Vegetarian Chili with Red Lentils
Vegetarian Chili with Red Lentils - Cold days call for a bowl of warm, spicy chili. This healthier vegetarian chili calls for red lentils and lots of veggies instead of meat - perfect for meatless Mondays or any day of the week!
Servings: 6 about 2 quarts
- 2 tsp. Olive oil
- 1 Small onion chopped (about 1 to 1 1/2 c.)
- 1/2 large Poblano or Hatch chili pepper chopped
- 1 Jalapeno pepper finely chopped
- 2 Carrots chopped (about 1/2 to 2/3 c.)
- 2 Garlic cloves minced
- 1 Tbsp. Chili powder
- 1 1/2 tsp. Ancho chili powder **
- 4 c. Chopped fresh tomatoes
- 2 Tbsp. Dry red wine
- 1/2 c. Red lentils uncooked and rinsed
- 1 1/2 c. Water
- 1 - 15 oz. Can of black beans drained and rinsed
- 1 - 15 oz. Can of kidney beans drained and rinsed
- 1/2 c. Sliced black olives
Heat the 2 tsp. olive oil on medium-high in a 3.5 qt. Dutch oven or other large pot. Add onion, peppers, and carrots and saute for 2-3 minutes, stirring frequently. Add minced garlic and cook 1-2 minutes more while stirring.
Sprinkle chili powder and ancho chili powder over the hot vegetables and mix in thoroughly.
Stir in chopped fresh tomatoes and bring to boil. Reduce heat to bring the mixture to a simmer, cover and cook for about 10 minutes.
Remove cover. Pour in red wine, lentils, water, black beans, kidney beans, and black olives. Simmer on medium-low for about another 20 minutes until lentils and soft and tender.
Serve immediately with Cilantro Lime Crema
or sour cream.
**If you don't have ancho chili powder, just add more regular chili powder and a pinch of red pepper.
This chili also freezes well. Just cool and ladle into freezer containers. To use, thaw in the refrigerator or microwave and heat till hot.