Lentil Chili
Meatless Lentil Chili is wholesome and filling with the flavor you’d expect in a meat chili. It can be made Vegetarian or Vegan by using vegetable stock. Even picky eaters will like Lentil Chili!
Servings: 8
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 medium onion, small diced
- 1 large red bell pepper, small diced
- 5 cloves garlic, minced
- 1 Tbsp chili powder
- 1 (16 ounce) bag of brown lentils
- 1 (28 ounce) can petite diced tomatoes, undrained
- 1 bay leaf
- 2 (32 ounce) cartons vegetable, chicken, or beef stock
- 1/3 cup fresh cilantro or green onions, chopped
- kosher and fresh ground black pepper
- Optional toppings: sour cream, any cheese, tortilla chips, avocado
Instructions
- In a large Dutch oven (minimum 5-quart), heat olive oil over medium heat; add onion red bell pepper, and 1 teaspoon salt. Sauté for about 8 minutes or until vegetables are soft. Stir in minced garlic and chili powder; cook for 1 minute.
- Add lentils, undrained tomatoes, bay leaf, and stock. 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.
- Season with salt and pepper to taste. Garnish with toppings of choice.
Notes
- SPICY LENTIL CHILI: Add 1 diced jalapeño or 1 diced poblano pepper with the onion and red bell pepper when sautéing.
- MEAT LENITL CHILI: Add cooked ground Italian sausage or chopped rotisserie chicken.
- THICKER LENTIL CHILI: Transfer 1-2 cups of cooked chili to a food processor and process until pureed. Add pureed chili back to the pot and combine.