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.

Credit

This recipe was provided by The Spice House.

Cuisines, Courses and Ingredients

• American, Bean, Main Dish, Side Dish, Soup, Vegan

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