Lentil Chili

The fall is the best time for a big pot of chili. They go hand in hand - the weather gets cold, the leaves start to fall, and chili sounds like an amazing dinner. I’m not always in the mood for a big pot of beef chili - sometimes that feels too hearty. But a chili packed with vegetables and lentils gives the same hearty kick.

This one is spiked with all kinds of beans and vegetables that makes it feel really healthy. I’m making this batch to take to a tailgate to cheer on the Huskies. A big pot of chili is awesome at a tailgate - add some Fritos, sour cream, and a good crisp beer and you’re the best tailgate in the parking lot.

This chili is awesome because it cooks fast. One with meat often needs extra time to brown the meat, cook the meat, tenderize the meat, etc. But one with beans and lentils means this chili cooks in about a half an hour. It’s also great because you can make it at home, pop it in the slow cooker, then transport it in my favorite travel crock pot.

Lentil Chili

Serves 4-8

1 red onion, chopped (1 cup)

1 can black beans, undrained

1 can cannellini beans, undrained

1 red bell pepper, chopped (1 cup)

1 can diced tomatoes

2 cloves garlic

2 tbs chili powder

1 tsp cumin

½ tsp red pepper flakes

1 cup frozen corn

1 cup dried green lentils

1 cup vegetable stock

2 tbs fresh cilantro, chopped

½ cup sour cream

STEP 1

Cook onion, bell pepper and garlic together.

STEP 2

Add beans and tomatoes.  Season with spices.  Stir to incorporate.

STEP 3

Add lentils, corn, and stock.  Simmer 20 minutes at least. But it can keep going a little longer or in a crock pot.

STEP 4

Serve with cilantro and sour cream