Spicy Lentil Chili

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

Yield: Serves 6

Spices

Featured in this Recipe

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

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.

More About This Recipe

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

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Based on 1 reviews

Customer Reviews

lorraine m

I changed from lentils to a bean/grain mixture because that is what I had on hand. I cooked with the lid on and increased the cooking time, so that the beans would get done, and I used only six cups of water. Both my husband and I liked the taste very mush and I will make this recipe again.

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Spicy Lentil Chili

Spices

Featured in this Recipe

Salt, Diamond Kosher

Pepper, Fine Grind

Chili Powder, Mild

Cumin, Ground Seeds

Chiles, Cayenne

Oregano, Greek

Thyme, French

Ingredients

Preparation Instructions:

More About This Recipe

Spices

Featured in this Recipe

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Comments

Customer Reviews