Spicy Lentil Chili with California Prunes

"This spicy chili is the perfect vegan winter dish with the sweet added twist of California Prunes."
-- @caprunes
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  • Recipe Card
Serves or Makes: 6

Recipe Card


  • 1 tablespoons avocado oil
  • 1 small diced red oninon
  • 1 medium diced green bell pepper
  • 1 minced jalapeno
  • 2 large minced garlic cloves
  • 1/2 ground cinnamon
  • 1 1/4 cups dry brown lentils
  • 1 can diced no-salt added, fire roasted tomatoes
  • 4 cups vegetable broth
  • 12 finely diced California Prunes
  • 1/4 cups chopped fresh cilantro leaves & stems


  • Step 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.

  • Step 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.

  • Step 3

    Remove lid, stir in the prunes, and cook while stirring occasionally until desired consistency, about 3 to 4 minutes.

  • Step 4

    Adjust seasoning.

  • Step 5

    Ladle into small bowls, sprinkle with the cilantro and other toppings of your choice, and serve.

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