Spicy Southwestern Red Lentil Chili
This spicy Tex-Mex lentil dish makes for a healthy, hearty meal. The spice and heat are a comforting blend making this a perfect vegetarian chili alternative.
- 1 cup red lentils (uncooked (dry))
- 3 cups water
- 1 tbs olive oil
- 1 cup onions (chopped)
- 14.5 oz can diced tomatoes
- 1 tsp crushed garlic
- 1 jalapeno pepper
- 2 tbs Peppers On Salt Southwestern Tex-Mex Spice Blend (any heat level)
- sour cream (optional)
- cilantro (optional)
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Add your olive oil, jalapeno and onions to a pot and cook on medium heat until they are starting to brown and become translucent.
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While the onions and jalapeno cook, rinse your lentils and set aside
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Once the onions start to brown, add garlic and cook for another minute.
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Add the rest of your ingredients to the pot and bring to a boil.
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Once boiling, turn down the heat to a simmer and cook for 15-20 minutes or until lentils are tender.
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Garnish with a dollop of sour cream and some chopped cilantro.