Vegan Red Lentil Chili

Where I live, we had a severe string of cold days this winter which got me in the mood for chili. But for some reason, I didn't feel like my typical Vegan Chili with larger black or pinto beans. I was in the mood for something smother and easier to eat, which made me think of red lentils. They cook up so soft and silky. I figured it would make a great altnerative to bean chili, and boy was I right! This dish turned out fantastic. I also did something else different by roasting some potatoes in the oven and seving the chili on top of potatoes. It made an aweseome alternative to cornbread as a side to serve with chili. This meal is definitely now in my rotation, more so than even my vegan chili.

Ingredients:

• 1 tbsp olive oil or cooking oil
• 3/4 cups diced onion (about 1/2 a large onion)
• 1/2 cup red bell pepper (about 1/2 a pepper)
• 1/2 cup green bell pepper (about 1/2 a pepper)
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/2 tsp dried garlic
• 1/2 tsp cumin 
• 1/4 tsp pepper (or cayenne peper to make it spicier)
• 1/4 tsp onion powder
• 1/4 tsp paprika (ideally smoked paprika)
• 1 tsp chili powder
• 1 tbsp tomato paste
• 6oz jarred salsa or 1/2 can of Rotel tomatoes and chiles
• 4oz dried red lentils rinsed and drained
• 1.5 cups water for thick chili or 2 cups for runnier chili
• 1 tsp soy sauce
• 1 tsp vegan Worcestershire sauce (or 1/2 tsp vegetable bullion and 1/2 tsp apple cider vinegar)

Directions

• Work your way from the top down on the ingredients list. Start by chopping the onion and peppers or using frozen diced versions if you have them.
• Heat a 4qt pot over medium heat with the oil. Add the onion and peppers and allow to sweat for 5 minutes until translucent. If they start to brown, lower the heat level.
• While they sweat, mix all the spices together in a small bowl from salt on the list down through chili powder.
• Add the tomato paste, salsa/Rotel, and spices to the onion and pepper mixture and cook 1-2 minutes to open up the flavor molecules. You want the mixture to dry out and start to stick to the bottom of the pan but not burn.
• Add the lentils, water, and other liquid flavoring ingredients.
• Turn to medium high heat and bring everything to a simmer while stirring occasionally. Then lower the heat to low, cover the pot with its lid, and cook for 20-30 minutes until the lentils have softened and absorb the liquid. 
• When the lentils are the texture you desire, remove from heat and serve.
• If you want to try my suggestion to serve on roasted potatoes, while the chili cooks, preheat the over to 400 degrees. Dice one or two russet potatoes and drizzle with 1 tsp oil and 1/8 tsp of salt per potato. Spread on an oiled baking sheet and bake 30 minutes stirring halfway through.