Serving: 4-6
Prep/Cook Time: 1 hour
Ingredients
- 2 T olive oil
- 1 onion, diced
- 1 poblano pepper or bell pepper, diced
- 2 garlic clove, minced
- 1.5 Tbsp chili powder
- 1.5 Tbsp cumin
- 1 Tbsp brown sugar
- 2 Tbsp tomato paste
- 1.5 cup vegetable, chicken, or beef broth
- 1 minced chipotle pepper (from a can of chipotles in adobo). Add additional peppers for a spicier chili.
- 15 oz. can diced tomato
- 15 oz. can kidney beans, drained & rinsed
- 8 oz. can tomato sauce
- 3/4 cup green lentils, rinsed in cold water and drained
- salt, to taste
- soy sauce or Worcestershire sauce, to taste
- brown sugar, to taste
- apple cider vinegar
Instructions
- Heat the olive oil in a pot over medium-high heat. Add the onion, pepper, and a pinch of salt. Sauté until soft, about 5-10 minutes.
- Add the garlic and cook for 1 minute
- Add the chili powder, cumin, sugar, and tomato paste. Stir constantly for 1 minute
- Add the broth, diced tomatoes, beans, lentils, tomato sauce, and a couple of pinches of salt. Simmer uncovered 30-40 minutes, or until the lentils are fully cooked. Add more stock as needed to adjust the consistency.
- Taste the chili for seasoning. Add additional salt and spices if needed. If the chili is too acidic, add small amounts of brown sugar. Add soy sauce or Worcestershire to add more depth to the chili, and apple cider vinegar to increase the acidity, if desired.
- Lentils are a great alternative to beef. They’re inexpensive and are high in protein and fiber.
