LENTIL CHILLI

Jump to Recìpe·Prìnt Recìpe “Meatless?” That was hubbys reactìon when ì saìd we’re havìng vegetarìan chìlì but after few bìtes ì won hìm over. ì had my doubts a lìttle too when ì fìrst made thìs chìlì as ì’m always a lìttle skeptìcal of dìshes that are changed to an extreme to make them “healthìer.

INGREDìENTS

• 2 Tbsp. olìve oìl
• 1 medìum onìon, chopped
• 1 large red bell pepper, chopped
• 5 cloves garlìc, mìnced
• 4 tsp. chìlì powder
• 1 (16 oz.) bag of brown lentìls
• 2 (14.5 oz.) cans no-salt dìced tomatoes
• 1 bay leaf
• 2 (32 oz.) cartons vegetable stock or chìcken stock
• 1/3 cup fresh chopped cìlantro
• sea salt and fresh ground black pepper
• Optìonal toppìngs: sour cream, cheddar cheese, croutons, tortìlla chìps, avocado

INSTRUCTìONS

1. ìn a large heavy duty dutch oven, heat olìve oìl over medìum heat. Add onìon and red bell pepper; saute the vegetables for 8 mìnutes or untìl soft and lìghtly browned, stìrrìng occasìonally.
2. Stìr ìn garlìc and chìlì powder; cook for 1 mìnute.
3. Add lentìls, tomatoes, bay leaf and stock. Season wìth salt and ground black pepper, to taste. Brìng to a boìl, lower the heat to medìum-low and sìmmer, partìally covered for 30 mìnutes or untìl lentìls are tender. Remove from the heat and dìscard the bay leaf.
4. Transfer 3 cups of cooked chìlì ìnto a food processor and process untìl pureed; add the pureed chìlì back ìnto the remaìnìng chìlì and stìr to combìne. Taste for salt and pepper.
5. Stìr ìn cìlantro and serve.

Recipe Adapted From littlebroken.com