This warm bowl of goodness with warm the soul and give your home a beautiful aroma on a cool day. Top with plain yogurt and cheese and serve with crackers or rice.
By Rebekah Hubbard
My husband and I originally made this chili recipe on a weekend when it was probably way too hot to be making chili. But the
heart stomach wants what it wants.
But now that it’s fall for real, this just feels right.
I spend a lot of time in the fall and winter standing over a pot of soup, stirring occasionally, sipping a pot of coffee and enjoying a book or a podcast, and honestly, there’s nowhere else I’d rather be.
Something about the cooling weather, the early evenings and the bounty of seasonal produce just makes me want to enjoy our home and the meals we create there. Slowing down the process feels meditative and comforting. Kind of like a big pot of chili, in fact.
- 2 Tbsp. olive oil
- ¾ cup small white onion, diced
- ¾ cup yellow bell pepper, diced
- 1 spicy pepper, such as a jalapeño or similar, minced
- 3-4 large cloves garlic, minced
- 1 quart vegetable broth
- 1 tbsp. lemon juice
- 1½ cup dry lentils (your choice what type)
- 1 large can crushed tomatoes (the bigger size – I think it’s 24oz ish?)
- 1 can great northern/white beans, rinsed and drained
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 heaping tsp. chili powder
- 1 tsp. paprika
- 1 cup water
- 2 heaping tsp. coarse salt
- Freshly ground black pepper
- Heat the oil in a Dutch oven and cook the white onion, bell pepper and spicy pepper until softened. Add in the garlic and cook for 2-3 more minutes.
- Add in the broth and the lemon juice, and bring to a simmer. Add the lentils and the can of tomatoes. Bring back to a simmer and cook for about 20 minutes or until the lentils are al dente.
- Stir in the cumin, coriander, chili powder and paprika. Stir in the last cup of water, as the chile will likely have thickened during cook time. Finally, salt and adjust to taste.
- Serve with yogurt, cheddar cheese, crackers, or whatever you like.