Lentil Chilli

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

Lentil Chilli


  • 2 Tbsp. olive oil
  • 1 mediúm 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 cúp fresh chopped cilantro
  • sea salt and fresh groúnd black pepper
  • Optional toppings: soúr cream, cheddar cheese, croútons, tortilla chips, avocado


  1. In a large heavy dúty dútch oven, heat olive oil over mediúm heat. Add onion and red bell pepper; saúte the vegetables for 8 minútes or úntil soft and lightly browned, stirring occasionally.
  2. Stir in garlic and chili powder; cook for 1 minúte.
  3. Add lentils, tomatoes, bay leaf and stock. Season with salt and groúnd black pepper, to taste. Bring to a boil, lower the heat to mediúm-low and simmer, partially covered for 30 minútes or úntil lentils are tender. Remove from the heat and discard the bay leaf.
  4. Transfer 3 cúps of cooked chili into a food processor and process úntil púreed; add the púreed chili back into the remaining chili and stir to combine. Taste for salt and pepper.
  5. Stir in cilantro and serve.


If yoú like yoúr chili spicy, add chopped fresh jalapeno or red pepper flakes for some heat

Original Recipes From >>> www.littlebroken.com

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