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Lentil Chili

Lentil Chili

Lentil Chili

This is a great vegetarian option to the classic chili. Packed with protein, this meal is delicious anytime you want a warm, easy and comforting meal. Taken from Forks Over Knives.
Serves 6-8


1 1/2 Cups
Or 3 Medium yellow onions, peeled and chopped
1 1/2 Cups
Chopped celery
1 Cup
2 medium carrots, peeled and sliced
1 Cup
Or 2 medium bell peppers, seeded and chopped
6 Cups
Vegetable stock
1 1/2 Tbsp
Chili powder
1 Tbsp
Ground cumin
1 Tsp
1/2 Tsp
Chipotle powder or smoked paprika (I did not use this)
2 Cups
Red lentils, rinsed
28 oz Can
Crushed tomatoes
15 oz Can
Kidney beans
Zest and juice of lime
To taste
Salt and pepper


Place onion, celery, carrots, peppers, garlic and 1 cup vegetable stock in a large pot over medium heat. Cook, stirring occasionally, until thevegetables soften, about 5-7 mins. Add the chile powder, cumin, paprika, and cayenne pepper and cook for an additional minute, stirring well.

Add the lentils, tomatoes, kidney beans, and remaining vegetable stock to the pot. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until lentils are soft, about 45 mins. Add lime zest and juice and season with salt and pepper.

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