Sometimes chili is better with lentils than beans, although you can feel free to add beans and/or meat if desired. This recipe is the the complete package, hearty, tasty and filling. The smoky flavor form the spices also helps to satisfy the meat lovers around.
3 Lentil Chili
Servings
8 Servings
Ingredients
- 1 medium onion diced
- 3 cloves garlic minced
- 1 jalapeño diced, seeds removed
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 large carrot peeled and diced
- 1 stalk celery diced
- 1 28-ounce can crushed tomatoes
- 6 cups of water or broth
- 1/3 16-ounce bag brown lentils, rinsed
- 1/3 16-ounce bag French green lentils, rinsed
- 1/3 16-ounce bag red lentils, rinsed
- 1 tablespoon red wine vinegar
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- 2 teaspoons paprika
- 1-2 tablespoons chipotle in adobo sauce
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 avocado sliced for serving
Instructions
- Sautee onion and garlic in a little oil, add peppers and carrots and celery. Once vegetables are soft. Add tomatoes and water or broth and rest of ingredients. 2. Bring mixture to a boil and then cover, lower temperature and simmer for 1-2 hours until cooked through, adjust seasoning to taste.
- Serve with sliced avocado and even cheese if desired.
- Note: you can also make this in a slow cooker – Combine all ingredients in a slow cooker. Stir well to combine. Cover and cook on low for 4 hours or low for 6 hours. Serve warm.
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