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This spicy red lentil chili is thick, spicy, and delicious. It also happens to be very healthy – it’s vegetarian, vegan, low fat, and paleo friendly too. It packs a little heat and a lot of flavor. You won’t even miss the meat. This chili is one of my go to dishes for weeks when I feel the need to lose a pound or two. The lentils and veggies in this chili are low in calories and fat but they combined to make a very hearty chili that will keep you full for hours. Leftovers are great for healthy office lunches.
On Spicy Red Lentil Chili
This chili is pretty easy to make and only needs to cook for about 45 minutes once it’s all together. I recommend salting the eggplant for 30 minutes before you cook it -especially if it’s a larger or older one. I prefer to make this chili with red lentils for the color but brown lentils work well too.
I’ve noticed the heat level can vary quite a bit when I make this chili depending on the jalapenos I use. If you don’t like too much heat, use only one jalapeno and reduce the cayenne pepper by half. I like my chili spicy so I increase the cayenne a bit if my jalapenos aren’t as hot as I like.
Don’t forget the garnishes – I think the cilantro really adds to the flavor. A little spoon of creme fraiche also blends in wonderfully to create a perfect finish. Anybody know a good vegan substitutes for creme fraiche?
Looking for more spicy vegan legume dishes? Try my spicy chickpeas and kale!
Spicy Red Lentil Chili
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hours 30 minutes
- Yield: 8-10 servings 1x
Ingredients
- 3 tbsp extra-virgin olive oil
- 2 onions, diced
- 3 large carrots, diced
- 1 medium sized eggplant, diced
- 1 small zuchini, diced
- 1 small yellow squash, diced
- 1–2 jalapenos, diced
- 4 garlic cloves, diced
- 1 ½ tbsp dried oregano
- 1 ½ tbsp ground cumin
- 2 tsp chili powder
- 1 tsp hot paprika
- ½ tsp cayenne pepper
- 1 tsp salt
- 2 bay leafs
- 2 28 oz diced tomatoes with their juices
- 2 ½ cup chicken or vegetable stock
- 1 ½ cups red lentils
- salt and pepper to taste
- chopped cilantro (for garnish)
- creme fraiche or sour cream (for garnish)
Instructions
- Put the diced eggplant in a colander and salt heavily. Let sit for at least 30 minutes so the salt can draw out the bitter juices. Rinse eggplant and pat dry
- Heat oil in a large soup pot or dutch oven. Add the onions and carrots and simmer for 2 minutes. Add eggplant and simmer 2 minutes more. Add zucchini, summer squash, jalapeno, and garlic. Cook for 7 minutes, stirring often.
- Stir in the seasonings and bay leaf and cook for 1 minute. Add the tomatoes, broth, and lentils. Bring to a boil and then reduce heat to simmer. Simmer the lentils for 45 minutes or until lentils and veggies are tender. Season to taste and serve with creme fraiche and chopped cilantro.
