Easy Lentil Chili is a quick weeknight meal for when you need to get warm, cozy, and well fed in 30 minutes. This is one plant based chili that actually satisfies. And yes, those are Fritos on top...you're welcome.
12ouncebottle of your favorite beer, I used Corona
15ouncesvegetable, chicken, or beef stock
1 1/4cupssmall French lentils, rinsed
1 or 2 canned chilies in adobo sauce, chopped (use the whole can if you like the heat)
1heapedTablespoon chili powder
1heaped Tablespoon ground cumin
salt and fresh cracked black pepper
juice of 1 lime, optional
Fritos corn chips
Saute the onions and garlic in the olive oil in a large stock pot. Cook, stirring often, for about 5 minutes, until the onions are softened.
Add the canned tomatoes, beer, stock, lentils, chilies, chili powder, and cumin to the pot and combine well. Add a teaspoon each of salt and pepper. Bring to a boil, then turn the heat way down and gently simmer for 15-20 minutes, or until the lentils are tender. I like to cover the pot but you can leave it off for a thicker chili.
Taste the chili and add more salt if you like. Add the lime juice if using. Serve with the toppings of your choice.
If you use a different variety of lentils, you cooking time may be shorter. I recommend French lentils because they keep their shape and don't turn to mush like regular lentils do.Sometimes I like to add a jar of roasted red peppers, pureed in the food processor, to the chili. This adds another layer of flavor.