Weekly Dish: Lentil Chili

No beans in this household at the moment. But it’s Fall and who does Fall without Chili??? So here is a seriously delicious version of traditional Chili. (Of course, you can always just make your own Chili recipe and replace the beans with Lentils)

LENTIL CHILI

1-2 T Butter and/or olive oil
1 medium onion, chopped
1 large bell pepper, chopped
5 cloves of garlic, chopped
2 carrots, chopped or sliced
2 celery ribs, chopped or sliced
6-7 C chicken broth, homemade
2 1/4 C Lentils, soaked overnight in enough water to cover
1 28oz. can diced tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon ground cumin
2 Tablespoons chili powder
1/4 Cup cilantro, chopped
salt & pepper, to taste

Method: Saute onion, bell pepper, carrots and celery in saucepan over medium heat until translucent. Add garlic and cook until just fragrant, 30 seconds. Add remaining ingredients and bring to a boil. Cover and cook on medium-low until lentils are almost tender, about 30 minutes. Remove cover and cook 10 more minutes. Stir in cilantro and season with salt and pepper as needed.

[You can also saute all the vegetables and then add the whole thing to the Slow Cooker and cook on low for 4 hours or so.]

Top with a squeeze of lime, cheese, sour cream, and avocado. Serve!

Add-ins or Variations:

Use Fire-Roasted Diced Tomatoes
Add a few Chipotle peppers in Adobo
Add a Sweet Potato
Add Mushrooms
Add Beans and/or Corn
Add Meat
Add Green Chiles or Roasted Peppers

 

I am sharing this post at Real Food Wednesday!

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One comment on “Weekly Dish: Lentil Chili

  1. Sounds awesome. I love adding lentils to chilli, especially vegetarian ones. I posted one not long ago actually, it had chocolate in it – you should try it, it works wonders.

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