Lentil Chili with Chorizo Recipe
Packed with nutrients and comforting flavor, this lentil chili is perfect for fall, from weeknight dinners to weekend gatherings. It saves well, leftovers taste even better! Vegan adaptable.
How to Make the Best Lentil Chili with Chorizo
This lentil chili with chorizo is the ultimate comfort food that satisfies both in flavor and nutrition. Combining hearty lentils with savory chorizo and warm spices, this dish is perfect for cozy fall evenings and weekend gatherings. The beauty of this recipe lies in its flexibility—whether you prefer stovetop cooking or the convenience of a slow cooker, you’ll end up with a rich, deeply flavored chili that only gets better with time.
The combination of brown and red lentils creates the perfect texture—the brown lentils hold their shape while the red lentils break down to create a naturally thick, satisfying base. A hint of molasses and cinnamon adds subtle depth, while the ancho powder and smoked paprika bring warm, smoky notes that make this chili crave-worthy.
Best of all, this recipe is incredibly vegan-friendly. Simply swap out the chorizo for plant-based meat and use vegetable broth, and you’ve got a delicious plant-based meal that’s just as hearty and satisfying. Whether you’re cooking for a crowd or meal-prepping for the week, this lentil chili is sure to become a beloved go-to recipe.
Lentil Chili with Chorizo
Packed with nutrients and comforting flavor, this lentil chili is perfect for fall, from weeknight dinners to weekend gatherings. It saves well, leftovers taste even better! Vegan adaptable.
Ingredients
Main Ingredients
Seasonings
Instructions
Stovetop Method
- Sauté the chopped onion until softened, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.
- Add the ground chorizo and brown, breaking it up as it cooks, about 5-7 minutes.
- Stir in the diced tomatoes, carrots, and jalapeno. Cook for 2-3 minutes to blend flavors.
- Add the brown lentils, red lentils, bell pepper, broth, and all seasonings. Stir well to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally, until lentils are tender and flavors are melded.
- Taste and adjust seasonings as needed. Add apple cider vinegar if desired for brightness.
Crockpot Method
- Sauté the onion and garlic in a skillet until fragrant, about 2 minutes. Transfer to slow cooker.
- Add the ground chorizo to the skillet and brown, breaking it up as it cooks. Drain excess fat if needed and transfer to slow cooker.
- Add all remaining ingredients (lentils, tomatoes, vegetables, broth, and seasonings) to the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours, until lentils are very tender.
- Taste and adjust seasonings. Stir in apple cider vinegar if desired.
Notes
- Leftovers taste even better the next day and freeze well for up to 3 months.
- This recipe is vegan adaptable by using plant-based chorizo and vegetable broth.
- Store in the refrigerator for up to 5 days.
