California Prune Spicy Lentil Chili Recipe

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 chilli powder
  • ½ teaspoon ground cinnamon
  • 1¼ cup dry brown lentils (8.5 ounces)
  • 1 can (15 ounces) no salt added diced fire roasted tomatoes
  • 4 cups vegetable broth (32 fluid ounces)
  • 12 California prunes, finely diced (3.5 ounces)
  • ¼ cup coarsely chopped fresh cilantro leaves and tender stems


  1. Heat the oil in a large saucepan over medium-high heat. Add onion, bell pepper and jalapeño and cook, stirring, until onion is lightly browned, about 8 minutes. Add garlic, chili powder and cinnamon and cook, stirring, until fragrant, about 30 seconds.
  2. Add 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 prunes and cook, stirring occasionally, until desired consistency, about 3 to 4 minutes. Adjust seasoning.
  4. Ladle into small bowls, sprinkle with cilantro and serve.

Recipe courtesy of