This vegetarian chili is a healthy and immensely satisfying alternative to meat-based varieties. Red lentils provide a protein and fiber rich chili that is thick and savory, and a snap to make. As an added bonus, it’s even better as leftovers and freezes beautifully.
The following ingredients make up this amazing dish: Olive oil, onion, red bell pepper, salt, pepper, jalapeñ0 pepper, garlic, chili powder, cumin, paprika, red lentils, diced tomatoes, tomato paste, water, black beans, and corn.
Making the Chili:
First, I added the onions, diced red pepper, salt, and pepper. I sautéed them in a little bit of olive oil in a Dutch oven set over medium heat. This took 3 to 4 minutes.
Next, I added the chopped jalapeño pepper and minced garlic, and continued cooking over medium heat.
After about 30 seconds, the garlic was fragrant, so I added some of the chili powder, some of the cumin, and all of the paprika.
Then, I stirred the mixture to combine everything, and added the diced tomatoes, tomato paste, and water.
Next, I brought the mixture to a boil over medium-high heat, and added the red lentils that I had rinsed in cold water and drained. I stirred the mixture to ensure that everything was well combined.
At this point, I reduced the heat to medium-low, and gently simmered the mixture for about 15 minutes. After 15 minutes, the lentils were mostly tender. I added the drained and rinsed black beans and corn, along with the remainder of the chili powder and cumin.
I brought the mixture to a boil, reduced the heat to medium-low, and covered the Dutch oven. Finally, I let the mixture simmer for another 2o minutes or so until the onions and peppers were tender. The Vegetarian Chili was full of flavor, filling, and absolutely delicious. Yum!