Lentil Chili Bliss

Okay, gang, gather ’round because I’m about to drop some tasty knowledge on you with this recipe I call Lentil Chili Bliss. Why bliss? Well, when you taste it, all your worries melt away. Imagine a big hug in a bowl — this chili’s packed with hearty lentils, some secret spices (well, not-so-secret because I’m spilling the beans here), and a flavor that just kisses the soul.

My husband and the kiddos? They’re obsessed. Picture a chilly evening, all of us wrapped in blankets, debating over which Marvel movie to watch (we ended up with Iron Man for the third time, if you must know), while this chili is bubbling away on the stove. It’s got that enchanting scent that winds its way through your home, promising warmth and comfort. The first time I made it was after a long week — you know, those weeks where Monday slaps like a Friday — and it somehow made everything right again. Now, it’s become our family tradition whenever we need a bit of extra love in our bellies.

Why You’ll Love This Lentil Chili Bliss

1. One Pot Wonder: Less dishes = more time to kick back!
2. Flexibility to the Max: Forgot to buy something? No prob, just swap it out!
3. Cozy Comfort Food: Hugs you from the inside out.

How to Make It

Alright, grab your favorite Dutch oven (I see you, blue pot I accidentally took from Grandma’s house), and let’s get cookin’. Start by heating oil, that typical glug-or-two, not too much unless you like cleaning stove splatter. Toss in chopped onions and garlic — I may or may not have sung “Last Night A DJ Saved My Life” to them. You’ll want to cook them until they get a touch of golden glory.

Next, pile in your seasonings. I tend to be a bit liberal here because my family’s spice tolerance is a point of pride around here. Stir it all up until your kitchen smells like you know what you’re doing. Add your lentils, the tomatoes, and broth. Bring it to a boil, then simmer like it’s Sunday afternoon and you’ve got nowhere to be. That’s it; let this wonder blend and play nice together about 30 minutes.

Then, boom! Dinner is served. Just don’t be like me … and maybe remember to put the bowls out before everyone starts tasting it directly from the pot.

Ingredient Notes

– Lentils: These babies go all mushy if you forget them. Keep an eye!
– Canned Tomatoes: Do not skip. The juice is key, don’t drain it.
– Garlic: There was a time I skipped it. Let’s not do that. Trust me.

Recipe Steps:

1. Heat oil in a large pot; add onion and garlic.
2. Stir in spices and cook until fragrant.
3. Add lentils, tomatoes (with juice!), and broth; bring to a boil.
4. Simmer for 30 minutes until flavors mix beautifully.
5. Serve hot, and soak in the goodness.

What to Serve It With

Tips & Mistakes

– Don’t get distracted by Instagram mid-recipe. Sautéed onions wait for no one.
– The chili loves company, so toss in whatever veggies are on the brink of using up.

Storage Tips

Okay, so if there is any leftover (highly doubtful), go ahead and tuck it into the fridge in a snug container. I’m not saying I had it the next morning cold, right from the fridge but … well, yum. Breakfast of champions. Keeps for a week might be pushing it, though. I say 3-4 days is ideal.

Variations and Substitutions

Okay, real talk. I’ve swapped out lentils for chickpeas once when my pantry was looking sad — not bad! You can totally throw in ground turkey or beef if carnivorous urges hit. Oh, and if you’re out of chili powder, just dump in hot sauce till it feels right. No judgment here.

Frequently Asked Questions

Lentil Chili Bliss

A hearty and flavorful lentil chili packed with spices and vegetables. Perfect for a cozy dinner!

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups dry brown lentils
• ▢ 2 cups vegetable broth low sodium
• ▢ 1 cup diced tomatoes canned, no salt added
• ▢ 1 cup chopped onions
• ▢ 2 cloves garlic minced
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp chili powder
• ▢ 1 tsp ground cumin
• ▢ 0.5 tsp smoked paprika
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 0.5 tsp salt
• ▢ 1 cup corn kernels fresh or frozen
• ▢ 1 cup diced bell peppers mix of red and green

Instructions

Preparation Steps

• Heat olive oil in a large pot over medium heat.
• Add chopped onions and garlic, sauté until onions are translucent, about 5 minutes.
• Stir in chili powder, ground cumin, smoked paprika, black pepper, and salt. Cook for 1 minute until fragrant.
• Add dry lentils, diced tomatoes, vegetable broth, bell peppers, and corn. Stir well.
• Bring to a boil, then reduce heat to low. Cover and simmer for 40 minutes or until lentils are tender.
• Taste and adjust seasoning if needed. Serve hot.

Notes

This chili tastes great with a side of cornbread or tortilla chips. Leftovers keep well in the fridge for up to 4 days.