Description
Packed with nutrients and comforting flavor, this lentil chili is perfect for fall, from weeknight dinners to weekend gatherings. It saves well, leftovers taste even better! Vegan adaptable.
Ingredients
- 1 onion, chopped
- 4-6 garlic cloves, chopped
- 1 pound ground meat or chorizo (or use plant-based "ground meat", turkey, beef, or chicken)
- 1 1/4 cups dried brown lentils (8 ounces)
- 2/3 cup dried split red lentils (or sub more brown lentils, but red makes the chili thicker)
- 2 carrots, sliced into half rounds, about 1 1/2 cups
- 15 oz can diced tomatoes, with juices
- 1/2-1 jalapeno, diced (seeds removed)
- 1 1/2 teaspoons salt (adjust salt to taste)
- 1 teaspoon ancho chile powder (or sub Mexican chile powder)
- 1 teaspoon Mexican oregano
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 2 cinnamon sticks
- 1 tablespoon molasses (or maple syrup or honey)
- 6 cups broth or stock (veggie, chicken or beef)
- 1 bell pepper, green or colored, chopped
- 1 tablespoon apple cider vinegar (optional, add to taste)
Instructions
- Sauté onion in a pan over medium high heat with oil for 3 minutes until it starts to soften. Add garlic stirring in and add chorizo, sauté for 5 minutes.
- Add lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika, and cumin. Mix together.
- Add broth, molasses and cinnamon sticks. Bring to a boil, turn down to a simmer with a vented lid for 30 minutes.
- Add green pepper and simmer 15 minutes more, uncovering it to cook off the liquid.
- Stir in the apple cider vinegar, then adjust the seasonings if needed.
Serve in bowls with sour cream, shredded cheese or avocado and cilantro.
Notes
Storage: Leftover Lentil Chili will keep in an airtight container for up to 4 days, or can be frozen for 3 months.
The Lentil Chili will have a thicker consistency when slow-cooked in the crockpot.
Slow Cooker Instructions: In a skillet, sauté onion in a pan over medium-high heat with oil for 3 minutes until it starts to soften. Add garlic, stirring in, and add chorizo, sauté for 5 minutes.
Add the chorizo mixture into the crockpot along with the lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika cumin broth, molasses and cinnamon sticks.
With the lid on, cook on high for 4 hours or on low for 6 hours. Add in the green peppers in the last 30 minutes of cooking.
Stir in the apple cider vinegar and adjust seasonings if needed.
Nutrition
- Serving Size:
- Calories: 281
- Sugar: 9.1 g
- Sodium: 774.9 mg
- Fat: 2.8 g
- Saturated Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 7.9 g
- Protein: 24.3 g
- Cholesterol: 33.9 mg