Save A hearty, warming chili featuring smoky sausage, tender lentils, and a bold blend of spices—perfect for cold nights or casual gatherings.
This chili quickly became a favorite in our household—the smoky sausage and spices create a comforting dish that everyone enjoys.
Ingredients
- Smoked sausage: 400 g (14 oz) such as andouille or kielbasa, sliced
- Dried lentils: 250 g (1 1/4 cups) brown or green, rinsed
- Onion: 1 large, diced
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Green bell pepper: 1, diced
- Carrot: 1 large, diced
- Jalapeño: 1, seeded and finely chopped (optional)
- Diced tomatoes: 1 can (400 g / 14 oz)
- Chicken or vegetable broth: 1 L (4 cups), low-sodium
- Tomato paste: 2 tbsp
- Chili powder: 2 tsp
- Smoked paprika: 1 tsp
- Ground cumin: 1 tsp
- Dried oregano: 1/2 tsp
- Cayenne pepper: 1/2 tsp (optional)
- Salt: 1/2 tsp plus more to taste
- Black pepper: 1/4 tsp
- Chopped fresh cilantro: optional garnish
- Sliced green onions: optional garnish
- Sour cream or Greek yogurt: optional garnish
Instructions
- Step 1:
- Heat a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove sausage and set aside, leaving rendered fat in the pot.
- Step 2:
- Add onion, garlic, bell peppers, carrot, and jalapeño (if using) to the pot. Sauté until vegetables are softened, about 5 minutes.
- Step 3:
- Stir in chili powder, smoked paprika, cumin, oregano, cayenne, salt, and black pepper. Cook for 1 minute until fragrant.
- Step 4:
- Add tomato paste and cook for 1 more minute, stirring well.
- Step 5:
- Pour in diced tomatoes, broth, and lentils. Stir to combine. Bring to a boil, then reduce heat to a simmer.
- Step 6:
- Cover and cook for 30 minutes, stirring occasionally, until lentils are tender.
- Step 7:
- Return the browned sausage to the pot and simmer uncovered for an additional 10 minutes to blend flavors. Adjust seasoning if needed.
- Step 8:
- Serve hot, garnished with cilantro, green onions, and a dollop of sour cream or Greek yogurt, if desired.
Save This chili brings our family together especially on chilly evenings, sharing stories over bowls full of warmth and flavor.
Notes
Serve with crusty bread or over rice for a heartier meal. Leftovers keep well refrigerated for up to 3 days and freeze beautifully.
Required Tools
Large pot or Dutch oven, cutting board and chefs knife, wooden spoon, measuring cups and spoons, ladle.
Allergen Information
Contains: Sausage (may include pork, beef, and spices), possible milk (if garnishing with sour cream or yogurt). Gluten: Some sausage brands may contain gluten—choose certified gluten-free sausage if needed. Always check ingredient labels for allergens.
Save This chili is easy to customize and always rewarding with its deep flavors and comforting textures.
Recipe FAQs
- → What type of sausage works best?
Smoked sausages like andouille or kielbasa add rich, smoky depth. Gluten-free options can be used if preferred.
- → Can I adjust the heat level?
Yes, modify the jalapeño and cayenne amounts to your preferred spice tolerance.
- → How do I ensure the lentils cook perfectly?
Simmer uncovered after adding lentils for about 30 minutes until they become tender but hold shape.
- → Are there vegetarian alternatives?
Omit the sausage or replace with plant-based alternatives, and consider adding extra vegetables for fullness.
- → What are recommended garnishes?
Fresh cilantro, sliced green onions, and a dollop of sour cream or Greek yogurt complement the flavors well.