Lentil Chili Delicious

Lentil Chili Delicious

Meatless?” That was hubbys reaction when I said we’re having vegetarian chili but after few bites I won him over.

I had my doubts a little too when I first made this chili as I’m always a little skeptical of dishes that are changed to an extreme to make them “healthier.” Like substituting chocolate with something that resembles chocolate but ingredients are far from chocolate? Not a fan. I mean don’t get me wrong, I’m all about clean eating but changing a recipe to a point to make it so healthy that half of the ingredients are man made and not even real? Not a fan.

Author: Katya @ https://www.littlebroken.com

Prep Time: 30 mins

Cook Time: 40 mins

Total Time: 1 hour 10 mins

Yield: 8


                   2 Tbsp. olive oil

                   1 medium onion, chopped

                   1 large red bell pepper, chopped

                   5 cloves garlic, minced

                   4 tsp. chili powder

                   1 (16 oz.) bag of brown lentils

                   2 (14.5 oz.) cans no-salt diced tomatoes

                   1 bay leaf

                   2 (32 oz.) cartons vegetable stock or chicken stock

                   1/3 cup fresh chopped cilantro

                   sea salt and fresh ground black pepper

         Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado


1.             In a large heavy duty dutch oven, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.

2.              Stir in garlic and chili powder; cook for 1 minute.

3.         Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.

Full Recipe:Click Here


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