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Hearty Lentil Chili

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Hearty Lentil Chili

After a whirlwind weekend, we are back at it. We drove 13 hours to western Oklahoma on Wednesday night, drove an hour and a half back east to Oklahoma City on Friday where we had a wedding rehearsal, and a wedding. Following that, we had another long drive back to Indiana. 

And the highlight of the weekend? I was suffering from a head cold. I had to give my first (and probably only) matron-of-honor speech and I had a head cold! Other than the nasally voice and sniffling, I think it was a success. And most importantly, I was there to help celebrate the marriage of my best friend.

That’s the last wedding we’ll be attending this year, for a grand total of 4! One by one, each of our friends is getting hitched. *tear*

Wedding season is over, October is in full swing, and it is most definitely fall. Head colds, chilly nights, brisk winds, and crunchy leaves – to me, this translates to steaming lentils, fragrant spices, and hearty bowls. Who’s with me? 

Hearty Lentil Chili

To be honest, I never used to be a huge fan of chili. But then I grew up and learned to love it. Especially when lentils are involved. I love the way they cook down and absorb all of the flavors – and in this chili, there are lots of flavors. Spicy, smoky, sweet, and savory. When the lentils soak all of that up, magic happens. Spoonful after spoonful of chili magic. 

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Hearty Lentil Chili

With loads of lentils and savory spice, this chili is perfect for cool fall weather.

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 8
  • Category: Main

Ingredients

  • 1 1/2 cup red lentils, rinsed
  • water for cooking lentils
  • 2 Tablespoons olive oil
  • 1 yellow onion, diced
  • 2 jalapeños, minced
  • 1 1/2 Tablespoons chili powder
  • 1 teaspoon cumin
  • 2 teaspoons paprika
  • 1 teaspoon chipotle powder
  • 1/8 teaspoon cayenne pepper
  • 1 Tablespoon sriracha
  • 1-6 oz can of tomato paste
  • 1 Tablespoon red wine vinegar
  • 1 cup water
  • 1-15 oz can of diced tomatoes
  • 1 Tablespoon maple syrup
  • 1 Tablespoon brown sugar
  • 6 cloves garlic, minced

Instructions

  1. Rinse lentils and add them to a large pot. Cover with about 2 inches of water and bring to a boil. Once boiling, cover and reduce to a simmer. Cook until lentils are tender, about 35 minutes.
  2. While the lentils are cooking, heat oil in a large skillet over medium-high heat. Add the onion and jalapeños. Sauté until the onion is translucent and starting to brown, about 5-8 minutes.
  3. Add the chili powder, cumin, paprika, chipotle, cayenne, sriracha, and tomato paste. Cook for about 2 minutes until combined, stirring constantly.
  4. Add the vinegar and combine. Add 1 cup of water, diced tomatoes, maple syrup, brown sugar, and garlic. Simmer on medium-low heat for about 30 minutes until the mixture thickens some.
  5. Once the lentils are finished cooking, drain and combine with the sauce mixture.

Nutrition

  • Calories: 204
  • Sugar: 18 g
  • Sodium: 986 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 8 g
  • Protein: 8 g

 

2 Comments
  • […] and loaded with quinoa. Chili Number 2 was filled with chicken, Italian flavors, and warmth. Chili Number 3 was a crockpot lentil medley of spicy, sweet and savory.  This one is different than all three […]

  • […] Because if you ask me, that’s where it’s at. Especially when it involves a cold day, chili or soup, and all you have to do is heat it up when it’s dinner time. I’m having this […]

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