Lentil Chili
A rich and flavorful lentil chili that warms your soul with wholesome ingredients and aromatic spices, perfect for meal prepping and serving over spaghetti or with crackers.
Ingredients
For the Base
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 medium onion, chopped Adds sweetness and depth of flavor.
- 1 medium green bell pepper, chopped Adds a touch of sweetness and crunch.
- 1 medium carrot, chopped Introduces natural sweetness.
- 1 medium jalapeno pepper, chopped Provides adjustable heat.
- 3 cloves garlic, minced Enhances flavor.
For the Chili Flavor
- 2 tablespoons chili powder Essential for classic chili flavor.
- 1 tablespoon cocoa powder Adds complexity.
- 2 teaspoons ground cumin Offers earthy flavor.
- 1 teaspoon paprika Adds color.
- 1 teaspoon dried oregano Provides herbal notes.
- 1/4 teaspoon ground cloves Adds warmth.
- 1/4 teaspoon allspice Enhances flavor.
- 1 stick cinnamon stick Infuses warmth.
- 1 leaf bay leaf Adds depth.
For the Base Ingredients
- 1 can diced roasted tomatoes Adds acidity.
- 1 cup dried brown lentils Hearty base.
- 1 cup dried red lentils Contributes texture.
- 4 cups vegetable broth Cooking liquid.
- 2 tablespoons apple cider vinegar Balances flavors.
- 2 tablespoons maple syrup Optional for sweetness.
- to taste salt and black pepper Essential seasoning.
For Serving
- 1 cup chopped onions Fresh topping.
- 1 cup shredded cheddar cheese Adds creaminess.
- 1/4 cup chopped cilantro Freshness.
- 1/2 cup sour cream For creaminess.
- 6 servings hot cooked spaghetti Satisfying serving option.
- 1 cup oyster crackers Adds crunch.
- 1/2 cup plant-based sour cream Optional vegan option.
Instructions
Preparation
- In a large pan or Dutch oven over medium-high heat, add the oil and let it warm until hot.
- Add the onion, bell pepper, carrot, and jalapeño, stirring frequently until the onions become translucent, about 4-5 minutes.
- Stir in the minced garlic and cook until aromatic, around 30 seconds.
Cooking
- Add chili powder, cocoa powder, cumin, paprika, oregano, cloves, allspice, cinnamon stick, and bay leaf, cooking while stirring for about one minute.
- Stir in the roasted tomatoes with their juice, both types of lentils, the broth, vinegar, and maple syrup if desired.
- Increase the heat until the mixture boils, then reduce the heat and partially cover the pot.
- Allow it to simmer, stirring frequently, for about 30 minutes or until lentils are tender, adding more broth if it gets too thick.
- Discard the cinnamon stick and bay leaf, then season with salt and pepper to taste.
Serving
- Ladle into bowls and top with chopped onions, shredded cheese, oyster crackers, or sour cream, if desired. Serve also over spaghetti.
Notes
For the best results, rinse your lentils before cooking. Allow the chili to simmer longer for better flavor meld. Adjust seasoning as you cook. Store leftovers without toppings.