Recipe: Lentil Chili

Lentil Chili

Adapted from a recipe printed in the Spokesman Review, which took the recipe from "Not Your Mother's Slow Cooker Cookbook," by Beth Hensperger and Julie Kaufmann. I upped the celery, carrots and garlic, and used canned jalapeno. I used regular mustard instead of powder. Instead of cayenne, I used chili pepper flakes, and I used a mix of brown and red lentils, since that's what I had.

1 medium-sized yellow onion, diced
1 medium-sized red bell pepper, seeded and chopped
1 (4 oz.) can diced jalapeno, drained
3 ribs celery, chopped
3 medium-sized carrots, chopped
4 cloves garlic, minced
2 tablespoons dark brown sugar
2 tablespoons chili powder
1/2 teaspoon red chili flakes
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon spicy brown mustard
1 cup brown lentils, rinsed and sorted
1 1/2 cups red lentils, rinsed and sorted
8 cups vegetable broth
2 tablespoons olive oil (original recipe calls for 3, but I was finishing off a bottle)
salt, to taste
chopped green onions (white part and some of the green)

Combine all the ingredients in the slow cooker, except the olive oil and salt. Cover and cook on low until lentils are soft, at least 6 hours. Cooked on high, the time is cut in half.

During the last hour, add the olive oil and season with the salt.

Serve the chili topped with the chopped green onions. Try it with brown rice. Makes around 6 big servings.

The day I made this, I liked it, but after it sat in the fridge for a day, it tasted even better. It thickened up a bit too. Next time I make it, I think I may do it the night before, and reheat it for eating the next day.

I know there are a lot of spicy ingredients listed, but it's not super hot, especially if served with brown rice. This is one of the first meatless chilis I've made that really felt as filling and satisfying as the "regular" variety. I highly recommend it.