Double Dribbler Lentil Chili Recipe

I like to get in the #GameforBasketball every March with a versatile one-pot lentil chili recipe that I like to call the Double Dribbler.
Course:  Main Course
Prep Time:  15 minutes
Cook Time:  45 minutes
Total Time:  1 hour
Servings:  10


  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 5 carrots unpeeled, washed, and sliced
  • 2 green bell peppers cut into ½ inch chunks
  • 1 sweet red pepper cut into ½ inch chunks
  • 1 package extra firm tofu, drained and crumbled OR 1 pound lean ground beef
  • 6 cups water
  • 1 6 ounce can tomato paste
  • 1 lb dry brown lentils rinsed
  • 1 15 ounce can red kidney beans drained and rinsed
  • 1 15 ounce can chick peas drained and rinsed
  • 1 29 ounce can diced tomatoes
  • 1/3 cup chili powder
  • 4 teaspoons ground cumin
  • ¼ teaspoon dried red pepper flakes
  • Salt and pepper to taste
  • shredded cheese sour cream, or other favorite chili topper, optional


  1. Heat the olive oil in a large pot and sauté the onion, garlic, carrots, green bell peppers, red sweet pepper, and tofu OR ground beef over medium heat until the carrots are tender.

  2. Add all remaining ingredients, bring to a boil and reduce heat to low. Cover and cook, stirring occasionally, until lentils are tender, about 45 minutes.

  3. Eat!