Spicy Lentil Chili with California Prunes

Created by: Jackie Newgent, RDN, CDN

Servings: 6


1 tablespoon avocado or sunflower oil

1 small or ½ medium red onion, diced

1 medium green bell pepper, diced

1 jalapeño pepper, minced

2 large garlic cloves, minced

1 tablespoon chili powder

½ teaspoon ground cinnamon

1¼ cups dry brown lentils (8.5 ounces)

1 (15-ounce) can diced, no-salt-added fire-roasted tomatoes

4 cups vegetable broth (32 fluid ounces)

12 California Prunes, finely diced (3.5 ounces)

¼ cup roughly chopped fresh cilantro leaves and tender stems


  1. Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and jalapeño and cook while stirring until the onion is lightly browned, about 8 minutes. Add the garlic, chili powder, and cinnamon and cook while stirring until fragrant, about 30 seconds.
  2. Add the lentils, tomatoes (with liquid), and broth and bring to a boil over high heat. Partially cover, reduce heat to medium-low, and simmer until lentils are just-tender, about 25 minutes.
  3. Remove lid, stir in the prunes, and cook while stirring occasionally until desired consistency, about 3 to 4 minutes. Adjust seasoning.
  4. Ladle into small bowls, sprinkle with the cilantro, and serve.

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