Watermelon Rind Lentil Chili

Have Made It

Lentils, kidney beans and diced watermelon rind give this vegetarian Tex-Mex chili a satisfying meaty texture, while aromatics, jalapeño and tomatoes boost the flavor profile — a sure-fire crowd-pleaser!  Watch the recipe video below.



  1. In large Dutch oven or saucepan set over medium-high heat, add oil. Add watermelon rind, garlic, celery, jalapeños, carrot, onion, red pepper, salt and black pepper; cook, stirring occasionally, for 5 to 8 minutes or until vegetables start to soften.
  2. Stir in chili powder, cumin, oregano, paprika, cayenne pepper and cinnamon. Cook, stirring occasionally, for 2 to 3 minutes or until fragrant.
  3. Stir in tomato paste and cook, stirring occasionally, for 1 minute. Stir in tomatoes (with juice), broth and vinegar; bring to a boil. Stir in lentils, kidney beans and bay leaves; bring back to a boil.
  4. Reduce heat to medium-low and simmer, stirring occasionally, for 45 to 60 minutes or until mixture has thickened and flavors are married.
  5. Remove from heat and stir in cilantro. Discard bay leaves.
  6. Serve chili with sour cream, cheese and crackers, if using.


  1. Substitute kidney beans with pinto or black beans if preferred.

Recipe Video

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