Name: Spicy Lentil Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
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); ⅔ 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)

Description

This hearty spicy lentil chili combines wholesome ingredients for a filling meal.

Ingredients

Scale

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)
⅔ 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)

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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.

Notes

You can adjust the spice level by varying the amount of jalapeño used.
This chili can be made ahead of time and tastes even better the next day.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 18g
Protein: 20g
Cholesterol: 60mg