Friday, December 2, 2016

Simple Lentil Chili

There isn't anything that I don't just love about this recipe. 30 minutes to make, all pantry ingredients, you can cook it once and then reuse the chili in everything! Plus lentils simply could not be any better for you. And my family members that aren't huge fans of beans, they actually like lentils. 

Lentils for the Win! 


8 cups broth, divided
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, finely chopped
4 teaspoons chili powder
1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
2 (15-ounce) cans diced tomatoes


Heat a large pot over medium-high heat. When hot, add onion and bell pepper; cook, stirring frequently, until vegetables brown and begin to stick to the bottom of the pot, about 6 minutes. 

Stir in 3 tablespoons of the broth and continue to cook, stirring, until onion is soft and lightly browned. 

Stir in garlic and chili powder and cook 1 minute, stirring constantly. 

Add lentils, tomatoes and remaining 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.