Lentil Chili
Description
This comforting Lentil Chili is a robust and satisfying main dish that delivers rich, earthy flavors with every spoonful. Made with nutritious brown lentils, savory spices like cumin and chili powder, and a base of rich tomatoes, it offers a hearty texture that stands up to any meal. The addition of celery and onions provides a fresh aromatic backbone, while a touch of sugar balances the acidity of the tomatoes. Perfect for weeknight dinners, meal prep, or cozy cold-weather gatherings, this chili is easy to make with pantry staples. It serves four generously and tastes even better the next day as the flavors meld together.Ingredients
Directions
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Heat the cooking oil in a large non-stick saucepan or pot over medium-high heat.
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Add the chopped onion and sliced celery to the pot and saut&# 195;© until softened, about 5 minutes.
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Stir in the lentils, undrained tomatoes, water, spicy tomato juice, chili powder, cumin, sugar, and garlic powder.
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Bring the mixture to a boil, stirring occasionally to combine all ingredients.
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Once boiling, reduce the heat to low, cover the pot, and simmer for about one hour, or until the lentils are tender.
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Taste and adjust seasoning if necessary before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 484.0kcal
- % Daily Value *
- Total Fat 28.0g44%
- Saturated Fat 10.0g50%
- Cholesterol 160.0mg54%
- Sodium 124.0mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 54.0g108%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is naturally vegetarian. If you prefer a meaty version, you can add 8 oz of lean ground turkey or pork, browning it thoroughly before adding the onions and celery.
For best results, use brown or green lentils as they hold their shape well during simmering. Red lentils will break down and create a thicker, soupier consistency.
Storage: Allow the chili to cool completely before transferring to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months.
Tip: The flavor of this chili deepens over time. It often tastes better on the second day after the spices have had time to meld.
Serve with crusty bread, over rice, or with a dollop of sour cream and fresh cilantro for added texture and flavor.
