Lentil Chilli

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!


PREP TIME; 30 mins
COOK TIME; 40 mins
TOTAL TIME; 1 hour 10 mins

  • 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

  • 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.

For The Full Instructions, Visit The Full Recipes (Thank You): littlebroken.com

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