Follow these steps for perfect results
dry lentils
salt
water
tomatoes
chili powder
cumin
oregano
onion
chopped
celery
chopped
garlic
minced
cold water
Bring 5 cups of water to a boil in a large pot.
Add 1 teaspoon of salt and 1 lb of dry lentils to the boiling water.
Cover the pot and reduce heat to low.
Simmer for 30 minutes, without draining.
Add 1 (16 ounce) can of tomatoes, 1 1/2 tablespoons of chili powder, 1 teaspoon of cumin, 1/4 teaspoon of oregano, 1 chopped medium onion, 2 chopped stalks of celery, 2 minced cloves of garlic, and 3/4 cup of cold water to the pot.
Cover the pot and continue to simmer over low heat for an additional 30 minutes, stirring occasionally.
Turn off the heat and taste for seasoning.
Adjust seasoning with additional salt and pepper to taste (e.g., 1 teaspoon salt, 1/8 teaspoon pepper).
Serve hot, topped with shredded cheese, chopped onion, sour cream, or your favorite chili toppings.
Expert advice for the best results
Adjust the amount of chili powder to your preferred level of spiciness.
For a thicker chili, mash some of the lentils against the side of the pot.
Add a bay leaf during cooking for added flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, topped with desired garnishes.
Serve with cornbread or crackers.
Top with shredded cheese, sour cream, and chopped onions.
Add a dollop of guacamole for extra flavor.
Complements the chili's flavors
A bold red wine that pairs well with chili
Discover the story behind this recipe
A staple comfort food, especially during colder months.
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