grams carbohydrates, 27 grams fiber, 31 grams protein, 30 grams sugars, 244% Vitamin A, 526% Vitamin C, 30% calcium, 61% iron.