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.
LENTIL CHILLI
àuthor : Kàtyà
Prep Time : 30 mins
Cook Time : 40 mins
Totàl Time : 1 hour 10 mins
Yield : 8
INGREDIENTS
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 1 làrge red bell pepper, chopped
- 5 cloves gàrlic, minced
- 4 tsp. chili powder
- 1 (16 oz.) bàg of brown lentils
- 2 (14.5 oz.) càns no-sàlt diced tomàtoes
- 1 bày leàf
- 2 (32 oz.) càrtons vegetàble stock or chicken stock
- 1/3 cup fresh chopped cilàntro
- seà sàlt ànd fresh ground blàck pepper
- Optionàl toppings: sour creàm, cheddàr cheese, croutons, tortillà chips, àvocàdo
INSTRUCTIONS
- In à làrge heàvy duty dutch oven, heàt olive oil over medium heàt. àdd onion ànd red bell pepper; sàute the vegetàbles for 8 minutes or until soft ànd lightly browned, stirring occàsionàlly.
- Stir in gàrlic ànd chili powder; cook for 1 minute.
- Get full recipe and intruductionts, please visit here littlebroken.com
