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
Units
Scale
- 1 onion, chopped
- 5 garlic cloves
- 1 pound ground meat chorizo (use veggie meat, turkey, beef, chicken)
- 8 ounces dried brown lentils
- 4 ounces dried red lentils (can sub brown lentils, red makes the chili thicker)
- 2 carrot, sliced in half rounds about 1 1/2 cups
- 15 oz diced tomatoes
- 1 jalapeno, diced (seeds removed or not)
- 1 1/2 teaspoons salt (adjust salt to taste)
- 1 teaspoon ancho powder (use chipotle for spicy)
- 1 teaspoon Mexican oregano
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- 2 cinnamon sticks
- 1 tablespoon molasses
- 6 cups broth, veggie, chicken or beef
- 1 bell pepper, green or colored, chopped
- 1 tablespoon apple cider vinegar (optional-to taste)
Instructions
For Stove Top
- 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.
For Crockpot
- 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.
Serve with fresh cilantro and sour cream.
Notes
The Lentil Chili will have a thicker consistency when slow cooked in the crockpot.
Taste your broth for salt and adjust recipe measurement if needed. You can always add more to finish!
Nutrition
- Serving Size: 1 1/2 cups
- 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