Lentil Chilli - Guide Recipe
My new favorite thing is to thicken the soup with soup. In this case chili. I pureed about 3 cups of cooked chili in a food processor and dumped it back into the pot of chili. It thickened the chili really well , making it really hearty and just perfect for a cold fall day. Topped with sour cream , cheddar cheese , croutons , tortilla chips , or chopped avocados = Perfection!
LENTIL CHILLI
PREP TIME; 30 mins
COOK TIME; 40 mins
TOTAL TIME; 1 hour 10 mins
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
- ⅓ cup fresh chopped cilantro
- sea salt and fresh ground black pepper
- Optional toppings: sour cream , cheddar cheese , croutons , tortilla chips , avocado
INSTRUCTIONS;
- In a large heavy duty dutch oven , heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned , stirring occasionally.
- Stir in garlic and chili powder; cook for 1 minute.
- 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.
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