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

Ingredients

• 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

Instructions

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

Created: BANKHEALTHY