Spicy Lentil Chili Recipe

Spicy Lentil Chili Notes

An adapted recipe from Sauce, a Milwaukee restaurant via "Gourmet".

Ingredients

• 1 medium Onion
• 1 Red Bell Pepper chopped
• 1 Jalapeno pepper, seeded and minced
• 1 Celery Rib, chopped
• 1 Carrot, chopped
• 3 Garlic Cloves, minced
• 2 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper
• 4 tablespoons Olive Oil
• 2 Tablespoons Packed Light Brown Sugar
• 2 Tablespoons Chili Powder
• 1 Tablespoon Paprika
• 2 Teaspoons Ground Cumin
• 1/2 Teaspoon Cayenne
• 2 Teaspoons Dried Oregano, crumbled
• 1 Teaspoon Dried Thyme, crumbled
• 1 Teaspoon Dry Mustard Powder
• 2 Cups Lentils, rinsed and drained
• 1 Bay Leaf
• 2 Quarts Chicken or Vegetable Stock

Serves / Yields

Serves 6

Preparation Instructions

Cook onion, bell pepper, jalapeno, celery, carrot, garlic, salt and pepper in a 5-6 qt. pot in olive oil, over moderate heat, stirring occasionally, until softened, about 6-8 minutes. Meanwhile, mix together brown sugar, spices, oregano, thyme and mustard and then add to vegetables and cook, stirring until very fragrant, about 4 minutes. Add lentils, bay leaf and stock and simmer, uncovered, stirring occasionally, until lentils are very soft, about 50-60 minutes. Discard bay leaf before serving.

Helpful Hints

For vegan lentils, use vegetable broth and make sure the brown sugar you're using is vegan. When in doubt, substitute evaporated cane juice.