Description
With loads of lentils and savory spice, this chili is perfect for cool fall weather.
Ingredients
Scale
- 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
- 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.
- 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.
- Add the chili powder, cumin, paprika, chipotle, cayenne, sriracha, and tomato paste. Cook for about 2 minutes until combined, stirring constantly.
- 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.
- Once the lentils are finished cooking, drain and combine with the sauce mixture.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main
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