A Fall Chili Recipe You’ll Love

When the weather gets dry, windy, and cold it helps to remember a fundamental nutritional notion of Ayurveda, the mind-body health system that yoga is a part of.

That idea is balancing your diet according to the weather. So if it’s dry and cold, eat something wet and warm to restore the moisture in your body and the heat in your digestive system.

That’s why we’ve included a delicious Chili Bowl Recipe from Isa Chandra for your Fall weather enjoyment.

Notes

Don’t fret! You can make this on the stovetop instead of the slowcooker too! Directions for both are included. Just use 2 extra cups of water for the stovetop.

Ingredients

1 tablespoon olive oil

1 yellow onion, diced medium

1 green pepper, seeded, diced medium

6 cloves garlic, minced

2 jalapenos, thinly sliced (seeded, if you want it less spicy)

3 to 4 tablespoons mild chili powder

1 tablespoon dried mexican oregano

2 teaspoons ground cumin

1 1/2 teaspoons salt

Several dashes fresh black pepper

1/8th teaspoon ground cloves

2 cups water (plus extra as needed)

1 cup dried brown lentils

1 28 oz can crushed tomatoes

1 1/2 cups cooked kidney beans, rinsed and drained (15 oz can)

1 1/2 cups cooked black beans, rinsed and drained (15 oz can)

1 tablespoon pure maple syrup

2 tablespoons lime juice

 

Directions

Slowcooker directions…

Set your slow cooker to “sear.”

Saute the onion, green pepper and jalapeno in the oil with a big pinch of salt for 5 to 7 minutes, until onion is translucent.

Add the garlic, and saute until fragrant, about 30 seconds. Add remaining ingredients, cover and set to slow cook for at least 8 hours. Lentils should be very tender.

Taste for salt and seasoning, and thin with a little water if necessary.

Stovetop directions…

Preheat a 4 quart pot over medium high heat.

Saute the onion, green pepper and jalapeno in the oil with a big pinch of salt for 5 to 7 minutes, until onion is translucent.

Add the garlic, and saute until fragrant, about 30 seconds. Add the chili powder (start with 3 tablespoons and go from there), oregano, cumin, salt, pepper, and cloves and toss to coat the onions, letting the spices toast a bit (about a minute or so).

Add the 4 cups water and scrape the bottom of the pan to deglaze. Add the lentils, cover the pot and turn the heat up to bring to a boil. Let boil for about 20 minutes, stirring every now and again. The lentils should still be firm, but almost tender enough to eat.

Add the crushed tomatoes, kidney beans and black beans. Cover the pot, and turn heat down to simmer. Let cook for about 30 more minutes, stirring occasionally. The lentils should be quite mushy, almost melting into the chili. You may also need to add more liquid depending on how much the chili has cooked down. Adding up to two cups more would not be unheard of.

Add lime and maple syrup, then taste for salt and seasoning. It tastes best if you let it sit for 10 minutes or so, but if you can’t wait then just dig in!

You can find the original recipe here.