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Meatless Monday recipe of the week: Lentil Chili

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Oooh, it’s cold all of a sudden (again). Boo.

Well, we might as well embrace it and have some chili.

The best thing about this particular chili, besides its warming effect, is that it takes less than an hour to make. Much better than waiting all night to eat.

Cheer up, it’s supposed to be warmer tomorrow!

Lentil Chili

8 cups low-sodium vegetable broth, divided

1 medium yellow onion, chopped

1 large red bell pepper, chopped

5 cloves garlic, finely chopped

4 teaspoons salt-free chili powder

1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)

2 (15-ounce) cans no-salt-added diced tomatoes

1/4 cup chopped cilantro

Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 minutes or until onion is translucent and pepper is tender. Stir in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining 7 1/4 cups broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve. Serves 8.

— Recipe from www.wholefoodsmarket.com.

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