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Spicy Southwest Lentil Chickpea Chili
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Spicy Southwest Lentil Chickpea Chili

Servings 8

Ingredients

  • 1 15 oz. can Chickpeas, drained and rinsed
  • 1/2 cup dry brown lentils, rinsed
  • 1 medium onion, finely chopped
  • 3 tsp. garlic, chopped
  • 1/2 jalapeno, finely chopped
  • 2 tbsp. chili powder
  • 1 tbsp. cumin
  • 1 15 oz. can diced tomatoes with chilies
  • 1 tsp. honey or maple syrup
  • 3 cups vegetable broth
  • 1 cup frozen corn
  • salt and pepper

Instructions

  • Drain and rinse the chickpeas, set aside. Rinse the lentils and set those aside as well.
  • Chop the onion, garlic, and jalapeno. Heat a large heavy bottom soup pot on medium heat with a light coating of olive oil.
  • Add the vegetables and cook until just translucent. Then add the cumin and chili powder and stir it around until it becomes fragrant.
  • Add the lentils, chickpeas, tomatoes, honey (or maple syrup) , and vegetable broth. Make sure to add salt and pepper to taste.
  • Bring the entire mixture to a boil then reduce to a low simmer. Simmer the chili with the lid on for 2-3 hours. Make sure you stir it occasionally. About a 1/2 hour before removing from the heat, add in the frozen corn and taste for seasoning. You might want more heat (add chili powder). You may want more salt or pepper. You can also add a pinch more honey or maple syrup to adjust for the acid in the canned tomatoes. Chili is very preferential, so don't be afraid to make adjustments for your tastes.

Notes

Garnish with avocado, cilantro or sour cream.