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

Reminiscent of your classic chili, this vegetarian lentil chili is rounded out with sugar, vinegar, and spices. The lentils shine, but aren’t overwhelmingly earthy. The beans and tomatoes give the chili hearty texture, plenty of protein, and nearly half of your daily fiber requirement. Serve with cornbread and play with your toppings—add red onion, or avocado, even Fritos to the mix. Want to make it fully vegan? Simply leave out the sour cream and cheese.

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.

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