Lentil Chili (Cincinnati Style)
Ingredients
- 1 tablespoon olive oil, avocado oil, grapeseed or coconut oil
- 1 medium onion, diced
- ½ small green bell pepper, diced
- 1 large carrot, diced
- 1 jalapeno pepper, seeded and diced
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- 1 cinnamon stick
- 1 bay leaf
- 1 (15-ounces) can diced roasted tomatoes, or regular
- 8 ounces dried brown lentils, rinsed and picked over
- 4 ounces dried red lentils, see notes
- 5 cups vegetable broth or chicken broth, or more if needed
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup, brown sugar or molasses (optional)
- Salt and ground black pepper to taste
To Serve: (Optional)
- Chopped onions, shredded cheddar cheese, chopped cilantro, sour cream, hot cooked spaghetti, oyster crackers
For a full vegan meal (optional)
- Use plant-based sour cream, plain yogurt or shredded vegan cheese, s
Instructions
- In a large pan or Dutch oven over medium-high heat, heat the oil. When hot, add the onion, bell pepper, carrot and jalapeño. Cook, stirring frequently for about 4-5 minutes or until the onions become translucent. Stir in the garlic and cook until aromatic, about 30 seconds.
- Stir in the chili powder, cocoa, cumin, paprika, dried oregano, ground cloves, allspice, cinnamon stick and bay leaf. Cook, stirring frequently for about a minute.
- Stir in the roasted tomatoes and their juice, the brown and red lentils, the broth, vinegar and maple syrup (if using). Bring to a boil, then reduce the heat, partially cover the pot and simmer, stirring frequently, for about 30 minutes or until the lentils are tender. If the mixture is too thick, you can add additional broth. Discard cinnamon stick and bay leaf. Season to taste with salt and pepper.
- Serve in soup bowls topped with chopped onions, shredded cheese, oyster crackers and/or sour cream (optional). It can also be served over spaghetti (optional) or topped with corn chips or tortilla chips.
Notes
- Dry Lentils: I suggest using a combination of brown lentils (for a hearty texture and bite) and red lentils or split red lentils (or yellow lentils) which thickens the chili while giving it an almost creamy consistency. If you want to use only brown lentils, that works as well
- Cocoa Powder: This adds depth of flavor (your chili won't taste like a chocolate dessert) You can sub this ingredient with unsweetened bakers chocolate, finely chopped or grated.
- Chili Powder: You can use regular chili powder or ancho chili powder. Dried chipotle chili can be used if you prefer a smoky taste and extra spiciness
- Paprika: I prefer sweet paprika but smoke paprika adds a nice hit of smokiness. Sweet or smoked paprika can be used.
- Serve it Cincinnati Style: Cincinnati chili is served over a bed of al-dente spaghetti. This is optional. This lentil chili can be served as it is topped with tortilla chips or corn bread.
Nutrition
Calories: 399 kcal, Carbohydrates: 67 g, Protein: 23 g, Fat: 5 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Sodium: 1230 mg, Potassium: 1038 mg, Fiber: 29 g, Sugar: 10 g, Vitamin A: 4598 IU, Vitamin C: 19 mg, Calcium: 103 mg, Iron: 8 mg
