Lentil Chili

Written by on in Dinner, Side Dish, Soup, Uncategorized

On a cold day, it’s nice to warm up with a bowl of chili. You don’t need meat to make it a hearty meal. Lentils and beans are a great high protein way to feel satisfied.

Lentil Chili
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Lentil Chili

Recipe by The Cooking LawyerCourse: Dinner, SoupCuisine: AmericanDifficulty: Easy
Servings

8

servings
Cooking time

40

minutes

Ingredients

  • 1 onion, diced

  • 1 red bell pepper, diced

  • 3 stalks celery, diced

  • 2 carrots, diced

  • 1 jalapeno, diced (seeds removed if you don’t like the heat)

  • 2 cloves of garlic, minced

  • 1 cup of lentils

  • 2 cups of vegetable broth

  • 2 cans diced tomatoes

  • 1 tsp cumin

  • 1 tsp chili pepper

  • 1 tsp cayenne pepper

  • 1/2 tsp paprika

  • 1/2 tsp corriander

  • Salt and pepper

  • 1 can small pink beans, rinsed

  • 1 can small white beans, rinsed

  • Non-stick cooking spray

Directions

  • Dice your vegetables.
  • Add non-stick cooking spray to a large pot over low heat. Add diced onion, celery, carrots, and peppers.
  • Sweat down the vegetables for a few minutes.
  • Add garlic and cook for one more minute.
  • Meanwhile, rinse the lentils. Add to the pot. Toast for a minute.
  • Add broth and diced tomatoes.
  • Turn heat to high and bring to a boil.
  • Once boiling, reduce heat to a simmer, stirring occasionally.
  • Add the seasonings. Stir well.
  • Add the beans. Stir well.
  • Let simmer for about 20 minutes.
  • Ladle into a bowl and enjoy!

Notes

  • If you like it hot, add the jalapeno seeds. If you are making it for those who don’t like it hot, remove the seeds.

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