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Jordan Cord

Hearty Lentil Chili

3 from 1 vote
With loads of lentils and savory spice, this chili is perfect for cool fall weather.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 204
Ingredients Method

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

Method
 

  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.