One-Pot Vegetarian Lentil Chili

Aaron Kirk

Active Time: 20 Mins
Total Time: 1 Hour
Yield: Serves 8 (serving size: 1 1/2 cups)

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped yellow onion (from 1 medium onion)
  • 1 cup chopped red bell pepper (from 1 medium pepper)
  • 3 cloves garlic, finely chopped (1 Tbsp.)
  • 1 tablespoon ancho chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt, divided
  • 8 cups unsalted vegetable stock
  • 2 (15-oz.) cans no-salt-added fire roasted diced tomatoes
  • 1 pound dried black lentils
  • 1 (15-oz.) can unsalted kidney beans, drained and rinsed
  • 2 tablespoons light brown sugar
  • 2 tablespoons sherry vinegar
  • 3 ounces sharp white cheddar cheese, shredded (about 3/4 cup)
  • 1/2 cup light sour cream
  • 1/2 cup cilantro leaves
  • 1 jalapeno, thinly sliced

How to Make It

Step 1

Heat oil in a large Dutch oven over medium-high. Add onion and bell pepper and cook, stirring occasionally, until slightly softened, about 6 minutes. Add garlic, chili powder, cumin, and 1 tsp. salt, stirring constantly for 1 minute. Add stock, tomatoes, and lentils and bring to a boil over high. Reduce heat to medium and simmer, partially covered, until lentils are tender, about 25 to 30 minutes. Add kidney beans, brown sugar, sherry, and remaining 1/2 teaspoon salt. Reduce heat to low and stir occasionally until beans are heated through, about 5 minutes.

Step 2

Spoon chili into bowls and top with cheese, sour cream, cilantro, and jalapeno slices.

SOURCE: Cooking Light, Marianne Williams