Lentil Chilli


Meatless lentil chili with simple ingredients and flavorful spices. It's wholesome, filling, and makes one easy weeknight meal.

Meatless lentil chili with simple ingredients and flavorful spices. It's wholesome, filling, and makes one easy weeknight meal.

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 onions 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.