Lentil Chili
Lentil Chili is a meatless dish! This vegetarian chili is hearty and chunky, and topped with cheese, tortilla chips or chopped avocados.
Ingredients
- 2 Tbsp. olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 5 cloves garlic, minced
- 4 tsp. chili powder
- 1/4 tsp. cayenne pepper
- 1 (16 oz.) bag brown lentils
- 2 (14.5 oz.) cans diced tomatoes
- 1 bay leaf
- 2 (32 oz.) cartons vegetable stock or chicken stock
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup chopped parsley
- Cheddar cheese, tortilla chips and avocado for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and red bell pepper; sauté vegetables for 8 minutes or until soft and lightly browned, stirring occasionally. Stir in garlic, chili powder and cayenne pepper and cook for 1 minute. Add lentils, tomatoes, bay leaf and stock. Season with salt and pepper. Bring to a boil, lower heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from heat and discard bay leaf.
- Transfer 3 cups of cooked chili into a food processor and process until pureed; add pureed chili back into the remaining chili and stir to combine. Stir in parsley and serve with desired toppings.
