This lentil chili is a fabulous vegetarian version of our favorite comfort food! Lentils replace your typical protein but the smoky chili flavor remains present and strong!
This lentil chili is nothing like the lentil soup I grew up on.
My mom used to make the worst lentil soup (the worst in my opinion, not hers). It was full of lentils and vegetables and void of any flavor. I remember giving her a huge grimace every time I asked what was for dinner and she replied with lentil soup. No kid ever wants to hear that they are eating lentil soup for dinner.
I must have grimaced one too many times because my mom started changing her answer to my daily “what’s for dinner” question. Instead of telling me what we were having she would simply say “what God gave us”. That was such a clever response on her part. You cannot complain, grumble and be ungrateful when God comes into the picture. We were blessed after all. Silently I was so annoyed with her response. What DID God give us to eat that night, I need to know! Why did God like lentil soup so much?
Some say they don’t want to turn into their mothers, I for sure know that is exactly what is happening as I find myself give the kids the exact same answer to “what’s for dinner”. The kids aren’t thrilled with that response any more than I was, however no one grimaces when I tell them we are having lentil chili so I feel like I’m doing slightly better than my mom on that front.
This lentil chili is good mood food.
It is the perfect food for January. It will warm you up and fits in with any new diet plan you may have made. Lentils are simmered with vegetables like poblano peppers, onions, garlic, and carrots. Chipotle peppers in adobo sauce, fire roasted tomatoes ad paprika add the hint of smoke and the spice that all good chilis need. This chili is hearty, filling and it tastes fabulous! If you are looking for more vegetarian ideas try this Vegetarian Tikka Masala Recipe or this Quick Vegetarian Curry. For more lentil ideas check out this Simple Lentil Curry with Butternut Squash or Vegan Picadillo Lentil Stew.
- 1 teaspoon olive oil
- 1 small onion, diced
- ¼ cup chopped poblano pepper
- 1 medium carrot
- 2 cloves garlic, minced
- 1 16 oz bag of brown lentils
- 1 chipotle pepper in adobo sauce, chopped
- 1 28 oz fire roasted tomatoes
- 1 32 oz container vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 teaspoons oregano
- ¾ teaspoon salt
Heat oil in a stock pot over medium heat. Add onions, peppers and carrots and cook for 5 minutes or until soft, stir in garlic and cook an additional minute. Add lentils and heat just until toasted. Add chipotle pepper, tomatoes and vegetable broth; stir. Season chili with cumin, paprika, oregano and salt. Bring chili to a boil, reduce heat and simmer for 30 minutes.
Serve chili with sour cream and cilantro.
All Kroger brand products were used to make this recipe. Kroger offer both brown and red lentils which were found near the rice in my local Kroger store.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g