Lentil Chili

By Hklbrries

The original recipe calls for chicken broth, but cooks can substitute vegetable broth to make it vegetarian.

Ingredients

• For serving:
• 1 medium-size yellow onion, diced
• 1 medium-size red bell pepper, seeded and chopped
• 1 jalapeno, seeded and finely chopped
• 2 ribs celery, chopped
• 1 medium-size carrot, chopped
• 3 cloves garlic, minced
• 2 tablespoons light or dark brown sugar
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper or 1 teaspoon pure New Mexico chili powder
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dry mustard
• 2 1/2 cups dried brown lentils, rinsed and picked over
• 8 cups vegetable broth
• 3 tablespoons olive oil
• Salt, to taste
• Sour cream or crema Mexicana
• Chopped fresh tomatoes
• Chopped green onions (white part and some of the green)
• Chopped fresh cilantro

Preparation

Step 1

Combine all the ingredients in the slow cooker, except the olive oil and salt. Cover and cook on low, stirring occasionally, if possible, until the lentils are soft, 6 to 8 hours. During the last hour, add the olive oil and season with salt.

Serve the chili in bowls with toppings. You can also spoon it over brown rice.

Nutrition Information:
Per serving (based on 6 servings, without garnishes) 395 calories
9 grams fat (1 gram saturated, 20 percent fat calories)
22 grams protein
61 grams carbohydrates
0 g cholesterol
14 grams fiber
1,404 milligrams sodium.